Introduction: When buying noodles and , try to avoid these types. Teach you a trick. Learn to choose good noodles in one minute. It’s a pity that
noodles are an indispensable convenience food in the family. Almost every household is a must-have. After all, most people don’t know how to roll noodles now. The advantage of the noodles is that they are easy to store and are easy to cook.
However, the noodles in supermarkets are not only numerous brands, but also a wide range of types, and the prices vary. Many people don’t know how to choose. When buying packaged noodles, there are also five types of noodles that cannot be purchased when buying noodles. Let’s take a look.
1. The first type is the noodles that are too white. When we buy noodles, we must check its color. Normal noodles are milky yellow. In order to attract people to buy, merchants will use a large amount of whitening agent in the noodles, which will make the noodles appear white. Taking too much whitening agent is very bad for the body. When buying, we can use white paper to compare it. The color on the outside must be yellower than the color of the white paper. When choosing noodles, the best choice is to choose slightly yellow noodles.
2. You cannot buy the second high-sodium noodles. When buying, you can look at the nutritional content list on the packaging bag. If the sodium content exceeds 1500 mg, you cannot buy it. Low sodium can reduce the harm to the human body. In daily life, we basically don’t add salt when cooking noodles. This is because the noodles themselves have a salty flavor. When purchasing, we can see the ingredients of the noodles through the packaging of the noodles. One of them is the percentage of the "sodium" content. It is generally recommended that adults have no more than 6 grams of salt per day. It is not difficult to calculate the sodium content on the noodle packaging. If you cook 2 taels of noodles and do not add condiments, it is equivalent to eating nearly 3 grams of salt. Eating a meal of noodles will fill the daily salt intake. So choose the noodles with lower sodium content, the better. Don’t buy them when you encounter “high sodium” noodles.
3. The third type is to try not to buy colored noodles. Colorful noodles contain pigments, which lack the nutrients in the original food. Food coloring is a food additive, so it is better to eat less of these foods. If it is made in a small workshop, some of the additives will easily exceed the standard. Such noodles will cause harm to the human body after eating.
4. The fourth one is that expired noodles must not be purchased. When buying, take a closer look at the production date on the packaging and try to choose noodles with a relatively high date. The shelf life of noodles is generally 18 months. If the shelf life has expired or is close to the shelf life, don’t buy it. Such noodles are more nutrients lost, which can easily cause physical discomfort after consumption and cause harm to the body. After opening, the noodles should be packed in plastic bags and tightly packed, and try to avoid contact with air, so that there is no problem in keeping them for a month. It’s just because the noodles themselves are raw and dry products, as long as they are stored in a sanitary and dry environment below 20 degrees.
5. The fifth is that the noodles with too toughness cannot be purchased. If you pinch the two ends and break them gently, it means that the noodles are normal and can be purchased. If you pinch the two ends and fold them continuously, it means that the light is that the reinforcement enhancer is added too much. Taking too much reinforcement enhancer will also harm the body.
Have you learned these small tips for choosing?
