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Nouilles Japonaises - Champignons 'Kinoko' – Nissin – 64 g

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Nouilles Japonaises - Champignons 'Kinoko' – Nissin – 64 g

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Barcode:
5997523317119(EAN / EAN-13)

Common name: Soupe de Nouilles instantanée

Quantity: 64 g

Packaging: Plastic, Pot, fr:Opercule Aluminium

Brands: Nissin

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

Labels, certifications, awards: Green Dot
Green Dot

Manufacturing or processing places: made in EU

Countries where sold: France

Matching with your preferences

Health

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Instant noodle soups
    Energy ~ 340.299999594688 kJ
    (82 kcal)     		960.796 kj (232 kcal) (-65%)
    Fat 3.5 g 7.67 g (-54%)
    Saturated fat 1.7999999523163 g 3.297 g (-45%)
    Carbohydrates 10.5 g 32.405 g (-68%)
    Sugars 1.7999999523163 g 2.038 g (-12%)
    Fiber ? 1.722 g
    Proteins 1.8999999761581 g 5.007 g (-62%)
    Salt 1 g 2.427 g (-59%)
    Sodium 0.4 g 0.971 g (-59%)
    Fruits‚ vegetables‚ legumes ~ 3.2 % 2.177 % (+47%)

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold for 100 g (estimate)
      Energy ~ 340.299999594688 kJ
      (82 kcal)       		? kcal
      (82 kcal)       		?
      Fat 3.5 g 3.5 g ?
      Saturated fat 1.7999999523163 g 1.7999999523163 g ?
      Carbohydrates 10.5 g 10.5 g ?
      Sugars 1.7999999523163 g 1.7999999523163 g ?
      Fiber ? ? ?
      Proteins 1.8999999761581 g 1.8999999761581 g ?
      Salt 1 g 1 g ?
      Sodium 0.4 g 0.4 g ?
      Fruits‚ vegetables‚ legumes ~ 3.2 % ? ~ 3.2 %
Serving size: 350 ml

Ingredients

  • icon

    40 ingredients

    French: Nouilles 80,6% [farine de BLÉ, huile de palme, sel, exhausteur de goût E621, agents de traitement de la farine (E500, E451), antioxydant E306, correcteur d'acidité : acide citrique], maltodextrine, sirop de glucose, extrait de champignons 2,3%, sel, exhausteur de goût E621, huile de palme, poudre d'oignons, champignon 0,9%, arômes (BLÉ, SOJA), cubes de poulet, poivron rouge, huile de colza, ciboulette, extrait de levure, poudre de graisse (huile de beurre, sirop de glucose, protéines de LAIT), épaississant E415, protéines de LAIT, antiagglomérant E551, épices.
    Allergens: Gluten, Milk, Soybeans
    Traces: Celery, Crustaceans, Fish, Molluscs

    • Ingredient information

      • Noodle: 80.6%

      • — Wheat flour: 58.0% (estimate)

      • — Palm oil: 11.3% (estimate)

      • — 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

      • — Flour treatment agent: < 2% (estimate)

      • —— E500: < 2% (estimate)

      • —— E451: < 2% (estimate)

      • — Antioxidant: < 2% (estimate)

      • —— E306: < 2% (estimate)

      • — Acidity regulator: 9.3% (estimate)

      • —— E330: 9.3% (estimate)

      • Maltodextrin: 6.3% (estimate)

      • Glucose syrup: 6.3% (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

      • Mushroom extract: 2.3%

      • 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

      • Palm oil: < 2% (estimate)

      • Onion: < 2% (estimate)

      • Mushroom: 0.9%

      • Flavouring: < 2% (estimate)

      • — Wheat: < 2% (estimate)

      • — Soya: < 2% (estimate)

      • Chicken: < 2% (estimate)

      • Red bell pepper: < 2% (estimate)

      • Colza oil: < 2% (estimate)

      • Chives: < 2% (estimate)

      • Yeast extract: < 2% (estimate)

      • Fat: < 2% (estimate)

      • — Ghee: < 2% (estimate)

      • — 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

      • — Milk proteins: < 2% (estimate)

      • Thickener: < 2% (estimate)

      • — E415: < 2% (estimate)

      • Milk proteins: < 2% (estimate)

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

      • — E551: < 2% (estimate)

      • Spice: < 2% (estimate)

  • icon

    Contains added sugars (6%)

    Added sugars: Glucose syrup
    Quantity of added sugars: 6%
    Search for products in the same category without added sugars: Instant noodle 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

Additives

  • E306 - Tocopherol-rich extract

  • 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.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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

  • 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.

