The raw material for making Liangpi is wheat flour. During the production process, gluten needs to be washed, and gluten protein accounts for the majority of wheat protein. Therefore, the protein content of Liangpi eaten with gluten is about 4.4 grams per 100 grams. The moisture content of Liangpi is lower than that of Liangpi, 72.4/100g, the starch content is 21.8g/100g, and the fat content is 4.1g/100g.

Although the protein content of Liangpi is relatively high, eating half a pound of Liangpi can only get 10 grams of protein, and the quality of gluten protein is relatively low, which is far from the essential amino acid ratio required by the human body. The nutritional value is not as good as the protein in tofu, fish, etc.

Extended information:

There is no doubt that Shaanxi is the birthplace of Liangpi. Liangpi is made in a special way and the way to eat it is unique, especially its seasoning. Therefore, some people think that the key to whether the cold skin is delicious or not is the seasoning. There are two essential seasonings when preparing cold skin, namely vinegar and chili. These two seasonings are available all over the country, but the vinegar and chili used to prepare cold skin in Shaanxi are very unique. The vinegar needs to be boiled in a pot with Sichuan peppercorns, aniseed, etc.; and the chili oil is not the ordinary spicy oil in Shaanxi. It is not only spicy, but also more spicy. fragrant.

People's Health Network - Liangpi jelly nutrition is very different