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Buldak Ramen - Samyang - 130g

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Buldak Ramen - Samyang - 130g

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Barcode: 8801073114333 (EAN / EAN-13)

Quantity: 130g

Packaging: Laminated aluminum plastic film

Brands: Samyang

Categories: Plant-based foods and beverages, Plant-based foods, Meals, Dried products, Pasta dishes, Pastas, Dried products to be rehydrated, Noodles, Instant noodles

Countries where sold: United States

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Health

Ingredients

  • icon

    131 ingredients

    Ramen Noodles (Wheat Flour, Palm Oil, Food Starch-Modified, 2% Salt, Glycerin, Soy Lecithin, Polyglycerol Esters of Fatty Acids, Potassium Carbonate, Sodium Carbonate, Sodium Phosphate Dibasic, Guar Gum, Tocopherols, Riboflavin (Color)), Sauce Packet (Water, Soy Sauce Seasoning (Soybeans, Water, Salt, Wheat, Hydrochloric Acid, Sodium Carbonate, Sodium Hydroxide, High Fructose Corn Syrup, Garlic, Disodium Inosinate, Disodium Guanylate, Steviol Glycoside, Maltodextrin, Sugar), Artificial Chicken Flavor Powder(Artificial Flavor, Dextrin, Sugar, Disodium Inosinate, Disodium Guanylate, Egg White Powder, Garlic Powder, Dextrose Anhydrous, Yeast Extract), Sugar, Hot Pepper Seasoning (Red Pepper, Dextrin, Salt, Sugar, Onion Powder, Yeast Extract, Artificial Flavor, Garlic Powder, Silicon Dioxide, Soy Sauce [Water, Soybeans, Wheat, Salt], Capsicum Oleoresin, Paprika Oleoresin, Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate), Artificial Corn Flavor, Soybean Oil, Onion, 2% Garlic, Food Starch-Modified, Paprika Oleoresin, Capsicum Oleoresin, Red Pepper Seed Oil, Black Pepper Powder, Natural and Artificial Curry Flavor (Cumin, Salt, Maltodextrin, Artificial Flavor). Powder Packet: Sugar, Chili Seasoning Powder(Maltodextrin, Tomato, Salt, Red Pepper, Sugar, Lactic Acid, Yeast Extract, Spices[Cumin, Oregano, Paprika Oleoresin], Garlic, Onion, Citric Acid), Milk Powder, Corn Powder, Mixed Cheese Powder(Mozzarella Cheese[Milk, Cheese Cultures, Salt, Enzymes], Cream, Skim Milk Powder, Sodium Polyphosphate, Sodium Phosphate Tribasic, Lactose, Paprika Oleoresin, Palm Oil, Dextrin, Sodium Caseinate, Cheddar Cheese [Milk, Cheese Cultures, Salt, Enzymes], Whey Powder, Lactic Acid, Glycerin Esters of Fatty Acids, Annatto Extract(Color), Artificial Flavor), Salt, Butter, Monosodium Glutamate, Food Starch - Modified, 2% Palm Oil, Artificial Corn Flavor, Pepper Powder, Turmeric, Capsicum Oleoresin.)
    Allergens: Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E101 - Riboflavin
    • Additive: E1400 - Dextrin
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E422 - Glycerol
    • Additive: E452 - Polyphosphates
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Additive: E960 - Steviol glycosides
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: High fructose corn syrup
    • Ingredient: Lactose
    • Ingredient: Maltodextrin
    • Ingredient: Whey

    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

  • E101i - 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

  • 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

  • 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

  • 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.

  • 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.

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    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.

  • E500i - Sodium carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • 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

