What nutrition does jiaozi have?

Jiaozi is a great invention of our country. The main effort of making jiaozi lies in the stuffing of dumplings. In addition to meat, there are all kinds of vegetables in the stuffing, which is very good. From the point of view of nutrition, the combination of meat and vegetable is beneficial to the balanced absorption of various nutrients; The combination of various seasonings satisfies the taste enjoyment of consumers; In addition, the stuffing is finely cut, which is beneficial to digestion. As far as the nutritional value, traditional culture and special symbolic significance of jiaozi are concerned, it is not excessive to regard it as "national food".

As a kind of pasta with stuffing, jiaozi has the greatest advantage of rich nutrition: it is both a staple food and a non-staple food; There are both meat dishes and vegetarian dishes, which can provide a variety of nutrients. Family and friends get together, and sometimes they like to make more stuffing, which is icing on the cake for the diversity of nutritional intake.

Pasta with stuffing is easy to digest and suitable for all ages. Jiaozi uses all kinds of meat, eggs, fish, shrimp and seasonal fresh vegetables as stuffing, which are usually chopped.

Of course, not only the dumpling stuffing is nutritious, but also the dumpling skin is nutritious. The skin made of flour contains many vitamins and trace elements. People like to use refined white powder in jiaozi because of its high protein content and gluten. In fact, the traditional standard powder has higher nutritional value because it contains more vitamins, minerals and other trace elements.

In addition, if you add some coarse grain noodles to the dumpling skin, it will be very healthy. To ensure that the dumpling skin is tough and not easy to break, you can choose bean flour, millet flour or black rice flour, which can not only increase the intake of B vitamins, but also reduce the concentration of "bad cholesterol" in blood because coarse grains are rich in cellulose, which is helpful to reduce the risk of cardiovascular and cerebrovascular diseases.