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  3. Tokyo Shoyu
Tokyo Shoyu
Nissin·Plant Based Foods And Beverages · 8888279300128

Tokyo Shoyu

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Noodle50%—
  • Wheat flour25%—›
  • Contains iron25%—›
  • Zinc25%—›
  • Vitamins12.5%—›
  • E1016.3%—
  • Thiamin3.1%—›
  • Folic acid3.1%—›
  • Palm oil—›
  • Antioxidants—
  • 307b—
  • 320—
  • 321—
  • Tapioca starch—
  • Salt—›
  • Acidity regulators—
  • 450—
  • 451—
  • 500—
  • Stabilisers—
  • 412—
  • 414—
  • Colour—
  • 160a—
  • Emulsifier—
  • 1450—
  • Coating—›
  • Soy sauce—›
  • Soya—›
  • Wheat—›
  • Flavour enhancers—
  • 621—
  • 635—
  • Creaming powder—
  • Glucose—›
  • Palm fat—
  • Sodium caseinate—›
  • Stabiliser—
  • 340—
  • Emulsifier—
  • 471—
  • Flavouring—
  • Chicken—›
  • Egg—›
  • Turmeric—›
  • Yeast extract—›
  • Stabiliser—
  • 1400—
  • Spice—›
  • Onion—›
  • Garlic—›
  • Ginger—›
  • Pepper—›
  • Sugar—›
  • Hydrolysed vegetable protein—
  • Salt—›
  • Bonito—›
  • Thickener—
  • 412—
  • Colour—
  • 150c—
  • Anti caking agent—
  • 551—
  • SEASONING Palm OIL oil—
  • Spice—›
  • Onion—›
  • Garlic—›
  • Ginger—›
  • Chicken flavouring—
  • Chicken fat—›
  • Sesame oil—›
  • Garnish—
  • Egg—›
  • Egg powder—
  • Potato starch—›
  • Sugar—›
  • Palm oil—›
  • Acidity regulator—
  • 451—
  • Colour—
  • 160a—
  • Raising agent—
  • 503—
  • Spring onion—
  • Fishcake—
  • Fish—›
  • Corn starch—›
  • Sugar—›
  • Stabilisers—
  • 420—
  • 422—
  • Emulsifiers—
  • 471—
  • 4331—
  • E160c—
  • Wheat—›
  • Egg—›
  • Fish—›
  • Soya—›
  • Milk—›
  • Sesame—
  • Ammonia caramel (E150C)⚠ Moderate
  • Butylated hydroxyanisole (BHA) (E320)⚠ Moderate
  • Butylated hydroxytoluene (BHT) (E321)⚠ Moderate
  • Monosodium glutamate (MSG) (E621)⚠ Moderate
  • Potassium phosphates (E340)⚠ Low
  • Diphosphates (E450)⚠ Low
  • Triphosphates (E451)⚠ Low
  • Disodium 5'-ribonucleotides (E635)⚠ Low
Show original label text

NOODLES: Wheat flour (contains iron, zinc, vitamins [B2, B1, folic acid]) (63%), palm oil (antioxidants [307b, 320, 321]), tapioca starch, salt, acidity regulators (450, 451, 500), stabilisers (412, 414), colour (160a), emulsifier (1450). SEASONING POWDER: Soya sauce powder (soya, wheat), flavour enhancers (621, 635), creamer (glucose, palm fat, sodium caseinate, stabiliser [340], emulsifier [471]), flavouring powder (chicken, egg, turmeric, yeast extract, stabiliser [1400), spices (onion, garlic, ginger, pepper), sugar, hydrolysed plant protein (soya), salt, bonito, thickener (412), colour (150c), anticaking agent (551). SEASONING OIL: Palm oil, spices (onion, garlic, ginger), chicken flavour (chicken fat), sesame oil. GARNISH: Egg (egg powder, potato starch, sugar, palm oil, acidity regulator [451], colour [160a], leavening agent [503), spring onion, fishcake (fish, corn starch, sugar, stabilisers [420, 422), emulsifiers [471, 4331. paprika oleoresin). _wheat, egg, fish, soya, milk, sesame_

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Butylated hydroxyanisole (BHA)Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
  • 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.
  • Potassium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • 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. 01ZINC CATIONCompoundNot assessed
  2. 02ZINCCompoundNot assessed
  3. 03VitaminsActiveNot assessed
  4. 04THIAMINECompoundNot assessed
  5. 05THIAMINE IONCompoundNot assessed
  6. 06FOLIC ACIDActiveNot assessed
  7. 07PALM OILCompoundNot assessed
  8. 08SALTCompoundNot assessed
  9. 09ETHYLENECompoundNot assessed
  10. 10WHEATCompoundNot assessed
  11. 11SPICECompoundNot assessed
  12. 12SUGARCompoundNot assessed
  13. 13BONITO, UNSPECIFIEDCompoundNot assessed
  14. 14SESAME OILCompoundNot assessed
  15. 15STARCH 1551CompoundNot assessed
  16. 16EGGCompoundNot assessed
  17. 17FISH, UNSPECIFIEDCompoundNot assessed
  18. 18SOYBEANCompoundNot assessed
  19. 19MILKCompoundNot assessed

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