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Udon noodles are a traditional Japanese dish, which ranks second after rice.
It consists of wide, long noodles served in broth with or without various additives.
Udon - wheat noodles have a neutral taste, so they are often used to prepare soups with a pronounced taste and aroma.
It can be either an independent dish or included in soups, appetizers and main courses, combining perfectly with other products.
Udon noodles are made from whole grain wheat flour with the addition of salt and water.
The benefit of udon noodles lies in its high nutritional value.
The product contains vitamin B, mineral compounds and other healthy elements (pantothenic and folic acids, choline, thiamine, tocopherol), antioxidants that have a beneficial effect on the condition of the skin, hair and nails.
Udon noodles contain B vitamins, amino acids, polyunsaturated fatty acids omega-3, omega-6 and omega-9.
Noodles contain calcium, phosphorus, selenium, zinc, magnesium and especially a lot of sodium.
Due to the high content of B vitamins, this product is considered beneficial for the immune, nervous, endocrine, and musculoskeletal systems.