The Dietary Nutrition Guide for China Residents suggests that adults should consume 20g of oil and 6g of salt every day. This is the recommended value. In fact, the amount of oil and salt should be flexibly determined according to people, work and season, such as the severity of physical labor, the length of emergencies, the amount of sweating, and the change of weather.
The main nutritional components of instant noodles include carbohydrates, protein, fat, inorganic salts, minerals and vitamins. In order to reduce the loss of vegetable vitamins in instant noodles, the rapid freeze-drying technology of vegetables was adopted. At present, there are nearly a thousand instant noodle brands in the domestic market. High energy is the nutritional feature of instant noodles. 100g instant noodles contain 400 kilocalories, while noodles and steamed bread can only provide 300 kilocalories.
Is instant noodles safe?
The oil content of domestic well-known brands of fried instant noodles is generally 18%~20%, the salt content is 1.6%~2%, and there is no preservative. At present, large and medium-sized instant noodle manufacturers have their own wheat planting bases and flour mills that produce special flour. There are few noodle quality improvers produced, which are natural organic substances, such as eggs, wheat protein (gluten), soybean protein, starch and modified starch, guar gum, xanthan gum, paprika red pigment, gardenia yellow and so on. And natural inorganic substances such as salt, alkali, phosphate, etc. No harmful substances such as alum are added.
How can we get enough nutrition?
No food can provide people with comprehensive nutrition, and no food can fully meet the nutritional needs of the body's growth and development by eating only one kind. Instant noodles, like rice, bread and other staple foods, have incomplete nutrients. However, as long as you add some foods and vegetables containing protein and trace elements when eating instant noodles, you can make up for the lack of nutrition, such as adding an egg and some vegetables to a bowl of instant noodles. In addition, good instant noodle manufacturers use nutrition-fortified flour and add seasonings such as eggs, meat, aquatic products and dehydrated vegetables to the seasoning package, which can ensure people's demand for nutrition.
How to eat instant noodles healthily?
Nowadays, instant noodles have spread all over the world and become an indispensable food in people's lives. For busy modern people, eating instant noodles seems to be an inevitable thing. It is said that the earliest instant noodle producer was a chef named Yi Zhifu in Yangzhou, China. He added eggs to flour, rolled them into thin slices, cut them into filaments, boiled them in water, and then immediately fried them in oil. The noodles treated in this way can be soaked in hot water at any time, which is very convenient to eat. The appearance of instant noodles set off an upsurge in the food industry, which adapted to the fast pace of modern life and helped people save time.
Adjust the amount of edible salt appropriately.
There are two places to put salt in the whole package of instant noodles, one in the noodles and the other in the seasoning. The former is added in the process of dough mixing, and the addition amount is about 1.6%~2%, sometimes about 0.3% of edible alkali is added, and water is added and stirred evenly to form dough and make noodles. The purpose of adding salt (and alkali) is to improve the strength of noodles and make them taste smooth. A large amount of salt is added to seasonings (powder packets and sauce packets), including salt directly added to powder packets, soy sauce in sauce packets and salt contained in sauce. When making noodles, consumers should adjust according to their own tastes and seasonal changes (you can eat more salt when sweating in summer) and pour all or part of the seasoning into the bowl.