This can not be compared to different products damage is also different, the following is the instant noodle test report, I believe it can help you.

YouKe.com (okoer.com) sent 8 models of instant noodles for testing, and none of the results were good. Master Kong, Uni, Nongshin Sin Ramen, Nongshin Stone Pot Beef Ramen, Doll Noodles, and Hop Flavor 6 D- (warning); the slightly better-performing Sanyu Ramen only got a C (medium).

Harmful fats and oils, phosphates, and high salt content were the major demerit points.

Eat a packet of instant noodles and you don't need to eat salt for a day

In this test by YouKe.com (okoer.com), five of the eight instant noodles contained more than 5g of salt.

5g is the World Health Organization's recommended salt intake per person per day; the "Dietary Guidelines for the Chinese Population" puts forward 6g. Excessive intake of salt can lead to high blood pressure, cardiovascular and cerebrovascular diseases.

The American Heart Association's medical journal Circulatory System has published a study recommending that people's daily sodium intake should ideally be below 1,500mg (equivalent to 3.8g of salt).

It's important to note that the salt in instant noodles doesn't just come from the seasoning packets; Master Kong braised beef noodles, for example, contain 748mg of sodium (equivalent to 1.87g of salt).

"Although the national standards GB17400-2003 and GB17400-2015 for instant noodles do not limit their salt content, there is a close correlation between high salt intake and the development of hypertension." Wang Jing, a professor at the Department of Food Science and Engineering at Beijing Technology and Business University, said salt is added to instant noodles, possibly to make them stronger.

He Jianguo, director of the Department of Nutrition and Food Safety at China Agricultural University's College of Food Science, also reminded groups such as people with high blood pressure, those with a family history of hypertension, and children, to eat fewer foods with higher salt content, and that children's kidneys are not particularly well-developed, and that too much salt intake can increase the pressure on the kidneys.

The sodium content of a bag of instant noodles is usually equivalent to the total intake of three meals, said Fan Zhihong, an associate professor at the Department of Nutrition and Food Safety in the School of Food at China Agricultural University, who gave tips that if you are worried about too much salt in the seasoning packet, you can put only one-third of the packet of seasoning.

Four of the products had high levels of harmful fats and oils, while Xin Ramen noodles had too high levels

All of the eight instant noodles were found to have harmful fats and oils -- fatty acid esters of chloropropanol and fatty acid esters of glycidol -- with four of the products reaching more than 50 percent of the tolerable daily intake of TDI set by the European Union's Scientific Committee for Food (SCF), and Xin Ramen shiitake beef noodles were even more likely to be found to have high levels of harmful fats and oils. Ramen Mushroom Beef Noodle was even downgraded straight to level 4 for exceeding double the TDI.

Fatty acid esters of chloropropanols can be hydrolyzed in the intestinal tract to chloropropanols (3-MCPD), which are rated by the International Agency for Research on Cancer (IARC) as a class 2B "probable human carcinogen".

Glycidyl fatty acid esters themselves are not carcinogenic, but the glycerol produced during their metabolism in the human body is rated as genetically damaging and a class 2A "probable human carcinogen" by IARC.

Wang Jing, a professor at the Department of Food Science and Engineering at Beijing Technology and Business University, said chloropropanols are recognized as food contaminants and are mainly formed during food processing, especially in the refining of fats and oils. It has toxic effects on liver, kidney, nerves, blood system, reproductive system, etc. It is also carcinogenic, among which 3-MCPD is the most toxic. However, there is no conclusive evidence that 3-MCPD ester itself is toxic.

There are also different views in the research community. The academic journal China Journal of Cereals and Oils has published an article stating that there is no direct evidence that chloropropanolipids in food have negative effects on human health per se. The World Health Organization, the European Food Safety Authority and other organizations also believe that if the intake of chloropropanols in food can be kept at a low level over a long period of time, there is basically no significant harm to health.

Why are these two ingredients in instant noodles? Fan Zhihong analyzed, under normal circumstances, manufacturers will not intentionally add these two ingredients to the instant noodles, so it may arise from vegetable edible fats and edible oils in the process of refining. Wang Jing recognized the claim that it comes from cooking oil.

Hop Flavor Spicy Beef Noodle DON Levels Too High

The mycotoxin deoxynivalenol (DON) was detected in all eight instant noodles, with Hop Flavor Spicy Beef Flavor Cup Noodle downgraded by 2 levels for having levels of more than 50 percent of the TDI.

DON is found in crops, food and feed. The academic journal Journal of Toxicology has published an article describing that DON may accumulate in the human body and is highly cytotoxic. Ingestion by humans and animals can lead to anorexia, vomiting, diarrhea, fever, unsteadiness, unresponsiveness and other symptoms of acute poisoning, and in severe cases, damage to the hematopoietic system causing death.

According to the national standard GB/T5009.111-2003, the maximum allowable amount of DON in wheat, flour, corn and cornstarch is 1mg/kg. Although the DON in the Hop Taste Spicy Beef Flavor Cup Noodles did not exceed this limit, the test results from other products show that the content of this ingredient in instant noodle products can be even less.

He Jianguo said the above hazards generally only appear in the DON content is very high, in the national standard limit will not have a great impact on the human body. He analyzed that the mycotoxin DON may come from instant noodle pasta, and reminded instant noodle manufacturers to pay attention to the DON that may be carried by the grain products themselves when purchasing them, and to prevent mold from occurring in the storage of grain products.

Synthetic phosphates added to 7 out of 8 instant noodles

According to the product labeling, synthetic phosphates were added to the remaining 7 products, except for Sanyang Ramen, which were downgraded one level each. The addition of phosphates improves the water absorption rate of the flour, resulting in good gluten, a smooth, delicate texture and no muddy soup.

"Phosphate is currently the most widely used food quality improver in the world, and its main role in instant noodle products is to increase gluten strength, enhance the viscoelasticity of noodles, and improve the surface finish of noodles." Wang Jing emphasized that the use of phosphates must comply with national standards.

Phosphates appearing in the labels of instant noodle products are among the permitted uses in the Standard for the Hygienic Use of Food Additives GB2760-2014. The national standard also stipulates that the maximum use of phosphate is 5.0g/kg in instant rice and noodle products and 20.0g/kg in compound seasonings.

"Most foods contain phosphate, and some beverages also have fairly high levels of phosphate, but basically they do not affect human health." He Jianguo explained that, in general, the amount of phosphate added to food by manufacturers is unlikely to pose a hazard to the human body.

In 2012, scholars from the Kidney Disease Center in Heidelberg, Germany, joined forces with a number of German hospitals specializing in kidney disease to find that synthetic phosphates added to food can cause elevated blood phosphorus levels, which can affect the health of the general population and cause damage to blood vessels. The study was published, causing the European Union Food Safety Authority (EFSA) attention, EFSA is currently in this category of food additives to reassess the safety.

Academic journal "Beverage Industry" has also published an article that excessive consumption of complex phosphates can cause calcium and phosphorus imbalance in the body, especially affecting children's vitamin D absorption, may cause rickets. Based on the demand for better quality consumer products, YouKe.com has downgraded all the instant noodle products with added synthetic phosphates.