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  3. Ja Jiang instant noodles
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Plant Based Foods And Beverages · 4710110234542

Ja Jiang instant noodles

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Wheat50.9%—›
  • Water24.5%—›
  • Black beans12.3%—›
  • Salt6.1%—›
  • Sugar3.1%—›
  • Bean drums1.5%—
  • Black beans0.8%—›
  • Table salt0.8%—›
  • High fructose syrup0.8%—
  • Shallots0.4%—
  • L-kinacid sodium0.2%—
  • E621<0.1%⚠ Moderate
  • E635<0.1%⚠ Low
  • Acidity regulator<0.1%—
  • E452i<0.1%—
  • Snoodles—
  • Wheat flour—›
  • Tapioca starch—
  • Palm oil—›
  • Salt—›
  • Flavour enhancer—
  • Monosodium sugar—
  • Douchi—
  • Black bean—›
  • Salt—›
  • High fructose syrup—
  • Shallot—
  • Monosodium glutamate 701 ixed tocopherol concentrate—
  • Flavoured palm oil oil<0.1%—
  • Hot sauce—›
  • Chili pepper—›
  • Salt—›
  • Bean 4 05 no preservatives added—
  • Best before date—
  • Month month—
  • Day day—
  • Year—
  • Best before date—
  • Mm—›
  • Dd—
  • Yy lecithin—
  • E412—
  • Sodium carboxymethyl cellulose—›
  • E401—
  • Antionidant emulsifier—
  • Humectant—
  • E422—
  • Soya oil—›
  • Water—›
  • Polyglycerof esters of fatty acids sodium tripolyphosphate—
  • E500i—
  • E501i—
  • Compound dauce—
  • Soya bean—›
  • Wheat—›
  • Salt—›
  • Soy sauce—›
  • Soya bean—›
  • Wheat—›
  • Water—›
  • Black bo dean ue douchi—
  • Black bean—›
  • Salt—›
  • High fructose syrup—
  • Shallot—
  • Monosodium glutamate asesame oil—
  • Chili pepper—›
  • Liquorice powder—
  • Antioxidant—
  • Mixed tocopherol concentrate soup base—
  • E621⚠ Moderate
  • Salt—›
  • Spring onion—
  • White pepper powder disodium 5'-ribonucleotides—
  • This product is manufactured on equipment that processes products containing 0% crustacean shellfish peanuts milk egg tree nuts fish seeds celery 73% name—
  • Misakin noodles 18% ingredients—
  • Dough—
  • Tapioca starch—
  • Palm oil—›
  • Salt—›
  • Flavouring—
  • Sodium l-glutenate—
  • 5-subhuangpurin ha nucleoside phosphate dipotass ^5-guanoha nucleoside disodium magnetocuronate—
  • Quality modifier—
  • E452i—
  • E500i—
  • E501i—
  • The noodles are made of emulsified soybean oil—
  • Water—›
  • Fatty acids polymer glycerides—
  • E322i—
  • Guanhua soybean gum—
  • Sodium severalmethylcellulose—
  • Sea sodium—
  • Antioxidants—
  • Mixed concentrated tocophanol—
  • Flavor oil packets—
  • Palm oil—›
  • Chili paste—
  • Chili pepper—›
  • Salt—›
  • Soya bean paste—
  • Soya bean—›
  • Wheat—›
  • Salt—›
  • Black beans—›
  • Salt—›
  • Sugar—›
  • Bean drum—
  • Black beans—›
  • Salt—›
  • High fructose syrup—
  • Shallots—
  • L-yi acid 100 how oil paprika—
  • Liquorice powder—
  • Antioxidants—
  • Mixed concentrated tocophanol—
  • 5-level ha nucleoside disodium phosphate) daly 4edos—
  • No preservatives added—
  • Polyphosphates (E452)⚠ Low
  • Carboxymethyl cellulose (CMC) (E466)⚠ Low
Show original label text

wheat, water, black beans, salt, sugar), bean drums (black beans, table salt), high fructose syrup, shallots, l-kinacid sodium, glutamate, disodium 5'-ribonucleotides), acidity regulator (sodium polyphosphate, snoodles: wheat flour, tapioca starch, palm oil, salt, flavour enhancer (monosodium sugar), douchi (black bean, salt), high fructose syrup, shallot, monosodium glutamate 701 ixed tocopherol concentrate), flavoured oil: palm oil, chili sauce ( chili, salt), bean 4 05 no preservatives added, best before date: month month/day day/year. best before date: mm/dd/yy lecithin), guar gum,sodium carboxymethyl cellulose, sodium alginate, antionidant emulsifier (humectant (glycerol), soybean oil, water, polyglycerof esters of fatty acids sodium tripolyphosphate, sodium carbonate, potassium carbonate), compound dauce (soybean, wheat, salt), soy sauce (soybean, wheat, water, black bo dean ue douchi (black bean, salt ), high fructose syrup, shallot, monosodium glutamate asesame oil, chili powder, licorice powder, antioxidant ( mixed tocopherol concentrate soup base: monosodium glutamate, salt, dehydrated scallion, white pepper powder disodium 5'-ribonucleotides, allergy warning: contains sesame, wheat, soybeans 45% this product is manufactured on equipment that processes products containing 0% crustacean shellfish peanuts milk egg tree nuts fish seeds celery 73% name: misakin noodles 18% ingredients: dough: flour, tapioca starch, palm oil, salt, flavoring (sodium l-glutenate, 5-subhuangpurin ha nucleoside phosphate dipotass ^5-guanoha nucleoside disodium magnetocuronate), quality modifier (sodium polyphosphate, sodium carbonate, potassium carbonate ), the noodles are made of emulsified soybean oil, water, fatty acids polymer glycerides, lecithin), guanhua soybean gum, sodium severalmethylcellulose, sea sodium, antioxidants (mixed concentrated tocophanol). flavor oil packets: palm oil, chili paste (chili, salt), soybean paste (soybean, wheat, salt), black beans, salt, sugar), bean drum (black beans, salt), high fructose syrup, shallots, l-yi acid 100 how oil paprika, licorice powder, antioxidants (mixed concentrated tocophanol) 5-level ha nucleoside disodium phosphate) daly 4edos - no preservatives added,

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.
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.
  • Disodium 5'-ribonucleotidesRibonucleotide 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. 01WHEATCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03SOYBEANCompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05SUGARCompoundNot assessed
  6. 06Hot SauceCompoundNot assessed
  7. 07MANNITOL BUSULFANCompoundNot assessed
  8. 08CARBOXYMETHYLCELLULOSE SODIUM (0.7 CARBOXYMETHYL SUBSTITUTION PER SACCHARIDE; 38 MPA.S AT 2%)CompoundNot assessed
  9. 09CELLULOSE GUMCompoundNot assessed
  10. 10Soy sauceCompoundNot assessed
  11. 11CAPSICUMCompoundNot assessed

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