It is recommended to eat less or no instant noodles. In case of eating, don't exceed two packs a week. In order to prevent and reduce the harm to the human body, when eating instant noodles, you can pour out the soup in the bubble and add boiled water or other soup to reduce the salt and other harmful substances. Furthermore, when eating instant noodles, you can add some colorful vegetables rich in vitamins such as spinach and green peppers to the noodles, so as to dilute the harm of various additives to the human body.
Extended data
Take fried instant noodles as an example, its oil content is 18%-20%, and its salt content is 1.6%-2%, which is basically the same as that in the world. In fact, the oil content of fried instant noodles is much lower than that of fried dough sticks, fried French fries and potato chips, only half of their oil content.
Many people think that the reason why the shelf life of instant noodles is long is because it contains preservatives, but in fact, the moisture content in the flour cake is very low, so it is difficult for microorganisms to grow, so there is no need to add preservatives at all. If you eat too much, it will become a "mummy" and it is purely out of thin air.
In the field of instant staple food, the output of instant noodles in China ranks first in the world. Generally speaking, the production of instant noodles in China is still in the development stage. The per capita consumption of instant noodles in China ranks 9th in the world, and the consumption is mainly concentrated in urban residents, while the consumption level of rural residents is lower than that of urban 1/3. With the acceleration of urbanization and the increase of income of urban and rural residents, the market prospect of instant noodles is optimistic.
Baidu Encyclopedia-Instant Noodles (Fast Food)