Is yippee noodles safe to eat? (Health risks)

In this article, we discuss whether yippee noodles are safe to eat by exploring the ingredients, nutritional value, and health risks of eating yippee noodles as well as some suggestions on healthy alternatives in noodle preparation.

Yippee noodles are instant noodles mostly consumed by Indians for their long, non-sticky, and slurpy delicious taste combined with a blend of Indian spices and dry vegetables.

Is yippee noodles safe to eat?

No, it is not safe to eat yippee noodles as it is a high-calorie instant food containing significantly high levels of carbohydrates, saturated fat, hydrolyzed vegetable protein, sodium, and chemical additives.

All these can lead to high blood pressure, elevated blood sugar, abnormal cholesterol, obesity, digestive problems and certain cancer types (1,2,3,4,5).

In addition, a total of 13 chemical additives in the form of thickeners, stabilizers, acidity regulators, flavour enhancers, and anticaking agents are present in yippee noodles. Although they are permitted for use in foods, accumulating chemicals in your body as a compromise for taste is not a healthy option in the long run (6,7).

What are the ingredients of yippee noodles?

The ingredients of yippee noodles include refined wheat flour (maida), refined palm oil, iodized salt, wheat gluten, thickeners (E508-potassium chloride, E412-Guar gum), stabilizers (E170(i)-calcium carbonate, E339(ii)-disodium phosphate, E450(iii)-sodium hexametaphosphate, E452(i)-sodium polyphosphate), and acidity regulators (E501(i)-potassium carbonate, E500(i)-sodium bicarbonate, E330-citric acid). 

Additionally, two seasoning powder packs contain dehydrated vegetables, spices and condiments, sugar, hydrolyzed vegetable protein, flavouring substances, flavour enhancers (E627-disodium guanylate, E631-disodium inosinate), acidity regulator (E330-citric acid), anticaking agent (E551-silica), minerals, vitamins, starch, maltodextrin and yeast extract. 

What is the nutritional value of yippee noodles? 

The nutritional composition of yippee noodles is shown below:

Nutritional information

Per 100 g

Nutritional information

Per 100 g

Energy (kcal)


Sodium (mg)


Carbohydrate (g)


Protein (g)


Total sugar (g)


Calcium (mg)


Added sugar (g)




Total fat (g)


Vitamin C (mg)


Trans fat (g)


Vitamin B9 (mcg)


Saturated fat (g)




Yippee noodles are a high-calorie food as their energy value is greater than 225 kcal/100 g, with refined wheat flour (maida) contributing to carbohydrate content while refined palm oil to total fat and saturated fat (8). 

The saturated fat in yippee noodles accounts for 55% of the daily allowable saturated fat limit for women (20 g) and 33% for men per day (30 g). Also, 100 g of yippee noodles provide about 54% of the daily allowable limit of sodium for humans (2300 mg/100 g) (9). 

Despite these values, yippee noodles are claimed by manufacturing companies as the source of 5 essential nutrients including calcium, iron, vitamin C, folic acid, and protein. 

What are the risks of eating yippee noodles? 

Besides the low nutritional value of instant foods, the carbohydrate, total sugar, fat and saturated fat contributing to high calories in yippee noodles can result in a high glycemic index, diabetes, obesity, and inflammation, as confirmed by many studies (1,3,4,5). 

Studies have also shown a relation between high sodium or high fat intake and the occurrence of blood pressure, cardiovascular disease, stroke and heart failure (2,4,5). Eating foods with high saturated fat can raise the bad low-density lipoprotein (LDL) cholesterol in the blood, which in turn increases the risk of heart disease (3,4,5). 

Moreover, chemical additives and preservatives can cause asthma, allergic reactions, attention deficit hyperactivity disorder, gut and gastrointestinal diseases, coronary heart disease, obesity, and cancer. Phosphate additives can cause hyperphosphatemia in chronic kidney disease patients (6,7,10). 

Is refined wheat flour “maida” dangerous? 

Yes, it is dangerous as it is made by removing the fibre-rich bran and nutrient-rich germ from the whole wheat, followed by processing using bleaching agents such as benzoyl oxide and chlorine gas and other chemicals including calcium peroxide, chlorine gas, NO­2, chlorine dioxide, and azodicarbonamide (11).  

Is hydrolyzed protein an indirect addition of MSG to noodles?

Yes, hydrolyzed vegetable proteins in yippee noodles can release glutamic acid which combines with sodium to form monosodium glutamate (MSG) (12).  With awareness of the toxic effects of MSG, the instant foods label ‘no added MSG’, but add hydrolyzed protein to generate MSG in noodles, resulting in MSG-linked health effects including obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxicity, and reproductive problems (13). 

What are the healthy alternatives in noodle preparation?

Some healthy inputs in noodle preparation can be replacing

  • Refined wheat flour with whole wheat or other grains (4,5).
  • Refined palm oil with healthy oil such as sunflower oil, soybean oil, canola oil or olive oil (4).
  • Dehydrated vegetables with freshly chopped vegetables (4,5). 
  • Packaged seasoning with homemade seasoning (4).


In this article, we have clarified whether yippee noodles are safe to eat by listing out the ingredients and nutritional value, followed by health risks associated with eating yippee noodles and some healthy alternatives in noodle preparation. I suggest a gradual decrease in eating instant foods and switch to homemade healthy alternatives and an intake of dry fruits, nuts, fresh fruits and vegetables.

Was this helpful?

Thanks for your feedback!



Prana V, Tieri P, Palumbo MC, Mancini E, Castiglione F. Modeling the effect of high calorie diet on the interplay between adipose tissue, inflammation, and diabetes, Comp Math Methods Med. 2019;2019:7525834.


Jaques DA, Wuerzner G, Ponte B. Sodium intake as a cardiovascular risk factor: A narrative review. Nutrients. 2021;13:3177.


Brøns C, Jensen CB, Storgaard H, Hiscock NJ, White A, Appel JS, et al. Impact of short-term high-fat feeding on glucose and insulin metabolism in young healthy men. J Physiol. 2009;587:2387-97.


WHO. Healthy diet. World Health Organization, 2020.


WHO. WHO updates guidelines on fats and carbohydrates. World Health Organization, 2023.


Sellem L, Srour B, Javaux G, Chazelas E, Chassaing B, Viennois E et al. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study. BMJ. 2023; 382:e076058.


Sambu S, Hemaram U, Murugan R, Alsofi AA. Toxicological and teratogenic effect of various food additives: An updated review. Biomed Res Int. 2022;24:6829409.


WCRF. Avoid high-calorie foods and drinks. World Cancer Research Fund, Internet resource accessed on November 17, 2023.


Heart UK. Saturated fat. Heart UK-The Cholesterol Charity. Internet resource accessed on November 17, 2023.


Ritz E, Hahn K, Ketteler M, Kuhlmann MK, Mann J. Phosphate additives in food – a health risk. Dtsch Arztebl Int. 2012;109: 49–55.


Ganga S, Mathiyoli, PM, Naachimuthu KP. Dark side of the white flour-Maida. Ind J Health Well-being. 2020;11(1-3):100-105.


Ramesh M, Muthuraman, A. Chapter 1 – Flavoring and Coloring Agents: Health Risks and Potential Problems. In Handbook of Food Bioengineering – Natural and Artificial Flavoring Agents and Food Dyes, Eds. Grumezescu AM and Holban, AM, Academic Press/Elsevier, 2018, 1-28.


Niaz K, Zaplatic E, Spoor J. Extensive use of monosodium glutamate: A threat to public health? EXCLI J. 2018;17:273-278.