LG's Wholegrain Noodles have been recognised by the Health Promotion Board (HPB) as a Healthier Choice Product, and many of our customers are already registered with the Healthier Dining Program (HDP) & Healthier Dining Grant (for food service providers).
Read more about the Healthier Dining Program here.
更多的新加坡人选择吃更多的全谷食品 - 不如就让您能推为供他们这选择!熟悉以下我们的全麦产品后,您会发现其实它们很容易融入您的常用食谱中。
LG的全麦面条已被 Health Promotion Board (HPB)认可为 “Healthier Choice”,
并且我们的许多客户已经在 Healthier Dining Program (HDP) 和
Healthier Dining Grant.
No difference in preparation method and cooking time. Here are some dishes you can prepare with wholegrain yellow noodles:
No difference in preparation method and cooking time. Here are some dishes you can prepare with wholegrain kway teow:
No difference in preparation method and cooking time. Here are some dishes you can prepare with wholegrain mee tai bak:
No difference in preparation method and cooking time.
No difference in preparation method and cooking time.
全谷物的一些好处包括:
Some benefits of whole grains include:
Read more about what whole grains are here.
Read more about why you should consume more whole grains here.
A greater push from the Health Promotion Board (HPB) to make wholegrain noodles more readily available in Singapore: Leong Guan & HPB. Read article here.
Interested in incorporating wholegrain noodles into your usual recipes? Contact your respective salesperson or call us now to enquire at +65 6754 7911.
有兴趣将全麦面条加入到您的常规食谱中吗?
联系您各自的销售人员或致电我们以+65 6754 7911进行咨询。
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What determines that a food is still safe to eat:
While not everyone has a lab and the time to conduct microbiological tests for every food we eat is not very practical, here are some of the tell-tale signs of food spoilage.
Every batch of product is stored in our QAQC (Quality assurance) department. If an incident happens, the affected product from the batch is taken for lab test to determine the product integrity.
The typical shelf life of most cooked noodles such as Yellow Noodles and Kway Teow is only around 2 to 3 days when kept in ambient condition in our hot and humid climate.
LG range of cooked noodles have a shelf life of 1 month when stored without refrigeration. In order to achieve that without the use of preservatives, the noodles are treated with heat pasteurization, and in some products the addition of malic acid - an organic compound found naturally in Apples. The usage of Malic Acid in food may impart an acidic profile. To reduce flavour profile, we recommend blanching the noodles in boiling water for 10-15 seconds before usage.
With the increased shelf life, we are able to make our products accessible and convenient for more to enjoy.
if you are unable to finish a packet in the same day:
At LG, we stand by the integrity of our products and offer a money back guarantee for product spoilage before the best before dates.
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The reason why it is called Yellow Noodles is due to its appearance. Lye water is added as an ingredient to give it a bright standard look of the yellow noodles and also its springy texture. The typical ingredients of Yellow Noodles consists of Wheat flour, Water, Salt and alkaline Salt (Lye Water). Lye water is also known as Kan Shui ( 碱水).
At LG, we produce our noodles fresh daily. The shelf life of the typical Yellow Noodles is usually 3,4 days and is a stable food. However with technology, the shelf life of our noodles is extended to 1 month by using Pasteurization. The process kills pathogenic microbes which makes it even safer for consumption and extending the product's shelf life. It could even be further extended to 3 months and retain its freshness and texture by refrigerating them at 2-7 0c.
As we had gathered feedbacks from our customers, some might not like the taste of alkaline salt as they find it too "strong". Good news to those who prefer lesser alkaline taste noodles! Recently, we had launched Low Alkaline Yellow Noodles. It's specially designed for our consumers who prefer lesser taste of alkaline. Check them out in Sheng Siong Supermarket now!
Cooking Tip: As our noodles are par cooked during the making process, you'll only need to blanch in boiling water about 15 seconds and then add them into your favourite dish to enjoy the tasty and springiness of Yellow Noodles!
]]>In Leong Guan, we offer a wide variety of wholegrain products ranging from healthy noodles to wholegrain wanton skins. Initially, we managed to obtained only 8% of wholegrain in our products. But right now, we have successfully increased to 20% of wholegrain and reduced levels of sodium which qualifies for higher health claim from Health Promotion Board.
You may have heard a lot about wholegrain and its nutritional values, but how healthy is wholegrain products? Do you really know about them? Find out more in this article!
What is Wholegrain?
