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- 【梅うどん】 小麦粉67.5%—
- Salt2%—›
- 梅パウダー2%—
- 加工でん粉2%—
- Acidity regulator2%—
- ラック色素2%—
- Flavouring2%—
- 【つゆ】 しょうゆ2%—
- 米発酵調味料2%—
- Sugar2%—›
- Salt2%—›
- いりこ2%—
- カタクチイワシの煮干し2%—
- 混合削りぶし2%—
- うるめいわしぶし1%—
- さばぶし0.5%—
- いわしぶし0.3%—
- そうだかつおぶし0.3%—
- かつおぶしだし2%—
- かつおぶしエキス2%—
- Kombu2%—›
- Condiment2%—
- Amino acids2%—›
Show original label text
【梅うどん】 小麦粉(小麦 (国産))、 食塩、梅パウダー/加工でん粉､pH調整剤、 ラック色素、香料、 (一部に小麦を含む) 【つゆ】 しょうゆ(大豆・小麦を含む) (国内製造)、米発酵調味料、砂糖、食塩、いりこ (カタクチイワシの煮干し)、 混合削りぶし(うるめいわしぶし、さばぶし、いわしぶし、 そうだかつおぶし)、 かつおぶしだし、 かつおぶしエキス、こんぶ / 調味料(アミノ酸等)
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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