Can I eat flour during menstruation?

Flour is a common food in daily life, and it can be said to be the most common food. In northern China, people eat pasta as their staple food. Of course, this does not mean that southerners do not eat pasta, but in the eyes of northerners, pasta made from flour is a must for three meals a day. Flour can be divided into two types. One is made from wheat, called wheat flour. There is another relatively cheap option, which is corn flour. In terms of nutritional value, wheat flour is more nutritious than corn flour.

Menstruation is a normal physiological phenomenon for all women. Many female friends know that during menstruation, they should take extra care of their bodies, especially pay special attention to diet.

Flour, commonly known as white flour, is flour ground from wheat. According to the protein content in flour, flour is divided into high-gluten flour, medium-gluten flour and low-gluten flour.

Flour is made from wheat. Wheat grains are mainly composed of three parts: the bran wrapped around the outside accounts for about 18%-25% of the grain weight; the germ on which the wheat grains germinate accounts for only 1%-2%; the endosperm accounts for about 80%.

. There is also a layer of endosperm connecting the endosperm and the bran. Wheat grains are processed through the milling process to separate the bran, germ and endosperm, and the endosperm is ground into flour for human consumption. Flour processing is a physical separation process and does not change the original chemical properties of wheat endosperm.

The protein content and quality of flour foods determine their edible quality. For example, high-gluten wheat flour is used to make bread, so that the bread has a large volume and a good taste; medium-strong gluten wheat flour is used to make noodles and dumplings, so that they are "elastic" and smooth; and cakes made with low-gluten wheat flour are soft and biscuits are crispy. It can be seen that with the development of industrialized food production, the demand for various special flours is getting higher and higher.

High-gluten flour is darker in color, more active and smoother, and does not easily clump when held by hand. It is more suitable for making bread and some puff pastry; medium-gluten flour is milky white in color, between high-gluten and low-gluten flour, and has a semi-loose texture; it is generally used in Chinese pastries, such as buns, steamed buns, noodles, etc.; low-gluten flour is white in color and easy to form a ball when grabbed by hand. Low gluten

The average protein content of flour is

About 8.5%, it has a low protein content and less gluten, so it is also weak in gluten. It is more suitable for making cakes, sponge cakes, biscuits and other western pastries that require a fluffy and crispy texture.

The easiest way to identify flour is to grab a handful of flour, squeeze it into a ball with your fist, then release it, and gently weigh the ball. If the ball falls apart quickly, it is high-gluten flour; if the ball can maintain its shape when it is gently weighed, it is low-gluten flour.

Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effects of nourishing the heart and kidneys, strengthening the spleen and intestines, and removing heat and quenching thirst. Flour is an important staple food for people. Northerners prefer noodles. There are many ways to eat noodles. The common methods of making noodles are steamed buns, steamed cakes, and steamed flower rolls; making spring pancakes, hanging oven pancakes, sesame cakes, tendon cakes, crispy cakes, and pastries; making dumplings, steamed siu mai, steamed buns, and steamed buns.

wonton; fried dough sticks,

There are dozens of kinds of foods, including fried dough twists, baked bread, noodles, dumplings, etc., as well as the less commonly eaten noodle.

What kind of flour is good for noodles? Whole wheat flour is made by grinding the whole grain of wheat without removing the bran. It is rich in vitamins B1, B2, B6 and niacin acid and has high nutritional value. Because of the high bran content, consuming too much whole wheat flour will increase the burden on the body's digestive system. It might be better if you eat a kind of noodles called mixed flour. Most household flour is labeled "steamed bun flour, dumpling flour", "special flour" or "refined flour", so you can tell what the flour is used for at a glance. Steamed bread flour also needs to be fermented. It’s just that the steamed buns are much more delicious than those made with ordinary flour. The buns have a soft and elastic skin and taste delicious.

Flour is different from rice. Flour that has been stored for a longer period of time is of better quality than freshly ground flour.

It seems that eating pasta made of flour will not cause physical burden on women during menstruation, but a single diet is not very healthy. In daily life, a variety of foods should be combined. Therefore, there is a saying among the people that "eat old wheat and new rice"; it is best to eat flour and rice together. Vegetables must be paired with meat to achieve the best nutritional value.