While looking up the health drawbacks of eating pot noodles one of the main points I came across was the very high sodium levels in them. I was wondering whether these values would be at all accurate considering the majority of the salt in the pot noodle is likely to be dissolved in the liquid, which I never end up having. If this is true, wouldn’t it mean that pot noodles are unfairly being criticized for the false sodium values under the nutritional information? Obviously they still have many health drawbacks, but figuring this out would put my mind at ease a little whenever I do have a pot noodle.
The nutrition facts are required to include all of the salt in the food as some people likely drink the broth. If you’re not drinking the broth, you will be consuming less sodium, but I haven’t seen anything with an estimate of how much lower, so not sure if the criticism is fair.
One way to know is to separate the broth from the solids, boil all of the water out, weigh the residual substance. It’ll give you a good idea of how much salt is left over. You’ll need a milligram scale, but they can be had fairly easily.