Ingredients analysis

  • icon

    Palm oil

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

    Non-vegan

    Non-vegan ingredients: Chicken, Ghee, Milk proteins, Milk proteins
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

    fr: Nouilles 80.6% (farine de BLÉ, huile de palme, sel, exhausteur de goût (e621), agents de traitement de la farine (e500, e451), antioxydant (e306), correcteur d'acidité (acide citrique)), maltodextrine, sirop de glucose, extrait de champignons 2.3%, sel, exhausteur de goût (e621), huile de palme, oignons, champignon 0.9%, arômes (BLÉ, SOJA), poulet, poivron rouge, huile de colza, ciboulette, extrait de levure, graisse (huile de beurre, sirop de glucose, protéines de LAIT), épaississant (e415), protéines de LAIT, antiagglomérant (e551), épices
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    Nouillesen:noodlemaybemaybe80.680.680.6
    farine de BLÉen:wheat-flouryesyes941058.035.380.6
    huile de palmeen:palm-oilyesyesyes1612911.30.040.3
    selen:saltyesyes110580.50.01.0
    exhausteur de goûten:flavour-enhancer0.50.01.0
    e621en:e621yesyes0.50.01.0
    agents de traitement de la farineen:flour-treatment-agent0.50.01.0
    e500en:e500yesyes0.20.01.0
    e451en:e451yesyes0.20.00.5
    antioxydanten:antioxidant0.50.01.0
    e306en:e306yesyes0.50.01.0
    correcteur d'aciditéen:acidity-regulator9.30.01.0
    acide citriqueen:e330yesyes9.30.01.0
    maltodextrineen:maltodextrinyesyes6.32.310.3
    sirop de glucoseen:glucose-syrupyesyes310166.32.310.3
    extrait de champignonsen:mushroom-extractyesyes200102.32.32.3
    selen:saltyesyes110580.90.91.0
    exhausteur de goûten:flavour-enhancer0.90.91.0
    e621en:e621yesyes0.90.91.0
    huile de palmeen:palm-oilyesyesyes161290.90.91.0
    oignonsen:onionyesyes200340.90.91.0
    champignonen:mushroomyesyes200100.90.90.9
    arômesen:flavouringmaybemaybe0.00.00.9
    BLÉen:wheatyesyes94100.00.00.9
    SOJAen:soyayesyes0.00.00.5
    pouleten:chickennono360050.00.00.9
    poivron rougeen:red-bell-pepperyesyes200870.00.00.9
    huile de colzaen:colza-oilyesyesno171300.00.00.9
    cibouletteen:chivesyesyes110030.00.00.9
    extrait de levureen:yeast-extractyesyes110090.00.00.8
    graisseen:fatmaybemaybemaybe0.00.00.7
    huile de beurreen:gheenoyesno164010.00.00.7
    sirop de glucoseen:glucose-syrupyesyes310160.00.00.5
    protéines de LAITen:milk-proteinsnoyes0.00.00.3
    épaississanten:thickener0.00.00.7
    e415en:e415yesyes0.00.00.7
    protéines de LAITen:milk-proteinsnoyes0.00.00.6
    antiaggloméranten:anti-caking-agent0.00.00.6
    e551en:e551yesyes0.00.00.6
    épicesen:spiceyesyes0.00.00.6

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)
    Chicken Poulet Importé 0.00 % 100 % 0.95 0.3145 71 % 0.00

    Total forest footprint

    0.00 m² per kg of food

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by new-nutrition-bot.
Product page also edited by kiliweb, packbot, spotter, tib-de-bar, yuka.B5JvP_qvA8J8QN__7ock9jW7Jtq5OvV6Ri4hog, yuka.MrVYFeauE-IrLMDPwKY0xwmnFcXbOPhZJiAoog, yuka.V2EwS0lLb3huNkFsb1BFNzFEN0g5TlpTLzRlRURHK3NLT29USWc9PQ, yuka.YXY4S0dhRWhvS0pXdGN3NTNUL2Z4OU1xOXJLNGVGbTlMOGt4SVE9PQ.

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