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Sanuki Seaweed Udon - Samlip - 672 g

Sanuki Seaweed Udon - Samlip - 672 g

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Barcode: 8801068363517 (EAN / EAN-13)

Quantity: 672 g

Brands: Samlip

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

Labels, certifications, awards: Green Dot
Green Dot

Origin of ingredients: South Korea

Countries where sold: France, United Kingdom

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Health

Nutrition

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (224g)
    Compared to: Ramen
    Energy 569 kj
    (136 kcal)
    1,270 kj
    (305 kcal)
    -54%
    Fat 0.8 g 1.79 g -92%
    Saturated fat 0.3 g 0.672 g -92%
    Carbohydrates 29.8 g 66.8 g -42%
    Sugars 0.6 g 1.34 g -75%
    Fiber ? ?
    Proteins 3.6 g 8.06 g -57%
    Salt 1.6 g 3.58 g -55%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.1 % 2.1 %
Serving size: 224g

Ingredients

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    81 ingredients


    NOODLE: WHEAT FLOUR(CEREALS CONTAINING GLUTEN), THICKENER(E1442), REFINED SALT, ACIDITY REGULATOR(E270 E260, E575, E296, E325, E350), WATER. LIQUID SOUP: SOUP BASE (BREWED SOY SAUCE (SOYA). SUGAR, BONITO FLAKES (FISH). SALT, GLUCOSE DEXTRIN, FLAVOUR ENHANCER(E631), KELP, DISODIUM SUCCINATE], WATER, BREWED SOY SAUCE (SOYA)(DEFATTED SOYBEAN(SOYA), WHEAT (CEREALS CONTAINING GLUTEN), WATER, BAY SALT, FRUCTOSE, ETHANOL, YEAST EXTRACT), SUGAR, REFINED SALT, ANCHOVY EXTRACT (FISH) [ANCHOVY EXTRACT (FISH), DEXTRIN, REFINED SALT, FLAVOUR ENHANCER (E630, E640)], BONITO EXTRACT(BONITO(FISH) EXTRACT, BONITO SEASONING EXTRACT(FISH), BREWED SOY SAUCE (SOYA), SUGAR, REFINED SALT), KELP EXTRACT[KELP, DEXTRIN, REFINED SALT, FLAVOUR ENHANCER(E635, E631)]. LAVER FLAVOR POWDER: DRIED LEEK, GARLIC POWDER, LAVER, ANCHOVY POWDER(FISH), SOY SAUCE POWDER(SOYA) [CHEMICALLY PROCESSED SOY SAUCE(SOYA), DEXTRIN, REFINED SALT]. RED PEPPER POWDER, MIXED FORMULATION[MINERAL SALT (E500, E501, E339, E450)], FLAVOUR ENHANCER(E621), BLACK PEPPER POWDER, BONITO POWDER(FISH), FOOD ACID(E331), DISODIUM SUCCINATE.
    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: E1400 - Dextrin
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E325 - Sodium lactate
    • Additive: E450 - Diphosphates
    • Additive: E621 - Monosodium glutamate
    • Additive: E630 - Inosinic acid
    • Additive: E631 - Disodium inosinate
    • Additive: E635 - Disodium 5'-ribonucleotide
    • Additive: E640 - Glycine and its sodium salt
    • 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
  • E1442 - Hydroxypropyl distarch phosphate


    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    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
  • E296 - Malic acid


    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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
  • E331 - Sodium citrates


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia
  • 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
  • E350 - Sodium malates


    Sodium malate: Sodium malate is a compound with formula Na2-C2H4O-COO-2-. It is the sodium salt of malic acid. As a food additive, it has the E number E350.
    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
  • 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.

  • 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.

