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Ready to Wok Udon Noodles - Asia Specialities - 300

Ready to Wok Udon Noodles - Asia Specialities - 300

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Barcode:
4088600461229(EAN / EAN-13)

Quantity: 300

Brands: Asia Specialities

Categories: Plant-based foods and beverages, Plant-based foods, Pastas, Noodles, Egg pastas, Egg noodles

Countries where sold: United Kingdom

Matching with your preferences

Health

Nutrition

Nutri-Score A
Very good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
- What is the Nutri-Score?
  
  The Nutri-Score is a logo on the overall nutritional quality of products.
  
  The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).
  
  → Learn more about the Nutri-Score
Negative points: 1/55
- Calories
  1/10 points (650kJ)
  
  Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.
- Sugar
  0/15 points (0.4g)
  
  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.
- Saturated fat
  0/10 points (0.13g)
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
- Salt
  0/20 points (0.2g)
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
Positive points: 1/17
- Proteins
  1/7 points (4.33g)
  
  Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.
- Fiber
  0/5 points (1.73g)
  
  Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Fruits, vegetables and legumes
  0/5 points (0%)
  
  Consuming foods rich in fruits, vegetables and legumes reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.
- Details of the calculation of the Nutri-Score
  
  ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
  
  This product is not considered a beverage for the calculation of the Nutri-Score.
  
  Points for proteins are counted because the negative points are less than 11.
  
  Nutritional score: 0 (1 - 1)
  
  Nutri-Score: A

Nutrient levels
- Fat in low quantity (0.533%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0.133%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (0.4%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in low quantity (0.2%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Egg noodles
Energy	650 kj (155 kcal)	-12%
Fat	0.533 g	-69%
Saturated fat	0.133 g	-53%
Carbohydrates	32.6 g	+1%
Sugars	0.4 g	-49%
Fiber	1.733 g	-12%
Proteins	4.333 g	-29%
Salt	0.2 g	-26%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Ingredients

6 ingredients

Water, Wheat Flour, Modified Tapioca Starch, Salt, Acidity Regulator: Lactic Acid.

Allergens: Gluten

Food processing

Processed foods
Elements that indicate the product is in the 3 - Processed foods group:

Ingredient: Salt

Ingredient: Starch
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

Ingredients analysis

Palm oil free

No ingredients containing palm oil detected

Vegan

No non-vegan ingredients

Vegetarian

No non-vegetarian ingredients detected

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

Details of the analysis of the ingredients
en: Water, Wheat Flour, Modified Tapioca Starch, Salt, Acidity Regulator (Lactic Acid)
Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 20 - percent_max: 100

Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

Modified Tapioca Starch -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 33.3333333333333

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2

Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.2

Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Complete or correct product information

Data sources

Product added on November 27, 2022, 4:35:13 PM CET by kiliweb
Last edit of product page on December 29, 2023, 10:02:11 PM CET by lloydol.
Product page also edited by becquerel, yuka.sY2b0xO6T85zoF3NwEKvlhQWTfjQgCjiER7ugmC6n9uEA4HSb9Eo3NnFM6s.

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Ready to Wok Udon Noodles - Asia Specialities - 300

Ready to Wok Udon Noodles - Asia Specialities - 300

Matching with your preferences

Health

Nutrition

Nutri-Score A

What is the Nutri-Score?

Negative points: 1/55

Calories

Sugar

Saturated fat

Salt

Positive points: 1/17

Proteins

Fiber

Fruits, vegetables and legumes

Details of the calculation of the Nutri-Score

Nutrient levels

Fat in low quantity (0.533%)

Saturated fat in low quantity (0.133%)

Sugars in low quantity (0.4%)

Salt in low quantity (0.2%)

Nutrition facts

Ingredients

6 ingredients

Food processing

Processed foods

Additives

E270 - Lactic acid

Ingredients analysis

Palm oil free

Vegan

Vegetarian

Details of the analysis of the ingredients

Environment

Eco-Score not computed - Unknown environmental impact

Packaging

Missing packaging information for this product

Transportation

Origins of ingredients

Report a problem

Incomplete or incorrect information?

Data sources