2008-08-13 | jajangmyeon nutritional analysis
tags: nutrition cooking jajangmyeon
hot summer weather, cooking dinner is a very hard thing. Many families will choose to do with cold and jajangmyeon lunch, because onceÕ¨½´can be used several times, is simple to do, eating together also refreshing. Especially in the Olympic period, you can free up more time to watch television coverage and enjoy the best picture race.
However, frequently used to replace ordinary jajangmyeon dinner meals, nutrition on how to do in the end? This would also like to talk about the raw materials from jajangmyeon.
jajangmyeon is the composition of three parts: noodles, and vegetablesÕ¨½´code (in the final accession to bowl a variety of vegetables and other ingredients). Strictly speaking, in jajangmyeon, the noodles are the staple food - "rice", and code onÕ¨½´and vegetables are "food."
1 noodles
from the nutritional point of view, the "rice" requirements is to try a bit of coarse grains, a little more fiber, vitamin B group higher, eating up more "top-hungry" point. From the digestion rate, rice noodles and steamed bread than a little stronger, digesting a bit slower, especially cooked slightly "tendons" and sense of noodles. Judging from the nutrients and good noodles need a higher protein content, in the same amount, the rice will be more than proteins.
if it could be added to choose legumesÔÓ¶¹noodles, add the buckwheat noodles, add the eggs, egg noodles, nutritional value on the higher, stronger sense hunger.
but as a staple food, noodles also have a negative aspect. First, it requires cooking, a large number of soluble nutrients into the soup will be, such as potassium, vitamin B1, B2, niacin, folic acid and so on. This is very regrettable. In order for hot noodles as soon as possible cooling in summer are often also the noodles into cold water and then red twice, exacerbating the loss of nutrients. We should know that the summer sweat more, which is the body vulnerable to a lack of vitamin species.
regret this very much easier to make up for - as long as they drink a bowl of soup can be resolved, the dissolved nutrients out together into the abdomen. Now, however, have the discretion to drink soup again and again - because the noodles have now put a lot of salt, soup is too salty taste, if want to control the salt, the soup or the opposite arm's length, a good alternative, he Act.
2Õ¨½´
take another look jajangmyeon sauce used. Beijing traditional»Æ½´jajangmyeon usually ethnic-based material used as ingredients·ÊÊÝdiced meat.»Æ½´is made from soybean and flour mixture, in which a higher protein content, B vitamin is abundant. After fermentation,»Æ½´in vitamin B12, vitamin B1 pork high, to a certain extent, made up of vitamins when cooked noodles loss. Its main drawback is often too high salinity.
main problem is that the fat content of pork have been on high·ÊÊÝwith diced meat, fried system also added a lot of grease,Õ¨½´Wang usually the shining of the oil, make a little psychological uncomfortable. However, to change this status quo is not what is easy, as long as the meat into thin pig meat or cattle, and then²»Õ³¹øtoÕ¨½´, you can significantly reduce the fat contentÕ¨½´, taste no big impact.
Õ¨½´content, in fact, can also be full rich. If we can use less»Æ½´, multi-line with a number of fermented flour paste and pure soybean production of soybean paste, the taste will be more delicious, but less salty. If you can join a littleɳ²è½´, will increase the seafood flavor; if some bean paste can be increased a little fermented pepper aroma.Õ¨½´also can add green beans, mushrooms, shiitake mushrooms, bamboo shoots Ding Chiating be small, such as tofu, and further enrichÕ¨½´taste and nutrition.
3 dishes code
dishes jajangmyeon Code is to ensure that the key to nutritional quality. Traditional jajangmyeon need to grow vegetables with a few yards, the candidate materials, including peas, cucumber silk, radish, carrots silk, silk lettuce, cheuk bean sprouts, chicken feathers cheuk vegetables, cowpea cheuk, cheuk cabbage, sea cabbage, mushrooms wire , pork, chicken, tofu silk, parsley, green onion and so on, a wide variety, and so on.
enough as long as the accession code and pasta dishes to match, it means eating a lot of fresh vegetables, easier to achieve the diversification of food, vitamin C and can be an adequate supply of potassium. Adding tofuË¿ÓÈits important because it can add sauce and noodles are relatively lacking in calcium.
However, the problem is in the eating noodles, the dish is usually the total amount of code is relatively small, far less than half a catty of vegetables a meal requirements; and garnish when the green leafy vegetables are also low or not, and therefore inadequate supply of carotenoids. This issue can be resolved in two ways: first, more food code, eating pasta sauce and then mixed with some vegetable consumption; the second is to pay special attention toÏÂÒ»²Íeat green leafy vegetables.
Perhaps the best jajangmyeon that among the people in simple creativity. What side? What is sauce fried? What food code? May want to do innovation. To nutritional balance, as long as you can remember the four guiding principles: to reduce salinity, reduce fat, multi-purpose food code, the use of coarse grainsÔÓ¶¹noodles.
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