  • 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
  • E575 - Glucono-delta-lactone


    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    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
  • E630 - Inosinic acid


    Inosinic acid: Inosinic acid or inosine monophosphate -IMP- is a nucleoside monophosphate. Widely used as a flavor enhancer, it is typically obtained from chicken byproducts or other meat industry waste. Inosinic acid is important in metabolism. It is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine. It is formed by the deamination of adenosine monophosphate, and is hydrolysed to inosine. IMP is an intermediate ribonucleoside monophosphate in purine metabolism. The enzyme deoxyribonucleoside triphosphate pyrophosphohydrolase, encoded by YJR069C in Saccharomyces cerevisiae and containing -d-ITPase and -d-XTPase activities, hydrolyzes inosine triphosphate -ITP- releasing pyrophosphate and IMP.Important derivatives of inosinic acid include purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues. In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers.
    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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    Palm oil content unknown


    Unrecognized ingredients: Liquid-soup, Soup-base, Brewed-soy-sauce, Glucose-dextrin, Disodium-succinate, Brewed-soy-sauce, Bonito-extract, Bonito, Bonito-seasoning-extract, Brewed-soy-sauce, Laver-flavor-powder, Chemically-processed-soy-sauce, Mixed-formulation, Mineral-salt, Bonito-powder, Food-acid, Disodium-succinate

    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-vegan


    Non-vegan ingredients: Katsuobushi, Anchovy, Anchovy, E630, Anchovy

    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: Katsuobushi, Anchovy, Anchovy, E630, Anchovy

    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!

