What should we pay attention to when buying stick noodles?
Compared with rice, noodles have always been regarded as a more digestible food. For people with weak gastrointestinal function, they can eat poorly cooked noodles to relieve stomach discomfort.
But it is difficult to find fresh noodles in the market when we buy noodles in daily life. There are even fewer good noodle shops. So most of the time, I will take a few bags of delicious noodles home in the supermarket.
Keep the noodles in a cool, dry place for a long time. It is a delicious food for home and travel.
But what kind of noodles are good in the supermarket? Except for the taste and texture. The answer was clearly written on the wrapper, and we just had to look at it.
Generally speaking, we must see three words clearly on the wrapping paper. After years of eating noodles, I recently learned the meaning of the message on the wrapper.
Buy noodles in the supermarket, pay attention to these 3 words!
1. Sodium carbonate
A large part of the reason why our noodles feel so strong is because we add sodium carbonate to them. This is something that a lot of noodle people do. This makes the noodles stronger and improves their quality. Sodium carbonate is also known as the "alkaline surface."
However, although sodium carbonate is harmless to human body, it will cause the loss of nutrients in the noodles, making the loss of B vitamins in the noodles and affecting the absorption. So when buying noodles, think about buying noodles that don't contain sodium carbonate.
2. Sodium content
The noodles are made with edible salt, which in turn is sodium chloride. Because both salt and alkali are added in the process of making the noodles, the amount of "sodium" in the noodles is much higher.
We often see the ingredient list for noodles that says it contains 1,200 milligrams of sodium per 100 grams. It's not healthy for children who have cardiovascular disease, or who are underdeveloped. And now that we're all advocating a low-sodium diet, look more for health.
3. Egg yolk powder
If you look closely, you will find that the word "egg" is rarely written in the ingredients list of noodles. Because most manufacturers now use something called "egg yolk powder" to save costs and ensure quality.
Yolk powder is a good thing, is made of fresh eggs after a series of beating eggs, separation and filtration, homogenization, pasteurization, spray drying and other processes. Compared with fresh eggs, it is even better, not only can be stored for a long time, but also can be specified specific nutrients to use.
So we should not think that there is no "fresh eggs" three words of noodles is necessarily bad. There are many noodles that don't even have eggs.