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- Chinese cabbage55.6%—
- Daikon22.2%—›
- Carrot11.1%—›
- Garlic chive5.6%—›
- 漬け原材料2.8%—
- Glucose fructose syrup1.4%—
- Salt0.7%—›
- とうがらし0.3%—
- Apple0.2%—›
- Condiment<0.1%—
- Garlic<0.1%—›
- たんぱく加水分解物<0.1%—
- 魚介エキス<0.1%—
- Vinegar—›
- Soy sauce—›
- Fish sauce—
- Ginger—›
- Condiment1.4%—
- Amino acids1.4%—›
- Acid0.7%—›
- 増粘多糖類0.3%—
- E1600.3%—
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はくさい、だいこん、にんじん、にら、漬け原材料(果糖ぶどう糖液糖、食塩、とうがらし、りんごピューレ、発酵調味料、にんにく、たんぱく加水分解物、魚介エキス、醸造酢、しょうゆ、魚醤、しょうが)/調味料 (アミノ酸等)、酸味料、増粘多糖類、カロチノイド色素
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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