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  3. Banzaï Noodle saveur curry
Banzaï Noodle saveur curry
Banzaï Noodle·Plant Based Foods And Beverages · 3038359911835

Banzaï Noodle saveur curry

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Noodle90%—
  • Wheat flour63.6%—›
  • Palm oil13.2%—›
  • Salt0.7%—›
  • Flavour enhancer0.7%—
  • E6210.7%⚠ Moderate
  • Acidity regulator0.7%—
  • E5000.7%—
  • E3300.7%—
  • Stabiliser0.7%—
  • E4510.7%⚠ Low
  • Antioxidant9.9%—
  • E3069.9%—
  • Salt2.9%—›
  • Carrot2.9%—›
  • Sugar0.7%—›
  • Flavour enhancer0.7%—
  • E6210.7%⚠ Moderate
  • E6270.7%⚠ Low
  • E6310.7%⚠ Low
  • Leek0.7%—›
  • Maltodextrin0.7%—›
  • Mélange d'épices curry0.3%—
  • Spice0.2%—›
  • Wheat flour<0.1%—›
  • Salt<0.1%—›
  • Spice—›
  • Colza oil—›
  • Colour—
  • E150a—
  • Glucose syrup—›
  • Acidity regulator—
  • E330—
  • Parsley—›
  • Palm oil—›
  • Milk proteins—›
Show original label text

Nouilles 90% [farine de BLE (GLUTEN), huile de palme, sel, exhausteur de goût: E621, correcteurs d'acidité: E500 et E330, stabilisant : E451, antioxydant : E306], sel, carottes, sucre, exhausteurs de goûts: E621, E627 et E631, poireau, maltodextrine, mélange d'épices curry 0,6% (épices, farine de BLE (GLUTEN), sel), épices, huile de colza, colorant: E150a, sirop de glucose, correcteur d'acidité: E330, persil, huile de palme, protéines de LAIT

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • Disodium guanylateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.
  • Disodium inosinateRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

  1. 01SALTCompoundNot assessed
  2. 02CARROTCompoundNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04LEEKCompoundNot assessed
  5. 05MALTODEXTRINCompoundNot assessed
  6. 06SPICECompoundNot assessed
  7. 07BRASSICA NAPUS OILCompoundNot assessed
  8. 08CORN SYRUPCompoundNot assessed
  9. 09PARSLEYCompoundNot assessed
  10. 10PALM OILCompoundNot assessed
  11. 11Milk proteinsCompoundNot assessed

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