Rice noodles are one of the most beloved foods in Asian countries. Its benefits have been noted by many world nutritionists. The dish can prolong youth and give a person energy and vitality.

Noodles do not have a pronounced taste, but in combination with sauces and meat dishes, they create an incredible composition that will excite the taste buds and allow you to get real pleasure. But you should be careful, because this product can cause harm to the body if it is abused.

The product is made from rice flour. The finished product is quite elastic and pleasant to the touch. The noodles look like translucent strips with different widths - from 2 mm to 3 cm - and a length of at least 50 cm.

Interestingly, in traditional Chinese, it, like starch noodles (funchozu), is called fensi, or simply fen. However, residents of our country note the difference between these two concepts. Funchoza is made from mung bean starch or a cheap alternative - corn starch.

The second name for this product is “glass” noodles, because they remain translucent when cooked.

Noodle production

The product manufacturing process consists of two stages. First, workers knead the dough using only flour and water, without adding salt. The second depends on the preference of the manufacturer.

The latter chooses one of five actions:

• cutting - the rolled out layer is divided into strips of the required size;
• extrusion - the dough is placed under a press with holes and thin identical threads are obtained;
• cutting - a sausage is formed from the resulting mass, and then thin petals are cut off from the top, which fall into boiling water;
• folding - a cylinder is made from the dough, then it is folded and rolled out again, the action is repeated several times;
• rolling - a thread of the required size is formed from a small piece of mass.

Fresh rice noodles are dried and then packaged and sold. Based on the description of the production, you can see that there is no harm to the product. In theory, there can be nothing bad in water and flour. But there are some nuances here, which we will discuss below. Now another question is important - what is the benefit of the product?

Composition of rice noodles

The energy value of the product is quite large - 364 kcal per 100 g. This indicator is set due to the high starch content. Its share reaches 75%. Of the total calorie content, 15 kcal comes from proteins, 5 kcal from fatty acids.

The noodles contain B vitamins (thiamine, riboflavin, pantothenic acid, pyridoxine, folic acid) and vitamins E and PP. The benefits to the body are noticeable due to the presence of the following minerals: sodium, phosphorus, copper, selenium, potassium, calcium, manganese, zinc and iron.

Health effects

Although rice noodles are a fairly high-calorie dish, they give you a feeling of fullness for a long time. It contains complex carbohydrates that take several hours to break down, gradually releasing energy for life. The benefits of this product are obvious for those who watch their weight. A small portion of a ready-made dish without fatty additives will allow you to forget about the feeling of hunger for several hours.

In addition, rice noodles have the following positive characteristics:

• gives energy to muscle tissue;
• is easily absorbed by the body, so the product can be consumed by children and the elderly;
• has a positive effect on the nervous system and general metabolism;
• improves skin condition;
• strengthens blood vessels and prevents thrombosis;
• the absence of gluten (gluten) allows people who are prone to food allergies and suffer from bloating and diarrhea to consume noodle dishes.

The combination of micro- and macroelements improves the functioning of all organs and systems. The low salt content allows people with heart, vascular and kidney diseases to safely add the product to their diet.

Caution in use

Rice noodles can be harmful if you eat them too often and add fatty meat, fish or dressing to your dishes. Firstly, the product has a strengthening effect on the gastrointestinal tract, which can cause constipation. Therefore, it is better for people with such a problem not to use the product.

Secondly, various additional components increase the calorie content of the dish, which can lead to excess weight gain. Another problem is that unscrupulous manufacturers can add various additives to the composition to reduce the cost of the manufacturing process. Such a product will only cause harm, since only enterprise employees know what is contained in their product.

A high-quality product has a grayish tint and a translucent structure. If you smell the noodles, you will notice a slight nut or bean scent.

A sticky, cloudy product with a foreign odor indicates a bad product. These noodles will not make a tasty dish. Choose a product that contains only flour and water.

Many people mistakenly believe that rice noodles are an invention of Chinese or, at least, Japanese chefs. However, this hearty and nutritious dish was invented by the Thais - lovers of everything unusual. Thin, translucent rice flour noodles are very nutritious and filling, but do not leave a feeling of heaviness in the stomach. Prepared without any auxiliary ingredients, it has a subtle rice flavor. And enriched with cheese, seafood or vegetables, it only enhances their aroma, absorbing all the flavor notes.

