"Rice noodles, dried" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Rice noodles are one of the types of pasta made from rice flour. They have a translucent or white color and a characteristic sheen. Rice noodles are thinner and less elastic than wheat noodles.

Rice noodles have a neutral flavor, so they pair well with various sauces, vegetables, meat, seafood, and other ingredients. They are often used in Asian cuisine, especially Chinese, Japanese, Vietnamese, and Thai.

Rice noodles can vary in length and thickness, but they are usually sold as long thin strands. They can be either dry or ready-to-eat. Dry noodles are typically sold in hermetically sealed packaging that protects them from moisture and spoilage.

When prepared, dry noodles are usually boiled in boiling water for 2-5 minutes, depending on their thickness. Then they are drained in a colander and rinsed with cold water to stop cooking and preserve their texture and color.

Rice noodles contain complex carbohydrates, B vitamins, minerals (such as magnesium, phosphorus, iron, zinc) and antioxidants. They are also a low-calorie product, so they are often used in diet-oriented nutrition.

However, it should be remembered that rice noodles contain little protein and fiber, so they should not be consumed in large quantities. It should also be noted that some types of rice noodles may contain additives such as salt, sugar, or artificial colorings. Therefore, when choosing a product, pay attention to the ingredients and caloric content.