Noodles

long obtained by modeling an unleavened mixture of flour and water.

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The various types of flour can have very different chemical-physical characteristics; therefore, when it comes to noodles, it is necessary to specify the composition of the raw materials or the geocultural origin.

Noodles belong to the III fundamental group of foods - foods rich in complex carbohydrates and fiber - and are edible only after cooking. They are a staple food for many oriental cultures and especially for China - the country of origin. Their relevance in the diet can vary depending on the type of noodles in question. Some are quite caloric, high in carbohydrates, containing gluten etc. Others, on the other hand, have a very high percentage of proteins. A third category provides significant levels of soluble fiber and are poor in energy.

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