Did u know? All wheat grains start life as whole grains. In their natural state growing in the fields, whole grains are the entire seed of a plant. For a whole grain, the husk of the seed is usually maintained or remained intact when growing in the fields, which retained the nutritious benefits of the whole grain. A grain of a seed/kernel contains of 3 parts: The Bran, the Germ and the Endosperm. The seed is protected by an inedible husk that protects the kernel from assaults by sunlight, pests, water, and disease.
The Bran, Germ and Endosperm & its benefits
The wheat bran is the multi-layered outer skin of the edible kernel. It contains important antioxidants, B vitamins and fiber. With 1/4 cup of fiber, it offers 24% of the daily recommended value.
Wheat Germ is a great source of vegetable proteins, along with fiber and healthy fats. It's also a good source of magnesium, zinc, thiamin, folate, potassium, and phosphorus. It is high in vitamin E, an essential nutrient with antioxidant properties.
The Endosperm is the interior layer that holds carbohydrates, protein, and small amounts of some B vitamins and minerals.
Compared to a normal grain like white rice, the Bran and Germ are removed, which eliminates the nutritious parts of the wholegrain.
Health benefits of Wholegrain
The medical evidence is clear that whole grains reduces risks of heart disease, stroke, cancer, diabetes and obesity. Few foods can offer such diverse benefits.
People who eat wholegrain regularly have a lower risk of obesity, as measured by their body mass index and waist-to-hip ratios. They also have lower cholesterol levels.
Because of the phytochemicals and antioxidants, people who eat three daily servings of wholegrain have been shown to reduce their risk of heart disease by 25-36%, stroke by 37%, Type II diabetes by 21-27%, digestive system cancers by 21-43%, and hormone-related cancers by 10-40%
What’s the difference between Whole grain and Whole meal?
Many people are confused with whole grain and whole meal products while some may think that both refers to the same thing. In fact, there are differences between these 2 grains.
Wholemeal
Wholemeal is merely the name provided to wholegrains ground to create wholemeal flour. For instance, wholemeal bread is produced of wholegrains milled to a fine texture. This flour includes the same vitamins and minerals, but wholegrain includes more fibers in its raw shape (with its husk intact) and has a reduced GI.
Wholegrain
Wholegrain is the family to whole meal, whole wheat and etc. Wholegrain contains the entire grain: the bran (outer layer), endosperm (starchy middle layer) and germ (nutrient rich inner part). It’s a rich source of carbohydrates, protein, unsaturated (good) fats, vitamins and minerals, as well as three types of fiber: soluble, insoluble and resistant starch. Wholegrain products have dense wholemeal flour base and as well as lots of grain and seeds.
Low Gi Wholegrain Noodles
The glycemic index is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The higher the Gi, the faster your blood glucose level raise.
By consuming Low Gi products, you'll be able to reduce blood glucose level which is helpful for aiding weight loss and lowering your risks of heart disease and type 2 diabetes.
In September 2017, we collaborated with local polytechnic, Temasek Polytechnic in producing Low Gi Wholegrain Noodles that is also another health beneficial noodle.
Start living a healthier life by adding wholegrain products into your diet today! Check out more of our healthy noodle range under products > Wholegrain products.
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Instructions
LG Fresh Pasta is now available at selected NTUC outlets under the Yum Sing! initiative.
- FairPrice Orchard Grand
Singapore-made fresh pasta can be served in just 3 to 4 mins for 4 persons. LG uses top quality ingredients such as 100% Durum Wheat Semolina Flour. As it contains eggs and additional water, fresh pasta is more tender than dried and takes about half the time to cook. Fresh pasta delicate texture works best with light sauces, made with tomatoes, cream, oil, herbs, meat, cheese, or butter. It’s great for fettuccine Alfredo or carbonara.
Health benefits: No preservatives, Low fat & Dairy Free .
Look out for our newly launched Singapore-made fresh pasta exclusively at Fairprice! Enjoy the convenience of cooking gourmet fresh hand-made pasta without sacrificing quality, taste and freshness.Try it to taste the difference today!
