Instant noodles cooked in a pot are more delicious than those soaked in water, because cooking can absorb water better and instant noodles will be worse, which is why cooking instant noodles is better.

The instant noodles cooked and eaten can be enriched with more ingredients. Only ingredients can be assembled when soaking, and the nutrients will be less than the cooked instant noodles.

Extended data:

The harm of instant noodles:

1. Grease: In order to prolong the shelf life, most kinds of instant noodles are fried, and the grease becomes oxidized lipid after oxidation. It accumulates in blood vessels or other organs, forming aging phenomenon and accelerating the aging speed of people.

2, salt: a pack of instant noodles contains about 6 grams of salt, and a person consumes 6 grams of salt a day, so the salt content of instant noodles is obviously high. Eating instant noodles often will damage the kidneys because of excessive salt intake.

3. Phosphate: Phosphate additives can improve the taste of instant noodles. However, too much phosphorus intake will make the calcium in the body unable to be fully absorbed and utilized.

4. Antioxidants: Instant noodles are as short as one or two months and as long as one or two years. The added antioxidants and other chemicals are slowly deteriorating due to long-term storage and environmental impact, which is harmful to human body after eating.

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People's Daily Online-Why is the same instant noodles cooked better than soaked?

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