Nutri-licious Noodles

Around the world, people, nowadays, are very anxious, tormented and deeply stressed in thinking ways how to budget their finances especially for food expenditures.
At present, countless numbers of parents are very much trouble about what kind of food are they going to prepare for their children which will suit their tastes without sacrificing the nutrients that they need.

As the whole world continuously anguish to the never-ending oil price hike which simultaneously affects the prices of prime commodities, it is best that everyone should be wise enough to choose the economical but nutritious delicacies.

It is also right time to be smart enough to control ourselves from being used to prepare instant foods without knowing that most of them are harmful for our bodies. Therefore, why not give yourself a try to prepare your family your homemade noodles, though they are simple yet so nutritious!

Noodles have been made from flour and water since 1000 BC and they are more prominent at present. There are many approaches in preparing noodles such as hot or cold, boiled, stir-fried or served as part of a soup. Nutrition-wise, noodles are low in fat.

Do you know that noodles like rice noodles, mami and misua contain one of the Vitamin B complex such as Thiamine or Vitamin B1? Health nutritionists disclose, Thiamine or Vitamin B1 is vital to nurture growth and for the proper functioning of nerves and good for the metabolism of the body. However, health experts advised to only have a 1.5 milligrams of Recommended Daily Allowance (RDA) Thiamine intake for the body because too much of this can cause rapid pulse, weakness, headache, insomnia and irritability for the body.

Meanwhile, noodles like canton, rice noodles, mami, misua and miki are rich in Vitamin B3 o r Niacin or Nicotinic Acid. This kind of Vitamin helps the metabolism of sugar and is essential for the proper function of intestines.

But, then, health experts advised to only have 19 milligrams of RDA Niacin intake to avoid diarrhea, heartburn, nausea, vomiting, abnormal liver function, skin flushing and low blood pressure.

Recent developments done by the Food and Nutrition Research Institute (FNRI) under the Department of Science and Technology (DOST), noodles have been found out as good conduits for an in-plant fortification. According to a recent study conducted by a team led by Dr. Mario Capanzana of the FNRI-DOST, they discovered that iron and iodine in white and golden bihon were retained for (1) year.

Health nutritionists say, Vitamin A is important for the overall healthy state of our urinary tract. It is necessary for the appropriate structure of cells of the skin and mucous membranes including for night vision. This is also vital for the growth of the bones, skin and teeth. However, health experts cautioned the public to only obtain 1,000 micrograms RDA intake of Vitamin A to prevent birth defects when taking during pregnancy or just before conception, liver damage, hair loss, lip cracking, rashes, joint pain, stunted growth, headaches and menstrual troubles.

Another nutrient that Noodles offer is Iron. This is a mineral which transports oxygen in blood and helps for energy metabolism. Yet, health experts warned the public to only have 10 milligrams RDA of Iron intake for men while 1.5 for women to avoid infections, lethargy, joint problems, hair loss, organ damage and impotence.

Truly, almost everybody in different parts of the earth has ever tasted the fascinating aroma of noodles. Whether they are made of potato starch, rice or mug bean starch, its prominence can never be degraded.

History reveals that noodles probably have originated from the Arab countries in the Eastern Mediterranean. Nevertheless, its version was not accurately documented. In China, noodles were made appeared in the north where they were well set up in AD 10 using an imported technology from the Middle East.

Records, likewise, divulge that Australians consume more than 18 million kilograms of noodles every year- when converted, which is roughly one kilogram per person per year. Meanwhile, in Japan, it is considered a good means to extremely taste your noodles as an approach of informing your host that you are enjoying the meal and in China, noodles imply long life.