Stir-fry noodles

75

Nutrition Score

Moderate

Stir-fry noodles

4056489153160

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

88

Hazard Score

Healthy

74

Mirella Index

Everyday

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

wheat · No known concerns

Contains cereals containing gluten

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

Water · No known concerns

The most common ingredient in processed foods.

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.

sunflower oil · No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

BellPepper · No known concerns

Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.

Onion · No known concerns

Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.

Carrot · No known concerns

Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.

WhiteCabbage · No known concerns

Pale green-white cruciferous vegetable eaten raw in slaws, fermented into sauerkraut, or cooked.

Cabbage · No known concerns

Leafy cruciferous vegetable eaten raw in slaws, fermented into sauerkraut, or cooked.

SoyaIng · −2 pts

Moderate health concern Source: EFSA, FDA

Contains soybeans

Common allergen; also a source of protein and plant-based alternatives. Phytoestrogen content.

Bean Sprouts (Mung)

Bean Sprouts · No known concerns

Sprouted mung beans, eaten raw or lightly cooked in stir-fries and salads.

Wood Ear Mushroom

WoodEarMushroom · No known concerns

Edible fungus (Auricularia) used in Asian cuisine.

Canola Oil (Rapeseed)

CanolaOil · −2 pts

Moderate health concern Source: FDA, EFSA

Vegetable oil derived from a variety of rapeseed. Low in saturated fat, high in monounsaturated fats.

Chili / Cayenne

Chili · No known concerns

Hot pepper used fresh, dried, or ground to add heat to dishes.

Acetic Acid (Glacial)

E260 · −2 pts

Moderate health concern Source: FDA

Concentrated acid used to fake traditional fermentation in cheap vinegars (synthetic vinegar). Safe but nutritionally empty.

Ginger · No known concerns

Pungent, spicy root used fresh, dried, or ground in cooking and drinks.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

Garlic · No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

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.

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