    : NOODLE (WHEAT FLOUR (CEREALS CONTAINING GLUTEN)), THICKENER (e1442), REFINED SALT, ACIDITY REGULATOR (e270, e260, e575, e296, e325, e350), WATER, LIQUID SOUP (SOUP BASE, BREWED SOY SAUCE, SUGAR), BONITO FLAKES, SALT, GLUCOSE DEXTRIN, FLAVOUR ENHANCER (e631), KELP, DISODIUM SUCCINATE, WATER, BREWED SOY SAUCE (SOYBEAN, WHEAT (CEREALS CONTAINING GLUTEN), WATER, BAY SALT, FRUCTOSE, ETHANOL, YEAST EXTRACT), SUGAR, REFINED SALT, ANCHOVY (ANCHOVY, DEXTRIN, REFINED SALT, FLAVOUR ENHANCER (e630, e640)), BONITO EXTRACT (BONITO, EXTRACT, BONITO SEASONING EXTRACT, BREWED SOY SAUCE, SUGAR, REFINED SALT), KELP (KELP, DEXTRIN, REFINED SALT, FLAVOUR ENHANCER (e635, e631)), LAVER FLAVOR POWDER (LEEK), GARLIC, LAVER, ANCHOVY, SOY SAUCE (CHEMICALLY PROCESSED SOY SAUCE, DEXTRIN, REFINED SALT), RED PEPPER, MIXED FORMULATION (MINERAL SALT (e500, e501, e339, e450)), FLAVOUR ENHANCER (e621), BLACK PEPPER, BONITO POWDER, FOOD ACID (e331), DISODIUM SUCCINATE
    1. NOODLE -> en:noodle - vegan: maybe - vegetarian: maybe - percent_min: 20.6 - percent_max: 100
      1. WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 20.6 - percent_max: 100
        1. CEREALS CONTAINING GLUTEN -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 20.6 - percent_max: 100
    2. THICKENER -> en:thickener - percent_min: 0 - percent_max: 50
      1. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. REFINED SALT -> en:refined-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
    4. ACIDITY REGULATOR -> en:acidity-regulator - percent_min: 0 - percent_max: 1.6
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
      2. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
      3. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.533333333333333
      4. e296 -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.4
      5. e325 -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.32
      6. e350 -> en:e350 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.266666666666667
    5. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.6
    6. LIQUID SOUP -> en:liquid-soup - percent_min: 0 - percent_max: 1.6
      1. SOUP BASE -> en:soup-base - percent_min: 0 - percent_max: 1.6
      2. BREWED SOY SAUCE -> en:brewed-soy-sauce - percent_min: 0 - percent_max: 0.8
      3. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.6
    7. BONITO FLAKES -> en:katsuobushi - vegan: no - vegetarian: no - ciqual_food_code: 26068 - percent_min: 0 - percent_max: 1.6
    8. SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6
    9. GLUCOSE DEXTRIN -> en:glucose-dextrin - percent_min: 0 - percent_max: 1.6
    10. FLAVOUR ENHANCER -> en:flavour-enhancer - percent_min: 0 - percent_max: 1.6
      1. e631 -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6
    11. KELP -> en:kelp - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 1.6
    12. DISODIUM SUCCINATE -> en:disodium-succinate - percent_min: 0 - percent_max: 1.6
    13. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.6
    14. BREWED SOY SAUCE -> en:brewed-soy-sauce - percent_min: 0 - percent_max: 1.6
      1. SOYBEAN -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 1.6
      2. WHEAT -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.8
        1. CEREALS CONTAINING GLUTEN -> en:cereals-containing-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8
      3. WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.533333333333333
      4. BAY SALT -> en:sea-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11082 - percent_min: 0 - percent_max: 0.4
      5. FRUCTOSE -> en:fructose - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.32
      6. ETHANOL -> en:e1510 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.266666666666667
      7. YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.228571428571429
    15. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.6
    16. REFINED SALT -> en:refined-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6
    17. ANCHOVY -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 0 - percent_max: 0.6
      1. ANCHOVY -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 0 - percent_max: 0.6
      2. DEXTRIN -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      3. REFINED SALT -> en:refined-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2
      4. FLAVOUR ENHANCER -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.15
        1. e630 -> en:e630 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.15
        2. e640 -> en:e640 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.15
    18. BONITO EXTRACT -> en:bonito-extract - percent_min: 0 - percent_max: 0.6
      1. BONITO -> en:bonito - percent_min: 0 - percent_max: 0.6
      2. EXTRACT -> en:extract - percent_min: 0 - percent_max: 0.3
      3. BONITO SEASONING EXTRACT -> en:bonito-seasoning-extract - percent_min: 0 - percent_max: 0.2
      4. BREWED SOY SAUCE -> en:brewed-soy-sauce - percent_min: 0 - percent_max: 0.15
      5. SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.12
      6. REFINED SALT -> en:refined-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.12
    19. KELP -> en:kelp - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.6
      1. KELP -> en:kelp - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.6
      2. DEXTRIN -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      3. REFINED SALT -> en:refined-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2
      4. FLAVOUR ENHANCER -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.15
        1. e635 -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.15
        2. e631 -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.15
    20. LAVER FLAVOR POWDER -> en:laver-flavor-powder - percent_min: 0 - percent_max: 0.6
      1. LEEK -> en:leek - vegan: yes - vegetarian: yes - ciqual_food_code: 20039 - percent_min: 0 - percent_max: 0.6
    21. GARLIC -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.6
    22. LAVER -> en:laver - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 0.6
    23. ANCHOVY -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 0 - percent_max: 0.6
    24. SOY SAUCE -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 0.6
      1. CHEMICALLY PROCESSED SOY SAUCE -> en:chemically-processed-soy-sauce - percent_min: 0 - percent_max: 0.6
      2. DEXTRIN -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
      3. REFINED SALT -> en:refined-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2
    25. RED PEPPER -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 0.6
    26. MIXED FORMULATION -> en:mixed-formulation - percent_min: 0 - percent_max: 0.6
      1. MINERAL SALT -> en:mineral-salt - percent_min: 0 - percent_max: 0.6
        1. e500 -> en:e500 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
        2. e501 -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3
        3. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
        4. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.15
    27. FLAVOUR ENHANCER -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.6
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    28. BLACK PEPPER -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.6
    29. BONITO POWDER -> en:bonito-powder - percent_min: 0 - percent_max: 0.6
    30. FOOD ACID -> en:food-acid - percent_min: 0 - percent_max: 0.6
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    31. DISODIUM SUCCINATE -> en:disodium-succinate - percent_min: 0 - percent_max: 0.6

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Product added on by kiliweb
Last edit of product page on by narekor.
Product page also edited by date-limite-app, fabi2, openfoodfacts-contributors, roboto-app, teolemon, yuka.ZVpzYk5JQlJpZVlya3ZabitEWGE5NGxKM0ppcVoyYVVLZkUySVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlhVLccDcnjHuFxvgo2GXn9e-Hpn3eexpu7D6Oqs, yuka.sY2b0xO6T85zoF3NwEKvlmF6VIXw_GLqNxDTp2Cw99TUJJ3FaNRZ_9LbDqs.

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