Vietnamese pho

How it scored 50 / 100

Nutrition snapshot

Ingredients 29 listed

• 1 Rice Noodles
  Noodles made from rice flour and water, common in East and Southeast Asian cuisines.
  Safe
• 2 Tapioca
  Starch extracted from cassava root (Manihot esculenta), sold as flour, pearls, or flakes.
  Safe
• 3 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 5 Sodium Carboxy Methyl Cellulose
  Sodium carboxymethyl cellulose (cellulose gum, E466) is a chemically modified cellulose derivative.
  Moderate
• 6 Soup Base
  Concentrated paste, granule, or powder mixture used to make soup or season dishes.
  Low
• 7 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 8 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 9 Soy Sauce
  Fermented condiment made from soybeans, wheat, salt, and koji culture (Aspergillus).
  Low
• 10 Mixed Spices
  Generic umbrella term for an unspecified blend of spices.
  Safe
• 11 Silicon Dioxide
  Silicon dioxide (silica, E551) is a synthetic amorphous silica.
  Low
• 12 Artificial Flavouring
  Synthetic flavor compounds not derived from natural sources (spices, fruits, vegetables, meats, dairy, fermentation products, etc.). Defined…
  Moderate
• 13 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 14 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 15 FLAVORING OIL —
• 16 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 17 Onion Extract
  Concentrated extract from onion (Allium cepa) used as a flavoring.
  Safe
• 18 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 19 Paprika Extract
  Paprika extract (E160c, capsanthin/capsorubin) is a natural orange-red colorant from red peppers.
  Low
• 20 CABBAGE* GREEN ONION —
• 21 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 22 Coriander
  Coriandrum sativum — herb (leaves, also called cilantro) and spice (dried seeds).
  Safe
• 23 Rice
  Edible cereal grain (Oryza sativa), the seed of the rice plant, consumed as a staple food.
  Safe
• 24 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 25 Anti-Caking Agent
  Generic class label for substances added to powdered or granular foods to prevent clumping.
  Low
• 26 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 27 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 28 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 29 Alcohol
  Ethanol (ethyl alcohol), used as a flavor solvent or carrier and present in alcoholic beverages.
  High