Instant noodles are instant food that noodles are shredded, cooked and fried, the shape of noodles is fixed (generally square or round), boiled with boiling water before eating, the seasoning is dissolved and the noodles are heated, and they can be eaten in a short time (generally within 3 minutes).
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The main ingredients of instant noodles are wheat flour, palm oil, sauce and dehydrated vegetable leaves, which are necessary to supplement human nutrition. With the acceleration of globalization and the improvement of life rhythm, instant noodles, a delicious food that can satisfy hunger quickly and is rich in nutrition, are increasingly loved by people.
According to Professor Hu, a doctoral supervisor of the School of Food Science and Nutritional Engineering of China Agricultural University, instant noodles are often criticized by people. They think that eating too much is not good for health, mainly for the following reasons:
First, the oil content is high, because most instant noodles are fried. However, Professor Hu pointed out that compared with French fries and hamburgers, the oil content of instant noodles is not very high, and the average oil content per serving is about 16%- 18%, of which 1 1% is palm oil, which is a kind of vegetable oil beneficial to human health, while the average oil content of a hamburger is 30%.
Second, it contains certain additives. Professor Hu said that when it comes to additives, people turn pale and think they are unhealthy substances, which is a misunderstanding in concept. Food industry is inseparable from additives such as thickeners and stabilizers. The additives allowed by the state have been strictly tested and proved to be harmless to the human body, so everyone can safely eat them.
The third is the acrylamide problem that many people are concerned about. Professor Hu pointed out that all starchy foods will produce this carcinogen when cooked at high temperature (above 120℃), so it is found in French fries and certainly in instant noodles.
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