Instant noodles are a kind of fast food, although its image is mostly bad and negative, but instant noodles also have their own nutrients. What is the nutritional value of instant noodles?

 

The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce and dehydrated vegetable leaves, which are all necessary components to supplement human nutrition. Accompanied by the acceleration of globalization and the improvement of the pace of life, instant noodles can quickly become hunger. Foods rich in nutrients 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. 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.

 

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. The state permits the use of these additives, which are strictly tested and proved to be harmless to the human body. Everyone can rest assured to eat.

 

The third problem is acrylamide that is 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.

 

For many people think that noodles instant noodles, Professor Hu said that in the face noodles and seasoning packs, 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 eating instant noodles, with more vegetables, Fruits and other vitamin-rich foods will do. At home and abroad are developing new nutritional instant noodles, such as iodine or iron fortified instant noodles, weight loss instant noodles, instant noodles for diabetics, etc., in the future to meet the nutritional needs of different groups.

 

The oil in instant noodles is generally added antioxidants, but it can only slow down the oxidation rate, delay rancidity, and can not completely prevent rancidity. The rancidity of oily foods can damage nutrients, produce peroxy lipids, and have a hazel flavor. After a long-term excess of peroxy lipids enters the body, it has a detrimental effect on the body's important enzyme system.

 

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