Ramen noodles: the mainstay of broke students, bad cooks, and the working poor everywhere. Designed to have a long shelf-life, the high salt content of these noodles is well known, with a single brick of the noodles having more than half of the FDA-recommended daily sodium intake.
Such a high salt content is a common thing among processed foods, and has been an element of the noodles since they were introduced in the seventies.However, a bit of good news is coming for those who are concerned about convenience and healthy living.
The Nissin company, who produce the best-known version of the noodles in the United States, has announced that its ramen noodles will now be produced with less salt. The company says that it has “reduced sodium by an average of 15% across all flavors” and removed added MSG entirely.
They have also announced that the labeling will be changed on all packaging to better…
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