The nutritional value of instant noodles

Instant noodles also known as instant noodles, cup noodles, instant noodles, instant noodles, instant noodles, the South is generally known as bowl noodles, Hong Kong is called a doll noodles, is a kind of hot noodles in a short period of time can be cooked with hot water Food.

The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce and dehydrated vegetable leaves, etc. They are all ingredients necessary to supplement human nutrition. Instant noodles are welcomed by the people since their inception, due to their health, nutrition, taste, and convenience. favorite. With the acceleration of the globalization process and the improvement of the pace of life, instant noodles, that is, delicious foods that can quickly become hunger-rich and nutritious, are becoming more and more popular.

According to Professor Hu Xiaosong, a doctoral tutor of the College of Food Science and Nutritional Engineering at the China Agricultural University, instant noodles are often criticized by people and they believe that eating more is not good for health. There are several reasons for this:

One is that the fat content is high, because most instant noodles are fried by the fried method. However, Professor Hu pointed out that compared with French fries, hamburgers, etc., the fat content in instant noodles is not very high, and the average fat content per serving is between 16% and 18%, of which 11% is palm oil, that is, Human health is beneficial to vegetable oils, and the fat content of a hamburger is on average about 30%, which is nearly double that of instant noodles. However, instant noodles can cause cancer.

The second is containing some additives. Professor Hu said that when one talks about additives, everyone talks about it and thinks that it is a substance that is not conducive to health. This is an erroneous concept. The food industry is inseparable from additives such as thickeners and stabilizers. At present, the countries that allow the use of these additives are strictly tested and proved to be harmless to the human body. Everyone can rest assured to eat.

The third is the acrylamide problem that has recently been of concern to many people. Professor Hu pointed out that all starchy foods produce such carcinogens in high-temperature cooking (over 120°C). Therefore, there are instant noodles in French fries. However, the experiments they conducted showed that the content of acrylamide in instant noodles is very low, with an average of 78 μg/kg, which is far below the WHO standard of 1 mg per kilogram of food.

For many people think that noodles instant noodles, Professor Hu said that in instant noodles and noodles in the noodles and seasoning package, the body's six essential nutrients - water, protein, fat, carbohydrates, minerals, vitamins are all available, so Nutrition is more comprehensive. The dehydrated vegetables in the seasoning pack basically preserve the nutrition of the original vegetables, but because the amount is small and slightly insufficient, but the dietary balance is based on the premise of a reasonable food mix, as long as you eat instant noodles, match more vegetables, Fruits and other vitamin-rich foods will do. At present, both domestic and foreign countries are developing new nutritional instant noodles, such as iodized or iron-fortified instant noodles, slimming instant noodles, and instant noodles suitable for diabetics, which can meet the nutritional needs of different groups in the future.