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Yaki-Soba - Maruchan's - 480 g

Yaki-Soba - Maruchan's - 480 g

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Barcode: 0888292340017 (EAN / EAN-13) 888292340017 (UPC / UPC-A)

Common name: Stir fry noodles with seasoning sauce base

Quantity: 480 g

Packaging: Plastic, Bag

Brands: Maruchan's, Maruchan

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

Origin of ingredients: United States, Australia, Canada, Japan

Manufacturing or processing places: Japan

Link to the product page on the official site of the producer: http://www.maruchan.co.jp/products/searc...

Countries where sold: United States

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Health

Ingredients

39 ingredients

Yaki-Soba Noodle: Wheat flour, Water, Corn oil, Salt, Potassium carbonate, Sodium carbonate, Sodium phosphate, FD&C Yellow #5; Sauce Base: Sugar, Salt, Monosodium glutamate, Caramel color, Dehydrated Worcestershire sauce (Dextrin, Hydrolyzed Wheat and Soy protein, Apple, Tomato, Vinegar, Sodium Acetate, Acetic Acid, Onion, Fumaric Acid, Carrot, High fructose corn syrup, Celery, Corn starch, Cabbage), Spices, Dehydrated soy sauce (Dextrin, Soybean, Wheat), Malic acid, Garlic powder, Rice oil, Disodium Inosinate, Disodium Guanylate.

Allergens: Apple, Celery, Gluten, Soybeans

Food processing

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

Additive: E102 - Tartrazine

Additive: E1400 - Dextrin

Additive: E150c - Ammonia caramel

Additive: E621 - Monosodium glutamate

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Glucose

Ingredient: High fructose corn syrup
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

E102 - Tartrazine

Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
Source: Wikipedia

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

E150c - Ammonia caramel

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
Source: Wikipedia

E262 - Sodium acetates

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E262i - Sodium acetate

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
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

E297 - Fumaric acid

Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
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

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

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

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Yaki-soba-noodle, Sauce-base, Hydrolyzed-wheat-and-soy-protein, Rice-oil
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Vegan status unknown
Unrecognized ingredients: Yaki-soba-noodle, Sauce-base, Hydrolyzed-wheat-and-soy-protein, Rice-oil
Some ingredients could not be recognized.
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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.

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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!

Vegetarian status unknown
Unrecognized ingredients: Yaki-soba-noodle, Sauce-base, Hydrolyzed-wheat-and-soy-protein, Rice-oil
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.

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!
: Yaki-Soba Noodle (_Wheat_ flour), Water, Corn oil, Salt, Potassium carbonate, Sodium carbonate, Sodium phosphate, FD&C Yellow #5, Sauce Base (Sugar), Salt, Monosodium glutamate, Caramel color, Worcestershire sauce (Dextrin, Hydrolyzed _Wheat_ and _Soy_ protein, Apple, Tomato, Vinegar, Sodium Acetate, Acetic Acid, Onion, Fumaric Acid, Carrot, High fructose corn syrup, Celery, Corn starch, Cabbage), Spices, _soy_ sauce (Dextrin, _Soybean_, _Wheat_), Malic acid, Garlic, Rice oil, Disodium Inosinate, Disodium Guanylate
Yaki-Soba Noodle -> en:yaki-soba-noodle - percent_min: 6.83854166666666 - percent_max: 100

_Wheat_ flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.83854166666666 - percent_max: 100

Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

Corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 33.3333333333333

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.578125

Potassium carbonate -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

Sodium carbonate -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

Sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

FD&C Yellow #5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

Sauce Base -> en:sauce-base - percent_min: 0 - percent_max: 0.578125

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.578125

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.578125

Monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

Caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

Worcestershire sauce -> en:worcestershire-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.578125

Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

Hydrolyzed _Wheat_ and _Soy_ protein -> en:hydrolyzed-wheat-and-soy-protein - percent_min: 0 - percent_max: 0.2890625

Apple -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 0.192708333333333

Tomato -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 0.14453125

Vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.115625

Sodium Acetate -> en:e262i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.115625

Acetic Acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.115625

Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.115625

Fumaric Acid -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.115625

Carrot -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.115625

High fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 0.115625

Celery -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 0.115625

Corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.0444711538461538

Cabbage -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0412946428571429

Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

_soy_ sauce -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 0.578125

Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

_Soybean_ -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 0.2890625

_Wheat_ -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.192708333333333

Malic acid -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.578125

Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.578125

Rice oil -> en:rice-oil - percent_min: 0 - percent_max: 0.578125

Disodium Inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.578125

Disodium Guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.578125

Nutrition

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

Positive points: 4

Proteins: 3 / 5 (value: 5, rounded value: 5)

Fiber: 1 / 5 (value: 1.875, rounded value: 1.88)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.127982139587402, rounded value: 0.1)

Negative points: 4

Energy: 2 / 10 (value: 732, rounded value: 732)

Sugars: 0 / 10 (value: 3.125, rounded value: 3.13)

Saturated fat: 0 / 10 (value: 0.3125, rounded value: 0.3)

Sodium: 2 / 10 (value: 231.25, rounded value: 231.3)

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

Nutritional score: (4 - 4)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (2.5%)
  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 (0.312%)
  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 (3.12%)
  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 moderate quantity (0.578%)
  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	As sold per serving (160 g)	Compared to: Noodles
Energy	732 kj (175 kcal)	1,170 kj (280 kcal)	-51%
Energy from fat	126 kj (30 kcal)	202 kj (48 kcal)	-75%
Fat	2.5 g	4 g	-59%
Saturated fat	0.312 g	0.5 g	-86%
Trans fat	0 g	0 g
Cholesterol	10 mg	16 mg	-71%
Salt	0.578 g	0.925 g	-57%
Carbohydrates	33.125 g	53 g	-48%
Fiber	1.875 g	3 g	-34%
Sugars	3.125 g	5 g	+12%
Proteins	5 g	8 g	-52%
Vitamin A	< 30 µg (2 % DV)	< 48 µg	+97%
Vitamin C (ascorbic acid)	< 1.2 mg (2 % DV)	< 1.92 mg	+398%
Calcium	< 20 mg (2 % DV)	< 32 mg	-4%
Iron	0.36 mg (2 % DV)	0.576 mg	-84%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.128 %	0.128 %

Serving size: 160 g

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

Packaging with a medium impact

Packaging parts

Bag (Plastic)

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic

Transportation

Origins of ingredients

Origins of ingredients with a medium impact

Origin of the product and/or its ingredients	% of ingredients	Impact
Australia	25 %	Medium
Canada	25 %	Medium
Japan	25 %	Medium
United States	25 %	Low

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Data sources

Product added on August 25, 2015, 10:01:47 PM CEST by kp757
Last edit of product page on September 26, 2022, 10:01:06 PM CEST by kiliweb.
Product page also edited by packbot, yuka.sY2b0xO6T85zoF3NwEKvlmVsD8SA-RLoJwzSxhC23-bVJ7m5YoArwdj7M6s, yuka.sY2b0xO6T85zoF3NwEKvlmp5SvX5gyOUHgPttH-yx4mNB7y4asBYuNj-Iqg.

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Yaki-Soba - Maruchan's - 480 g