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Jja-jang Noodle Bowl - Assi - 235g

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Jja-jang Noodle Bowl - Assi - 235g

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Barcode: 09838301

Quantity: 235g

Brands: Assi

Categories: Plant-based foods and beverages, Plant-based foods, Dried products, Pastas, Dried products to be rehydrated, Noodles, Instant noodles, Instant noodle soups

Origin of ingredients: South Korea

Stores: kimchi mart

Countries where sold: South Korea, United States

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Health

Ingredients

  • icon

    50 ingredients

    WHEAT FLOUR, TAPIOCA STARCH, GLUTEN, CORN OIL, ACIDITY REGULATOR (LACTIC ACID, ACETIC ACID, SODIUM LACTATE, WATER), RIBOFLAVIN, WATER, ONION, SOYBEAN PASTE (SOYBEANS, WHEAT, SALT, CARAMEL COLOR), CORN SYRUP, SUGAR, SOYBEAN OIL, CORN STARCH, SALT, MONOSODIUM GLUTAMATE, MIXED EXTRACT (OYSTER EXTRACT, TUNA EXTRACT). CARAMEL COLOR, POTASSIUM CARBONATE, GLYCINE, DISODIUM SUCCINATE, DISODIUM5'- RIBONUCLEOTIDES, GRAPEFRUIT SEED EXTRACT, WATER, GREEN ONION, FRIED TOFU(SOYBEANS, WHEAT FLOUR. PALM OIL, SOYBEAN OIL, MIXED FORMULATION (EMULSIFIED OIL ETHYL ALCOHOL, TEA CATECHIN), WATER), SPINACH, CARROT SHIITAKE, KELP, RED PEPPER POWDER, GLUCOSE, GARLIO POWDER, ONION POWDER.
    Allergens: Fish, Gluten, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E101 - Riboflavin
    • Additive: E150c - Ammonia caramel
    • Additive: E325 - Sodium lactate
    • Additive: E621 - Monosodium glutamate
    • Additive: E640 - Glycine and its sodium salt
    • Ingredient: Glucose
    • Ingredient: Gluten

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

  • E101 - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia

  • E101i - Riboflavin

    Riboflavin: Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement. Food sources include eggs, green vegetables, milk and other dairy product, meat, mushrooms, and almonds. Some countries require its addition to grains. As a supplement it is used to prevent and treat riboflavin deficiency and prevent migraines. It may be given by mouth or injection.It is nearly always well tolerated. Normal doses are safe during pregnancy. Riboflavin is in the vitamin B group. It is required by the body for cellular respiration.Riboflavin was discovered in 1920, isolated in 1933, and first made in 1935. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Riboflavin is available as a generic medication and over the counter. In the United States a month of supplements costs less than 25 USD.
    Source: Wikipedia

  • E1510 - Ethanol

    Ethanol: Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula C2H5OH. Its formula can be also written as CH3−CH2−OH or C2H5−OH -an ethyl group linked to a hydroxyl group-, and is often abbreviated as EtOH. Ethanol is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks. Ethanol is naturally produced by the fermentation of sugars by yeasts or via petrochemical processes, and is most commonly consumed as a popular recreational drug. It also has medical applications as an antiseptic and disinfectant. The compound is widely used as a chemical solvent, either for scientific chemical testing or in synthesis of other organic compounds, and is a vital substance used across many different kinds of manufacturing industries. Ethanol is also used as a clean-burning fuel source.
    Source: Wikipedia

  • 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

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • 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

  • E501 - Potassium carbonates

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

  • E501i - Potassium carbonate

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Oyster, Tuna

    Some ingredients could not be recognized.

    We need your help!

    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.

    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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Oyster, Tuna

    Some ingredients could not be recognized.

    We need your help!

    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.

    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.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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.

    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!

