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Nong Shim Japanese Style Udon Noodle Soup (6 Ea.) - Nongshim

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Barcode: 0031146852321 (EAN / EAN-13) 031146852321 (UPC / UPC-A)

Brands: Nongshim

Countries where sold: France

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Health

Ingredients

78 ingredients

water, enriched wheat flour (wheat flour, niacin. reduced iron, thiamine hydrochloride, riboflavin, folic acid), modified tapioca starch, soy sauce (soy, wheat, salt), contains less than 2% of: acetic acid, anchovy*, artificial flavors, bonito*, dextrose, disodium guanylate, disodium inosinate, disodium succinate, dried fish cake (pollock, d-sorbitol, potato starch, wheat starch, polyglycerol esters of fatty acids, paprika color), dried flakes (freeze dried green onion, seaweed, red chili pepper), d-sorbitol, gum arabic, high fructose corn syrup, hydrolyzed corn protein, hydrolyzed soy protein, hydrolyzed wheat protein, kelp*, maltodextrin, mushroom*, natural flavors, non-dairy lactic acid, polyglycerol esters of fatty acids, rice bran oil, rice flour, salt, soy lecithin, sugar, tapioca starch, tempura flakes (wheat flour, palm oil, onion, sugar, salt, tuna, cuttlefish, black pepper, glucono-deltalactone), tuna wheat gluten, yeast*. contains wheat, soy, and fish (bonito, tuna, anchovy, pollock). manufactured in a facility that also processes crustacean shellfish, egg, peanut, and milk. manufactured by nongshim co., ltd. 112, yeouidaebang-ro, dongjak-gu, seoul, korea

Allergens: Eggs, Fish, Gluten, Milk, Molluscs, Peanuts, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E322 - Lecithins

Additive: E414 - Acacia gum

Additive: E420 - Sorbitol

Additive: E475 - Polyglycerol esters of fatty acids

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: High fructose corn syrup

Ingredient: Maltodextrin
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E363 - Succinic acid

Succinic acid: Succinic acid -- is a dicarboxylic acid with the chemical formula -CH2-2-CO2H-2. The name derives from Latin succinum, meaning amber. In living organisms, succinic acid takes the form of an anion, succinate, which has multiple biological roles as a metabolic intermediate being converted into fumarate by the enzyme succinate dehydrogenase in complex 2 of the electron transport chain which is involved in making ATP, and as a signaling molecule reflecting the cellular metabolic state. Succinate is generated in mitochondria via the tricarboxylic acid cycle -TCA-, an energy-yielding process shared by all organisms. Succinate can exit the mitochondrial matrix and function in the cytoplasm as well as the extracellular space, changing gene expression patterns, modulating epigenetic landscape or demonstrating hormone-like signaling. As such, succinate links cellular metabolism, especially ATP formation, to the regulation of cellular function. Dysregulation of succinate synthesis, and therefore ATP synthesis, happens in some genetic mitochondrial diseases, such as Leigh syndrome, and Melas syndrome, and degradation can lead to pathological conditions, such as malignant transformation, inflammation and tissue injury.
Source: Wikipedia

E414 - Acacia gum

Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
Source: Wikipedia

E420 - Sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Source: Wikipedia

E420i - D-sorbitol

Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Source: Wikipedia

E475 - Polyglycerol esters of fatty acids

E627 - Disodium guanylate

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia

E631 - Disodium inosinate

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Source: Wikipedia

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: Anchovy, Saithe, Tuna, Cuttlefish, Tuna, Anchovy, Saithe, Egg
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Non-vegetarian
Non-vegetarian ingredients: Anchovy, Saithe, Tuna, Cuttlefish, Tuna, Anchovy, Saithe
Some ingredients could not be recognized.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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: water, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine hydrochloride, riboflavin, folic acid), modified tapioca starch, soy sauce (soy, wheat, salt), contains less than 2% of (acetic acid), anchovy, artificial flavors, bonito, dextrose, disodium guanylate, disodium inosinate, disodium succinate, dried fish cake (pollock, d-sorbitol, potato starch, wheat starch, polyglycerol esters of fatty acids, paprika color), dried flakes (green onion, seaweed, red chili pepper), d-sorbitol, gum arabic, high fructose corn syrup, hydrolyzed corn protein, hydrolyzed soy protein, hydrolyzed wheat protein, kelp, maltodextrin, mushroom, natural flavors, non-dairy lactic acid, polyglycerol esters of fatty acids, rice bran oil, rice flour, salt, soy lecithin, sugar, tapioca starch, tempura flakes (wheat flour, palm oil, onion, sugar, salt, tuna, cuttlefish, black pepper, glucono-deltalactone), tuna wheat gluten, yeast (bonito, tuna, anchovy, pollock), manufactured in a facility that also processes crustacean shellfish, egg, peanut, and milk, manufactured by nongshim co, ltd, 112, yeouidaebang-ro, dongjak-gu, seoul, korea
water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2.17391304347826 - percent_max: 100

