The main ingredients of instant noodles are wheat flour, palm oil, sauce and dehydrated vegetable leaves, which are important ingredients to supplement human nutrition. With the acceleration of globalization and the improvement of life rhythm, instant noodles, as a kind of delicious food that quickly satisfies hunger and is rich in nutrition, are increasingly welcomed by people.
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 harm of instant noodles:
1. Grease: In order to prolong the shelf life, most instant noodles are fried and oxidized into oxidized lipids. It accumulates in blood vessels or other organs, forming aging phenomenon, accelerating aging speed and causing atherosclerosis.
2, salt: a pack of instant noodles contains about 6 grams of salt, and a person's daily salt intake should be 6 grams, so the salt content of instant noodles is obviously higher. Eating instant noodles often can lead to high blood pressure, and too much salt can damage the kidneys.
3. Phosphate: Phosphate additives can improve the taste of instant noodles. However, too much phosphorus intake will make the body unable to fully absorb and utilize calcium, which will easily lead to fractures, tooth loss and bone deformation.
4. Antioxidants: Chemicals such as antioxidants are added to instant noodles from production to consumers, ranging from one or two months to one or two years. Due to long-term storage and environmental impact, they have gradually deteriorated, which is harmful to human body after eating.
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