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Kimchi flavour noodle soup (hot) – TAN-VIET International S.A. – 105 g

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Kimchi flavour noodle soup (hot) – TAN-VIET International S.A. – 105 g

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Barcode:
5901882312623(EAN / EAN-13)

Quantity: 105 g

Brands: TAN-VIET International S.A., VIFON

Categories: Plant-based foods and beverages, Plant-based foods, Meals, Dried products, Pastas, Soups, Dried products to be rehydrated, Noodles, Dried meals, Instant noodles, Dehydrated soups

Origin of ingredients: Vietnam

Stores: Carrefour

Countries where sold: Poland

Matching with your preferences

Health

Nutrition

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    Nutri-Score C

    Average nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 4/55

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      Energy

      0/10 points (312kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      0/15 points (0.7g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    • icon

      Salt

      3/20 points (0.78g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/17

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      Proteins

      0/7 points (1.4g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fiber

      0/5 points (unknown)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified, their possible positive contribution to the grade could not be taken into account.

      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are counted because the negative points are less than 11.

      Nutritional score: 4 (4 - 0)

      Nutri-Score: C

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Prepared
    for 100 g / 100 ml     		Prepared
    per serving (655 g)     		Compared to: Dehydrated soups
    Energy 312 kj
    (74 kcal)     		312 kj
    (74 kcal)     		2,040 kj
    (485 kcal)     		-52%
    Fat 3 g 3 g 19.6 g -9%
    Saturated fat 1.5 g 1.5 g 9.82 g +26%
    Carbohydrates 10 g 10 g 65.5 g -60%
    Sugars 0.7 g 0.7 g 4.58 g -81%
    Fiber ? - -
    Proteins 1.4 g 1.4 g 9.17 g -67%
    Salt 0.78 g 0.78 g 5.11 g -76%
    Alcohol ? - -
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.8 % ? ?
Serving size: 655 g

Ingredients

  • icon

    64 ingredients

    Noodle (87,6%): wheat flour, tapioca, palm fat, modified starch, salt, stabilizers: E 412, E 451, E 466; emulsifier: E 322 (from soybeans); raising agents: potassium carbonates, sodium carbonates; colour: riboflavins; soup base (12,4%): sugar, salt, dried vegetables: cabbage (9,2%), carrot (9,2%), green onion (4,6%); flavourings, non-dairy creamer (7,8%) (glucose syrup, palm fat, stabilizers: E 340, E 451; caseinates (milk), emulsifier. E 471, E 472e; anti-caking agent: E551), flavour enhancers: monosodium glutamate, disodium guanylate, disodium inosinate; chili powder (3,8%), ginger powder, shrimp powder (shrimp (80%), salt, flavour enhancer: monosodium glutamate), maltodextrin, yeast extract, anticaking agent: E 551; acidity regulator: citric acid; colours: plain caramel, carotenes, paprika extract. Flavourings may contain: gluten, crustaceans, eggs, fish, soybeans
    Allergens: Crustaceans, Eggs, Fish, Gluten, Milk, Soybeans

    • Ingredient information

      • Noodle: 87.6%

      • — Wheat flour: 87.6% (estimate)

      • Tapioca: 6.2% (estimate)

      • Palm fat: 3.1% (estimate)

      • Modified starch: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Stabiliser: < 2% (estimate)

      • — E412: < 2% (estimate)

      • E451: < 2% (estimate)

      • E466: < 2% (estimate)

      • Emulsifier: < 2% (estimate)

      • — E322: < 2% (estimate)

      • —— Soya lecithin: < 2% (estimate)

      • Raising agent: < 2% (estimate)

      • — E501: < 2% (estimate)

      • E500: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — E101: < 2% (estimate)

      • dodatki-smakowe: 12.4%

      • — Sugar: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Dried vegetables: < 2% (estimate)

      • — Cabbage: 9.2%

      • Carrot: 9.2%

      • Chives: 4.6%

      • Flavouring: < 2% (estimate)

      • zabielacz: 7.8%

      • — Glucose syrup: < 2% (estimate)

