Adding a bowl of rice to ramen?... Did adding plenty of cabbage and bean sprouts cause a change in your body?

I really love ramen...

I also like the one with bean sprouts...

From now on, ramen with cabbage and bean sprouts

I'm thinking about taking a bit more care of my health.

Ugh... I really crave ramen right now...

My second child who was hospitalized really wanted to eat, so I held back from eating cup noodles... haha

------------------------------------------

Raw vegetables high in dietary fiber contribute to reducing fat content in ramen.

Adding various vegetables high in dietary fiber when cooking ramen can make it healthier. [Photo=Clipart Korea]

 

 

Today, I am craving ramen again. There are celebrities who eat ramen about three times a year, but I eat it three times a week. As I get older, I wonder if eating like this will harm my health. Although there are suggestions to eat ramen more 'healthily,' they are too cumbersome. Let's reconsider ways to eat ramen healthily.

Adding more carbohydrates to carbohydrates... quickly raises blood sugar and causes obesity

Adding rice to ramen results in 'carbohydrate + carbohydrate.' According to data from the Korea Disease Control and Prevention Agency, ramen is made by frying wheat flour (carbohydrates) in oil, which raises blood sugar quickly due to its high glycemic index. Eating it frequently can lead to weight gain and is not good for preventing or managing diabetes. While carbohydrates are an essential energy source for the body, adding a whole bowl of rice, which is also a carbohydrate, is excessive. If you still feel unsatisfied after eating one bowl of ramen, it is healthier to add other ingredients that promote satiety.

Adding plenty of cabbage... contributed to reducing the fat content of the ramen

If you have leftover raw cabbage in the refrigerator, try adding it to ramen with eggs and green onions. It provides a substantial feeling of fullness, making you forget about rice. The salty broth also becomes relatively refreshing and clean-tasting. The high dietary fiber content in cabbage reduces saturated fat and cholesterol in ramen and promotes intestinal activity. The vitamin C in cabbage has a low loss rate due to heat and sodium. The leaves contain beta-carotene, a precursor to vitamin A, which helps strengthen immunity. The potassium content contributes to the excretion of sodium.

How about bean sprout ramen?... It reduces the salty taste of the broth and also helps with hangover relief.

Bean sprouts also go well with ramen. Mung bean sprouts are good too, but they can be costly. Bean sprouts contain antihypertensive peptides that help regulate blood pressure, which can compensate for the drawbacks of salty ramen. Rich in asparagine, bean sprouts help alleviate hangovers the day after heavy drinking because asparagine reduces the toxicity of acetaldehyde caused by alcohol. The feeling of fullness quickly sets in, which also helps prevent overeating.

Most fresh vegetables... compensate for ramen's disadvantages and enhance health benefits

Instant noodles have quite high calories, with many products exceeding 400 calories, which can be burdensome for weight management if consumed frequently. Some also contain about 2000mg of sodium, which can raise blood pressure and harm the stomach lining. Therefore, it is better to accompany them with fresh vegetables rather than the commonly eaten salty kimchi.

Raw vegetables are rich in dietary fiber, potassium, and vitamin C, which compensate for the disadvantages of ramen and enhance health benefits. Keeping raw vegetables on the table more often helps increase satiety, leading to less rice and noodles consumed, and helps suppress rapid spikes in blood sugar. When cooking ramen, develop the habit of rummaging through the refrigerator to add vegetables.