In eastern countries, rice noodles are included in most salads. They cook chicken with it, add it to soups or serve as a side dish. There is no product that rice noodles cannot be combined with - it “adjusts” so subtly to each individual product, merges with it and creates a holistic, complete composition of taste.

Composition and calorie content

There is no need to prove that rice noodles are much healthier than regular noodles. This is already known. But we need to tell you more about the composition, because thin translucent strings of rice noodles contain an impressive list of useful microelements and biologically active substances: selenium, manganese, copper, zinc, iron, phosphorus, potassium, sodium, magnesium, calcium, ash, saturated fatty acids acids, dietary fiber, as well as almost the entire spectrum of B vitamins and vitamins E, PP.

Quite impressive dosages of starch make rice noodles a very nutritious dish, 100 grams of which contain at least 365 kilocalories. Most of them are light protein compounds, which in rice noodles are never less than 8%-10% of the total weight.

What are the benefits for the body?

Rice noodles are an excellent source of complex carbohydrates. It gives a powerful boost of energy and relieves hunger for a long time. And a sufficient amount of complex carbohydrates in the diet, as is known, allows you to reduce the portions of consumed sugar and fat without provoking acute attacks of unbearable hunger.

Impressive dosages of thiamine, niacin and riboflavin have a positive effect on the nervous system, due to which tense and nervous conditions disappear and sleep patterns are normalized. The abundance of “beauty vitamin” (E) has a beneficial effect on the condition of the skin. It becomes more elastic and saturated with moisture. Wrinkles are smoothed out, peeling and irritation caused by a lack of moisturizing care goes away.

The almost complete absence of salt allows rice noodles to be included in the diet of people with kidney, heart or blood vessel diseases. This food product is of great benefit for children and the elderly, whose digestive tract does not work as smoothly and well as in adults. Rice noodles do not contain fiber, so they are easily absorbed by the body without causing constipation, bloating or unpleasant pain in the intestines.

Does it happen that there is no harm?

Yes, sometimes. Rice noodles are an ideal choice for those who are watching their health and weight. It belongs to a small group of food products that have no contraindications for consumption. Of course, cooked without sauces and fried vegetables/meat or other extremely unhealthy and very high-calorie additives.

Moreover, nutritionists around the world strongly recommend including this healthy product in your daily diet. The absence of gluten completely eliminates even the slightest possibility of an allergic reaction, and the presence of eight essential amino acids in rice noodles promotes the formation of new cells.

Funchoza- translucent thin noodles made from rice flour. The homeland of such rice noodles is the exotic country of Thailand, known for its hospitality and unique culture, and especially for the presence of a large number of healthy food dishes.

Knowing the calorie content of any dish is necessary, first of all, to maintain a proper diet and carefully monitor your weight. Due to its calorie content, funchose belongs to dishes that help easily control weight.

Funchoza: calorie content and composition

The calorie content of funchose is 320 kcal per 100 g of product. This calorie content of rice noodles is explained by the fact that wheat flour is often hardly used in East Asia. Rice on the oriental table always comes first, being the main dish.

In addition, soy and buckwheat are added to funchose, which themselves are low-calorie products. Legume starch (yams, canna, mung beans, cassava or potatoes) can also be added to its composition in small quantities, but more often to funchose of lower quality.

Also energy value of funchose determined by the ratio of carbohydrates, fats and proteins. Energy composition of rice noodles: fats - 5 kcal (0.5 g), carbohydrates - 318.8 kcal (84 g), proteins - 0.7 g (3 kcal). Funchose contains ash, dietary fiber, water, saturated and unsaturated fatty acids. The rest are useful minerals and vitamins. It is their large amount in funchose that makes it a useful product.

Properties of rice noodles (funchose)

1. The lightness of funchose despite its calorie content is not its only advantage. She is useful to her own vitamin and mineral composition. It contains a significant amount of vitamins PP and E, group B: thiamine, riboflavin, pantothenic acid, pyridoxine, folic acid, niacin equivalent. Of the minerals, it is especially worth noting a large number of trace elements such as sodium, calcium, potassium, magnesium, phosphorus, iron, selenium, manganese, zinc and copper.
2. It also contains about 8% protein, as well as complex carbohydrates, which allow you to reduce the required amount of fat and sugar without affecting the amount of energy a person needs. They help provide your muscles with the right amount of energy per day.
3. The benefits of rice noodles include: 8 amino acids, which play an important role in the creation of new cells in the body. But gluten, a protein that provokes allergies, is absent in funchose.

