Neither rolling out dough or cold skin is high in calories and fat. Cold skin and rolling out dough are the same item.

Liangpi, a traditional Han cuisine originating in the Guanzhong region of Shaanxi, is a collective name for rolling out dough, noodle skin, rice skin and stuffed skin. Each 100 grams of cold skin contains only 117 calories. Fat 0.67 grams.

Liangpi characteristics. Highlighted "tendon", "thin", "fine", "Rang" four characteristics. "Tendon", is to say strong, chewy. "Thin" means thinly steamed; "Fine" means finely cut; "Rang" means soft.

The raw material for the production of cold skin is generally wheat flour, the production process to wash gluten, and gluten protein accounts for most of the wheat protein, so with gluten to eat the protein content of the cold skin is much higher than the cold flour, about 4.4 grams per 100 grams. The water content of cold skin is lower than that of cold flour, at 72.4/100 grams, the starch content is 21.8 grams/100 grams, and the fat is 4.1 grams/100 grams.

While the protein content of cold skin is relatively high, but eating half a catty of cold skin, you can only get 10 grams of protein, and the quality of gluten protein is relatively low, and the proportion of essential amino acids required by the body is a big gap, the nutritional value is not as good as tofu, fish and other inside the protein.

Whether cold skin or cold noodles, it is recommended to eat with more vegetables, more poured a little bit of sesame sauce, and then add an egg, or add some shredded tofu, soy sauce beef, to make up for the lack of protein, vitamins and minerals.

Baidu Encyclopedia - cold skin

People's Daily Online - cold skin and cold noodles nutritionally different