Instant noodles-Health concerns Instant noodles

Instant noodles are dried or precooked noodles fused with oil, and often sold with a packet of flavoring. Dried noodles are usually eaten after being cooked or soaked in boiling water for 3 to 5 minutes, while precooked noodles can be reheated, or eaten straight from the packet. Although similar products were available in dynastic China, modern instant noodles were invented by Momofuku Ando of Nissin Foods. 

Health concerns Instant noodles

 

(raw) Nutritional value per 100 g (3.5 oz)

 Energy 450 kcal 1900 kJ 

Carbohydrates 65 g - Dietary fiber 2.4 g

 Fat 17 g - saturated 7.6 g - monounsaturated 6.5 g

 Protein 9 g  

 Thiamine (Vit. B1) 0.7 mg 54% Riboflavin (Vit. B2) 0.4 mg 27% 

Niacin (Vit. B3) 5.4 mg 36% Folate (Vit. B9) 147 �g 37% Iron 4.3 mg 34%

 Potassium 120 mg 3%

 Sodium 1160 mg 77% 

One package is 80 g Percentages are relative to US recommendations for adults. 

Source: usda Instant noodles are often criticized as being unhealthy or junk food. 

A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, it typically contains high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases. The most recent controversy concerns dioxin and other hormone-like substances that could theoretically be extracted from the packaging and glues used to pack the instant noodles. As hot water is added, it was reasoned that harmful substances could seep into the soup. After a series of studies were conducted, various organizations requested changes in the packaging. Another major concern on the health drawback of consuming the instant noodles is that the products can be manufactured with oxidized fat and oils if the process is not better managed. Oxidized fat and oils are health hazard substances which induce neurotoxins and which make neurocells hypoactive