We describe pasta as "carbohydrate bomb" every day, but the reality is: pasta is the most common food in our lives. Who can live without pasta?
For our family, a bowl of noodles in the morning makes our stomach feel comfortable. This is our family’s favorite breakfast. Therefore, dried noodles have become the most commonly prepared noodles in our family. Every time I go to the supermarket, I have to buy some.
However, there are so many types of noodles in supermarkets. The more you want to choose, the more dazzling you become. In the end, I had to just carry a bag home. In fact, when buying noodles, you really shouldn’t buy them randomly, because not all noodles are of high quality.
Today Lao Yu summarized 4 types of noodles. The nutritional value of these 4 types of noodles is not as high as introduced. You can take a look and benefit from it if you know it earlier.
Type 1: High-sodium noodles
In the ingredient list of noodles, if the sodium content exceeds 1500 mg, it is sufficient to prove that it is high-sodium noodles. As for this kind of noodles, we try not to buy them.
Why?
In layman’s terms, sodium is actually the main component of salt. When we eat high-sodium noodles, we are actually increasing our salt intake in disguise. I usually advocate a low-salt diet all day long, but after this meal of noodles, it becomes high-salt without even realizing it. It’s better to eat a high-salt delicacy to satisfy your cravings first!
On the contrary, noodles with a sodium content of about 400 mg are normal noodles. Anything less than 400 mg is considered low sodium. You can use these data as a reference when buying noodles.
At the same time, we can also make a judgment based on the appearance of the noodles. Most high-sodium noodles have a smooth surface and look brighter. When cooked in the pot, such noodles will be more chewy and stretchable.
The second type: high-alkaline noodles
As the saying goes: "Alkali is the bones and salt is the tendons." Adding salt will make the noodles more malleable, and adding more alkali will make the noodles more resistant to cooking and chewy. In layman's terms, it is chewy and not easy to make lumps. Of course, high-alkali noodles will also taste better and taste more fragrant.
But despite this, the high alkali content added to high-alkali noodles will destroy the nutrients in wheat flour. Therefore, this kind of noodles has low nutritional value.
To identify whether the alkali content in dried noodles is high or whether it contains alkali, it mainly depends on whether the ingredient " sodium carbonate " is marked on the nutritional label and the content of sodium carbonate.
If there is no sodium carbonate label, this kind of noodles is our family’s first choice. If sodium carbonate is labeled, its content cannot exceed five percent.
The third type: egg noodles
According to normal understanding, the so-called egg noodles are noodles with eggs added, so they should be considered nutritious, right? Yes, this understanding is correct. But the fact is that egg noodles are not noodles with eggs added, but noodles with egg yolk powder added.
Although egg yolk powder is the most ideal substitute for fresh eggs, its strict processing technology has caused the loss of many nutrients in the eggs, and some additives have been added. Therefore, instead of eating egg noodles, it is better to buy ordinary flour noodles and eat a few boiled eggs.
The fourth type: colorful noodles
Colored noodles mostly refer to carrot noodles, spinach noodles, dragon fruit noodles, etc. According to common sense, noodles made from carrots, spinach, or dragon fruit are edible.
Indeed, if the ingredient list says so, we can eat it. It is nothing more than a question of the level of nutrients contained in these foods after they are made into noodles.
But if the ingredient list says carrot powder, spinach powder, etc., don’t buy such noodles. Although carrot powder and spinach powder are also called food colorings, they are very healthy.But its nutrients have been destroyed a lot, and there are some additives. I can only say that it is healthier than pigments.
Some people say that to identify the quality of noodles, you have to look at the color. The color should not be too white or too yellow. Too white and we worry about adding too much bleach. It's too yellow, and I'm worried that some ingredients haven't been processed properly. In fact, we don’t need to pay too much attention to this issue, because it is marked in detail on the ingredient list.
Friends, do you know which noodles you cannot buy? Everyone is welcome to leave a message in the comment area!
