But not all fats are equal. Most manufacturers use palm oil, a pleasant-tasting fat readily available in the region. It is also highly saturated, so if you are at risk of coronary artery disease, avoiding instant noodles is advisable. But health concerns aside, most noodle lovers would choose a fried variety simply because oil makes foods taste better. There is, however, more to noodles than simply flour and fat.
Potassium carbonate is a salt.
There is no nutritional value in potassium carbonate, but it is not unhealthy. The same goes for the mysterious xanthan gum that often appears toward the end of the ingredient list. It is a bacteria-derived food stabilizer that has long been approved for human consumption. The condiment pouches contain most of the product's salt content. They are added only to make the dish more satisfying and are not intended to provide the consumer with nutrition.