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Bibim udon - Maison De Corée

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Bibim udon - Maison De Corée

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Barcode: 8805957018281 (EAN / EAN-13)

Packaging: Plastic, Pot

Brands: Maison De Corée

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

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    44 ingredients

    : • IAGRÉDIENTS Nouilles coréenne précuites (uog) : farine de blé 62%, eau, sel, gluten de blé, de colza, huile de maïs, correcteur d'acidité(acide lactique) Sauce spéciale I (24g) : sauce de soja en poudre 27%(eau, sel, dextrine, graine de spjì, sucre, amidon de mais, couleur(caramel), assaisonnement 6.304exhausteur de goût(glutamate monosodique), miettes de thon, correcteur d'acidité(acide citrique), édulcorant(stevia), gluten de blé, correcteur d'acidité(carbonate de süm), de levure, emulsifiant(monoglycéride d'acides gras, lécithine en poudre, oignon vert en poudre, dextrine, sirop poudre, poudre de tomatetconcentré de tomate, antiagglom - de silicium)l poivre noir Sauce spéciale 2 (3g) : chou 30%, poudre, soja dégraissé *Produit élaboré
    Allergens: Gluten

Food processing

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    Ultra processed foods

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

    • Additive: E1400 - Dextrin
    • Additive: E322 - Lecithins
    • Additive: E621 - Monosodium glutamate
    • Additive: E960 - Steviol glycosides
    • Ingredient: Emulsifier
    • Ingredient: Gluten
    • Ingredient: Sweetener

    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

  • 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.

  • 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

  • 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 content unknown

    Unrecognized ingredients: fr:iagredients-nouilles-coreenne-precuites, fr:uog, fr:sauce-speciale-i, fr:graine-de-spji, fr:couleur, fr:assaisonnement-6-304exhausteur-de-gout, fr:carbonate-de-sum, fr:monoglycerides-d-acides-gras, fr:sirop-poudre, fr:poudre-de-tomatetconcentre-de-tomate, fr:antiagglom, fr:de-silicium, fr:l-poivre-noir-sauce-speciale-2, fr:poudre, fr:soja-degraisse-produit-elabore

    Some ingredients could not be recognized.

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    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: Tuna

    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!

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    Non-vegetarian

    Non-vegetarian ingredients: Tuna

    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!

    : IAGRÉDIENTS Nouilles coréenne précuites (uog, farine de blé 62%), eau, sel, gluten de blé, de colza, huile de maïs, correcteur d'acidité (acide lactique), Sauce spéciale I (sauce de soja, eau), sel, dextrine, graine de spjì, sucre, amidon de mais, couleur (caramel), assaisonnement 6.304exhausteur de goût (glutamate monosodique), de thon, correcteur d'acidité (acide citrique), édulcorant (stevia), gluten de blé, correcteur d'acidité (carbonate de süm), de levure, emulsifiant (monoglycérides d'acides gras, lécithine, oignon vert, dextrine, sirop poudre, poudre de tomatetconcentré de tomate, antiagglom, de silicium), l poivre noir Sauce spéciale 2 (chou), poudre, soja dégraissé *Produit élaboré
    1. IAGRÉDIENTS Nouilles coréenne précuites -> fr:iagredients-nouilles-coreenne-precuites
      1. uog -> fr:uog
      2. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent: 62
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    4. gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes
    5. de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130
    6. huile de maïs -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190
    7. correcteur d'acidité -> en:acidity-regulator
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
    8. Sauce spéciale I -> fr:sauce-speciale-i
      1. sauce de soja -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    10. dextrine -> en:e1400 - vegan: yes - vegetarian: yes
    11. graine de spjì -> fr:graine-de-spji
    12. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    13. amidon de mais -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    14. couleur -> fr:couleur
      1. caramel -> en:e150 - vegan: yes - vegetarian: yes
    15. assaisonnement 6.304exhausteur de goût -> fr:assaisonnement-6-304exhausteur-de-gout
      1. glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes
    16. de thon -> en:tuna - vegan: no - vegetarian: no - ciqual_food_code: 26053
    17. correcteur d'acidité -> en:acidity-regulator
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes
    18. édulcorant -> en:sweetener
      1. stevia -> en:e960 - vegan: yes - vegetarian: yes
    19. gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes
    20. correcteur d'acidité -> en:acidity-regulator
      1. carbonate de süm -> fr:carbonate-de-sum
    21. de levure -> en:yeast - vegan: yes - vegetarian: yes
    22. emulsifiant -> en:emulsifier
      1. monoglycérides d'acides gras -> fr:monoglycerides-d-acides-gras
      2. lécithine -> en:e322i - vegan: maybe - vegetarian: maybe
      3. oignon vert -> en:spring-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 11003
      4. dextrine -> en:e1400 - vegan: yes - vegetarian: yes
      5. sirop poudre -> fr:sirop-poudre
      6. poudre de tomatetconcentré de tomate -> fr:poudre-de-tomatetconcentre-de-tomate
      7. antiagglom -> fr:antiagglom
      8. de silicium -> fr:de-silicium
    23. l poivre noir Sauce spéciale 2 -> fr:l-poivre-noir-sauce-speciale-2
      1. chou -> en:cabbage - vegan: yes - vegetarian: yes
    24. poudre -> fr:poudre
    25. soja dégraissé *Produit élaboré -> fr:soja-degraisse-produit-elabore

Nutrition

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    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

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

    Positive points: 6

    • Proteins: 3 / 5 (value: 5.4, rounded value: 5.4)
    • Fiber: 3 / 5 (value: 3.1, rounded value: 3.1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.12501192092896, rounded value: 3.1)

    Negative points: 10

    • Energy: 2 / 10 (value: 732, rounded value: 732)
    • Sugars: 0 / 10 (value: 4.1, rounded value: 4.1)
    • Saturated fat: 0 / 10 (value: 0.3, rounded value: 0.3)
    • Sodium: 8 / 10 (value: 800, rounded value: 800)

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

    Nutritional score: (10 - 6)

    Nutri-Score:

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    Nutrient levels

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      Sugars in low quantity (4.1%)

      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.
    • icon

      Salt in high quantity (2%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Udon
    Energy 732 kj
    (175 kcal)     		-11%
    Fat 0.8 g -13%
    Saturated fat 0.3 g +78%
    Carbohydrates 38.3 g -4%
    Sugars 4.1 g +245%
    Fiber 3.1 g +60%
    Proteins 5.4 g -1%
    Salt 2 g +92%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.125 %

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Data sources

Product added on by kiliweb
Last edit of product page on by teolemon.
Product page also edited by fix-serving-size-bot, openfoodfacts-contributors, packbot, roboto-app, sebleouf, vaporous, yuka.WjdrOEtmazRwNmMxbU1BUDlDTEUxb0puM0lDbUIyNjBDL3BQSVE9PQ, yuka.ZWZvY1RZWmEvY0ltc2NNMStEL3AxUDlid29MeEIyV3NjOXMrSVE9PQ.

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