Instant Noodles Mi Goreng Fried Noodles Nouilles Frites

How it scored 0 / 100

Nutrition snapshot

Ingredients 32 listed

• 1 Noodle
  A general term for ribbon- or strand-shaped pasta made from wheat, rice, buckwheat, or other flours, with or without egg.
  Low
• 2 Condiment
  Generic umbrella term for sauces, spreads, or seasonings added to food.
  Safe
• 3 SAUCE DE SOJA DOUCE —
• 4 Hot Sauce
  Condiment made from hot peppers, vinegar, and salt; some formulations include garlic, sugar, or stabilizers.
  Low
• 5 Shallot
  Bulb of Allium cepa L. (Aggregatum group), a small onion-relative with a milder, sweeter flavor.
  Safe
• 6 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 7 Refined Palm Oil
  Vegetable oil obtained from the mesocarp of oil palm fruit (Elaeis guineensis), refined, bleached, and deodorized.
  Moderate
• 8 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 9 Acidity Regulator
  Generic umbrella functional class for additives that adjust or maintain pH (acids, bases, buffer salts).
  Safe
• 10 Thickener
  Generic umbrella term for any substance that increases viscosity. Could be a starch, gum (xanthan, guar, locust bean), pectin, gelatin, modi…
  Low
• 11 Colour
  Generic ingredient term covering any of dozens of permitted colour additives — synthetic dyes (e.g. tartrazine E102, allura red E129, brilli…
  Low
• 12 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 13 Flavour Enhancer
  Generic functional category for substances that enhance the existing taste of a food (e.g., MSG/E621, disodium inosinate/E631, disodium guan…
  Low
• 14 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 15 saveur de poulet artificiel —
• 16 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 17 White Pepper
  Spice; the inner seed of Piper nigrum with the outer pericarp removed.
  Safe
• 18 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 19 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 20 Soya Low
• 21 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 22 Sesame Oil
  Edible vegetable oil pressed from sesame seeds (Sesamum indicum), with a distinct nutty flavor; major allergen.
  Low
• 23 Antioxidant
  Functional class label for substances added to retard oxidative rancidity (e.g., tocopherols, ascorbic acid, BHA, BHT, TBHQ, rosemary extrac…
  Low
• 24 Triphosphates
  Triphosphates (sodium and potassium triphosphate, E451), inorganic phosphate salts.
  Moderate
• 25 Potassium Carbonates Safe
• 26 Sodium Carbonates Safe
• 27 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 28 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 29 Tertiary-Butylhydroquinone (Tbhq)
  Synthetic phenolic antioxidant tert-butylhydroquinone, used to retard oxidation of fats and oils.
  High
• 30 Monosodium Glutamate
  Monosodium glutamate (MSG, E621) is the sodium salt of glutamic acid, a non-essential amino acid.
  Low
• 31 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 32 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low