The US Food and Drug Administration of Taiwan authorities confirmed that two udon noodles of New Lamian Noodles Group were found to contain carcinogen benzopyrene.
According to T V BS in Taiwan Province Province, Kang Zhaozhou, director of the Food and Drug Administration, confirmed in the legislature that the health authorities had taken two samples of spicy Lamian Noodles seafood Udon noodle seasoning packages, and the results showed that the carcinogens benzopyrene were 1.0 1ppb and 0 .97ppb respectively, which was consistent with the reports submitted by T V B S and SGS a few days ago. Although the amount of carcinogens detected is very small, and it does not exceed the recommended amount of 5ppb by the European Union, manufacturers and the public are allowed because there is no such standard in Taiwan Province Province.
Two: as for spicy cabbage, things are beautiful and evil, which is a disaster. The proverb left by the ancients must have his truth, so we can't completely exclude spicy cabbage, nor can we eat it in large quantities, just enough is enough.
Nutritional characteristics of spicy cabbage;
1, B vitamins: The vitamin content of Chinese cabbage will increase after fermentation, especially the B vitamins, which have a great effect on our human body. It can be said that almost all three nutrients (protein, fat and carbohydrate) need the participation of B vitamins.
2. Lactic acid bacteria: As the fermentation time is extended to the best state, lactic acid bacteria beneficial to human health will increase. It is a kind of probiotics, which has many health care effects on human body, especially to maintain intestinal health. It can not only increase the number of probiotics in the intestine, but also inhibit the growth and reproduction of harmful bacteria. Human intestinal health can prevent many diseases.
3. Nitrite: As long as the specified time is reached, the nitrite content in kimchi will decrease.