"Back the black cauldron" thing
Instant noodles recognize the second
No one dares to recognize the first
I don't believe you can take out a pack of instant noodles at home and try it
The old mother's roar can reach the battlefield in 5 seconds
"Instant noodles are full of preservatives don't you know?"
Aren't mom's noodles fragrant?
Mom serves good food and good food every day, and you can't even look at it
There is wax in the instant noodle bucket, and it is not digested until the stomach is eaten!
Instant noodles are all preservatives!
Nutritious junk food!
Mom you listen to me explain!
The nutrition ratio of instant noodles is similar to that of noodles
Don't believe you!
Fake! Fake! People's instant noodles basically do not use preservatives.
A pack of instant noodles is mainly composed of pasta cakes, vegetable buns, and sauce buns.
(1) Dough cake
Pasta is generally divided into fried and non-fried.
After being fried at a high temperature of 130°C to 140°C, the fried dough cake is dehydrated and hardened, and the moisture content is extremely low, only about 3% to 4%[1].
(Source: Tencent Video)
Instead of fried dough cakes, other processes other than frying, such as hot air, microwave, vacuum, etc., are used to dehydrate and dry the instant noodles [2-4].
Whether it is fried or non-fried dough, the water content is extremely low, bacteria, mold can not live in a sealed and dry environment, so there is no need for preservatives.
(2) Vegetable packets
Just looking at it, you know that the vegetable packet is also dried and dehydrated, which will not breed bacteria and will not require preservatives.
(Source: soogif)
(3) Sauce packet
Sauce packages are generally high oil and high salt, and the high salt environment itself has a certain bacteriostatic effect. Preservatives added to some sauce packs are also within the scope of safety standards.
Moreover, as long as the additive is used normally under the requirements of the state, it will not cause any harm to the body. As long as it is a regular food, there is no need to worry about it!
Are preservatives really harmful?
"If you look at the bucket of instant noodles, it feels slippery, it must be waxed, boiling water is soaked, and the dissolved wax is eaten by you, and it is all in the stomach!"
Mom's words sound scary, but they're fake! rumor!
Imagine if the manufacturer applied wax in the bucket and melted it into the noodle soup, it would be too easy to find. At that time, the manufacturer is too scared to eat and walk.
So what exactly is this waterproof and slippery layer? It is generally a food grade polyethylene (PE) coating. Polyethylene has a melting point of about 110 °C [5], and even if it is freshly boiled water, the temperature is only 100 °C at the highest, and it is impossible to melt it.
Polyethylene is a common food packaging material all over the world, really don't worry too much!
The same is made of flour, why do you have a lot of fun eating noodles, but say that instant noodles are not nutritious? The difference in treatment between instant noodles and noodles is also too obvious...
In fact, the nutritional content of the two is similar. Look at the nutrition facts of fried/non-fried instant noodles and noodles in disbelief.
We selected 7 kinds of commonly eaten instant noodles (table below), put their nutritional content data together and compared them, and found:
As can be seen from the table, instant noodles, especially non-fried instant noodles and noodles, have some similar nutritional compositions, which mainly provide carbohydrates and contain a certain amount of protein and fat. The sodium content and fat content of fried instant noodles are generally higher.
In addition, the dietary fiber, vitamins, and other minerals of the three are less.
Therefore, whether it is instant noodles or noodles, they are staple foods, everyone is half a pound, and no one can say who is not nutritious. Relatively non-fried instant noodles have a more nutritious content that is closer to noodles.
Seeing this, I can finally say to my mother with confidence: "Instant noodles are not junk food, don't stop me from eating instant noodles in the future!" ”
Emmm...... Don't be happy too early, although instant noodles are not junk food, you should also pay attention to some problems when eating, otherwise it is really not healthy.
◎ Too much salt
Referring to the nutritional content of some well-known instant noodle cakes and seasoning packages, the sodium content is usually 2,000 to 3,000 mg, and eating a bucket will make your salt intake exceed the standard (6 grams) for a day [6].
Excessive sodium intake may increase the risk of hypertension, calcium-deficient osteoporosis, and increase the burden on the kidneys [7].
◎ Too much oil
Most of the fat content of fried instant noodles is 16% to 20% [8], according to each package of instant noodles + noodle cake about 100 grams to calculate, a pack of instant noodles + seasoning package fat content is about 16 to 20 grams, eat a pack is almost enough for a day (25 ~ 30 grams) [6].
◎Nutritional imbalance
Instant noodles are staple foods, but usually everyone basically does not side dishes, directly brew a bowl of simple noodles, so that the nutritional elements are relatively single and unbalanced.
(A bowl of unpretentious noodles.) Image source: soogif)
This year
Wellness is a top priority for young people
Who says healthy and instant noodles can only choose one or the other?
In addition to soaking goji berries in a thermos cup
We can also eat instant noodles
Eat less fried
Priority is given to non-fried instant noodles
And put less seasoning packets
Add greens, eggs and meat
Healthy and delicious, we all want it all!
Review expert: Liu Pingping | Registered Dietitian
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Yao Fenghong, Zhu Kerui. Status quo and development trend of non-fried instant noodles[J]. Grain Processing, 2017(05):69-71.
Liu Zipeng,Lu Qiyu,Lin Mingang. Current situation and development trend of instant noodles[J].Grain and Oil,2017.
[4] GB 17400-2015. National Standard for Food Safety. instant noodle.
Lu Gang. Performance characteristics of polyethylene plastics and their injection molding process[J].Plastic Packaging,2017,27(6):51-54.
Chinese Nutrition Society. Dietary Guidelines for Chinese Residents (2016)[M].Beijing,People's Medical Publishing House.2018.
Li Yingbin, Li Qingnan. Research Progress on the Effect of Sodium Salts and Their Regulators on Bones[J]. Chinese Pharmacological Bulletin, 2012, 000(010):1342-1344,1345.
Qi Jinfeng, Sun Hongfeng, Jin Qingzhe, Wang Xingguo. Study on Oil Content, Apparent Structure and Oil Distribution in Fried Instant Noodle Cake[J]. Oleochemistry, 2018, 43(2):28-30.
*The content of this article is a popularization of health knowledge and cannot be used as a specific diagnosis and treatment recommendation, nor is it a substitute for face-to-face consultation by a practicing physician, for reference only.
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