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Sweet potato starch

Sweet potato vermicelli, also known as sweet potato starch noodles, is an ancient traditional Han Chinese food. The main ingredient is fresh sweet potatoes, characterized by being resistant to cooking, having a strong aroma, delicious taste, and versatile cooking methods. It is a popular and common food in most parts of China, known for its excellent quality and texture.

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Sweet potato vermicelli, also known as sweet potato noodles, is an ancient traditional food of the Han Chinese. Its main ingredient is fresh sweet potatoes, characterized by being resistant to cooking, having a strong aroma, delicious taste, and versatile uses. It is a popular and common food in most parts of China, renowned for its excellent quality and texture.

Sweet potato vermicelli can be made from fresh sweet potatoes by first processing them into starch and then into noodles. It can also be made directly from starch. Additionally, there are traditional and modern methods for processing the noodles. Sweet potatoes contain various nutrients needed by the human body. About 500 grams of sweet potatoes provide approximately 635 kilocalories of energy, containing 11.5 grams of protein, 14.5 grams of sugar, 1 gram of fat, 100 milligrams of phosphorus, 90 milligrams of calcium, 2 grams of iron, 0.5 milligrams of carotene, as well as vitamins B1, B2, C, niacin, and linoleic acid. The content of vitamins B1 and B2 is six times and three times that of rice, respectively. Notably, sweet potatoes are rich in lysine, which is lacking in rice and flour, a fact many people are unaware of.

Scientific research shows that eating sweet potatoes does not lead to weight gain; on the contrary, sweet potatoes are an ideal food for weight loss. Their calorie content is very low, much lower than ordinary rice, so there is no need to worry about gaining weight after eating them; instead, they can help with weight loss. Sweet potatoes also contain a substance similar to estrogen, which has certain effects on protecting the skin and delaying aging.

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