But instant noodles are really not suitable for long-term consumption as a staple food for the following reasons:
(1) The nutrition is not comprehensive. The main ingredients of instant noodles are carbohydrates, a small amount of monosodium glutamate, salt and other condiments, but they do not completely contain protein, fat, carbohydrates, minerals, vitamins, water, cellulose and other seven essential nutrients. Even beef juice, chicken juice or shrimp instant noodles rarely contain beef, chicken or shrimp. According to the investigation of nutritionists, among the people who eat instant noodles for a long time, 60% are malnourished, 54% are iron-deficiency anemia, 23% are riboflavin deficient, 16% are zinc deficient, and 2% suffer from various eye diseases due to vitamin A deficiency.
(2) It is easy to be moldy and deteriorated. Although instant noodles are sealed, they can't be completely isolated from the air. The micropores on the plastic film still have certain air permeability, and air and pathogenic microorganisms can still enter the bag from the micropores, thus making the instant noodles moldy and deteriorated.
(3) Lipid peroxide is harmful to health. Antioxidants are usually added to the oil of instant noodles, but they can only slow down the oxidation rate and delay the rancidity time, but can not completely prevent rancidity. After rancidity, fatty foods will destroy nutrients and produce lipid peroxides, which are spicy. Long-term excessive lipid peroxide will destroy the important enzyme system of the body and promote premature aging.