Rumors and truths about instant noodles, including the content of acrylamide and the safety of food additives.
00:01 Digestive time comparison between hand-pulled noodles and instant noodles
01:00 Ingredients and production process of instant noodles
03:03 The carcinogenicity of acrylamide and the safety of additives
The production process, nutritional components, and healthy ways to eat instant noodles, along with an introduction to the soup noodle products from Zhenwei Soup Restaurant.
04:24 Nutrition and health of instant noodles: The vegetable pack in instant noodles uses dehydration technology to preserve vegetables rather than adding preservatives. Instant noodles have unbalanced nutrition, but can be made healthy by combining with other ingredients.
04:47 Rumors about instant noodles: The waterproof wax coating inside the instant noodle cup does not release toxic substances; it is food-grade polyethylene coating.
07:13 Zhenwei Soup Restaurant launches Shanjun Old Hen Chicken Soup Noodles and White Jade Radish Beef Soup Noodles, made with high-quality ingredients and traditional Chinese soup-making techniques, providing authentic delicious soup noodles.
How to use modern technology to make healthy and delicious dishes, and a call to pay attention to who decides our diet.
08:35 Nutritional pairing of instant noodles: Instant noodles can be paired with vegetables, fruits, eggs, and dairy products to become a rich, delicious, nutritious, and healthy warm meal.
08:42 Cyber Records: Cyber Records is a video series documenting the times.
08:50 Who decides what we eat: The next video will introduce who decides what we eat.