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  3. Original Korean Ramen Cup Boeuf
Original Korean Ramen Cup Boeuf
Mr. Min·Plant Based Foods And Beverages · 8801128542715

Original Korean Ramen Cup Boeuf

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Noodle52.1%—
  • Wheat flour52.1%—›
  • Palm oil24%—›
  • Modified starch12%—›
  • Potato starch6%—›
  • Salt0.5%—›
  • Extrait de sauce de légumes0.5%—
  • E4120.5%—
  • E452i0.5%—
  • E452i0.5%—
  • E1010.5%—
  • E1010.5%—
  • Dehydrated broth0.5%—
  • Salt0.5%—›
  • E6210.5%⚠ Moderate
  • E6210.5%⚠ Moderate
  • Finegrained salt0.5%—
  • Sugar0.3%—›
  • Soy sauce0.3%—›
  • Whey powder0.3%—
  • Poivre rouge0.3%—
  • Yeast powder0.3%—
  • Black pepper0.2%—›
  • Garlic0.1%—›
  • Bell pepper<0.1%—
  • E631<0.1%⚠ Low
  • E631<0.1%⚠ Low
  • Légumes déshydratés<0.1%—
  • Protéines végétales texturées<0.1%—
  • Chives—
  • Carrot—›
  • Polyphosphates (E452)⚠ Low
Show original label text

Nouilles : farine de blé, huile de palme, amidon modifié, fécule de pomme de terre, sel, extrait de sauce de légumes, gomme guar, polyphosphate de sodium (E452), vitamine B2 (Riboflavine). Bouillon déshydraté : sel grillé, glutamate L monosodique (E621), sel fin, sucre, sauce de soja, poudre de lactosérum, poivre rouge, poudre de levure, poudre de poivre noir, poudre d'ail, poudre de poivron, inosinate disodique (E631). Légumes déshydratés : protéines végétales texturées, ciboulette, flocons de carotte.

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 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. 01PALM OILCompoundNot assessed
  2. 02Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  3. 03STARCH 1551CompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05SUGARCompoundNot assessed
  6. 06Soy sauceCompoundNot assessed
  7. 07BLACK PEPPERCompoundNot assessed
  8. 08GARLICCompoundNot assessed
  9. 09CARROTCompoundNot assessed

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