1. Is non-fried instant noodles healthy?
Non-fried instant noodles are loved by everyone as soon as they are listed, but when buying instant noodles, I am afraid that many people rarely consider buying fried noodles or non-fried noodles. Some people are wondering whether non-fried noodles are healthy or not, so let's discuss and solve these problems together.
Non-fried instant noodles are made by hot air drying process, which has poor rehydration, so they were used as boiled noodles before. At present, many enterprises in China are also using high temperature, microwave, freezing or vacuum drying to improve the rehydration ability of noodles, which can be brewed and ready to eat. In fact, it is similar to fried instant noodles, except that non-fried instant noodles have more water content, but the fat content is only about 1/4 of fried instant noodles.
Although the characteristics and taste of non-fried instant noodles are good, the cost of hot air drying equipment is high, the management of microbial control engineering is complicated and the price is expensive. Generally speaking, non-fried instant noodles can still be eaten, but don't eat them for a long time. It's okay to eat once in a while.
What are the non-fried instant noodles?
Although non-fried instant noodles are very popular, fried instant noodles still dominate the market, so some people don't know what non-fried instant noodles are. Let me introduce some non-fried instant noodles to you.
1, Wuliang Dojo, based on Wuliang raw grain and water milling technology, avoids the loss of nutrition and the defects of harmful substances caused by high-temperature frying of instant noodles, which is a complete subversion of non-nutritious fast food.
2. Nanjie Village is made of high-quality wheat flour and starch, using international leading equipment and technology, and carefully manufactured through more than a dozen strict production procedures.
3, the Great Northern Wilderness, green flour processed with wheat produced in the Great Northern Wilderness, has good taste, nutrition and gluten.
4, spicy cabbage, it tastes delicious and tastes good. At the same time, it is rich in inorganic substances such as calcium, copper, phosphorus and iron, which can promote the absorption of vitamin C and vitamin B, and more raw materials are needed for production.
Third, the difference with fried instant noodles
major constituent
There is almost no difference in the content of main ingredients (carbohydrate, protein) between fried instant noodles and non-fried instant noodles.
Moisture content
There are great differences in moisture and lipid between fried instant noodles and non-fried instant noodles. The moisture content of fried instant noodles is below 10%, but in terms of lipids, it is about 20% for fried instant noodles and 4% ~ 5% for non-fried instant noodles.