Cold rice noodles and bean jelly are made of flour, and bean jelly is made of starch.
Supplement: Cold vermicelli is mostly made of protein contained in raw materials (such as rice, wheat and beans), and its main components are water, protein and starch, accounting for 64%, 24% and 12% of the total weight respectively, and the remaining 2% are mainly dietary fiber, fat and minerals. Because cold rice noodles contain more protein, its nutritional value is higher than that of bean jelly. Of course, like protein in rice and noodles, protein in cold rice noodles belongs to non-high quality protein, and its amino acid composition does not meet the needs of human body, and its nutritional value is not as good as protein in tofu, fish, eggs and milk.
Nutritional value of cold rice noodles
Whether bean jelly or cold rice noodles, it should be eaten with fresh vegetables and foods rich in high-quality protein (such as eggs) to make the nutrition balanced. The nutritional value of cold rice noodles is higher than that of ordinary pasta such as noodles, Lamian Noodles and sliced noodles. It's okay to eat more in moderation and can replace some staple foods. The nutritional value of bean jelly is much lower than that of ordinary grain, so it is not suitable to eat more.
Although there is only one word difference between bean jelly and cold rice noodles, their raw materials are not grain or miscellaneous beans, but their ingredients are quite different. Bean jelly is mostly made of starch contained in raw materials (such as mung beans, lentils, broad beans, peas, rice and potatoes). Its main components are water and starch, accounting for 90% and 9% of its weight, respectively, and the rest 1% is mainly dietary fiber, with little protein, fat and other nutrients. Overall, the nutritional value of bean jelly is not high, and it is a typical starch product.
The nutritional value of bean jelly is much lower than that of ordinary grain.
Cold vermicelli is mostly made of protein contained in raw materials (such as rice, wheat and beans), and its main components are water, protein and starch, accounting for 64%, 24% and 12% of the total weight respectively, and the remaining 2% are mainly dietary fiber, fat and minerals. Because cold rice noodles contain more protein, its nutritional value is higher than that of bean jelly. Of course, like protein in rice and noodles, protein in cold rice noodles belongs to non-high quality protein, and its amino acid composition does not meet the needs of human body, and its nutritional value is not as good as protein in tofu, fish, eggs and milk.