11–14 of 14 posts
Earlier quoted context omitted.
I don't think prepackaged noodles with soup flavoring can get much quicker or cheaper...and 'quality' is not something I'd associate with them. Have a look at the nutritional information on a pack - it's horrifying even before you realize that the package contains two servings .
Wow, I've eaten a lot of maruchen in my life, and i feel like a pretty healthy guy, but man that reads like poison. I wonder if there is a difference in quality/nutrition between american/western instant noodles and Chinese.
EDIT: for the curious, a package of instant ramen has 14g of fat (7 saturated) and 1660mg of sodium. Somewhat surprisingly, it has ~8g of protein. For comparison, that's half the fat of a big mac, but twice the sodium.
Earlier quoted context omitted.
I don't think prepackaged noodles with soup flavoring can get much quicker or cheaper...and 'quality' is not something I'd associate with them. Have a look at the nutritional information on a pack - it's horrifying even before you realize that the package contains two servings .
Wow, I've eaten a lot of maruchen in my life, and i feel like a pretty healthy guy, but man that reads like poison. I wonder if there is a difference in quality/nutrition between american/western instant noodles and Chinese.
If you're referring to Maruchan, it's actually a subsidiary of a Japanese company. Instant noodles were invented in post-WW2 Japan by a Taiwanese immigrant.
" Whilst Uni-President is pulling back for now, analyst Nice Wang at Yuanta Securities in Shanghai said the price battle may not be over" heh On a more serious note, i think it is much better for the consumers if the major players in the fast food game are keeping product quality at a relatively constant level whilst giving away free things (Opposed to the american method of making food quicker and cheaper)
Is there really a way to reduce the quality of instant ramen noodles?