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Вермишель быстрого приготовления со вкусом грибов Smart

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Вермишель быстрого приготовления со вкусом грибов Smart

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Barcode: 4600545333128 (EAN / EAN-13)

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products

Stores: Eurospar, Спар

Countries where sold: Russia

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Health

Ingredients

  • icon

    37 ingredients

    : Вермишель: мука пшеничная Хлебопекарная высшего сорта, масло растительное, вода питьевая, соль, улучшитель муки: загуститель декстрин, антиокислители (лимонная кислота, аскорбиновая кислота), эмульгаторы (E339, E450, E452, лецитин), краситель E160а. Сухая вкусовая приправа: соль, грибной Порошок, усилители вкуса и аромата (E621, Е627, Е631), петрушка сушеная, лук сушёный, ароматизатор (грибы), перец черный молотый, морковь сушеная; смесь пряностей: соль, чеснок сушеный, укроп сушеный, паприка красная Молотая, перец красный и черный молотые.
    Allergens: Gluten

Food processing

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    Ultra processed foods

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

    • Additive: E1400 - Dextrin
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavour enhancer
    • Ingredient: Thickener

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    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.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • 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

  • 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

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    Vegan status unknown

    Unrecognized ingredients: ru:вермишель, ru:улучшитель-муки, ru:сухая-вкусовая-приправа, ru:грибной-порошок, ru:петрушка-сушеная, ru:грибы, ru:морковь-сушеная, ru:смесь-пряностей, ru:чеснок-сушеный, ru:укроп-сушеный, ru:паприка-красная-молотая, ru:перец-красный-и-черный-молотые

    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

    Vegetarian status unknown

    Unrecognized ingredients: ru:вермишель, ru:улучшитель-муки, ru:сухая-вкусовая-приправа, ru:грибной-порошок, ru:петрушка-сушеная, ru:грибы, ru:морковь-сушеная, ru:смесь-пряностей, ru:чеснок-сушеный, ru:укроп-сушеный, ru:паприка-красная-молотая, ru:перец-красный-и-черный-молотые

    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!

    : Вермишель (мука пшеничная Хлебопекарная высшего сорта), масло растительное, вода питьевая, соль, улучшитель муки (загуститель), декстрин, антиокислители (лимонная кислота, аскорбиновая кислота), эмульгаторы (e339, e450, e452, лецитин), краситель (E160а, Сухая вкусовая приправа), соль, грибной Порошок, усилители вкуса и аромата (e621, e627, e631), петрушка сушеная, лук сушёный, ароматизатор (грибы), перец черный молотый, морковь сушеная, смесь пряностей (соль), чеснок сушеный, укроп сушеный, паприка красная Молотая, перец красный и черный молотые
    1. Вермишель -> ru:вермишель - percent_min: 4.54545454545455 - percent_max: 100
      1. мука пшеничная Хлебопекарная высшего сорта -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 4.54545454545455 - percent_max: 100
    2. масло растительное -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
    3. вода питьевая -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
    4. соль -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 25
    5. улучшитель муки -> ru:улучшитель-муки - percent_min: 0 - percent_max: 20
      1. загуститель -> en:thickener - percent_min: 0 - percent_max: 20
    6. декстрин -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. антиокислители -> en:antioxidant - percent_min: 0 - percent_max: 14.2857142857143
      1. лимонная кислота -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. аскорбиновая кислота -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    8. эмульгаторы -> en:emulsifier - percent_min: 0 - percent_max: 12.5
      1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      2. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      3. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      4. лецитин -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.125
    9. краситель -> en:colour - percent_min: 0 - percent_max: 11.1111111111111
      1. E160а -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
      2. Сухая вкусовая приправа -> ru:сухая-вкусовая-приправа - percent_min: 0 - percent_max: 5.55555555555556
    10. соль -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 10
    11. грибной Порошок -> ru:грибной-порошок - percent_min: 0 - percent_max: 9.09090909090909
    12. усилители вкуса и аромата -> en:flavour-enhancer - percent_min: 0 - percent_max: 8.33333333333333
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      2. e627 -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
      3. e631 -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
    13. петрушка сушеная -> ru:петрушка-сушеная - percent_min: 0 - percent_max: 7.69230769230769
    14. лук сушёный -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 7.14285714285714
    15. ароматизатор -> en:flavour-enhancer - percent_min: 0 - percent_max: 6.66666666666667
      1. грибы -> ru:грибы - percent_min: 0 - percent_max: 6.66666666666667
    16. перец черный молотый -> en:cracked-black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 6.25
    17. морковь сушеная -> ru:морковь-сушеная - percent_min: 0 - percent_max: 5.88235294117647
    18. смесь пряностей -> ru:смесь-пряностей - percent_min: 0 - percent_max: 5.55555555555556
      1. соль -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5.55555555555556
    19. чеснок сушеный -> ru:чеснок-сушеный - percent_min: 0 - percent_max: 5.26315789473684
    20. укроп сушеный -> ru:укроп-сушеный - percent_min: 0 - percent_max: 5
    21. паприка красная Молотая -> ru:паприка-красная-молотая - percent_min: 0 - percent_max: 4.76190476190476
    22. перец красный и черный молотые -> ru:перец-красный-и-черный-молотые - percent_min: 0 - percent_max: 4.54545454545455

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Cereals and their products
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.006 %

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Product added on by planteuser
Last edit of product page on by roboto-app.
Product page also edited by ecoscore-impact-estimator.

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