When selecting dried noodles, the sodium content should be considered first, and the lower the sodium content, the better. Salt (sodium chloride) will be added in the production process, on the one hand, in order to make noodles more gluten-free, easier to store and easier to cook.
So I don't know if you have noticed that even if we don't put salt in the cooked noodles, they will taste slightly salty. This is because noodles contain sodium. Some merchants add a lot of sodium to make noodles taste better.
When you buy noodles, you must read the ingredients list carefully, especially calcium carbonate. If it says, it's best not to buy it, because calcium carbonate is soda and soda ash, which can improve the taste of noodles, but it can't be eaten well, which destroys the nutrition of flour.
Especially with children at home, many parents and friends like to buy vegetable noodles with bright colors, which are very popular with children and vegetables are more nutritious. In fact, this idea is wrong. The vegetable juice used here is concentrated, so it is still a pigment component. Although the color of the noodles was changed, there was actually no nutrition at all.