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- Noodle94%—
- WHEAT flour63.6%—›
- Refined palm oil15.2%—
- Refined palm oil7.6%—
- Antioxidant7.6%—
- E3197.6%—
- Salt1.7%—›
- Acidity regulators1.7%—
- E4520.9%⚠ Low
- E5010.4%—
- E5000.4%—
- Thickener1.7%—
- E4121.7%—
- Colour10%—
- E10110%—
- Coating5.6%—›
- Salt2.2%—›
- Flavour enhancers1.6%—
- E6210.8%⚠ Moderate
- E6310.4%⚠ Low
- E6270.4%⚠ Low
- Sugar coating0.9%—
- Flavouring—
- White pepper—›
- Garlic—›
- Anti caking agent—
- E551—
- Ginger0.9%—›
- Chili pepper0.4%—›
Show original label text
Noodles 94% [WHEAT flour, refined palm oil (refined palm oil, antioxidant E319), salt, acidity regulators (E452, E501, E500), thickener: E412, colour: E101] Seasoning Powder 5,6% [Salt, flavour enhancers (E621, E631, E627), sugar, flavouring (contains _soybean_, _celery_), white pepper, garlic, anticaking agent: E551, ginger], Chili Powder 0,4%.
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.
- PolyphosphatesInorganic 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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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