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Angry ChapaGuri - Nongshim - 140 g

Angry ChapaGuri - Nongshim - 140 g

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Barcode: 8801043059701 (EAN / EAN-13)

Quantity: 140 g

Packaging: Film

Brands: Nongshim

Categories: Meals, Pasta dishes, Instant pasta, Instant udon

Origin of ingredients: South Korea

Manufacturing or processing places: South Korea

Countries where sold: Australia

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Health

Ingredients

  • icon

    104 ingredients


    MG FREDIENTS: NOODLES: WHEAT FLOUR, POTATO STARC EGETABLE OILS (CONTAIN ANTIC XIDANT (307B)), SWEETENER (420), SALT, MINERAL SALTS (501, 3 39, 500), EMULSIFIER (322, SOY), SUGAR, GREEN TEA EXTRACT, COLOUR () 01). SOUP BASE: SUGAR, SOY, MALTODEXTRIN, VEGETABLES, COLOUR (150) SALT, HYDROLYSED VEGETABLE PROTEIN (SOY, CORN, WHEAT), FLAVOUR ENHANCERS (621, 627, 631, 364, 640), CUTTLEFISH, MUSSELS, STARCHES (TAPIOCA, CORN), CORN FLOUR, VEGETABLE OILS (CONTAIN SOY), GLUCOSE, YEAST EXTRACT, THICKENERS (414, 460, 415), FISH, FLAVOURS, SOY SAUCE, CLAMS, MINERAL SALTS (501, 500, 339), SWEETENER (420), FRUCTOSE, ANTICAKING AGENT (551), SEAWEED, GREEN TEA EXTRACT, EMULSIFIER (322, (SOY)). SEASONING OIL: VEGETABLE OILS (CONTAIN SESAME), FLAVOURS, VEGETABLES, SPICES. FLAKES: SEAWEED, SOY, VEGETABLES, FISH, STARCHES (CORN, POTATO, TAPIOCA), WHEAT GLUTEN, SOY SAUCE, SWEETENER (420), SUGAR, SALT, YEAST EXTRACT, GLUCOSE, COCOA POWDER, VEGETABLE OILS, FLAVOUR ENHANCERS (364, 627, 631, 640), MALTODEXTRIN, MINERAL SALT (339), FLAVOURS, SPICES.
    Allergens: Fish, Gluten, Molluscs, Soybeans
    Traces: Fish, Gluten, Sesame seeds, Soybeans, Shellfish

Food processing

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    Ultra processed foods


    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E339 - Sodium phosphates


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia
  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E420 - Sorbitol


    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Source: Wikipedia
  • E460 - Cellulose


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia
  • E500 - Sodium carbonates


    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia
  • E501 - Potassium carbonates


    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia
  • E551 - Silicon dioxide


    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia
  • E621 - Monosodium glutamate


    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia
  • E627 - Disodium guanylate


    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia
  • E631 - Disodium inosinate


