Liangpi is a traditional Chinese snack, which is mainly made of flour, starch and other raw materials. After being processed into thin slices, it is cut into strips, and then made with various spices and vegetables. The nutritional value of cold skin mainly comes from the following aspects:
1. Carbohydrates: Liangpi is mainly made of flour and starch. These raw materials are the source of carbohydrates. Carbohydrates are one of the main sources of human energy, which can provide necessary heat and energy for the body.
2. Protein: The cold skin contains a certain amount of protein, which is an important component of the body's tissues and can maintain the normal physiological functions of the body.
3. Cellulose: There is a certain amount of cellulose in the cold skin. Cellulose is an indigestible plant fiber, which can promote intestinal peristalsis, increase satiety, and help digestion and defecation.
4. Vitamins and minerals: The cold skin contains some vitamins and minerals, such as vitamin B1, B2, B6, calcium, iron, etc. These nutrients play an important role in the growth and development of the body, immunity, nervous system, etc.
In general, although Liangpi is a snack, its nutritional value is relatively rich, and it is beneficial to the body if eaten in moderation. However, it should be noted that the cold skin contains more starch and oil, and excessive consumption may lead to obesity, indigestion and other problems. Therefore, it is necessary to control the consumption amount and cooperate with other healthy eating habits when eating cold skin.