Instant noodles are famous for having lots of sodium.
I am looking at a Maruchan styrofoam bowl of them right now. It says it is one serving and contains 1280 mg of sodium. Ok, that is a lot.
However, for most foods you eat all of the product, but instant noodles are a bit different. The noodles cook in the hot water, you eat the noodles, and then a good bit of water is left behind. No doubt that a large portion (most?) of that sodium stayed in the water and unconsumed.
How much sodium am I really eating and how much is dissolved in the water? Is there a way to figure it out? I am betting on the Chemistry majors here.
To the mods: Although this might look like a food discussion (some might disagree with these being considered food), but I am definitely looking for a scientific factual answer to a question, so I put it here.