1, vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium;

2, vermicelli has a good flavor, it can absorb the taste of all kinds of delicious soup, and vermicelli itself is soft and smooth, more refreshing and pleasant. Real green vermicelli has most of the health functions of sweet potato.

Extended data:

Product type of fans:

There are many kinds of vermicelli, including sweet potato vermicelli, mung bean vermicelli, pea vermicelli, broad bean vermicelli and konjac vermicelli, but most of them are starch vermicelli. The most common vermicelli is sweet potato vermicelli. The main raw material of sweet potato vermicelli is sweet potato, which has the characteristics of long cooking, delicious fragrance and diverse eating methods, and is a favorite and common food for people in most parts of China.

Sweet potato vermicelli product introduction:

The reason why sweet potato vermicelli is brown is simple. Such as fresh sweet potatoes and apples. It was white at first after being cut with a knife, and it was oxidized to brown after being left in the air for a period of time. The discoloration of sweet potato vermicelli is also the reason. Under normal circumstances, vermicelli will gradually turn white after being cooked, just like the color recovery of discolored apples after being bleached with boiling water.

Generally, sweet potato vermicelli should be boiled in boiling water 15 to 30 minutes, and thicker vermicelli can be boiled for 40 minutes. If you continue to cook, the water absorption of vermicelli will increase, and the taste strength will decrease, resulting in local bursting and increased water-soluble solids. If you continue to cook, the vermicelli will become small knots, and eventually there will be a slight soup paste phenomenon due to the high temperature melting of soluble starch.

Baidu encyclopedia-sweet potato vermicelli