  • E501i - Potassium carbonate

    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

  • E507 - Hydrochloric acid

    Hydrochloric acid: Hydrochloric acid is a colorless inorganic chemical system with the formula H2O:HCl. Hydrochloric acid has a distinctive pungent smell. It is mainly produced as a precursor to vinyl chloride for PVC. It is classified as strongly acidic and can attack the skin over a wide composition range, since the hydrogen chloride practically dissociates completely in solution. Hydrochloric acid is the simplest chlorine-based acid system containing water. It consists of hydrogen chloride and water, and a variety of other chemical species, including hydronium and chloride ions. It is an important chemical reagent and industrial chemical, used primarily in the production of polyvinyl chloride for plastic. In households, diluted hydrochloric acid is often used as a descaling agent. In the food industry, hydrochloric acid used as a food additive and in the production of gelatin. Hydrochloric acid is also used in leather processing. Hydrochloric acid was discovered by the alchemist Jabir ibn Hayyan around the year 800 AD. Hydrochloric acid was historically called acidum salis, muriatic acid, and spirits of salt because it was produced from rock salt and "green vitriol" -IronII sulfate- -by Basilius Valentinus in the 15th century- and later from the chemically similar common salt and sulfuric acid -by Johann Rudolph Glauber in the 17th century-. Free hydrochloric acid was first formally described in the 16th century by Libavius. Later, it was used by chemists such as Glauber, Priestley, and Davy in their scientific research. Unless pressurized or cooled, hydrochloric acid will turn into a gas if there is around 60% or less of water. Hydrochloric acid is also known as hydronium chloride.
    Source: Wikipedia

  • E524 - Sodium hydroxide

    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    Source: Wikipedia

  • E570 - Fatty acids

    Fatty acid: In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found per se in organisms, but instead as three main classes of esters: triglycerides, phospholipids, and cholesterol esters. In any of these forms, fatty acids are both important dietary sources of fuel for animals and they are important structural components for cells.
    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

  • 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

  • E960 - Steviol glycosides

    Steviol glycoside: Steviol glycosides are the chemical compounds responsible for the sweet taste of the leaves of the South American plant Stevia rebaudiana -Asteraceae- and the main ingredients -or precursors- of many sweeteners marketed under the generic name stevia and several trade names. They also occur in the related species Stevia phlebophylla -but in no other species of Stevia- and in the plant Rubus chingii -Rosaceae-.Steviol glycosides from Stevia rebaudiana have been reported to be between 30 and 320 times sweeter than sucrose, although there is some disagreement in the technical literature about these numbers. They are heat-stable, pH-stable, and do not ferment. Additionally, they do not induce a glycemic response when ingested, because humans can not metabolize stevia. This makes them attractive as natural sugar substitutes for diabetics and other people on carbohydrate-controlled diets. Steviol glycosides stimulate the insulin secretion through potentiation of the β-cell, preventing high blood glucose after a meal. The acceptable daily intake -ADI- for steviol glycosides, expressed as steviol equivalents, has been established to be 4 mg/kg body weight/day, and is based on no observed effects of a 100 fold higher dose in a rat study.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

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

    Non-vegan

    Non-vegan ingredients: Powdered egg white, Milk powder, Mixed cheese, Mozzarella, Milk, Cream, Skimmed milk powder, Lactose, Sodium caseinate, Cheddar, Milk, Whey powder, Butter

    Some ingredients could not be recognized.

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    • 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.
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    Vegetarian status unknown

    Unrecognized ingredients: Ramen-noodles, Sodium-phosphate-dibasic, Sauce-packet, Soy-sauce-seasoning, Artificial-chicken-flavor-powder, Dextrose-anhydrous, Hot-pepper-seasoning, Capsicum-oleoresin, Artificial-corn-flavor, Capsicum-oleoresin, Natural-and-artificial-curry-flavor, Powder-packet, Chili-seasoning-powder, Sodium-phosphate-tribasic, Glycerin-esters-of-fatty-acids, Artificial-corn-flavor, Capsicum-oleoresin

    Some ingredients could not be recognized.

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    • 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.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    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.

