Rice noodles — hearty, resilient to the touch, pleasant, but, nevertheless, virtually tasteless product from rice flour, widely used in China and Japan. Thin rice noodles, resembling in appearance the wire, called cellophane. Rice noodles is a white or translucent strips of a width of 2-3 mm to 3 cm, flat or rounded. The noodles are very long, at least 50 cm in length, and never breaks before cooking.
Noodles made from rice, 75% consists of starch, is rich in b vitamins (thiamin B1, Riboflavin B2, Niacin B3), involved in metabolism and strengthening of the nervous system, and vitamin E known for its antioxidant properties. Vitamin E improves cell nutrition, strengthens the walls of blood vessels and prevents blood clots. Of minerals in rice noodles contains potassium, phosphorus, manganese, iron, copper, calcium, zinc and selenium.
Plus, rice noodles are rich in complex carbohydrates, which provide long-term supply of energy in the muscle tissue of the body. Consumption of high amounts of complex carbohydrates helps to reduce the daily norm of sugar and fat without losing the energy needed to man. In addition, the rice noodles will not harm your body, so you can safely cook it instead of potatoes and wheat pasta.
Rice noodles is well suited for people suffering from cardiovascular and renal diseases, since it contains minimal amount of salt. Rice does not contain cellulose, so the noodles are easy to digest and can be used by both children and the elderly.