Reasonable Nutrition for Jiaozi Mien

Is it true or false? Experts say Beijing-style noodle with sauce has a reasonable nutritional balance

"Although just a small bowl of noodles, with seven dishes and eight side ingredients."——The noodles are firm, while poured over with richly fragrant soybean paste, mixed with colorful, crisp vegetables —— the aroma and satisfaction of Beijing-style noodle with sauce is favored by old Beijingers. Song Xin from the Nutrition Department at Beijing Chaoyang Hospital told the Life Times that Beijing-style noodle with sauce has the most reasonable nutritional balance among regional noodle dishes.

Firstly, when cooking the noodles, water-soluble B vitamins will be lost. Traditionally, the soybean paste used for Beijing-style noodle with sauce is usually made primarily from yellow bean sauce and supplemented with fatty minced meat, which has a rich content of B vitamins, effectively making up for this deficiency. According to Traditional Chinese Medicine (TCM), the minced pork in Beijing-style noodle with sauce has the effects of nourishing the kidneys and blood,as well as moistening the body and relieving dryness; therefore, eating this dish is especially suitable during autumn and winter to relieve dryness. Secondly, the side ingredients are crucial for ensuring the nutritional quality of Beijing-style noodle with sauce.

Candidate materials includegreen peas,cucumber slices, radish strips,carrot strips, tofu strips,bean sprouts, and others.By adding enough side ingredients to pair with the noodles, one can consume a variety of fresh vegetables, easily fulfilling vitamin C and potassium needs. Adding tofu strips is especially important as it provides calcium, which is lacking in both the sauce and the noodles.If there are fewer side ingredients when eating Beijing-style noodle with sauce, you could also pair it with small cold dishes,to increase vitamin, carotenoid, and dietary fiber intake. Song Xin warns that a major drawback of this dish is its high saltiness, which can lead to excessive sodium intake. Therefore, diversifying the filling by using less yellow bean sauce and more sweet bean sauce or pure soybean paste will make it taste even fresher but with less salt. Adding a bit of shrimp paste could also add a seafood flavor. However, due to the high cholesterol content in pork, obese individuals and those with higher blood lipids should not eat this often; instead, they can enjoy it occasionally to improve their taste.Cold dishes, increase the intake of vitamins, carotene, and dietary fiber.

Song Xin warns that one major drawback of fried sauce noodles is their often high salt content, leading to excessive sodium intake. Thus, more variety can be added to the filling by using less yellow bean paste and more sweet bean sauce and pure soybean paste, making it taste fresher without being so salty. Adding a bit of chili sauce will add a seafood flavor. However, pork has high cholesterol content; therefore, those with obesity or high blood lipids should not eat it frequently, but can enjoy it occasionally to improve the taste.