To take advantage of all the beneficial and tasteful properties of funchose, you need to learn how to cook it. When cooking, rice noodles are not salted or seasoned with spices that have a strong odor. The reason for these cooking rules is the need to preserve its delicate natural aroma.

• It can be prepared in any form: boiled, fried, or as an ingredient in soup. Funchose is usually accompanied by sauces, to which all the necessary spices and seasonings are specially added. Spicy and sweet and sour salads with funchose are very popular.
• Most often, rice noodles are served as a side dish for fish or meat dishes. In general, rice noodles perfectly absorb all the tastes and smells of the dishes that are served with them. In addition to seafood, rice noodles will go well with vegetables, fried mushrooms or creamy sauces.
• The main feature of preparing funchose is keeping the vermicelli threads intact, 50 cm long. Rice noodles are never broken before cooking.
• If the noodles are not cooked enough, they will stick to your teeth; if you overcook them, they will become soggy. To prevent this from happening, place the rice noodles in a deep plate, cover with warm water and let stand for 10 minutes. When the rice noodles are infused, you need to put a pan of water on the fire, then add salt. When the water boils, the swollen funchose must be placed in the water. You need to cook it for no more than 5 minutes. But it is also very important to adjust the cooking time of the noodles depending on its variety and thickness. Carefully reading the instructions on the package of rice noodles will help you prepare them correctly.

Unlike rice noodles of the same name, 100 g of funchose salad contains 82 kcal. This low calorie content is explained by the presence of 0.2 g or 1 kcal of protein, 3.5 g or 45 kcal of fat and 6.4 g or 36 kcal of carbohydrates.

To try this unusual salad, prepare it yourself.

Compound:

1. Funchoza - 2 packs
2. Sweet bell pepper - 2 pcs.
3. Carrots - 1 pc.
4. Garlic - half a head
5. Vinegar - 2 tsp.
6. Cucumber - half
7. Soy, salt, sunflower oil - to taste

Preparation:

• Cover the noodles with cold water and leave for 10 minutes. Then pour boiling water over it and stir it periodically, because it becomes 4 p.m. more after steaming. After 5 minutes, rinse the funchose under running water and let drain.
• Finely chop the carrots and peppers. Heat oil in a frying pan and lightly fry them. Add grated garlic to them. Make sure that the vegetables do not lose color, so as soon as they become soft, remove the pan from the heat.
• Cut the cucumber into thin slices.
• Mix vegetable sauce with noodles, cucumber, add salt, soy and vinegar.
• Before you start preparing the salad, think about the best amount of bell pepper to add. Otherwise, its sharp taste may overwhelm the entire taste.

Rice is eaten by millions of people every day. And to diversify it, a number of interesting options have been invented. One of them is rice noodles.

Features and chemical composition

The calorie content of uncooked rice noodles is 363 calories per 100 grams. The same volume of product contains:

• 81 g carbohydrates;
• 3.4 g protein;
• just over 0.5 g fat.

This type of food is rich in vitamins D, and there is also a noticeable amount of vitamin E. Of the inorganic components, noteworthy ones are:

• potassium;
• iron;
• phosphorus;
• manganese;
• calcium.

After cooking

Even an inexperienced person will easily understand that in terms of the number of kcal, raw rice noodles can hardly be called the standard of dietary nutrition. But everything changes when it is boiled. In its finished form, boiled rice noodles have an energy value of only 120 kcal per 100 g. There is nothing supernatural about this: just a portion of boiled noodles is saturated with water, this is an ordinary broth.

Is it useful or not?

Knowing calorie content is very important, no one argues with that. But you can’t evaluate the usefulness of a product based on it alone. And the benefits of rice noodles are all right. Even the small amount of protein that is included in the BJU formula does not include gluten. Therefore, the risk of gastric dysfunction and food allergies is minimal. There is absolutely no fiber in rice noodles.

The increased concentration of vitamin E helps promote health and maintain a youthful appearance of the skin. And vitamins from group B are valuable for effectively supporting the nervous system. They also turn out to be good antioxidants.

The relatively low nutritional value of the product allows us to recommend it as a replacement for classic pasta. Yes, it supplies the body with a large amount of carbohydrates. But they all belong to the “complex” group, that is, they take a long time to break down, stabilizing the energy balance.

What is also important is that all these carbohydrates will not affect the glycemic index of the diet. Therefore, they can be safely used by both patients with diabetes and those who have a predisposition to this disease.

