Instant Noodle Soup Vegetable Flavour
44
Nutrition Score
Poor

Instant Noodle Soup Vegetable Flavour

0089686170269
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
69
Hazard Score
Use with caution
38
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
Fully Hydrogenated Palm Oil
HydrogPalm  ·  −8 pts
Moderate health concern
Palm oil that has been fully hydrogenated into a solid, shelf-stable fat used in baked goods and spreads. Free of trans fats, but very high in saturated fat.
TBHQ
E319  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Synthetic antioxidant in fried/snack foods.
potato starch
potato starch  ·  No known concerns
Starch extracted from potatoes, used as a thickener and binder in sauces, baked goods, and gluten-free recipes.
Salt (Sodium Chloride)
Salt  ·  −2 pts
Moderate health concern Source: WHO, FDA
Common table salt used for flavouring and preservation. High intake is linked to hypertension.
Potassium Carbonate
E501  ·  No known concerns
Alkaline salt used to regulate acidity and as a raising agent, notably in cocoa processing and noodles.
Sodium Carbonates (Baking Soda)
E500  ·  No known concerns
Common raising agent and acidity regulator. Safe at normal food use levels.
Polyphosphates
E452  ·  −5 pts
Moderate health concern Source: EFSA
Water-binding phosphate salts used to improve texture and shelf life in processed meat, cheese, and seafood. High phosphate intake is linked to cardiovascular and kidney concerns.
Guar Gum
E412  ·  No known concerns
Natural thickener from guar beans. Used in dairy products, sauces, and gluten-free products.
Riboflavin (Vitamin B2)
E101  ·  No known concerns
Essential B vitamin that also acts as a natural yellow-orange food colorant, added to fortify cereals and dairy alternatives.
Monosodium Glutamate
E621  ·  −5 pts
Moderate health concern Source: EFSA, FDA
Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.
Black Pepper
BlackPepper  ·  No known concerns
Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.
Onion Powder
OnionPowder  ·  No known concerns
Dehydrated, ground onion used as a convenient seasoning in spice blends and processed foods.
Yeast Extract
YeastExt  ·  −2 pts
Moderate health concern Source: EFSA, FDA
Flavour enhancer with natural umami taste from autolysed yeast. Contains naturally occurring glutamates.
Sugar (Sucrose)
Sugar  ·  −4 pts
Moderate health concern Source: WHO, FDA
Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.
Leek
Leek  ·  No known concerns
Mild onion-family vegetable, eaten cooked in soups and stews. A good source of fiber and vitamin K.
Celery
Celery  ·  No known concerns
Contains celery
Crunchy stalk vegetable eaten raw or cooked, low in calories. Contains celery allergen.
Garlic Powder
GarlicPowder  ·  No known concerns
Dehydrated, ground garlic used as a convenient seasoning with a milder flavor than fresh garlic.
Onion
Onion  ·  No known concerns
Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.
Garlic
Garlic  ·  No known concerns
Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.
Lemongrass
Lemongrass  ·  No known concerns
Citrus-scented herb used in Southeast Asian cooking and teas, typically the lower stalk is used fresh or dried.
Lemon Leaf
LemonLeaf  ·  No known concerns
Dried lemon tree leaves used as a herb/flavouring, common in Southeast Asian instant noodle seasoning blends.
Chili / Cayenne
Chili  ·  No known concerns
Hot pepper used fresh, dried, or ground to add heat to dishes.
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