Because the husk of cereal contains more phytic acid, it is an important factor that affects the absorption of magnesium and other elements by human body. After fermentation, phytic acid can be decomposed and its content decreased, and free phosphorus is produced, which improves the absorption and utilization of inorganic elements in intestine.
After flour is fermented, some non-essential amino acids are converted into essential amino acids, thus meeting the human body's demand for essential amino acids.
In general, the total amount of this amino acid can be increased by about 9.8% after fermentation, and the content of B vitamins in fermented pasta is also increased.
Noodles are rich in protein, fat and carbohydrate, which are easily absorbed by human body, and can improve anemia, enhance immunity and balance nutrition. Eating noodles for a long time can nourish the stomach, because noodles are easy to absorb and digest, and can greatly reduce the occurrence of gastrointestinal diseases after boiling. Therefore, noodles are called the first food for nourishing the stomach.
In addition, noodles can also enhance immunity. Noodles with strong taste are particularly rich in protein, which can supplement the nutrients needed by human body. Protein is the most important nutrient for maintaining immune function, and it is the main component of white blood cells and antibodies.
Then, eating noodles often can improve anemia and promote the blood circulation of human body.