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Ramen kimchi - Nongshim - 120 g

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Ramen kimchi - Nongshim - 120 g

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Barcode: 0031146181018 (EAN / EAN-13) 031146181018 (UPC / UPC-A)

Quantity: 120 g

Packaging: Bag

Brands: Nongshim

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

Origin of ingredients: United States

Countries where sold: Canada, New Zealand

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Health

Ingredients

  • icon

    59 ingredients

    French: Farine de blé enrichie, Amidon de pomme de terre, Huile de palme, Anidonde pomme de terre modifie, Sel, Flocons de kimchi séchés (chou nappa, pment chili rouge';, ail, dextrine, sel, gingembre, glucono-deita-lactone), Sucres (maltododrine, dextrose, sucre, sirop de mais';), Proteine de soya hydrolysée, Al Pinent chili rouge';, Extrait de poireau';, Arömes naturels, Extrait de levure. Ognon, Extrait d'anchois';, Carbonate de potassium, Extrait d'os de bauf';, Poiere noir';, Riz';, Acide citrique, Guanylate disodique, Inosinate disodique. Piment jalapeño rouge';, Farine de mais jaune, Gras de baut';, Carbonate de sodium, Cellulose';, Phosphates de sodium, Extrait de radis';, Succinate disadique, Extrait de champignon';, Tocophèrols (antiorydant), Extrait de chou nappa';. Amidon de tapioca modifié, Extrat de baut';, Farine de soya déoraissée Acide melioue, Gingembre';, Gomme arabique, Arômes artificiels, Protéine de ble termenté, Riboflavine (colorant). ';En poudre Contient : Ble, Anchois, Soya. Acide malique, Gingembre';, Gomme arabique, Arômes artificiels, Protéine de blé fermenté
    Allergens: Fish, Gluten, Soybeans
    Traces: Milk, Mustard, Nuts, Peanuts, fr:ceuf, fr:setame, fr:fabrique-dans-usine-ou-on-utilise-moliusques-et-crustaces

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: E414 - Acacia gum
    • Additive: E460 - Cellulose
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • 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

  • 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.

  • 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

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    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

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: 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: 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!