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    : Ramen Noodles (Wheat Flour, Palm Oil, Food Starch-Modified, Salt 2%, Glycerin, Soy Lecithin, Polyglycerol Esters of Fatty Acids, Potassium Carbonate, Sodium Carbonate, Sodium Phosphate Dibasic, Guar Gum, Tocopherols, Riboflavin (Color)), Sauce Packet, Water, Soy Sauce Seasoning (Soybeans, Water, Salt, Wheat, Hydrochloric Acid, Sodium Carbonate, Sodium Hydroxide, High Fructose Corn Syrup, Garlic, Disodium Inosinate, Disodium Guanylate, Steviol Glycoside, Maltodextrin, Sugar), Artificial Chicken Flavor Powder (Artificial Flavor, Dextrin, Sugar, Disodium Inosinate, Disodium Guanylate, Egg White Powder, Garlic, Dextrose Anhydrous, Yeast Extract), Sugar, Hot Pepper Seasoning (Red Pepper, Dextrin, Salt, Sugar, Onion, Yeast Extract, Artificial Flavor, Garlic, Silicon Dioxide, Soy Sauce (Water, Soybeans, Wheat, Salt), Capsicum Oleoresin, Paprika Oleoresin, Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate), Artificial Corn Flavor, Soybean Oil, Onion, Garlic 2%, Food Starch-Modified, Paprika Oleoresin, Capsicum Oleoresin, Red Pepper Seed Oil, Black Pepper, Natural and Artificial Curry Flavor (Cumin, Salt, Maltodextrin, Artificial Flavor), Powder Packet (Sugar), Chili Seasoning Powder (Maltodextrin, Tomato, Salt, Red Pepper, Sugar, Lactic Acid, Yeast Extract, Spices (Cumin, Oregano, Paprika Oleoresin), Garlic, Onion, Citric Acid), Milk Powder, Corn, Mixed Cheese (Mozzarella Cheese (Milk, Cheese Cultures, Salt, Enzymes), Cream, Skim Milk Powder, Sodium Polyphosphate, Sodium Phosphate Tribasic, Lactose, Paprika Oleoresin, Palm Oil, Dextrin, Sodium Caseinate, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes), Whey Powder, Lactic Acid, Glycerin Esters of Fatty Acids, Annatto (Color), Artificial Flavor), Salt, Butter, Monosodium Glutamate, Food Starch-Modified, Palm Oil 2%, Artificial Corn Flavor, Pepper, Turmeric, Capsicum Oleoresin
    1. Ramen Noodles -> en:ramen-noodles - percent_min: 8 - percent_max: 48
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2 - percent_max: 42
      2. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 2 - percent_max: 22
      3. Food Starch-Modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2 - percent_max: 15.3333333333333
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 2 - percent: 2 - percent_max: 2
      5. Glycerin -> en:e422 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
      6. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 2
      7. Polyglycerol Esters of Fatty Acids -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
      8. Potassium Carbonate -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      9. Sodium Carbonate -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      10. Sodium Phosphate Dibasic -> en:sodium-phosphate-dibasic - percent_min: 0 - percent_max: 2
      11. Guar Gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      12. Tocopherols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      13. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2
        1. Color -> en:colour - percent_min: 0 - percent_max: 2
    2. Sauce Packet -> en:sauce-packet - percent_min: 2 - percent_max: 25
    3. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2 - percent_max: 17.3333333333333
    4. Soy Sauce Seasoning -> en:soy-sauce-seasoning - percent_min: 2 - percent_max: 13.5
      1. Soybeans -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0.142857142857143 - percent_max: 13.5
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.75
      3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.8846153846155
      4. Wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.8846153846155
      5. Hydrochloric Acid -> en:e507 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7
      6. Sodium Carbonate -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25
      7. Sodium Hydroxide -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92857142857143
      8. High Fructose Corn Syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 1.6875
      9. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.5
      10. Disodium Inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.35
      11. Disodium Guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.22727272727273
      12. Steviol Glycoside -> en:e960 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.125
      13. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03846153846154
      14. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.964285714285714
    5. Artificial Chicken Flavor Powder -> en:artificial-chicken-flavor-powder - percent_min: 2 - percent_max: 11.2
      1. Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0.222222222222222 - percent_max: 11.2
      2. Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.6
      3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.73333333333333
      4. Disodium Inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.8
      5. Disodium Guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.24
      6. Egg White Powder -> en:powdered-egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22004 - percent_min: 0 - percent_max: 1.86666666666667
      7. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.6
      8. Dextrose Anhydrous -> en:dextrose-anhydrous - percent_min: 0 - percent_max: 1.4
      9. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.24444444444444
    6. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 4.6153846153846
    7. Hot Pepper Seasoning -> en:hot-pepper-seasoning - percent_min: 2 - percent_max: 4.6153846153846
      1. Red Pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0.133333333333333 - percent_max: 4.6153846153846
      2. Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.3076923076923
      3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.53846153846153
      4. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.15384615384615
      5. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.92307692307692
      6. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.769230769230767
      7. Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.659340659340657
      8. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.576923076923075
      9. Silicon Dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.512820512820511
      10. Soy Sauce -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 0.46153846153846
        1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.46153846153846
        2. Soybeans -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 0.23076923076923
        3. Wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.153846153846153
        4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.115384615384615
