Bowl Noodles Spicy Kimchi Flavour

How it scored 50 / 100

Nutrition snapshot

Ingredients 54 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 Kimchi
  Traditional Korean fermented vegetable dish, predominantly napa cabbage and Korean radish, seasoned with chili, garlic, ginger, scallions, a…
  Low
• 7 Beef Bones
  Skeletal bones of cattle, used for stocks and broths.
  Low
• 8 Beef Extract
  A concentrated paste or powder produced from simmered/concentrated beef stock.
  Low
• 9 Beef Fat
  Rendered or unrendered fat from cattle (Bos taurus), often called tallow when rendered.
  Low
• 10 Black Pepper
  Dried, ground berries of the Piper nigrum plant.
  Safe
• 11 Cellulose
  Cellulose — purified plant fiber polymer of beta-1,4-linked glucose units (microcrystalline E460(i) or powdered E460(ii)).
  Low
• 12 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 13 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 14 Soya Flour
  Flour milled from soybeans.
  Low
• 15 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 16 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 17 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 18 Disodium Succinate
  Disodium salt of succinic acid (E363 sodium salt).
  Low
• 19 Dried Vegetables
  Generic umbrella term for vegetables dehydrated by air, sun, freeze-drying, or drum drying. The specific vegetables are not disclosed.
  Moderate
• 20 Wheat Protein
  Protein fraction extracted from wheat (Triticum aestivum), primarily gluten (gliadin and glutenin). Sold as vital wheat gluten, hydrolyzed w…
  Low
• 21 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 22 Acacia Gum
  Dried sap of the Acacia tree (Acacia senegal/seyal); a complex polysaccharide also called gum arabic.
  Low
• 23 Hydrolysed Corn Protein
  Corn protein broken down into smaller peptides and amino acids by acid or enzymatic hydrolysis.
  Low
• 24 Hydrolysed Soy Protein
  Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
  Moderate
• 25 Leek
  Whole stalk of Allium ampeloprasum.
  Safe
• 26 Malic Acid
  Malic acid (E296) is a dicarboxylic acid found naturally in fruits, especially apples.
  Low
• 27 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
• 28 Modified Tapioca Starch
  Tapioca starch (from cassava root) chemically or physically modified to alter properties.
  Low
• 29 Chinese Cabbage
  Leafy vegetable in the Brassica genus (e.g., napa cabbage, bok choy).
  Safe
• 30 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
• 31 Vegan Lactic Ferments
  Cultures of lactic acid bacteria (e.g., Lactobacillus, Lactococcus) grown on plant-based substrates and free of animal-derived components.
  Safe
• 32 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 33 Potassium Carbonate
  Potassium carbonate (K2CO3); alkaline mineral salt.
  Low
• 34 Red Chili Pepper
  Mature red fruit of Capsicum annuum or related species; whole vegetable/spice.
  Safe
• 35 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 36 Rice Flour
  Flour milled from rice grains.
  Safe
• 37 sand lance extract —
• 38 Shrimp
  Crustacean seafood; whole-animal protein source.
  Low
• 39 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 40 Tocopherol-Rich Extract
  Tocopherol-rich extract — a natural extract of mixed tocopherols (vitamin E forms) from vegetable oils, used as a natural antioxidant.
  Low
• 41 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 42 Yellow Corn Flour
  Finely ground flour from dried yellow corn (Zea mays) kernels.
  Safe
• 43 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 44 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
• 45 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 46 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 47 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
• 48 Dextrin
  Dextrin: a carbohydrate produced by partial hydrolysis or roasting of starch; mixture of small glucose polymers.
  Low
• 49 Ginger
  The rhizome of Zingiber officinale, used fresh, dried, or powdered as a spice and traditional medicine.
  Safe
• 50 Glucono-Delta-Lactone
  Glucono-delta-lactone (GDL), the cyclic ester of gluconic acid, which slowly hydrolyzes to gluconic acid in water.
  Low
• 51 Anchovy
  Small saltwater forage fish (Engraulidae family), typically cured in salt or oil.
  Low
• 52 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 53 Spring Onion
  Young Allium cepa harvested before the bulb fully matures; also called scallion or green onion.
  Safe
• 54 Antioxidant
  Functional class label for substances added to retard oxidative rancidity (e.g., tocopherols, ascorbic acid, BHA, BHT, TBHQ, rosemary extrac…
  Low