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Noodles, with history

FeaturedNoodles, with history

For many noodles represent longevity due to their shape and it's true at least in terms of history because this food could be located more than a millennium ago. There are different techniques to cook them and also raw ingredients each one being added to a long list of varieties up to dozens with China providing the most relevant number, or Japan, Korea, Vietnam, ...

Why this choice? Noodles are very nutritive while the varieties add eggs, salt, mung-bean, potato, and different types of wheat like soba noodles with buckwheat flour. In this point, perhaps it's perfect to add in your diet buckwheat flour easily if it wasn't there. There are noodles rice or bean based, with enormous possibilities for being mixed and also producing varieties. A key is manufacturing without losing nutritional properties.

There was a man with importance in the development of noodles after inventing a machine. His name was Masaki, in 1884 when the mass production began.

Noodles have high caloric content comparable to seeds, their origin. It means that the manufacturing process is efficient. At the same time it seems a good warranty for nutrition when one thinks about a world with approximately 7.3 billion people. Noodles last and resist, and they can be easily transported.

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