The nutritional composition table of instant noodles shows that the energy of a packet of ordinary instant noodles in the list is as high as 19 13 kilojoules, accounting for 23% of the daily needs, which is much higher than the combination of ordinary home-cooked meals-rice, vegetables and meat.
What we should pay attention to is the fat and sodium content: no meat, no appetite, but a pack of instant noodles accounts for 38% of the fat content every day. What is even more frightening is the sodium content. The recommended daily intake of sodium is 2000 mg, and a pack of instant noodles can easily fill the limit-even if you take the lowest 1870 mg, if you take any more sodium in one day, it will exceed the standard.
In addition to the "tasty" seasoning, various additives containing sodium in instant noodles and cakes "contributed" a lot of sodium. High sodium is not only an important cause of cardiovascular and cerebrovascular diseases, but also indirectly leads to obesity, so it is not advisable to "make do" an instant noodle casually in order to lose weight.
Extended data:
Harm of instant noodles
1, grease: In order to prolong the shelf life, most varieties of instant noodles are fried, and the grease becomes oxidized lipid after oxidation. It accumulates in blood vessels or other organs, forming aging phenomenon, accelerating the aging speed of people and causing arteriosclerosis.
2. Salt: A packet of instant noodles contains about 6 grams of salt, while a person's daily salt intake is 6 grams, and the salt content of instant noodles is obviously high.
3. Phosphate: Phosphate additives can improve the taste of instant noodles. However, too much phosphorus intake will make the calcium in the body unable to be fully absorbed and utilized, which will easily lead to fractures, tooth loss and bone deformation.
4. Anti-oxidant: The short time for instant noodles is one or two months, but the long time is as long as one or two years. Among them, the added anti-oxidant and other chemicals are slowly deteriorating due to long-term storage and environmental impact, which is harmful to human body after eating.