        • What it is: A thick, sweet liquid made from cornstarch or wheatstarch.
        • Why it's used: Prevents sugar crystallization in candy, keeps baked goods moist, and adds sweetness.
        • Health concerns: Highly processed, low in nutrients, and may contribute to weight gain and other health problems.
        • Look for: "glucose syrup," "corn syrup," or "confectioner's glucose" on ingredient lists.
        • Concerns:
        • Glucose syrup usually have a high fructose content, linked to potential health issues like weight gain, metabolic disorders, and liver problems.
        • May contribute to "empty calories" with little nutritional value.
        • Sources: WHO

      • — Palm fat: < 2% (estimate)

      • — Stabiliser: < 2% (estimate)

      • —— E340: < 2% (estimate)

      • — E451: < 2% (estimate)

      • — kazeiniany: < 2% (estimate)

      • — Emulsifier: < 2% (estimate)

      • —— E471: < 2% (estimate)

      • — E472e: < 2% (estimate)

      • — Anti-caking agent: < 2% (estimate)

      • —— E551: < 2% (estimate)

      • Flavour enhancer: < 2% (estimate)

      • — E621: < 2% (estimate)

        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: < 2% (estimate)

      • E631: < 2% (estimate)

      • Chili pepper: 3.8%

      • Ginger: < 2% (estimate)

      • Shrimp: < 2% (estimate)

      • — Shrimp: 80.0%

      • — Salt: < 2% (estimate)

      • — Flavour enhancer: < 2% (estimate)

      • —— E621: < 2% (estimate)

        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

      • Maltodextrin: < 2% (estimate)

      • Yeast extract: < 2% (estimate)

      • Anti-caking agent: < 2% (estimate)

      • — E551: < 2% (estimate)

      • Acidity regulator: < 2% (estimate)

      • — E330: < 2% (estimate)

      • Colour: < 2% (estimate)

      • — E150: < 2% (estimate)

      • E160a: < 2% (estimate)

      • E160c: < 2% (estimate)

      • aromaty-mogą-zawierać: < 2% (estimate)

      • Crustacean: < 2% (estimate)

      • Egg: < 2% (estimate)

      • Fish: < 2% (estimate)

      • Soya: < 2% (estimate)

  • icon

    Contains added sugars (~ 0%)

    Added sugars: Sugar, Glucose syrup
    Estimated quantity of added sugars in ingredients: 0%
    Search for products in the same category without added sugars: Dehydrated soups
    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.

Food processing

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    Ultra-processed foods

    23 ultra-processing markers

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

    • Additive: E101 - Riboflavin
    • Additive: E14XX - Modified Starch
    • Additive: E150 - Caramel
    • Additive: E160a - Carotene
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E451 - Triphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E551 - Silicon dioxide
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Maltodextrin
    • Ingredient: Modified starch

    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

  • E14XX - Modified Starch

  • E150 - Caramel

  • 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

  • E160c - Paprika extract

  • 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.

  • 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.

  • E340 - Potassium phosphates

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E551 - Silicon dioxide

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia

  • E621 - Monosodium glutamate

    Monosodium glutamate (MSG), or E621, is the sodium salt of glutamic acid, an amino acid found naturally in many foods.

    It is widely used as a flavor enhancer to provide an "umami" or savory taste to a variety of processed foods, including soups, snack chips, and frozen meals.

    MSG is generally recognized as safe (GRAS) by food authorities. However, some people report sensitivity to MSG, experiencing short-term symptoms like headaches and flushing, though scientific studies have not shown a consistent link.