    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

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    MG FREDIENTS (NOODLES), WHEAT FLOUR, POTATO STARC EGETABLE OILS (CONTAIN ANTIC XIDANT (307B)), SWEETENER (420), SALT, MINERAL SALTS (501, 3 39, 500), EMULSIFIER (322, SOY), SUGAR, GREEN TEA EXTRACT, COLOUR, 01, SOUP BASE (SUGAR), SOY, MALTODEXTRIN, VEGETABLES, COLOUR (150), SALT, HYDROLYSED VEGETABLE PROTEIN (SOY, CORN, WHEAT), FLAVOUR ENHANCERS (621, 627, 631, 364, 640), CUTTLEFISH, MUSSELS, STARCHES (TAPIOCA, CORN), CORN FLOUR, VEGETABLE OILS, GLUCOSE, YEAST EXTRACT, THICKENERS (414, 460, 415), FISH, FLAVOURS, SOY SAUCE, CLAMS, MINERAL SALTS (501, 500, 339), SWEETENER (420), FRUCTOSE, ANTICAKING AGENT (551), SEAWEED, GREEN TEA EXTRACT, EMULSIFIER (322 (SOY)), SEASONING OIL (VEGETABLE OILS (CONTAIN SESAME)), FLAVOURS, VEGETABLES, SPICES, FLAKES (SEAWEED), SOY, VEGETABLES, FISH, STARCHES (CORN, POTATO, TAPIOCA), WHEAT GLUTEN, SOY SAUCE, SWEETENER (420), SUGAR, SALT, YEAST EXTRACT, GLUCOSE, COCOA POWDER, VEGETABLE OILS, FLAVOUR ENHANCERS (364, 627, 631, 640), MALTODEXTRIN, MINERAL SALT (339), FLAVOURS, SPICES
    1. MG FREDIENTS -> en:MG FREDIENTS - percent_min: 1.63934426229508 - percent_max: 100
      1. NOODLES -> en:noodle - percent_min: 1.63934426229508 - percent_max: 100
    2. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. POTATO STARC EGETABLE OILS -> en:POTATO STARC EGETABLE OILS - percent_min: 0 - percent_max: 33.3333333333333
      1. CONTAIN ANTIC XIDANT -> en:CONTAIN ANTIC XIDANT - percent_min: 0 - percent_max: 33.3333333333333
        1. 307B -> en:307B - percent_min: 0 - percent_max: 33.3333333333333
    4. SWEETENER -> en:sweetener - percent_min: 0 - percent_max: 25
      1. 420 -> en:420 - percent_min: 0 - percent_max: 25
    5. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. MINERAL SALTS -> en:MINERAL SALTS - percent_min: 0 - percent_max: 16.6666666666667
      1. 501 -> en:501 - percent_min: 0 - percent_max: 16.6666666666667
      2. 3 39 -> en:3 39 - percent_min: 0 - percent_max: 8.33333333333333
      3. 500 -> en:500 - percent_min: 0 - percent_max: 5.55555555555556
    7. EMULSIFIER -> en:emulsifier - percent_min: 0 - percent_max: 14.2857142857143
      1. 322 -> en:322 - percent_min: 0 - percent_max: 14.2857142857143
      2. SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    8. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. GREEN TEA EXTRACT -> en:green-tea-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. COLOUR -> en:colour - percent_min: 0 - percent_max: 10
    11. 01 -> en:01 - percent_min: 0 - percent_max: 9.09090909090909
    12. SOUP BASE -> en:SOUP BASE - percent_min: 0 - percent_max: 8.33333333333333
      1. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. MALTODEXTRIN -> en:maltodextrins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. VEGETABLES -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. COLOUR -> en:colour - percent_min: 0 - percent_max: 6.25
      1. 150 -> en:150 - percent_min: 0 - percent_max: 6.25
    17. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. HYDROLYSED VEGETABLE PROTEIN -> en:hydrolysed-vegetable-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      1. SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      2. CORN -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      3. WHEAT -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
    19. FLAVOUR ENHANCERS -> en:flavour-enhancer - percent_min: 0 - percent_max: 5.26315789473684
      1. 621 -> en:621 - percent_min: 0 - percent_max: 5.26315789473684
      2. 627 -> en:627 - percent_min: 0 - percent_max: 2.63157894736842
      3. 631 -> en:631 - percent_min: 0 - percent_max: 1.75438596491228
      4. 364 -> en:364 - percent_min: 0 - percent_max: 1.31578947368421
      5. 640 -> en:640 - percent_min: 0 - percent_max: 1.05263157894737
    20. CUTTLEFISH -> en:cuttlefish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 5
    21. MUSSELS -> en:mussel - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 4.76190476190476
    22. STARCHES -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      1. TAPIOCA -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      2. CORN -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    23. CORN FLOUR -> en:corn-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. VEGETABLE OILS -> en:vegetable-oil - labels: en:contains-soy - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. GLUCOSE -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. THICKENERS -> en:thickener - percent_min: 0 - percent_max: 3.7037037037037
      1. 414 -> en:414 - percent_min: 0 - percent_max: 3.7037037037037
      2. 460 -> en:460 - percent_min: 0 - percent_max: 1.85185185185185
      3. 415 -> en:415 - percent_min: 0 - percent_max: 1.23456790123457
    28. FISH -> en:fish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.57142857142857
    29. FLAVOURS -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.44827586206897
    30. SOY SAUCE -> en:soy-sauce - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 3.33333333333333
    31. CLAMS -> en:clam - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.2258064516129
    32. MINERAL SALTS -> en:MINERAL SALTS - percent_min: 0 - percent_max: 3.125
      1. 501 -> en:501 - percent_min: 0 - percent_max: 3.125
      2. 500 -> en:500 - percent_min: 0 - percent_max: 1.5625
      3. 339 -> en:339 - percent_min: 0 - percent_max: 1.04166666666667
    33. SWEETENER -> en:sweetener - percent_min: 0 - percent_max: 3.03030303030303
      1. 420 -> en:420 - percent_min: 0 - percent_max: 3.03030303030303
    34. FRUCTOSE -> en:fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    35. ANTICAKING AGENT -> en:anti-caking-agent - percent_min: 0 - percent_max: 2.85714285714286
      1. 551 -> en:551 - percent_min: 0 - percent_max: 2.85714285714286
    36. SEAWEED -> en:seaweed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    37. GREEN TEA EXTRACT -> en:green-tea-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7027027027027
    38. EMULSIFIER -> en:emulsifier - percent_min: 0 - percent_max: 2.63157894736842
      1. 322 -> en:322 - percent_min: 0 - percent_max: 2.63157894736842
        1. SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    39. SEASONING OIL -> en:SEASONING OIL - percent_min: 0 - percent_max: 2.63157894736842
      1. VEGETABLE OILS -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.63157894736842
        1. CONTAIN SESAME -> en:sesame - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.63157894736842
    40. FLAVOURS -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    41. VEGETABLES -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    42. SPICES -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    43. FLAKES -> en:FLAKES - percent_min: 0 - percent_max: 2.38095238095238
      1. SEAWEED -> en:seaweed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    44. SOY -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    45. VEGETABLES -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    46. FISH -> en:fish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.17391304347826
    47. STARCHES -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
      1. CORN -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
      2. POTATO -> en:potato - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.09289617486339
      3. TAPIOCA -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.728597449908925
    48. WHEAT GLUTEN -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
    49. SOY SAUCE -> en:soy-sauce - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 2.04081632653061
    50. SWEETENER -> en:sweetener - percent_min: 0 - percent_max: 2.04081632653061
      1. 420 -> en:420 - percent_min: 0 - percent_max: 2.04081632653061
    51. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    52. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    53. YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    54. GLUCOSE -> en:glucose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    55. COCOA POWDER -> en:cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
    56. VEGETABLE OILS -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.81818181818182
    57. FLAVOUR ENHANCERS -> en:flavour-enhancer - percent_min: 0 - percent_max: 1.81818181818182
      1. 364 -> en:364 - percent_min: 0 - percent_max: 1.81818181818182
      2. 627 -> en:627 - percent_min: 0 - percent_max: 0.910746812386157
      3. 631 -> en:631 - percent_min: 0 - percent_max: 0.607164541590771
      4. 640 -> en:640 - percent_min: 0 - percent_max: 0.455373406193078
    58. MALTODEXTRIN -> en:maltodextrins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
    59. MINERAL SALT -> en:MINERAL SALT - percent_min: 0 - percent_max: 1.69491525423729
      1. 339 -> en:339 - percent_min: 0 - percent_max: 1.69491525423729
    60. FLAVOURS -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.69491525423729
    61. SPICES -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.69491525423729

