RAMEN NOODLE SOUP

How it scored 20 / 100

Nutrition snapshot

Ingredients 47 listed

• 1 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 2 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 3 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 4 Plant Carotenes
  Mixed plant carotenes (E160a(ii)) extracted from edible plants such as carrots, palm oil, or algae; used as a natural orange-yellow food col…
  Low
• 5 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 6 Coconut Sugar
  Sugar produced by evaporating sap from coconut palm (Cocos nucifera) flower buds; primarily sucrose with small amounts of fructose, glucose,…
  Low
• 7 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 8 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 9 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 10 Disodium Succinate
  Disodium salt of succinic acid (E363 sodium salt).
  Low
• 11 Cabbage
  Whole leafy vegetable (Brassica oleracea var. capitata).
  Safe
• 12 Corn
  Edible cereal grain from Zea mays.
  Safe
• 13 Spring Onion
  Young Allium cepa harvested before the bulb fully matures; also called scallion or green onion.
  Safe
• 14 Parsley
  Parsley is a culinary herb (Petroselinum crispum).
  Safe
• 15 Red Bell Pepper
  Mature, ripe fruit of the sweet (non-pungent) Capsicum annuum cultivar.
  Safe
• 16 Egg White
  The clear protein-rich liquid (albumen) inside chicken eggs.
  Low
• 17 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 18 Hydrolysed Corn Protein
  Corn protein broken down into smaller peptides and amino acids by acid or enzymatic hydrolysis.
  Low
• 19 Hydrolysed Soy Protein
  Soy protein broken down by acid or enzymatic hydrolysis into peptides and free amino acids; high in glutamic acid.
  Moderate
• 20 Lactose
  Disaccharide sugar (glucose + galactose) naturally present in milk; commercially produced from whey
  Low
• 21 Lemongrass
  Stalks and leaves of Cymbopogon citratus (DC.) Stapf, a tropical grass used as a culinary herb.
  Safe
• 22 Lime Juice
  Liquid pressed from limes (Citrus aurantiifolia or Citrus latifolia), fresh or commercially bottled.
  Safe
• 23 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
• 24 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
• 25 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 26 potassium chloride powdered chicken —
• 27 Chicken Fat
  Rendered fat from chicken, used as a cooking and flavoring fat.
  Safe
• 28 Shallot
  Bulb of Allium cepa L. (Aggregatum group), a small onion-relative with a milder, sweeter flavor.
  Safe
• 29 Silicon Dioxide
  Silicon dioxide (silica, E551) is a synthetic amorphous silica.
  Low
• 30 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 31 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 32 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 33 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 34 Tertiary-Butylhydroquinone (Tbhq)
  Synthetic phenolic antioxidant tert-butylhydroquinone, used to retard oxidation of fats and oils.
  High
• 35 Textured Soy Protein
  Defatted soy flour processed into textured fibers as a meat-substitute ingredient (TSP/TVP).
  Low
• 36 Vitamin E
  Fat-soluble vitamin (alpha-tocopherol and related tocopherols/tocotrienols); essential nutrient and antioxidant.
  Low
• 37 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 38 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 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 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 44 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
• 45 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
• 46 Palm Olein
  Liquid fraction of palm oil obtained by fractionation; predominantly oleic acid–rich triglycerides.
  Moderate
• 47 Preservative
  Generic umbrella term for unspecified preservative additive(s).
  Low