Rumor revealed: did you get it wrong about instant noodles?
In recent years, rumors about instant noodles keep popping up one after another. When it comes to instant noodles, many people have various misunderstandings, such as no nutrition, preservatives, indigestibility, high oil and salt content, poisonous packaging, wax and so on. Japan has named instant noodles one of the greatest inventions of the 20th century. But why are the Chinese turning their backs on it? According to statistics, the annual per capita consumption of instant noodles in China was only 35 in 2014, less than half that of South Korea. Instant noodles by people abandon too long, be misunderstood too deep, today we come to defend for instant noodles.
Rumor 1: instant noodles contain preservatives, and eating too much of them can lead to mummification.
Many people think that the cause of the instant noodles, long shelf life because of preservatives, but in fact, both hot air drying and dry Fried instant noodles, the bread of the moisture content is very low, microorganisms grow very hard, so don't need to add preservatives, to eat many will become "the mummy" is totally unfounded.
Rumor 2: instant noodles are not nutritious.
In fact, except the baby can eat only one food - breast milk, no one food can provide comprehensive nutrition, and no one can eat only one food can fully meet the body growth, development, reproduction and other nutritional needs. Like other staples such as bread and rice, instant noodles are incomplete in their nutritional content. The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce and dehydrated vegetable leaves, all of which are essential for supplementing human nutrition. Some experts say that instant noodles contain more nutrients than steamed bread and rice. The nutrient composition that human body needs is more complex, a person had better eat 10-30 kinds of above food every day, ability satisfies the demand of human body nutrition and dietary diversity. Accordingly, can match vegetable, fruit in time when eating instant noodles, complement the need of other constant and micronutrient.
Rumor 3: high oil and salt content is bad for your health.
The oil content and salt content of the deep-fried instant noodles are 18%-20% and 16%-2% respectively, which are basically the same with the international market. In fact, the oil content of Fried instant noodles is much lower than that of deep-fried dough sticks, French fries and potato chips, only half of their oil content. In addition, palm oil is commonly used as frying oil at home and abroad. Palm oil is a kind of healthy vegetable oil with high thermal stability. As long as the frying process is operated normally, rancidity and deterioration will not occur. When frying oil temperature between 145 ℃to 165 ℃, Fried time only a few tens of seconds, less than 200 ℃heating food "critical temperature". Because fry temperature low, time is short, the microelement loss such as the vitamin in noodle piece is less. The material bag in small packet, can adjust according to oneself taste, how come the view with high salt content?