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 16.6666666666667

thiamine hydrochloride -> en:thiamin-hydrochloride - percent_min: 0 - percent_max: 12.5

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 8.33333333333333

modified tapioca starch -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333

soy sauce -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 25

soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6485507246377

contains less than 2% of -> en:contains-less-than-2-of - percent_min: 0 - percent_max: 20

acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

anchovy -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 0 - percent_max: 16.6666666666667

artificial flavors -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

bonito -> en:bonito - percent_min: 0 - percent_max: 5

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 5

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5

disodium succinate -> en:disodium-succinate - percent_min: 0 - percent_max: 5

dried fish cake -> en:dried-fish-cake - percent_min: 0 - percent_max: 5

pollock -> en:saithe - vegan: no - vegetarian: no - ciqual_food_code: 26134 - percent_min: 0 - percent_max: 5

d-sorbitol -> en:e420i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.66666666666667

wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.25

polyglycerol esters of fatty acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1

paprika color -> en:paprika-color - percent_min: 0 - percent_max: 0.833333333333333

dried flakes -> en:dried-flakes - percent_min: 0 - percent_max: 5

green onion -> en:spring-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 11003 - percent_min: 0 - percent_max: 5

seaweed -> en:seaweed - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 2.5

red chili pepper -> en:red-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 1.66666666666667

d-sorbitol -> en:e420i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 5

hydrolyzed corn protein -> en:hydrolysed-corn-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

hydrolyzed soy protein -> en:hydrolysed-soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 5

hydrolyzed wheat protein -> en:hydrolyzed-wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5

kelp -> en:kelp - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 4.76190476190476

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455

mushroom -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 4.34782608695652

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667

non-dairy lactic acid -> en:non-dairy-lactic-acid - percent_min: 0 - percent_max: 4

polyglycerol esters of fatty acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385

rice bran oil -> en:rice-bran-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.7037037037037

rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 3.57142857142857

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6485507246377

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.6485507246377

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.72463768115942

tapioca starch -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.72463768115942

tempura flakes -> en:tempura-flakes - percent_min: 0 - percent_max: 0.72463768115942

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.72463768115942

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.36231884057971

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.241545893719807

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.181159420289855

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.181159420289855

tuna -> en:tuna - vegan: no - vegetarian: no - ciqual_food_code: 26053 - percent_min: 0 - percent_max: 0.120772946859903

cuttlefish -> en:cuttlefish - vegan: no - vegetarian: no - ciqual_food_code: 10016 - percent_min: 0 - percent_max: 0.10351966873706

black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.10351966873706

glucono-deltalactone -> en:glucono-deltalactone - percent_min: 0 - percent_max: 0.10351966873706

tuna wheat gluten -> en:tuna-wheat-gluten - percent_min: 0 - percent_max: 0.72463768115942

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72463768115942

bonito -> en:bonito - percent_min: 0 - percent_max: 0.72463768115942

tuna -> en:tuna - vegan: no - vegetarian: no - ciqual_food_code: 26053 - percent_min: 0 - percent_max: 0.36231884057971

anchovy -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 0 - percent_max: 0.241545893719807

pollock -> en:saithe - vegan: no - vegetarian: no - ciqual_food_code: 26134 - percent_min: 0 - percent_max: 0.181159420289855

manufactured in a facility that also processes crustacean shellfish -> en:manufactured-in-a-facility-that-also-processes-crustacean-shellfish - percent_min: 0 - percent_max: 0.72463768115942

egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.72463768115942

peanut -> en:peanut - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 0.72463768115942

and milk -> en:and-milk - percent_min: 0 - percent_max: 0.72463768115942

manufactured by nongshim co -> en:manufactured-by-nongshim-co - percent_min: 0 - percent_max: 0.72463768115942

ltd -> en:ltd - percent_min: 0 - percent_max: 0.72463768115942

112 -> en:112 - percent_min: 0 - percent_max: 0.72463768115942

yeouidaebang-ro -> en:yeouidaebang-ro - percent_min: 0 - percent_max: 0.72463768115942

dongjak-gu -> en:dongjak-gu - percent_min: 0 - percent_max: 0.72463768115942

seoul -> en:seoul - percent_min: 0 - percent_max: 0.72463768115942

korea -> en:korea - percent_min: 0 - percent_max: 0.72463768115942

Nutrition

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Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml
Energy	637 kj (152 kcal)
Fat	0.362 g
Saturated fat	0 g
Carbohydrates	33.333 g
Sugars	0.725 g
Fiber	?
Proteins	3.623 g
Salt	1.649 g
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.003 %

Environment

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Transportation

Origins of ingredients
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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on July 26, 2020, 11:42:00 PM CEST by kiliweb
Last edit of product page on August 4, 2022, 5:11:42 PM CEST by teolemon.
Product page also edited by inf, yuka.I7RFYe-iQ_UsGNz00K4v3QfjO9rPX_1HHHgzog.

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Nong Shim Japanese Style Udon Noodle Soup (6 Ea.) - Nongshim