Disadvantages of instant noodles (1) Incomplete nutrition. The main ingredients of instant noodles are carbohydrates, as well as a small amount of MSG, salt and other condiments. They do not fully contain the seven necessary nutrients for the human body, including protein, fat, carbohydrates, minerals, vitamins, water and fiber. It is instant noodles with beef juice, chicken juice or shrimp juice, and it contains very little beef, chicken or shrimp meat. According to relevant nutritionist surveys, 60% of people who eat instant noodles for a long time are malnourished, 54 % of people suffer from iron deficiency anemia, 23% are vitamin B2 deficient, and 20% are zinc deficient. (2) It is prone to mold and deterioration. Although instant noodles are sealed and packaged, they cannot be completely isolated from the air. The micropores on the plastic film still have a certain degree of air permeability. Air and pathogenic microorganisms can still enter the bag through the micropores, causing the instant noodles to become moldy and deteriorate. (3) Lipid peroxide is harmful to health. Antioxidants are generally added to the oil in instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, and are not completely effective in preventing spoilage. When oily food goes rancid, it will have a certain destructive effect on the body's important enzyme systems, and can also cause premature aging. (4) Excessive absorption of preservatives is not good for human health. Preservatives are food additives used for the purpose of maintaining the original quality and nutritional value of food. They can inhibit the activity of microorganisms and prevent food from spoiling, thereby extending the shelf life. However, preservatives are artificially synthesized and may have certain side effects if used improperly. Excessive intake will cause certain damage to consumers' health.