Nutrition

  • icon

    Bad nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 0

    • Proteins: 4 / 5 (value: 7.8, rounded value: 7.8)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 21

    • Energy: 5 / 10 (value: 1860, rounded value: 1860)
    • Sugars: 1 / 10 (value: 5.4, rounded value: 5.4)
    • Saturated fat: 6 / 10 (value: 6.2, rounded value: 6.2)
    • Sodium: 9 / 10 (value: 895.096, rounded value: 895.1)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 21 (21 - 0)

    Nutri-Score: E

  • icon

    Sugars in moderate quantity (5.4%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in high quantity (2.24%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (140g)
    Compared to: Pasta dishes
    Energy 1,860 kj
    (445 kcal)
    2,600 kj
    (621 kcal)
    +165%
    Fat 16.3 g 22.8 g +213%
    Saturated fat 6.2 g 8.68 g +216%
    Carbohydrates 66 g 92.4 g +188%
    Sugars 5.4 g 7.56 g +135%
    Fiber 0 g 0 g -100%
    Proteins 7.8 g 10.9 g +20%
    Salt 2.238 g 3.13 g +209%
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 140g

Environment

Transportation

Data sources

Product added on by jacob123
Last edit of product page on by packbot.
Product page also edited by ecoscore-impact-estimator, openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.