We all know that vermicelli is a food made from starchy raw materials, while multigrains are grains that include a variety of grains and mixed beans. Therefore, vermicelli does not fall under the category of traditional grains, it is more classified as a starch food. Let's take a look at the relationship between vermicelli and multigrains from a different perspective, and their place in our daily diet.
As a starch food, the main raw materials of vermicelli include sweet potato starch, potato starch, etc. This is different from the composition of traditional grains such as barley, wheat, millet, etc. Although vermicelli does not fall under the category of multigrains, it satisfies people's carbohydrate needs to a certain extent, providing a certain amount of energy for the diet**.
Secondly, from a nutritional point of view, multigrains are usually rich in dietary fiber, minerals, vitamins and other nutrients, while the main component of vermicelli is starch, which has a relatively limited contribution to these nutrients. Therefore, while vermicelli satisfies people's demand for staple foods in some ways, there may be differences in overall nutrition supply compared to multigrains.
However, with the changing eating habits and evolving needs of people, some new types of vermicelli products are also emerging, including some mixed vermicelli with added multigrain ingredients. While retaining the taste of traditional vermicelli, this product incorporates the nutritional elements of cereals, so that consumers can enjoy the delicious taste of vermicelli while also obtaining the nutritional value of some cereals more comprehensively.
Vermicelli has some differences in composition and nutrition from traditional cereals, but it has certain advantages in meeting carbohydrate needs and delicious taste. With the continuous progress of food technology and the change of market demand, the types of vermicelli are also constantly innovating to provide consumers with more diversified choices.