  • 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

  • icon

    Palm oil

    Ingredients that contain palm oil: Palm fat, Palm fat
  • icon

    Non-vegan

    Non-vegan ingredients: Shrimp, Shrimp, Crustacean, Egg, Fish

    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: Shrimp, Shrimp, Crustacean, Fish

    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!

    pl: Kluski 87.6% (mąka pszenna), tapioka, tłuszcz palmowy, skrobia modyfikowana, sól, stabilizatory (e412), e451, e466, emulgator (e322 (z soi)), substancje spulchniające (węglany potasu), węglany sodu, barwnik (ryboflawiny), dodatki smakowe 12.4% (cukier), sól, suszone warzywa (kapusta 9.2%), marchew 9.2%, szczypior 4.6%, aromaty, zabielacz 7.8% (syrop glukozowy, tłuszcz palmowy, stabilizatory (e340), e451, kazeiniany, emulgator (e471), e472e, substancja przeciwzbrylająca (e551)), wzmacniacze smaku (glutaminian monosodowy), guanylan disodowy, inozynian disodowy, chili 3.8%, imbir, krewetkowy (krewetka 80%, sól, wzmacniacz smaku (glutaminian monosodowy)), maltodekstryna, ekstrakt drożdżowy, substancja przeciwzbrylająca (e551), regulator kwasowości (kwas cytrynowy), barwniki (karmel), karoteny, ekstrakt z papryki, Aromaty mogą zawierać, skorupiaki, jaja, ryby, soję
    1. Kluski -> en:noodle – vegan: maybe – vegetarian: maybe – percent: 87.6
      1. mąka pszenna -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_estimate: 87.6
    2. tapioka -> en:tapioca – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_estimate: 6.2
    3. tłuszcz palmowy -> en:palm-fat – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_proxy_food_code: 16129 – percent_estimate: 3.1
    4. skrobia modyfikowana -> en:modified-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_estimate: 1.55
    5. sól -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_estimate: 0.774999999999999
    6. stabilizatory -> en:stabiliser – percent_estimate: 0.387500000000003
      1. e412 -> en:e412 – vegan: yes – vegetarian: yes – percent_estimate: 0.387500000000003
    7. e451 -> en:e451 – vegan: yes – vegetarian: yes – percent_estimate: 0.193750000000001
    8. e466 -> en:e466 – vegan: yes – vegetarian: yes – percent_estimate: 0.0968749999999972
    9. emulgator -> en:emulsifier – percent_estimate: 0.0484374999999986
      1. e322 -> en:e322 – vegan: maybe – vegetarian: maybe – percent_estimate: 0.0484374999999986
        1. z soi -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_estimate: 0.0484374999999986
    10. substancje spulchniające -> en:raising-agent – percent_estimate: 0.0242187500000028
      1. węglany potasu -> en:e501 – vegan: yes – vegetarian: yes – percent_estimate: 0.0242187500000028
    11. węglany sodu -> en:e500 – vegan: yes – vegetarian: yes – percent_estimate: 0.0121093750000014
    12. barwnik -> en:colour – percent_estimate: 0.00605468749999716
      1. ryboflawiny -> en:e101 – vegan: maybe – vegetarian: yes – percent_estimate: 0.00605468749999716
    13. dodatki smakowe -> pl:dodatki-smakowe – percent: 12.4
      1. cukier -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_estimate: 0.00605468749999716
    14. sól -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_estimate: 0
    15. suszone warzywa -> en:dried-vegetables – vegan: yes – vegetarian: yes – percent_estimate: 0
      1. kapusta -> en:cabbage – vegan: yes – vegetarian: yes – percent: 9.2
    16. marchew -> en:carrot – vegan: yes – vegetarian: yes – ciqual_food_code: 20009 – percent: 9.2
    17. szczypior -> en:chives – vegan: yes – vegetarian: yes – ciqual_food_code: 11003 – percent: 4.6
    18. aromaty -> en:flavouring – vegan: maybe – vegetarian: maybe – percent_estimate: 0
    19. zabielacz -> pl:zabielacz – percent: 7.8
      1. syrop glukozowy -> en:glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_estimate: 0
      2. tłuszcz palmowy -> en:palm-fat – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_proxy_food_code: 16129 – percent_estimate: 0
