Nutritional components of instant noodles

Nutritional components of instant noodles:

The oil content of bread is usually between 16%-20%, the protein content does not exceed 10%, and the rest is starch. Contains a small amount of B vitamins and minerals, derived from flour.

Ingredients of instant noodles:

1. Instant noodles are white noodles, cooked, quickly fried with oil to remove the grease attached to the surface, and then packaged.

2. Generally, there are at least two packages, one is a liquid seasoning oil package, or a sauce package with a lot of animal oil; The other is a powder bag made by mixing salt with flavoring agent or spice, laver and shrimp skin; If there is a third kind, it is usually a little dehydrated vegetables.

Extended data:

Processing technology of instant noodles with high nutrition;

1, the first bowl of water should be poured out. Because some oil and salt will be separated, dumping them can reduce their intake.

2. Add some vegetables and lean meat. Because instant noodles are rarely rich in dietary fiber and enough protein, adding some vegetables and lean meat can improve this problem and make the nutrition more balanced.

References:

People's Network-What is the nutrition of instant noodles? Four principles of healthy and delicious food.