| Nutrient | Content | Reference |
|---|---|---|
| Calories | 331kCal | 331kCal |
| Proteins | 0.1g | 0g |
| Fats | 0.1g | 0g |
| Carbohydrates | 78.42g | 78g |
| Dietary fiber | 3.9g | 4g |
| Water | 11.9g | 12g |
| Ash | 5.58g | 6g |
| Vitamin A, RE | 2mcg | 2mcg |
| beta Carotene | 0.022mg | 0mg |
| Vitamin B4, choline | 177mg | 177mg |
| Vitamin E, alpha tocopherol, TE | 0.51mg | 1mg |
| Vitamin K, phylloquinone | 3.8mcg | 4mcg |
| Potassium, K | 3mg | 3mg |
| Calcium, Ca | 55mg | 55mg |
| Magnesium, Mg | 2mg | 2mg |
| Sodium, Na | 4mg | 4mg |
| Sera, S | 1mg | 1mg |
| Phosphorus, P | 20mg | 20mg |
| Iron, Fe | 1.81mg | 2mg |
| Copper, Cu | 1916mcg | 1916mcg |
| Selenium, Se | 27mcg | 27mcg |
| Zinc, Zn | 4.24mg | 4mg |
| Mono- and disaccharides (sugars) | 17.44g | 17g |
| Saturated fatty acids | 0.014g | 0g |
| 16: 0 Palmitic | 0.012g | 0g |
| 18: 0 Stearin | 0.002g | 0g |
| Monounsaturated fatty acids | 0.013g | 0g |
| 18: 1 Olein (omega-9) | 0.013g | 0g |
| Polyunsaturated fatty acids | 0.041g | 0g |
| 18: 2 Linoleum | 0.038g | 0g |
| 18: 3 Linolenic | 0.004g | 0g |
| Omega-3 fatty acids | 0.004g | 0g |
| Omega-6 fatty acids | 0.038g | 0g |
Vermicelli is an excellent side dish for meat dishes, as well as dressing for soups. Vermicelli can be served with various sauces or made into a casserole. Vermicelli can also be served with hot milk or meat broth.
It is very important to cook vermicelli correctly, because if cooked incorrectly, it boils soft, loses its attractive appearance and becomes tasteless. To properly and tasty boil vermicelli, consider some of the nuances:
- cook vermicelli in plenty of water;
- put vermicelli only in boiling water;
- immediately after immersion in boiling water, stir the vermicelli;
- cook vermicelli over moderate heat without a lid;
- if you are afraid that the noodles will stick together during cooking, add 1 tablespoon of vegetable oil to the water;
- The cooking time of vermicelli depends on its thickness. Often the recommended cooking time is indicated on the packaging - use this information;
- do not be distracted during cooking, pasta is very sensitive to cooking time;
- do not rinse the vermicelli after cooking with water - this can spoil its taste;
- Drain the water from the finished vermicelli, but not completely, otherwise it will become dry;
- Ready vermicelli can be left until serving in a colander, placing it over the pan and covering with a lid.
Recipes with small vermicelli ingredient
Recipes with salt
Step 1
For work, we need vermicelli (cobweb), water, salt, saucepan, colander, spoon.
Step 2
Bring 1 liter of water to a boil with salt (1 tsp).
Step 3
Add 100 grams of small vermicelli to boiling water and mix. Reduce heat to below medium. While it is cooking until cooked, you need to regularly check it for a tooth. Here, the main thing is not to digest it. As a rule, cook for 3-5 minutes.
Step 4
Throw the vermicelli in a colander, keeping a little broth in the pan. Let the decoction drain.
Step 5
Return the vermicelli to the saucepan. At this stage, add 1-2 tablespoons of vegetable or butter, if desired. Cover with lid and shake well. Vermicelli is ready. Can be served as a side dish for meat dishes. Also, you can easily feed a child with such vermicelli.