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  3. Noodle Express Asia Curry Geschmack
Noodle Express Asia Curry Geschmack
Knorr, Noodle Express·Plant Based Foods And Beverages · 8712100816529

Noodle Express Asia Curry Geschmack

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Nudeln asiatischer Art88%—
  • Wheat flour44%—›
  • Palm oil22%—›
  • Starch11%—›
  • Modified starch5.5%—›
  • Rapeseed oil2.8%—›
  • Antioxidant2.8%—
  • E3061.4%—
  • E304i1.4%—
  • Starch6%—›
  • Flavour enhancer3%—
  • E6211.5%⚠ Moderate
  • E6310.8%⚠ Low
  • E6270.8%⚠ Low
  • Salt substitute1.5%—›
  • Yeast extract0.8%—›
  • Curry0.8%—
  • Coriander0.4%—›
  • Cumin0.2%—›
  • Turmeric<0.1%—›
  • Pepper<0.1%—›
  • Aniseed<0.1%—›
  • Cinnamon<0.1%—›
  • Fennel seed—›
  • Ginger—›
  • Lovage root—›
  • Cayenne pepper—›
  • Allspice—›
  • Salt—›
  • Chicken fat—›
  • Sugar—›
  • Iodised salt—
  • Flavouring—
  • Garlic—›
  • Onion—›
  • Cayenne pepper—›
  • Ginger—›
  • Turmeric—›
  • Coriander—›
  • Cumin—›
  • Antioxidant—
  • E392—
Show original label text

88% Nudeln asiatischer Art (_Weizenmehl_, Palmöl, Speisestärke, modifizierte Stärke, Rapsöl, Antioxidationsmittel (stark tocopherolhaltige Extrakte, Ascorbylpalmitat)), Stärke, Geschmacksverstärker (Mononatriumglutamat, Dinatriuminosinat, Dinatriumguanylat), Kochsalzersatz, Hefeextrakt, 5% Curry (Koriander, Kreuzkümmel, Curcuma, Pfeffer, Anis, Zimt, Fenchelsamen, Ingwer, Liebstöckelwurzel, Cayennepfeffer, Piment), Speisesalz, Hühnerfett, Zucker, jodiertes Speisesalz, Aromen, Knoblauch, Zwiebel, Cayennepfeffer, Ingwer, Curcuma, Koriander, Kreuzkümmel, Antioxidationsmittel (Extrakt aus Rosmarin)

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.
  • 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. 01STARCH 1551CompoundNot assessed
  2. 02Starch, acid-hydrolyzedActiveNot assessed
  3. 03AmylodextrinCompoundNot assessed
  4. 04SOAPCompoundNot assessed
  5. 05SALT SUBSTITUTECompoundNot assessed
  6. 06YEASTCompoundNot assessed
  7. 07SALTCompoundNot assessed
  8. 08CHICKEN FATCompoundNot assessed
  9. 09SUGARCompoundNot assessed
  10. 10GARLICCompoundNot assessed
  11. 11ONIONCompoundNot assessed
  12. 12HOT PEPPERCompoundNot assessed
  13. 13GINGERCompoundNot assessed
  14. 14CI 75300CompoundMinor concern
  15. 15TURMERICCompoundNot assessed
  16. 16TURMERIC OILCompoundNot assessed
  17. 17CORIANDERCompoundNot assessed
  18. 18CUMINCompoundHigh concern

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