Vermicelli and vermicelli: what's the difference and which one is healthier?

Vermicelli and vermicelli are often added to soup foods, such as meatballs or soup. Both are white and have a long thin shape resembling noodles. Even so, there are still many people who don't know the difference between vermicelli and vermicelli. I wonder… Which one is healthier, huh? Check out the following reviews.

The difference between vermicelli and vermicelli is in the basic ingredients

Soun and rice noodles, which are often called white noodles, are two types of food with different basic ingredients. Vermicelli made from rice flour, meanwhilevermicelli made from green bean starch. You can also find glass noodles made from potato, sweet potato, or cassava starch.

In dry form, vermicelli is dull white and has a brittle texture that breaks easily. Meanwhile, dried vermicelli has a transparent white color with a strong and tough texture when it is still dry.

Both are simply soaked in hot water, but the vermicelli need to be soaked for 5-15 minutes while the soaking time for the vermicelli is shorter, which is 5-7 minutes. Both can also be boiled, taking only about 1 minute.

Once cooked, the vermicelli is slippery and breaks easily, while the texture of ripe vermicelli is not as slippery and doesn't break easily like vermicelli.

Nutritional content of vermicelli and vermicelli

Soun and vermicelli are both low-fat carbohydrate foods. You can get 192 calories, 44 grams of carbohydrates, 1.8 grams of fiber, and 33 mg of sodium (salt) in a 180 gram serving of vermicelli. With the same serving size, vermicelli can provide 121 grams of carbohydrates, 291 calories, and 14 mg of sodium.

What about the vitamins and minerals? Both are enriched with B complex vitamins (including niacin, riboflavin, and folate) and minerals such as phosphorus, calcium, and magnesium. Even so, the numbers were very few.

So, which one is healthier: vermicelli or vermicelli?

The nutritional content of vermicelli and vermicelli is actually not much different. It's just that, the amount of mineral content of vermicelli is slightly superior to vermicelli.

Vermicelli or vermicelli are foods with a low glycemic index, so they don't make blood sugar spike quickly after eating. That is why you can use these two white noodles as a source of carbohydrates to replace rice, which incidentally has a high GI value (73). Even so, the IG value of vermicelli is still much lower than vermicelli. The glycemic value of vermicelli is 53, while the GI value of vermicelli is 39.

What needs more attention is actually how to cook it. The glycemic value of vermicelli and vermicelli can be increased with incorrect cooking techniques. For example, boiled vermicelli or vermicelli, then made into a soup, is a low to low glycemic food. Meanwhile, if both are processed by frying in oil and adding meat, of course food calories will also increase and ultimately affect the glycemic value of the food.