Gourmet Noodle Soup

How it scored 33 / 100

Nutrition snapshot

Ingredients 48 listed

• 1 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 2 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 3 Potato Starch
  Native starch extracted from potato tubers.
  Safe
• 4 Modified Potato Starch
  Potato starch chemically or physically modified (e.g., acetylated, hydroxypropylated, phosphated) to improve cooking, freeze-thaw, or shelf …
  Low
• 5 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 6 Beef Fat
  Rendered or unrendered fat from cattle (Bos taurus), often called tallow when rendered.
  Low
• 7 Beef Broth
  A liquid prepared by simmering beef and bones (often with vegetables and seasonings) and straining the resulting stock.
  Low
• 8 Black Pepper
  Dried, ground berries of the Piper nigrum plant.
  Safe
• 9 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 10 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 11 Dehydrated Potato Flakes
  Dried potato product made by cooking, mashing, and drum-drying potatoes into flakes. May contain small amounts of mono- and diglycerides and…
  Low
• 12 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 13 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 14 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 15 Disodium Succinate
  Disodium salt of succinic acid (E363 sodium salt).
  Low
• 16 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 17 Ginger
  The rhizome of Zingiber officinale, used fresh, dried, or powdered as a spice and traditional medicine.
  Safe
• 18 Spring Onion
  Young Allium cepa harvested before the bulb fully matures; also called scallion or green onion.
  Safe
• 19 Acacia Gum
  Dried sap of the Acacia tree (Acacia senegal/seyal); a complex polysaccharide also called gum arabic.
  Low
• 20 Hydrolysed Corn Protein
  Corn protein broken down into smaller peptides and amino acids by acid or enzymatic hydrolysis.
  Low
• 21 Hydrolysed Soy Protein
  Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
  Moderate
• 22 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 23 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 24 Modified Tapioca Starch
  Tapioca starch (from cassava root) chemically or physically modified to alter properties.
  Low
• 25 Mushroom
  Edible fungi (e.g., Agaricus bisporus, shiitake, oyster, portobello) used as whole-food ingredient.
  Safe
• 26 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 27 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 28 Paprika
  Ground spice from dried Capsicum annuum peppers.
  Safe
• 29 Potassium Carbonate
  Potassium carbonate (K2CO3); alkaline mineral salt.
  Low
• 30 Radish
  Edible root of Raphanus sativus (Brassicaceae family).
  Safe
• 31 Red Chili Pepper
  Mature red fruit of Capsicum annuum or related species; whole vegetable/spice.
  Safe
• 32 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 33 Rice
  Edible cereal grain (Oryza sativa), the seed of the rice plant, consumed as a staple food.
  Safe
• 34 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 35 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 36 Tocopherol-Rich Extract
  Tocopherol-rich extract — a natural extract of mixed tocopherols (vitamin E forms) from vegetable oils, used as a natural antioxidant.
  Low
• 37 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 38 Yellow Corn Flour
  Finely ground flour from dried yellow corn (Zea mays) kernels.
  Safe
• 39 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 40 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 41 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 42 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 43 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 44 Beef Extract
  A concentrated paste or powder produced from simmered/concentrated beef stock.
  Low
• 45 Pak Choi
  Pak choi / bok choy (Brassica rapa subsp. chinensis) — a leafy green vegetable in the cabbage family widely used in East Asian cuisine.
  Safe
• 46 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 47 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 48 Antioxidant
  Functional class label for substances added to retard oxidative rancidity (e.g., tocopherols, ascorbic acid, BHA, BHT, TBHQ, rosemary extrac…
  Low