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  3. Ghost Pepper Spicy Chicken (Dry Black Noodles)
Ghost Pepper Spicy Chicken (Dry Black Noodles)
Mamee·Plant Based Foods And Beverages · 9555022306698

Ghost Pepper Spicy Chicken (Dry Black Noodles)

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • MingrEDIENTS51.5%—
  • Noodle51.5%—
  • Wheat Flour24.3%—›
  • Palm Oil12.1%—›
  • Contains Antioxidant6.1%—
  • E321 lapioca Starch3%—
  • Potato Starch1.5%—›
  • Cocoa Powder St Contrated Vegetable Juice0.8%—
  • Carrot0.4%—›
  • Maltodextrin0.2%—›
  • E3300.2%—
  • Sodium Pol phosphate0.4%—
  • E452i0.4%—
  • Potassium Carbonate Em Ga0.2%—
  • E4120.2%—
  • Seasoning sauce3%—
  • Water3%—›
  • Sugar1.5%—›
  • Spice0.8%—›
  • Garlic0.4%—›
  • Chil Powder0.4%—
  • Flavouring Substances Chicken Favor a difical Pavouring0.4%—
  • E4140.2%—
  • E4140.2%—
  • Meat Flavour<0.1%—
  • Seme Oil<0.1%—
  • E621<0.1%⚠ Moderate
  • E621<0.1%⚠ Moderate
  • Disodin tie Sugar<0.1%—
  • Salt—›
  • Starches—›
  • Palm Oil—›
  • Yeast Extract—›
  • E551—
  • E551 Disodium 5-Guanylate—
  • E627⚠ Low
  • Disodium S-cosme te—
  • E627⚠ Low
  • Disodium 5'-Inosinate—›
  • E631⚠ Low
  • Hydrolysed Vegetable Protein—
  • Korean Hot Sauce—
  • Starch Syrup—
  • Water Red t Gartic—
  • Onion—›
  • Yeast Extract—›
  • E415—
  • E415—
  • Yeast Extra—
  • Chicken Fat Salt—
  • E640i—
  • E640—
  • Maltodextrin Che—
  • E30—
  • E412—
  • E412—
  • E955⚠ Moderate
  • E955⚠ Moderate
  • Thants—
  • Peanuts—›
  • Celery—›
  • Mustard—
  • Molluscs—
  • Butylated hydroxytoluene (BHT) (E321)⚠ Moderate
  • Polyphosphates (E452)⚠ Low
Show original label text

MingrEDIENTS: NOODLE: Wheat Flour, Palm Oil Contains Antioxidant (E321 lapioca Starch, Potato Starch, Cocoa Powder St Contrated Vegetable Juice (Carrot, Maltodextrin, Citric Acid), Sodium Pol phosphate (E452i), Potassium Carbonate Em Ga - E412) SEASONING SAUCE: Water, Sugar, Spices (Garlic Powder, Chil Powder), Flavouring Substances Chicken Favor a difical Pavouring, Gum Arabic (E414)), Roasted Meat Flavour, Seme Oil), Monosodium Glutamate (E621) Disodin tie Sugar, Salt, Starches, Palm Oil, Yeast Extract, Silicon Dioxide (E551 Disodium 5-Guanylate (E627), Disodium S-cosme te (E627), Disodium 5'-Inosinate (E631), Hydrolysed Vegetable Protein, Korean Hot Sauce [Starch Syrup, Water Red t Gartic, Onion, Yeast Extract, Xanthan Gum (E415)], Yeast Extra, Chicken Fat Salt, Glycine (E640) Maltodextrin Che (E30), Guar Gum (E412), Sucralose (E955). CONTAINS: Gluten, Soybean, Sesame. MAY CONTAIN TRACES: Crustaceans, fish, thants, peanuts. Celery, Mustard, Molluscs.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Butylated hydroxytoluene (BHT)Antioxidant; animal-study tumour/endocrine signals; structurally related to BHA.
  • Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
  • SucraloseSweetener; emerging genotoxicity concern around the impurity/metabolite sucralose-6-acetate.
  • 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

  1. 01WHEATCompoundNot assessed
  2. 02PALM OILCompoundNot assessed
  3. 03SUGARCompoundNot assessed
  4. 04SPICECompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06STARCH 1551CompoundNot assessed
  7. 07Starch, acid-hydrolyzedActiveNot assessed
  8. 08AmylodextrinCompoundNot assessed
  9. 09SOAPCompoundNot assessed
  10. 10YEASTCompoundNot assessed
  11. 11DISODIUM INOSINATECompoundNot assessed
  12. 12PEANUTCompoundNot assessed
  13. 13CELERYCompoundNot assessed

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