Available at the Yum Sing! section in the following outlets:
Tomato Basil Sausage
(Serves 2-3)
INGREDIENTS
½ pound ground sausage
½ onion, diced
1 teaspoon salt
1 teaspoon pepper
2 cups marinara sauce
1 cup milk
½ cup basil, chopped
½ pound cooked spaghetti
PREPARATION
1. Cook the sausage in a pot over medium-high heat.
2. Add the onions, salt, and pepper, cooking until the onions are translucent and sausage is starting to brown.
3. Add the marinara, milk, and basil, cooking until sauce has thickened slightly.
4. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
5. Serve!
Chicken Bacon Broccoli Alfredo
(Serves 2-3)
INGREDIENTS
2 tablespoons canola oil
2 boneless, skinless chicken breasts, diced
½ teaspoon salt
½ teaspoon pepper
2 cloves garlic, chopped
2 cups broccoli florets
2 cups milk
1 cup parmesan, shredded
¼ cup parsley, chopped
4 strips cooked bacon, crumbled
½ pound cooked spaghetti
PREPARATION
1. Heat oil in a pot over medium-high heat.
2. Cook the chicken with the salt and pepper.
3. Add the garlic and broccoli, cooking for 1-2 minutes.
4. Add the milk, Parmesan, parsley, and bacon, bringing to a boil.
5. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
6. Serve!
Garlic Shrimp Scampi
(Serves 2-3)
INGREDIENTS
3 tablespoons butter
3 cloves garlic, chopped
1 pound shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
Juice of ½ lemon
1 teaspoon red chili flakes
¼ cup parsley, chopped
½ pound cooked spaghetti
PREPARATION
1. Melt the butter in a pot over medium heat.
2. Cook the garlic until it starts to brown.
3. Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through.
4. Add the lemon juice, chili flakes, and parsley.
5. Add the spaghetti, and toss until evenly coated.
6. Serve!
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Shrimp Fajita Fettuccine
(Serves 3-4)
INGREDIENTS
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
3 bell peppers, sliced
1 onion, sliced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt
12 ounces cooked fettucine
1 cup pepper jack, shredded
PREPARATION
Heat oil in a pot over high heat.
Cook the shrimp until pink, then remove from pan.
Next add onions, peppers, cumin, chili powder, cooking until peppers and onions start to soften slightly.
Add the fettuccine and pepper jack, stirring until evenly combined and cheese is melted.
Creamy Mushroom Chicken Fettuccine
(Serves 3-4)
INGREDIENTS
3 tablespoons olive oil
2 chicken breasts, sliced thinly into strips
1 onion, sliced
2 cups mushrooms, sliced
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons pepper
2 cups heavy cream
¼ cup parsley, chopped
12 ounces cooked fettucine
PREPARATION
Heat oil in a pot over high heat.
Add the chicken and let it brown in the pan, cook until no pink is showing.
Add the mushrooms, onions, garlic, salt, and pepper, cooking until mushrooms are slightly browned and onions are translucent and soft.
Add the heavy cream and parsley, stirring until evenly mixed.
Add the fettuccine and stir until the pasta is evenly coated.
Tomato Broccoli Pesto Fettuccine
(Serves 3-4)
INGREDIENTS
2 cups broccoli
1 cup cherry tomatoes, halved
1 cup pesto
12 ounces cooked fettucine
½ cup parmesan, grated
2 teaspoons salt
2 teaspoons pepper
PREPARATION
In a pot over high heat, cook the broccoli for about 2-3 minutes.
Add the tomatoes and pesto, cooking until tomatoes are softening.
Add the fettuccine, parmesan, salt, and pepper, stirring until evenly combined.
Gluten is a protein found in grains like wheat, rye oat and barley.Of the gluten-containing grains, wheat is by far the most commonly consumed. The two main proteins in gluten are glutenin and gliadin. Prolamins in wheat are called gliadins; in barley, hordeins; in rye, secalins; and in oats, avenins. When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic, and gives bread the ability to rise when baked. It also provides a chewy, satisfying texture. Interestingly, the name glu-ten is derived from this glue-like property of wet dough. Wheat gluten is also commonly used for imitation meat duck, fish and pork. It is a supplemental protein to many vegetarian diets.
Fun fact: The word Gluten in Latin means glue!
Problems about gluten
Gliadin is responsible for most of the negative health effects. It can trigger adverse inflammatory reactions of gluten related disorders. Some of the common disorders caused by gluten is Celiac disease (CD) and non celiac gluten sensitivity(NCGS). These disorders can be treated by gluten free diet.
Study More on Celiac disease and Non Celiac Gluten Sensitivity
Celiac disease is a chronic, multiple organ autoimmune disorder mainly affect the small intestine caused by the indigestion of wheat, barley, rye, oats, and derivatives. Not only is it a gastrointestinal disease, it also involves several organs, causing a wide variety of non gastrointestinal symptoms and most importantly, it may seem asymptomatic.
In fact, many asymptomatic people are not, but have become accustomed to living with a chronic health status as if it were normal, and they can recognize that they actually had symptoms related to celiac disease after starting the gluten free diet and improvement is evident, as opposed to the situation before the diet.