    fr: Farine de blé enrichie, Amidon de pomme de terre, Huile de palme, Anidonde pomme de terre modifie, Sel, kimchi (chou nappa, pment chili rouge, ail, dextrine, sel, gingembre, glucono-deita-lactone), Sucres (maltododrine, dextrose, sucre, sirop de mais), Proteine de soya hydrolysée, Al Pinent chili rouge, poireau, Arömes naturels, Extrait de levure, Ognon, anchois, Carbonate de potassium, Extrait d'os de bauf, Poiere noir, Riz, Acide citrique, Guanylate disodique, Inosinate disodique, Piment jalapeño rouge, Farine de mais jaune, Gras de baut, Carbonate de sodium, Cellulose, Phosphates de sodium, radis, Succinate disadique, Extrait de champignon, Tocophèrols (antiorydant), Extrait de chou nappa, Amidon de tapioca modifié, Extrat de baut, Farine de soya déoraissée Acide melioue, Gingembre, Gomme arabique, Arômes artificiels, Protéine de ble termenté, Riboflavine (colorant), En poudre, Acide malique, Gingembre, Gomme arabique, Arômes artificiels, Protéine de blé
    1. Farine de blé enrichie -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.17391304347826 - percent_max: 100
    2. Amidon de pomme de terre -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 50
    3. Huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 33.3333333333333
    4. Anidonde pomme de terre modifie -> fr:anidonde-pomme-de-terre-modifie - percent_min: 0 - percent_max: 25
    5. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.29
    6. kimchi -> en:kimchi - vegan: yes - vegetarian: yes - ciqual_food_code: 20116 - percent_min: 0 - percent_max: 4.29
      1. chou nappa -> fr:chou-nappa - percent_min: 0 - percent_max: 4.29
      2. pment chili rouge -> fr:pment-chili-rouge - percent_min: 0 - percent_max: 2.145
      3. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.43
      4. dextrine -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0725
      5. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.858
      6. gingembre -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 0.715
      7. glucono-deita-lactone -> fr:glucono-deita-lactone - percent_min: 0 - percent_max: 0.612857142857143
    7. Sucres -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.67
      1. maltododrine -> fr:maltododrine - percent_min: 0 - percent_max: 1.67
      2. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.835
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.556666666666667
      4. sirop de mais -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.4175
    8. Proteine de soya hydrolysée -> en:hydrolysed-soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 1.67
    9. Al Pinent chili rouge -> fr:al-pinent-chili-rouge - percent_min: 0 - percent_max: 1.67
    10. poireau -> en:leek - vegan: yes - vegetarian: yes - ciqual_food_code: 20039 - percent_min: 0 - percent_max: 1.67
    11. Arömes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.67
    12. Extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 1.67
    13. Ognon -> fr:ognon - percent_min: 0 - percent_max: 1.67
    14. anchois -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 0 - percent_max: 1.67
    15. Carbonate de potassium -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67
    16. Extrait d'os de bauf -> fr:extrait-d-os-de-bauf - percent_min: 0 - percent_max: 1.67
    17. Poiere noir -> fr:poiere-noir - percent_min: 0 - percent_max: 1.67
    18. Riz -> en:rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 1.67
    19. Acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67
    20. Guanylate disodique -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.67
    21. Inosinate disodique -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.67
    22. Piment jalapeño rouge -> fr:piment-jalapeno-rouge - percent_min: 0 - percent_max: 1.67
    23. Farine de mais jaune -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 1.67
    24. Gras de baut -> fr:gras-de-baut - percent_min: 0 - percent_max: 1.67
    25. Carbonate de sodium -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67
    26. Cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67
    27. Phosphates de sodium -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67
    28. radis -> en:radish - vegan: yes - vegetarian: yes - ciqual_food_code: 20045 - percent_min: 0 - percent_max: 1.67
    29. Succinate disadique -> fr:succinate-disadique - percent_min: 0 - percent_max: 1.67
    30. Extrait de champignon -> en:mushroom-extract - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 1.67
    31. Tocophèrols -> en:vitamin-e - percent_min: 0 - percent_max: 1.67
      1. antiorydant -> fr:antiorydant - percent_min: 0 - percent_max: 1.67
    32. Extrait de chou nappa -> fr:extrait-de-chou-nappa - percent_min: 0 - percent_max: 1.67
    33. Amidon de tapioca modifié -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.67
    34. Extrat de baut -> fr:extrat-de-baut - percent_min: 0 - percent_max: 1.67
    35. Farine de soya déoraissée Acide melioue -> fr:farine-de-soya-deoraissee-acide-melioue - percent_min: 0 - percent_max: 1.67
    36. Gingembre -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 1.67
    37. Gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67
    38. Arômes artificiels -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.67
    39. Protéine de ble termenté -> fr:proteine-de-ble-termente - percent_min: 0 - percent_max: 1.67
    40. Riboflavine -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.67
      1. colorant -> en:colour - percent_min: 0 - percent_max: 1.67
    41. En poudre -> fr:en-poudre - percent_min: 0 - percent_max: 1.67
    42. Acide malique -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67
    43. Gingembre -> en:ginger - vegan: yes - vegetarian: yes - ciqual_food_code: 11074 - percent_min: 0 - percent_max: 1.67
    44. Gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67
    45. Arômes artificiels -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.67
    46. Protéine de blé -> en:wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (120g)     		Compared to: Instant noodles
    Energy 1,813 kj
    (433 kcal)     		2,180 kj
    (520 kcal)     		+10%
    Fat 15 g 18 g +8%
    Saturated fat 6.67 g 8 g -1%
    Carbohydrates 66.67 g 80 g +14%
    Sugars 1.67 g 2 g -37%
    Proteins 10 g 12 g +9%
    Salt 4.29 g 5.15 g +30%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.128 % 2.128 %
Serving size: 120g

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Data sources

Product added on by kiliweb
Last edit of product page on by lcmortensen.
Product page also edited by ecoscore-impact-estimator, norm39, openfoodfacts-contributors, packbot, yuka.ZTZreUhJRW9oc0Vic3ZBUytFL1R3T012NjZPaWNVSzBjN01NSWc9PQ.

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