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  3. Pad Thaï Crevettes (Sauce Soja)
Pad Thaï Crevettes (Sauce Soja)
Fleury Michon·Meals · 3302740084133

Pad Thaï Crevettes (Sauce Soja)

Greenveil's read: looks good.

Food health
Minor
Chemical concern
Not assessed
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  • Pâtes linguine38%—
  • Water25.3%—›
  • Durum wheat semolina6.3%—›
  • Turmeric6.3%—›
  • Shrimp15%—›
  • Shrimp14%—›
  • Water0.8%—›
  • Salt0.3%—›
  • Water11.1%—›
  • Carrot7.1%—›
  • Red bell pepper6.6%—›
  • Soya bean5%—›
  • Colza oil3.9%—›
  • Shiitake2.8%—
  • Shallot2.1%—
  • Fish sauce2%—
  • Anchovy1.2%—›
  • Salt0.4%—›
  • Sugar0.4%—›
  • Sugar1.8%—›
  • Lime1.6%—›
  • Soy sauce1.4%—›
  • Water0.9%—›
  • Soya bean0.3%—›
  • Wheat0.1%—›
  • Salt0.1%—›
  • Welsh onion0.7%—
  • Ginger0.4%—›
  • Rice starch0.2%—›
  • Garlic0.1%—›
  • Coriander<0.1%—›
  • Basil<0.1%—›
  • Barley malt extract<0.1%—
  • Chili pepper—›
  • Paprika—›
Show original label text

Pâtes linguine 38% (eau, semoule de blé dur, curcuma), crevettes 15% (crevettes 14%, eau, sel), eau, carottes 7,1%, poivrons rouges 6,6%, fèves de soja 5%, huile de colza, champignons noirs 2,8%, échalotes, sauce de poisson (extrait d'anchois, sel, sucre), sucre, citron vert, sauce soja 1,4% (eau, graines de soja, blé, sel), ciboule, gingembre, amidon de riz, ail, coriandre, basilic, extrait de malt d'orge, piment, paprika. Traces éventuelles de lait.

Food health

Nutrition profile and additives of concern

Per-ingredient concern · chemical identity, not food safety

  1. 01SHRIMP, UNSPECIFIEDCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03CARROTCompoundNot assessed
  4. 04PIMENTOCompoundNot assessed
  5. 05SOYBEANCompoundNot assessed
  6. 06BRASSICA NAPUS OILCompoundNot assessed
  7. 07SUGARCompoundNot assessed
  8. 08CALCIUM HYDROXIDECompoundHigh concern
  9. 09Calcium hydroxide, hydrateCompoundNot assessed
  10. 10CALCIUM OXIDECompoundNot assessed
  11. 11Soy sauceCompoundNot assessed
  12. 12GINGERCompoundNot assessed
  13. 13STARCH 1551CompoundNot assessed
  14. 14GARLICCompoundNot assessed
  15. 15CORIANDERCompoundNot assessed
  16. 16BASILCompoundNot assessed
  17. 17CAPSICUMCompoundNot assessed
  18. 18PAPRIKACompoundNot assessed

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