      3. stabilizatory -> en:stabiliser – percent_estimate: 0
        1. e340 -> en:e340 – vegan: yes – vegetarian: yes – percent_estimate: 0
      4. e451 -> en:e451 – vegan: yes – vegetarian: yes – percent_estimate: 0
      5. kazeiniany -> pl:kazeiniany – percent_estimate: 0
      6. emulgator -> en:emulsifier – percent_estimate: 0
        1. e471 -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_estimate: 0
      7. e472e -> en:e472e – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_estimate: 0
      8. substancja przeciwzbrylająca -> en:anti-caking-agent – percent_estimate: 0
        1. e551 -> en:e551 – vegan: yes – vegetarian: yes – percent_estimate: 0
    20. wzmacniacze smaku -> en:flavour-enhancer – percent_estimate: 0
      1. glutaminian monosodowy -> en:e621 – vegan: yes – vegetarian: yes – percent_estimate: 0
    21. guanylan disodowy -> en:e627 – vegan: maybe – vegetarian: maybe – percent_estimate: 0
    22. inozynian disodowy -> en:e631 – vegan: maybe – vegetarian: maybe – percent_estimate: 0
    23. chili -> en:chili-pepper – vegan: yes – vegetarian: yes – ciqual_food_code: 20151 – percent: 3.8
    24. imbir -> en:ginger – vegan: yes – vegetarian: yes – ciqual_food_code: 11074 – percent_estimate: 0
    25. krewetkowy -> en:shrimp – vegan: no – vegetarian: no – ciqual_food_code: 10021 – percent_estimate: 0
      1. krewetka -> en:shrimp – vegan: no – vegetarian: no – ciqual_food_code: 10021 – percent: 80
      2. sól -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_estimate: 0
      3. wzmacniacz smaku -> en:flavour-enhancer – percent_estimate: 0
        1. glutaminian monosodowy -> en:e621 – vegan: yes – vegetarian: yes – percent_estimate: 0
    26. maltodekstryna -> en:maltodextrin – vegan: yes – vegetarian: yes – percent_estimate: 0
    27. ekstrakt drożdżowy -> en:yeast-extract – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_estimate: 0
    28. substancja przeciwzbrylająca -> en:anti-caking-agent – percent_estimate: 0
      1. e551 -> en:e551 – vegan: yes – vegetarian: yes – percent_estimate: 0
    29. regulator kwasowości -> en:acidity-regulator – percent_estimate: 0
      1. kwas cytrynowy -> en:e330 – vegan: yes – vegetarian: yes – percent_estimate: 0
    30. barwniki -> en:colour – percent_estimate: 0
      1. karmel -> en:e150 – vegan: yes – vegetarian: yes – percent_estimate: 0
    31. karoteny -> en:e160a – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_estimate: 0
    32. ekstrakt z papryki -> en:e160c – vegan: yes – vegetarian: yes – percent_estimate: 0
    33. Aromaty mogą zawierać -> pl:aromaty-mogą-zawierać – percent_estimate: 0
    34. skorupiaki -> en:crustacean – vegan: no – vegetarian: no – percent_estimate: 0
    35. jaja -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_estimate: 0
    36. ryby -> en:fish – vegan: no – vegetarian: no – ciqual_proxy_food_code: 26140 – percent_estimate: 0
    37. soję -> en:soya – vegan: yes – vegetarian: yes – percent_estimate: 0

Environment

Carbon footprint

Packaging

Transportation

Threatened species

  • icon

    Very small forest footprint

    Almost no risk of deforestation

    Ingredients requiring soy

    The forest footprint is calculated by taking into account the ingredients whose production requires soybeans, the cultivation of which is linked to deforestation

    Ingredient Type % in product Processing factor
    (% of food after processing)     		Soy feed factor
    (kg of soy per kg of food)     		Soy yield
    (kg of soy per m²)     		Deforestation risk
    (%)     		Forest footprint
    (m² per kg of food)
    Egg Oeufs Importés 0.00 % 100 % 0.035 0.3 68 % 0.00

    Total forest footprint

    0.00 m² per kg of food

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Data sources

Product added on by smoothie-app
Last edit of product page on by sierigh.
Product page also edited by arc2, morri.

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