Nouilles japonaises saveur boeuf teppanyaki – Tanoshi – 65g

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (65g)	Compared to: Chinese noodles
  Energy	337 kj (80 kcal)	219 kj (52 kcal)	-67%
  Fat	3.5 g	2.28 g	-21%
  Saturated fat	0.4 g	0.26 g	-73%
  Carbohydrates	10 g	6.5 g	-75%
  Sugars	0.6 g	0.39 g	-73%
  Fiber	0.6 g	0.39 g	-66%
  Proteins	1.9 g	1.23 g	-73%
  Salt	0.85 g	0.552 g	-28%
  Alcohol	0 % vol	0 % vol
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2.35 %	2.35 %

Food processing

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  Ultra-processed foods

  4 ultra-processing markers

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    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

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

  • Additive: E635 - Disodium 5'-ribonucleotide
  • Ingredient: Flavour enhancer
  • Ingredient: Flavouring
  • Ingredient: Maltodextrin

  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

Ingredients analysis

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  Details of the analysis of the ingredients

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  Some ingredients could not be recognized.

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  fr: Nouilles (farine de _blé_ 68%, huile de tournesol, carbonates de sodium, carbonates de potassium), Assaisonnement saveur bœuf teppanyaki, sel, arômes, sucre, carottes 1%, sauce _soja_ (fèves de soja, _blé_, maltodextrine de maïs, sel), extrait de levure, oignons, sucre caramélisé, oignons verts 0.4%, exhausteur de goût (5'-ribonucleotide disodique), huile de colza, poivre noir, cannelle, anis

  1. Nouilles -> en:noodle – vegan: maybe – vegetarian: maybe – percent_min: 68 – percent_max: 93
     1. farine de _blé_ -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 68 – percent: 68 – percent_max: 68
     2. huile de tournesol -> en:sunflower-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17440 – percent_min: 0 – percent_max: 25
     3. carbonates de sodium -> en:e500 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 25
     4. carbonates de potassium -> en:e501 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 12.5
  2. Assaisonnement saveur bœuf teppanyaki -> fr:assaisonnement-saveur-boeuf-teppanyaki – percent_min: 1 – percent_max: 26
  3. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 1 – percent_max: 0.85
  4. arômes -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_min: 1 – percent_max: 0.85
  5. sucre -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 1 – percent_max: 0.6
  6. carottes -> en:carrot – vegan: yes – vegetarian: yes – ciqual_food_code: 20009 – percent_min: 1 – percent: 1 – percent_max: 0.6
  7. sauce _soja_ -> en:soy-sauce – vegan: maybe – vegetarian: maybe – ciqual_food_code: 11104 – percent_min: 0.4 – percent_max: 0.6
     1. fèves de soja -> en:soya-bean – vegan: yes – vegetarian: yes – ciqual_food_code: 20901 – percent_min: 0 – percent_max: 0.6
     2. _blé_ -> en:wheat – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_max: 0.3
     3. maltodextrine de maïs -> en:corn-maltodextrin – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.2
     4. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.15
  8. extrait de levure -> en:yeast-extract – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0.4 – percent_max: 0.6
  9. oignons -> en:onion – vegan: yes – vegetarian: yes – ciqual_food_code: 20034 – percent_min: 0.4 – percent_max: 0.6
  10. sucre caramélisé -> en:caramelised-sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0.4 – percent_max: 0.6
  11. oignons verts -> en:spring-onion – vegan: yes – vegetarian: yes – ciqual_food_code: 11003 – percent_min: 0.4 – percent: 0.4 – percent_max: 0.4
  12. exhausteur de goût -> en:flavour-enhancer – percent_min: 0 – percent_max: 0.4
      1. 5'-ribonucleotide disodique -> en:e635 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.4
  13. huile de colza -> en:colza-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 0 – percent_max: 0.4
  14. poivre noir -> en:black-pepper – vegan: yes – vegetarian: yes – ciqual_food_code: 11015 – percent_min: 0 – percent_max: 0.4
  15. cannelle -> en:cinnamon – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.4
  16. anis -> en:aniseed – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.4

Carbon footprint

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  Equal to driving 3.4 km in a petrol car

  665 g CO₂e per 100g of product

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  The carbon emission figure comes from ADEME's Agribalyse database, for the category: Soup, Asian-style with noodles, prepacked, to be reheated (Source: ADEME Agribalyse Database)

  Stage	Impact
  Agriculture	82.1 %
  Processing	9.0 %
  Packaging	1.5 %
  Transportation	7.0 %
  Distribution	0.2 %
  Consumption	0.2 %

Transportation

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  Origins of ingredients

  Origins of ingredients with a high impact

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  Origin of the product and/or its ingredients	% of ingredients	Impact
  Lithuania	50 %	High
  Vietnam	50 %	High