In Russian cuisine soft wheat is traditionally used, so the enzyme system of the inhabitants of our country is better adapted to it than to products from hard varieties. "Soft" wheat is rich in B, E vitamins, the latter have antioxidant properties. Tryptophan contained in flour prevents the onset of depression and insomnia. Hard varieties have more protein, but it is impossible, for example, for people with celiac disease (gluten intolerance). Magnesium, potassium, iron and phosphorus in both varieties contain the same amount.
Therefore, choosing noodles, focus on your taste and characteristics of your body.
Mariyat Mukhina, nutritionist, doctor of medical sciences
Rollton noodles are produced on modern high-tech plant in the Moscow region, and flour is supplied from the Tver, Ryazan and Tula regions. 100 grams of noodles contain about 300 kcal and 70 g of carbohydrates. You don’t need to be afraid to get better from noodles: this will happen only if the daily calorie content of your diet exceeds the norm. A serving of noodles with protein and fiber in the form of vegetables is a great choice for lunch or dinner.
Carbohydrates replenish energy after active training, a busy day and increase strength.
Today most of all noodles are eaten in China. Fried noodles with vegetables, seasonings and pieces of meat - the national street food, popular in Beijing and other metropolitan areas. In Indonesia, they love a dish called "mi goreng" - it is boiled noodles with soy sauce, pieces of chicken, chili pepper, onion and other vegetables. The Japanese cook noodles spicy dishes with scrambled eggs, tuna and all kinds of seafood.
What other countries like noodles?