Nowadays, people like to keep in good health and choose some ingredients with high nutritional value, and yam with the title of small ginseng is naturally an indispensable food on the table. Sometimes the yam we eat is crisp, and sometimes it is flour. What's going on here? Aren't you going to eat one? In fact, yam can be divided into pastry and dough, pastry is common yam and dough is iron yam. Today we will look at the differences between them and how to distinguish them.

The difference between flour yam and crispy yam

1, the taste is different. The noodle yam tastes fine, fragrant, slightly sweet, smooth and not greasy for a long time.

2. The reason why there are noodles and crispness in different places of origin is that the iron stick yam produced in Henan is the most famous.

3. The ingredients are different. Compared with ordinary Chinese yam, Hu Aishan has a youthful factor, which is very important for us to maintain vitality. It has a very obvious effect on delaying aging and resisting diseases.

4, the practice is different, crisp yam, suitable for frying; And stew or dessert need to choose noodle yam, the taste will be more sweet and full.

5. The nutritional value is different. The noodle yam is higher than the crispy yam, which has the value of both medicine and food. Can be used as daily health food.

How to tell whether yam is crisp or flour?

1, crisp yam is generally called vegetable yam, which is cylindrical, thick, shiny, with few roots and soft;

2. The noodle yam is slightly flat, dark in color, with large epidermis spots and thick, long and strong roots.

Which is better, noodle yam or crispy yam?

If it is for health care, it is better to buy that kind of flour yam. This kind of yam belongs to the dual-purpose ingredients of medicine and food. If it is cooking, it is crispy yam that tastes better. Non-starch polysaccharides in yam have many biological activities, such as enhancing immunity, antivirus, anti-tumor, anti-aging, antioxidation and lowering blood sugar. They can inhibit the activity of α-amylase, especially mucopolysaccharide, and the inhibitory effect is stronger. Therefore, eating crisp yam is helpful for people with diabetes and hyperlipidemia to control postprandial blood sugar and blood lipid.