As for the risks associated with eating rice noodles, for the most part, the product itself is not to blame. Problems arise when they start combining it with:

• meat;
• especially fatty fish;
• mayonnaise and dressings based on mayonnaise.

This automatically removes the rice product from the list of dietary dishes. Constipation appears and abdominal bloating occurs. Other problems with the stomach and intestines are also possible. In addition, excessive consumption of rice noodles can be harmful. An abundance of “slow” carbohydrates can cause excess body weight.

Consumer characteristics

In appearance, rice noodles are usually white in color, although translucent varieties are also available. The width of the noodles varies from 2 to 30 mm, with a minimum length of 0.5 m. A high-quality product does not break during the cooking process. The presence of a slight gray tint is a normal option, and the rice noodles should not be cloudy, lumpy or full of foreign aromas.

If you want to cook rice noodles, but don’t want to get a shapeless lump instead of a tasty dish, It is recommended to use these tips.

• To boil the salad noodles, place them in a bowl, cover with boiling water and stir. Let stand for five minutes, then drain the boiling water and rinse with cold water.
• If you are making soup, boil the noodles in lightly salted water for about 4 minutes. Then the product is placed in a colander and doused with cool water.
• When cooking vegetables in a pan, it's a good idea to add some noodles to them. There is no need to boil it, it is better to steam it. Place the raw rice in boiling water and after five minutes mix with half-cooked vegetables in a frying pan.

For more information on preparing rice noodles, watch the video below.

Rice noodles are usually sold in the Asian food section. It is a traditional product for Southeast Asia and Japan. Rice noodles are the basis of the diet in many countries. The product has an average calorie content and is a source complex carbohydrates, and vitamins. The big advantage of rice noodles for an experienced cook is that they can be filled with almost any flavor. It perfectly absorbs the aroma of spices, herbs, and almost any vegetables. Rice noodles are dense in texture, a little denser than regular pasta, and perfectly filling. It “copies” beneficial properties regular rice.

The content of the article:

Calorie content of rice noodles

Various sources mention that rice noodles are a high-calorie product. Actually, this is not true. Rice noodles contain only 364 kcal per 100 g, mainly from carbohydrates. The product contains about 3.44 g of protein, which is quite small and practically completely fat-free.

Rice noodles are an excellent product for anyone seeking health. There are 2 varieties of rice noodles - regular and funchose. Funchoza is a thin “rolled” noodle. Some call it glass noodles, but this is incorrect. Classic glass noodles are made from mung bean starch. Rice noodles contain only 2 ingredients - rice flour and water.

Rice noodles are completely fat-free. Therefore, it is an excellent product for hypertensive patients, those for whom fats cause indigestion and liver problems.

Rice noodles are an additional source of vegetable protein. It is noteworthy that if you combine this product in your diet with legumes, you can get a more complete amino acid composition than other vegetarian products. This is often used in the diet by strict vegans who do not consume milk And eggs.

Rice noodles contain a lot of complex carbohydrates. This is a unique component of our diet. All energy in the human body comes from complex carbohydrates. It nourishes the body and brain. Complex carbohydrates serve as a “natural metabolism booster.” If you consume them regularly and in adequate quantities, you can get rid of slow metabolism. The human body needs about 4 g of carbohydrates on average per 1 kg of weight, and for an active life - about 5 g.

The complex carbohydrates of rice noodles are absorbed quite quickly; this product has a high glycemic index. It is useful in the nutrition of athletes, allowing them to quickly restore energy after training. If we are talking about a normal healthy lifestyle, you can prepare mixed dishes from noodles and protein sources, and lower the glycemic index of the finished dish. In addition, there is no scientific evidence that foods with a high glycemic index are harmful to a healthy person. Restrictions on their use apply only to patients with diabetes.

Rice noodles are considered a good supplemental source of vitamins and minerals. It contains a rare vitamin PP, the deficiency of which has a detrimental effect on the functioning of the nervous system and can even lead to serious nervous disorders.

Rice noodles contain a complex of B vitamins necessary for normal metabolism and proper functioning of the nervous system. B vitamins are also necessary for anyone who strives to maintain heart muscle health. They play an important role in muscle recovery after physical activity.

Rice noodles contain the rare mineral selenium, which is involved in metabolism and speeds it up. Selenium is essential for the normal functioning of the brain, muscular system and nervous system as a whole.

