First, the oil content is high, because most instant noodles are fried. However, Professor Hu pointed out that compared with French fries and hamburgers, the oil content of instant noodles is not very high, and the average oil content per serving is about 16% ~ 18%.
Among them, 1 1% is palm oil, that is, vegetable oil beneficial to human health, and the average oil content of a hamburger is about 30%, which is nearly twice that of instant noodles.
Second, it contains certain additives. Professor Hu said that when it comes to additives, people turn pale and think they are unhealthy substances, which is a misunderstanding in concept. The food industry is inseparable from additives such as thickeners and stabilizers. The additives allowed by the state have been strictly tested and proved to be harmless to the human body, so everyone can safely eat them.
The third is the acrylamide problem that many people are concerned about. Professor Hu pointed out that all starchy foods will produce this carcinogen when cooked at high temperature (above 120℃), so it is found in French fries and certainly in instant noodles.
In response to many people's view that instant noodles are not nutritious, Professor Hu said that instant noodles and seasoning packages contain six kinds of nutrients necessary for human body-water, protein, fat, carbohydrates, minerals and vitamins, so the nutrition is comprehensive. The dehydrated vegetables in the seasoning bag basically retain the nutrition of the original vegetables, but they are slightly insufficient because of the small amount.
However, a balanced diet is based on a reasonable food mix. As long as you eat instant noodles, you can mix them with foods rich in vitamins such as vegetables and fruits. New nutritious instant noodles are being developed at home and abroad, such as nutritious instant noodles containing iodine or iron, instant noodles for losing weight, instant noodles suitable for diabetics and so on. Can meet the nutritional needs of different groups of people in the future.
Antioxidants are usually added to the oil of instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, but can not completely prevent rancidity. After rancidity, fatty foods will destroy nutrients and produce peroxide lipids, which are spicy. Long-term excessive lipid peroxide will damage the important enzyme system of the body and promote premature aging.
Extended data:
Instant noodles are loved by consumers at different levels because of their strong instant eating ability and reasonable price. Instant noodles are divided into two categories according to the different production processes: one is fried instant noodles, that is, pancake fried and dried; The second is to dry instant noodles with hot air, that is, to dry cakes with hot air. How to identify good instant noodles? way
Look at the color: all the cakes are even milky white or light yellow, which are qualified instant noodles, not burnt and unsanitary.
Smell: Good instant noodles have normal smell, and there are no musty, spicy and other odors.
Look at the appearance: good instant noodles have neat appearance and uniform patterns.
Look at rehydration: qualified instant noodles are instant noodles with no obvious broken or combined strips after rehydration, and the taste is not raw or sticky.
Baidu encyclopedia-instant noodles