Pea Vermicelli
Classification:
Keywords:
vermicelli
taste
There are two kinds of vermicelli, wet and dry: wet vermicelli are freshly sold in the local market, while dry vermicelli are eaten with water, mostly used for cold dishes or soups, suitable for both meat and vegetables
Product Details
There are two kinds of vermicelli, wet and dry: wet vermicelli are freshly sold in the local market, while dry vermicelli are eaten with water, mostly used for cold dishes or soups, suitable for both meat and vegetables. Vermicelli and vermicelli have the same taste, but there is a difference between the thickness of the vermicelli, which were collectively called vermicelli before the Ming Dynasty. The standard of distinction is that where the diameter is greater than 0.7 mm, the vermicelli is the vermicelli.
Nutritional value
Pea vermicelli is mainly carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. Pea vermicelli has a good taste, it can absorb the flavor of a variety of fresh soup, plus the pea vermicelli itself soft and tender, more refreshing and better cold.