    : _WHEAT_ FLOUR, TAPIOCA STARCH, GLUTEN, CORN OIL, ACIDITY REGULATOR (LACTIC ACID, ACETIC ACID, SODIUM LACTATE, WATER), RIBOFLAVIN, WATER, ONION, _SOYBEAN_ PASTE (SOYBEANS, WHEAT, SALT, CARAMEL COLOR), CORN SYRUP, SUGAR, SOYBEAN OIL, CORN STARCH, SALT, MONOSODIUM GLUTAMATE, MIXED EXTRACT (OYSTER, _TUNA_), CARAMEL COLOR, POTASSIUM CARBONATE, GLYCINE, DISODIUM SUCCINATE, DISODIUM5'- RIBONUCLEOTIDES, GRAPEFRUIT, WATER, GREEN ONION, TOFU (SOYBEANS, WHEAT FLOUR, PALM OIL, SOYBEAN OIL, MIXED FORMULATION (EMULSIFIED OIL ETHYL ALCOHOL, TEA CATECHIN), WATER), SPINACH, CARROT SHIITAKE, KELP, RED PEPPER, GLUCOSE, GARLIO POWDER, ONION
    1. _WHEAT_ FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.125 - percent_max: 100
    2. TAPIOCA STARCH -> en:tapioca - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
    3. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. CORN OIL -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 25
    5. ACIDITY REGULATOR -> en:acidity-regulator - percent_min: 0 - percent_max: 20
      1. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. ACETIC ACID -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. SODIUM LACTATE -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      4. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5
    6. RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 14.2857142857143
    8. ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 12.5
    9. _SOYBEAN_ PASTE -> en:soya-bean-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 11.1111111111111
      1. SOYBEANS -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 11.1111111111111
      2. WHEAT -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5.55555555555556
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.58511
      4. CARAMEL COLOR -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58511
    10. CORN SYRUP -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 10
    11. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.85106
    12. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.85106
    13. CORN STARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.85106
    14. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.58511
    15. MONOSODIUM GLUTAMATE -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58511
    16. MIXED EXTRACT -> en:mixed-extract - percent_min: 0 - percent_max: 0.58511
      1. OYSTER -> en:oyster - vegan: no - vegetarian: no - ciqual_food_code: 10011 - percent_min: 0 - percent_max: 0.58511
      2. _TUNA_ -> en:tuna - vegan: no - vegetarian: no - ciqual_food_code: 26053 - percent_min: 0 - percent_max: 0.292555
    17. CARAMEL COLOR -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58511
    18. POTASSIUM CARBONATE -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58511
    19. GLYCINE -> en:e640i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.58511
    20. DISODIUM SUCCINATE -> en:disodium-succinate - percent_min: 0 - percent_max: 0.58511
    21. DISODIUM5'- RIBONUCLEOTIDES -> en:disodium5-ribonucleotides - percent_min: 0 - percent_max: 0.58511
    22. GRAPEFRUIT -> en:grapefruit - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58511
    23. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.58511
    24. GREEN ONION -> en:spring-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 11003 - percent_min: 0 - percent_max: 0.58511
    25. TOFU -> en:tofu - vegan: yes - vegetarian: yes - ciqual_food_code: 20904 - percent_min: 0 - percent_max: 0.58511
      1. SOYBEANS -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 0.58511
      2. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.292555
      3. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.195036666666667
      4. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.1462775
      5. MIXED FORMULATION -> en:mixed-formulation - percent_min: 0 - percent_max: 0.117022
        1. EMULSIFIED OIL ETHYL ALCOHOL -> en:emulsified-oil-ethyl-alcohol - percent_min: 0 - percent_max: 0.117022
        2. TEA CATECHIN -> en:tea-catechin - percent_min: 0 - percent_max: 0.117022
      6. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.117022
    26. SPINACH -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 0 - percent_max: 0.58511
    27. CARROT SHIITAKE -> en:carrot-shiitake - percent_min: 0 - percent_max: 0.58511
    28. KELP -> en:kelp - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.58511
    29. RED PEPPER -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 0.58511
    30. GLUCOSE -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.58511
    31. GARLIO POWDER -> en:garlio-powder - percent_min: 0 - percent_max: 0.58511
    32. ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.58511

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (235g)     		Compared to: Instant noodle soups
    Energy 303 kj
    (72 kcal)     		712 kj
    (170 kcal)     		-73%
    Fat 0.426 g 1 g -96%
    Saturated fat 0.213 g 0.5 g -95%
    Cholesterol 0 mg 0 mg -100%
    Carbohydrates 14.468 g 34 g -62%
    Sugars 0.851 g 2 g -61%
    Fiber 0.851 g 2 g -49%
    Proteins 2.128 g 5 g -64%
    Salt 0.585 g 1.38 g -79%
    Potassium 114.894 mg 270 mg -48%
    Calcium 8.511 mg 20 mg -57%
    Iron 0.255 mg 0.6 mg -90%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.568 % 0.568 %
Serving size: 235g

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