Chicken Noodles

 

Noodles have 146 Kcl/ cup

Major nutrients : Selenium 54.36%

Vitamin B1 35.92%

Vitamin B9  21.75%

Carbohydrate 20.83%

Vitamin B3 19.92%

Health benefits : Nutrition content Essential nutrients, low carbs, full for longer

Noodles are staple foods in many Asian countries. Instant noodles are internationally well known food and the consumption worldwide is on the top. Instant noodle have properties such as nutrition, taste, safety, convenience, reasonable price and longer shelf life makes it popular. Noodles are unleavened dough which is stretched, rolled fat or extruded and cut into one of variety of shapes, it is made from wheat flour, water, starch, salt or kannsui and other ingredients which enhance the flavor and texture of noodled being cooked partially by steaming and cooked further or dehydrated by deep frying process. Instant noodles are precooked or dried noodles fused with oil and sold with a flavoring packet. 

As early as 5000 BC, noodles came to China and spread to other Asian countries such as Japan, Korea, Thailand and Malaysia. Today it is one of the fastest growing sectors in world having compound annual growth rate 4% . China is the leading country in consumption of noodles followed by Indonesia, Vietnam and Japan worldwide.

Wheat flour noodles with range of materials promote fiber and protein. Nowadays, the manufactures has responded to consumer demand for foods having high fiber content by producing food with high fiber ingredients which impart some functional properties to foods such as increase on holding capacity, water holding capacity, emulsification or gel formation, Generally consumers choose foods such as fruits,  whole grains and grains and vegetables as sources of dietary fiber.