What is the difference between cold rice noodles and bean jelly? Which is more nutritious, cold rice noodles or bean jelly?

Cold rice noodles have been loved by our food lovers from the beginning. What can't I eat this summer for the refreshing taste? But I know there is a kind of bean jelly to eat. What's the difference between it and cold rice noodles? We can't say clearly. See which one is more to your taste.

Cold rice noodles and bean jelly are made of flour, and bean jelly is made of starch.

Supplement: Bean jelly 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 noodles belongs to non-high quality protein, whose 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

Both bean jelly and cold rice noodles 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 noodles is higher than that of ordinary pasta such as noodles, Lamian Noodles and Daoxiao Noodles. It doesn't matter if you eat more in moderation, it can replace some staple foods. The nutritional value of bean jelly is much lower than that of ordinary grains, so it is not suitable for eating more.

Although there is only one word difference between bean jelly and cold rice noodles, their raw materials are not whole grains 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 few nutrients such as protein and fat. Generally speaking, bean jelly has low nutritional value and is a typical starch product.

The nutritional value of bean jelly is much lower than that of ordinary grains.

Cold noodles are mostly made of protein contained in raw materials (such as rice, wheat and beans). 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 noodles belongs to non-high quality protein, whose 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.