Health Benefits Of Eating Ramen Noodles During Pregnancy
Not only can eating ramen noodles be convenient during pregnancy, but it also has certain health advantages. Here are some common health benefits of eating noodles.
1. A Good Source Of Proteins:
To ensure proper fetal development and growth, maintain good maternal health, and repair and build body tissues, you need to consume a healthy amount of proteins while pregnant. Approximately 46g of protein will be required during the first half of your pregnancy and 71g during the second half. Ramen noodles contain good amounts of proteins. There are roughly five grams of protein in one serving of the noodles. To increase the protein and feel full while growing a healthy baby, add some egg, fish, or meat.
To guarantee that oxygen is transported appropriately throughout your body’s cells and that the fetus grows, you need an abundance of iron during pregnancy. During pregnancy, your daily iron requirements rise from 18 to 27 mg. Since fortified flour is frequently used to make them, ramen noodles have a reasonable amount of mineral iron. Once more, adding eggs, meat, or even leafy greens to your ramen dish will increase its iron content. Thus, consuming these noodles can help you maintain optimal hemoglobin levels, lower your chance of anemia, and guarantee a safe pregnancy.
Ramen noodles contain good amounts of carbohydrates. When you’re expecting, going low-carb is not the best way to support your growing baby and energy levels. Although ramen flour is typically not whole grain, it is typically fortified with b-vitamins and iron. Consuming a sufficient amount of carbohydrates aids in supplying the energy needed during pregnancy.
How Fresh Ramen Noodles Are Made
If you’ve ever had handcrafted ramen noodles (probably at a restaurant), you are aware of how much chewier and more tender they can be. The primary distinction between the preparation of fresh and instant ramen lies in the fact that the latter isn’t dried out and keeps its chewy, soft consistency. Naturally, different recipes for homemade ramen noodles have different ingredients. For example, some call for baking soda and vital wheat gluten instead of kansui, while others only call for flour, baking soda, and warm water.
The reason fresh ramen noodles may taste better but are less safe to eat raw is because they lack this final dehydration step; fresh, doughy ramen noodles are raw and uncooked. Only the dough is combined, kneaded, and formed into long noodles. They are not air dried, deep fried, or steam-cooked. They’re consequently not as safe to consume before boiling.