      11. Capsicum Oleoresin -> en:capsicum-oleoresin - percent_min: 0 - percent_max: 0.46153846153846
      12. Paprika Oleoresin -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.384615384615383
      13. Monosodium Glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.355029585798815
      14. Disodium Inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.355029585798815
      15. Disodium Guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.355029585798815
    8. Artificial Corn Flavor -> en:artificial-corn-flavor - percent_min: 2 - percent_max: 4.6153846153846
    9. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 2 - percent_max: 4.6153846153846
    10. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 2 - percent_max: 4.6153846153846
    11. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 2 - percent: 2 - percent_max: 2
    12. Food Starch-Modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2 - percent_max: 2
    13. Paprika Oleoresin -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 2
    14. Capsicum Oleoresin -> en:capsicum-oleoresin - percent_min: 2 - percent_max: 2
    15. Red Pepper Seed Oil -> en:red-pepper-seed-oil - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 2 - percent_max: 2
    16. Black Pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 2 - percent_max: 2
    17. Natural and Artificial Curry Flavor -> en:natural-and-artificial-curry-flavor - percent_min: 2 - percent_max: 2
      1. Cumin -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0.5 - percent_max: 2
      2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
      3. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      4. Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    18. Powder Packet -> en:powder-packet - percent_min: 2 - percent_max: 2
      1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 2 - percent_max: 2
    19. Chili Seasoning Powder -> en:chili-seasoning-powder - percent_min: 2 - percent_max: 2
      1. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0.181818181818182 - percent_max: 2
      2. Tomato -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 1
      3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.666666666666667
      4. Red Pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 0.5
      5. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.4
      6. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      7. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
      8. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
        1. Cumin -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
        2. Oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 0.151515151515152
        3. Paprika Oleoresin -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.101010101010101
      9. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.285714285714286
      10. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.2
      11. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    20. Milk Powder -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044 - percent_min: 2 - percent_max: 2
    21. Corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 2 - percent_max: 2
    22. Mixed Cheese -> en:mixed-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 2 - percent_max: 2
      1. Mozzarella Cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0.125 - percent_max: 2
        1. Milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2
        2. Cheese Cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.666666666666667
        4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
      2. Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1
      3. Skim Milk Powder -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.666666666666667
      4. Sodium Polyphosphate -> en:e452i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      5. Sodium Phosphate Tribasic -> en:sodium-phosphate-tribasic - percent_min: 0 - percent_max: 0.4
      6. Lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
      7. Paprika Oleoresin -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
      8. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.285714285714286
      9. Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.285714285714286
      10. Sodium Caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      11. Cheddar Cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 0.2
        1. Milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.2
        2. Cheese Cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.104166666666667
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.0694444444444444
        4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0694444444444444
      12. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
      13. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      14. Glycerin Esters of Fatty Acids -> en:glycerin-esters-of-fatty-acids - percent_min: 0 - percent_max: 0.2
      15. Annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
        1. Color -> en:colour - percent_min: 0 - percent_max: 0.2
      16. Artificial Flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2
    23. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 2 - percent_max: 2
    24. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 2 - percent_max: 2
    25. Monosodium Glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 2
    26. Food Starch-Modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 2 - percent_max: 2
    27. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 2 - percent: 2 - percent_max: 1.76
    28. Artificial Corn Flavor -> en:artificial-corn-flavor - percent_min: 0 - percent_max: 1.61538461538462
    29. Pepper -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55555555555556
    30. Turmeric -> en:turmeric - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11089 - percent_min: 0 - percent_max: 1.5
    31. Capsicum Oleoresin -> en:capsicum-oleoresin - percent_min: 0 - percent_max: 1.44827586206897

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Instant noodles
    Energy 1,738 kj
    (415 kcal)     		+38%
    Fat 13.077 g +17%
    Saturated fat 6.154 g +24%
    Cholesterol 3.846 mg +277%
    Carbohydrates 66.923 g +59%
    Sugars 4.615 g +81%
    Fiber 3.846 g +88%
    Proteins 6.923 g +6%
    Salt 2.885 g +10%
    Potassium 176.923 mg -21%
    Calcium 30.769 mg -4%
    Iron 0.577 mg -78%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.555 %

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Data sources

Product added on by leadweedy
Last edit of product page on by kiliweb.
Product page also edited by openfoodfacts-contributors, yuka.sY2b0xO6T85zoF3NwEKvllRmbfDevQncJi7mqF-57cqfCp7oT9ND2Nnra6s.

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