Rice noodles possess such a mild flavor that they make a good match for almost any type of sauce or topping, from mild chicken broth to a fiery Szechuan pepper dish. Beyond culinary benefits, one reason to choose rice noodles is that they’re gluten-free. They also deliver nutrients in the form of fiber, zinc and iron.
About rice noodle:
Before Asian noodles became popular in the United States, “noodles” referred to a product made from flour, water and eggs. Asian noodles are different because they don’t use eggs. In addition to rice, you'll find a variety of Asian noodles made from wheat, buckwheat and mung beans. Rice noodles are made from rice flour and water, or rice that’s soaked, ground into paste, rolled and cut into noodles.
Gluten is a protein found in wheat, barley and rye that works with yeast to make bread dough rise. It’s also a health problem for people who are gluten-sensitive or have celiac disease. Celiac disease, or sprue, is a genetic disorder in which the immune system reacts to gluten, damages the intestine and causes inflammation that can spread throughout the body. The only way to prevent this damage is to permanently remove gluten-containing products from your diet. Rice is naturally gluten-free, so rice noodles make a good replacement for noodles made from wheat flour.
Fiber and Protein
One cup of cooked rice noodles has 1.6 grams of protein and 1.8 grams of fiber. For men those values represent 3 percent of their daily protein needs and 5 percent of total daily fiber. Women gain 4 percent of their recommended daily intake of protein and 7 percent of fiber from 1 cup of cooked rice noodles.
Rice, stabilizers (E466, E45li, E452i).
Nutritional values per 100 g:
Energy: 1506 kJ / 355 kcal
Fat: 1.67 g
of which saturated: 0.56 g
Carbohydrates: 77.58 g
Sugars: 0.98 g
Fiber: 1.26 g
Proteins: 7.36 g
Salt: 0.02 g
Method of preparation:
Cook the rice noodles in boiling water for 5 minutes. Then remove and pour in cold water. It's ready for serving.
Packing: 200 g
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