NCGS is the most common gluten intolerance syndrome with a prevalence estimated at 6-10%. NCGS is becoming a more common diagnosis, but its true prevalence Is difficult to determine. People with NCGS may develop gastrointestinal symptoms, which is similar to those of irritable bowel syndrome or wheat allergy or a wide range of non gastrointestinal symptoms, such as headache and chronic fatigue
What is gluten free?
Gluten free is a diet free from gluten which contains wheat, rye oat and barley. Our newly launched LG Kway Teow and Wholegrain Kway Teow is free from gluten that contains mainly rice starch. You can still indulge the taste of the original rice noodles while gaining the benefits of going Gluten free. Wholegrain is being added to our Kway Teow to make it even healthier and tastier. There's plenty of health benefits of wholegrain and its main benefit is it is high in Dietary fiber. As part of an overall healthy diet, it helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for healthy bowel function and helps reduce constipation.
5 benefits of going Gluten Free
1) Reduced risk of toxic heavy metals exposure.
Rice and fish are often favored among us, but these foods may concentrate toxic heavy metals like arsenic, mercury, cadmium, and lead.
2) Reduced type 2 diabetes risk
A report shows that those subjects who ate the most gluten had the lowest risk of type 2 diabetes upon follow-up. Believe it or not, the group eating the highest amount of gluten foods compared to the lowest group had a 13 percent lower risk of diabetes. The major sources of gluten were pizza, muffins, pretzels, and bread.
3) The probability of heart disease decreased
The results conducted by Havard shows that participants with the highest gluten intake had a significantly lower heart disease rate that those with the lowest gluten intake. Gluten intake associated with a 15% lower risk of developing coronary heart disease after adjustments for the intake of refined grains.
4) Reduced risk of colorectal cancer
The World Health Organization announced its findings that red meat processing such as bacon was not only associated with cancer, but also caused cancer directly as Class 1 cancer.
The study also reported how wholegrains reduce the risk of colorectal cancer. In fact, for every 90 gram per day increase in whole grain consumption, the risk of colorectal cancer decreased by 17 %.
5) Avoidance of excess calories
The normal diet that contains of gluten had significantly more calories, protein, saturated fatty acids, and often sugar Over 600 products were evaluated and this disparity was found particularly in breads, pizzas, and flours. So go gluten free today for a healthier lifestyle and free from many chronic diseases!
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Yellow Noodles experiment stored in ambient condition
We had conducted a small scale experiment outside of our R&D lab for a period of 4.5 months and pictures were taken monthly to keep track the condition of LG noodles. The temperature outside of our lab is about 23 to 25 oC and the shelf life of LG noodles is 4 months as it had gone through heat pasteurization process which makes it last longer. From the 1st - 4th month, our noodles remained bright and yellowish which is the ideal and its best condition. Once the noodles is stored past the expiry date, it started turning a darker yellow which is an indication of spoilage.
1 month 2 months
3 months 4.5 months
What is pasteurization?
Pasteurization is a heat treatment process on liquid or food to kill pathogenic bacteria to make the food safe to eat and to extend the shelf life of a product. Our process is based on Low-Temperature-Long-Time Treatment (LTLT) — this process uses lower heat for a longer time to kill pathogenic bacteria. Pasteurizing or treating the product at high temperatures for a longer or shorter period of time is a delicate phase in the food processing cycle. The high temperature-shorter treatment time pasteurization is the norm in reducing bacteria of the product. Heat treatment extends food shelf life without unacceptably changing its taste or texture.
Extending the shelf life of stable food
Without pasteurization, the shelf life of the noodles will not sustain for long. Normal shelf life for our Yellow Noodles and Kway Teow is about 4-5 days without pasteurizing. Whereas after pasteurizing, they can last for at least 4 months. In short, pasteurization lengthens the shelf life of the products and to remove any microbes in the noodles.
Shelf stable food
Shelf-stable food (sometimes ambient food) is a type of food that can be safely stored at room temperature in a sealed container or packaging. This includes foods that would normally be stored In chilled condition but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life. For LG noodles, it has gone through heat processing which allows our consumers to store our products in ambient condition.
Cooking instructions for Yellow Noodles
Firstly, bring a pot of water to boil. Let it boil until bubbles formed.
Soup: Blanch the noodles at for 10 - 20 sec before serving.
Note: The longer the time used, the softer the noodles.
Stir-Fry: Stir-Fry the product with other ingredients such as sauces, vegetables, etc for 20 - 30 sec.
Note: The noodles will be burnt if stir-fried over a long duration.