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  3. Udon noodle bowl
Udon noodle bowl
Obento·Plant Based Foods And Beverages · 34248003

Udon noodle bowl

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Noodle78.3%—
  • Water78.3%—›
  • Wheat flour10.9%—›
  • Modified tapioca starch5.4%—
  • Salt2.7%—›
  • Acidity regulator1.4%—
  • E2701.4%—
  • Sauce teriyaki au sésame1.4%—
  • Soy sauce—›
  • Water—›
  • Wheat—›
  • Soya—›
  • Salt—›
  • Vin de riz—
  • Rice—›
  • Water—›
  • Water—›
  • Ginger—›
  • Soya bean paste—
  • Water—›
  • Soya—›
  • Salt—›
  • Garlic—›
  • Citrus fruit—›
  • Water—›
  • Sugar—›
  • Concentrated apple juice—
  • Concentrated lemon juice—
  • Stabiliser—
  • E466⚠ Low
  • Acidity regulator—
  • E330—
  • Thickener—
  • E412—
  • E440a—
  • Antioxidant—
  • Vitamin C—›
  • Modified corn starch—›
  • Sesame paste—
  • Soya oil—›
  • Salt—›
  • Yeast extract—›
  • Spice—›
  • Sesame oil—›
  • Acidity regulator—
  • E330—
  • Légumes déshydratés—
  • Dried carrot—
  • Paprika—›
  • Spring onion—
  • Filling—
  • Sesame seeds—
Show original label text

Nouilles (78.3%): eau, farine de blé, amidon de tapioca modifié, sel, correcteur d'acidité (E270). Sauce teriyaki au sésame (20%): sucre, sauce de soja (eau, blé, soja, sel), vin de riz (riz, eau), eau, gingembre, pâte de soja (eau, soja, sel), ail, sirop d'agrumes concentré (eau, sucre, jus de pomme concentré, jus de citron concentré, stabilisant (E466), correcteur d'acidité (E330), épaississant (E412, E440), antioxydant (E300)), amidon de maïs modifié, pâte de sésame (1.6%), huile de soja, sel, extrait de levure, épices, huile de sésame (0.8%), correcteur d'acidité (E330). Légumes déshydratés (0.8%): carotte séchée, paprika séché, oignon de printemps séché. Garniture (0.8%): graines de sésame grillées.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Carboxymethyl cellulose (CMC)Synthetic emulsifier linked in animal and in-vitro studies to gut-microbiome disruption and intestinal inflammation; human evidence is emerging.

Per-ingredient concern · chemical identity, not food safety

  1. 01WHEATCompoundNot assessed
  2. 02SALTCompoundNot assessed
  3. 03Soy sauceCompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05GINGERCompoundNot assessed
  6. 06GARLICCompoundNot assessed
  7. 07CITRUS FRUITCompoundNot assessed
  8. 08HETASTARCHCompoundNot assessed
  9. 09SOYBEAN OILCompoundNot assessed
  10. 10YEASTCompoundNot assessed
  11. 11SPICECompoundNot assessed
  12. 12SESAME OILCompoundNot assessed
  13. 13PAPRIKACompoundNot assessed

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