The product contains a small amount of diheme iron, its use helps to replenish iron deficiency and allows you to have a normal hemoglobin level. Everyday food with some iron content helps prevent iron deficiency anemia almost to a greater extent than taking special medications.

Rice noodles contain potassium and sodium, the use of which helps normalize water-salt balance and relieves swelling. These minerals also serve as excellent prevention of cramps and swelling during salt-free diet.

The product also contains small amounts of magnesium, which is good for the heart and nervous system.

Some sources claim that rice noodles are harmful. For example, it is often blamed for someone gaining weight. Here you can see that the noodles themselves have nothing to do with it. It's usually overeating that causes weight gain, not the foods we overeat. The only exceptions are people who have diabetes and therefore cannot eat foods with a high glycemic index. Prediabetics should not eat noodles, as their condition may also be affected by eating high-glycemic foods.

It is sometimes written that eating rice causes calcium to be washed out of the bones, but this is not true. Rumors about the absorption capacity of rice are greatly exaggerated; in fact, all that it can “draw” into itself are “toxins” that accumulate in the human body after food poisoning.

Rice noodles may not be healthy if a person's diet is not balanced. This is a tasty product that easily “replaces” other necessary side dishes, for example, vegetables and salads made from them.

How to cook rice noodles

Rice noodles are a quick-cooking product. It is immersed in boiling water and cooked for 3-4 minutes. Then it is thrown into a colander and dried. After this, you can add various vegetables, chopped fish, meat, shrimps, mussels, And other products.

Rice noodles for weight loss

Some sources claim that rice noodles are not suitable for weight loss because they are high in calories. Boiled rice noodles contain about 120 kcal per 100 g, which cannot be considered high in calories.

But problems with rice noodles can still occur in a person who has altered cell sensitivity to insulin. For such people, even a moderate portion of noodles can cause a significant increase in appetite. This leads to the fact that people often suffer from overeating, as soon as they introduce at least one serving of noodles into their diet. So, of course, it is better to eat noodles occasionally or completely eliminate them. Everyone else can cook their own low-calorie rice noodle dishes with shrimp, squid, mussels, chicken breasts and other sources low-fat protein.

Rice noodles in the diet of pregnant, lactating and children

Rice noodles can be a component of a pregnant woman's diet if they do not cause constipation or contribute to fluid retention because they are cooked too salty. As an independent product, it is hypoallergenic, therefore it can be included in the diet of nursing women, but additional consultation with a doctor still necessary.

Asparagus Casserole

For casserole - 400 g asparagus, 400 g of boiled rice noodles, 200 g of pollock fillet, optional carrots or bell pepper, and ground black peppercorns, 40 g of hard cheese and a tablespoon of soy sauce. Additionally - a baking dish.

Rice noodles are boiled separately. Rice noodles are placed on the bottom of the baking dish, followed by pollock fillet, vegetables, each layer is “laid” with a small portion of a mixture of cheese and soy sauce. The dish is baked at 180 degrees for 30-40 minutes and served hot.

Rice noodle salad

200 g each of shrimp and squid, 300 g of boiled rice noodles, any green leaf lettuce, such as romaine, or even kale, a tablespoon of sour cream, a teaspoon of creamy mustard or mustard powder, a fresh cucumber.

Boil shrimp, squid and noodles and cool in a colander. Mix sour cream with mustard powder or mustard, chop fresh cucumber, chop or disassemble the salad by hand, mix all the ingredients of the dish in a deep salad bowl, and leave in the refrigerator for 20-30 minutes before serving.

Rice noodles with oriental beef

Dissolve the base for miso soup in water, add shredded squid, sweet potato tuber, and cook until tender. Crush the seaweed and add it to the finished dish.

Spicy rice noodles with bean paste

For the bean paste - a can of canned red beans, a white onion, black pepper on the tip of a knife, 1 cm of ginger root, and red pepper if desired, olive or Sesame oil. For the main course, 4 servings of rice noodles, soy or teriyaki sauce, or sea salt.

Heat the oil over low heat in a deep frying pan, add spices and continue heating, add beans. Then grind the beans with spices into a paste in a blender. Cool. Boil the rice noodles, drain in a colander, then add soy sauce or salt to taste.

So, rice noodles are an excellent choice for those who need an inexpensive and tasty side dish, they allow you to experiment in the kitchen and can be combined with many types of food products.

Video recipes with rice noodles

Especially for – fitness trainer Elena Selivanova