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Vermicelli soup

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Barcode: 8801005550710 (EAN / EAN-13)

Brand owner: SEMPIO FOODS COMPANY

Categories: Meals, Soups

Countries where sold: United States

Matching with your preferences

Health

Ingredients

38 ingredients

Noodles: wheat flour, corn starch, acidulant, salt, herb extract, powdered cellulose. wheat starch, seasoning base, dextrin, emulsifier anchovy soup base: salt, glucose, anchovy powder, soy sauce powder, sugar, monosodium glutamate, red pepper powder, neutralizer(potassium carbonate, sodium carbonate, sodium phosphate dibasic, sodium pyrophosphate), red pepper flake, garlic powder, onion powder, shrimp powder, umami seasonings (disodium inosinate, disodium guanylate) dried vegetable packet: dried green onion, dried carrot, shiitake mushroom, dried fish paste flake, laver, dried brown seaweed, dried red pepper

Allergens: Gluten

Food processing

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

Additive: E1400 - Dextrin

Additive: E450 - Diphosphates

Additive: E460 - Cellulose

Additive: E621 - Monosodium glutamate

Additive: E631 - Disodium inosinate

Ingredient: Glucose
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

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

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

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

E460ii - Powdered 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

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

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 content unknown
Unrecognized ingredients: Seasoning-base, Emulsifier-anchovy-soup-base, Neutralizer, Sodium-phosphate-dibasic, Red-pepper-flake, Umami-seasonings, Dried-vegetable-packet, Dried-fish-paste-flake, Dried-brown-seaweed
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Anchovy, Shrimp powder
Some ingredients could not be recognized.
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Non-vegetarian
Non-vegetarian ingredients: Anchovy, Shrimp powder
Some ingredients could not be recognized.
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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.

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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!

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!
: Noodles (wheat flour), corn starch, acidulant, salt, herb extract, powdered cellulose, wheat starch, seasoning base, dextrin, emulsifier anchovy soup base (salt), glucose, anchovy, soy sauce, sugar, monosodium glutamate, red pepper, neutralizer (potassium carbonate, sodium carbonate, sodium phosphate dibasic, sodium pyrophosphate), red pepper flake, garlic, onion, shrimp powder, umami seasonings (disodium inosinate, disodium guanylate), dried vegetable packet (green onion), dried carrot, shiitake mushroom, dried fish paste flake, laver, dried brown seaweed, red pepper
Noodles -> en:noodle - vegan: maybe - vegetarian: maybe - percent_min: 3.44827586206897 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.44827586206897 - percent_max: 100

corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 50

acidulant -> en:acid - percent_min: 0 - percent_max: 33.3333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2175

herb extract -> en:herb-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2175

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2175

wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.2175

seasoning base -> en:seasoning-base - percent_min: 0 - percent_max: 2.2175

dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.2175

emulsifier anchovy soup base -> en:emulsifier-anchovy-soup-base - percent_min: 0 - percent_max: 2.2175

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.2175

glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.2175

anchovy -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079 - percent_min: 0 - percent_max: 2.2175

soy sauce -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104 - percent_min: 0 - percent_max: 2.2175

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.51

monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 1.51

neutralizer -> en:neutralizer - percent_min: 0 - percent_max: 1.51

potassium carbonate -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

sodium carbonate -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.755

sodium phosphate dibasic -> en:sodium-phosphate-dibasic - percent_min: 0 - percent_max: 0.503333333333333

sodium pyrophosphate -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3775

red pepper flake -> en:red-pepper-flake - percent_min: 0 - percent_max: 1.51

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.51

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.51

shrimp powder -> en:shrimp-powder - vegan: no - vegetarian: no - ciqual_food_code: 10021 - percent_min: 0 - percent_max: 1.51

umami seasonings -> en:umami-seasonings - percent_min: 0 - percent_max: 1.51

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.755

dried vegetable packet -> en:dried-vegetable-packet - percent_min: 0 - percent_max: 1.51

green onion -> en:spring-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 11003 - percent_min: 0 - percent_max: 1.51

dried carrot -> en:dried-carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 1.51

shiitake mushroom -> en:shiitake - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 1.51

dried fish paste flake -> en:dried-fish-paste-flake - percent_min: 0 - percent_max: 1.51

laver -> en:laver - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984 - percent_min: 0 - percent_max: 1.51

dried brown seaweed -> en:dried-brown-seaweed - percent_min: 0 - percent_max: 1.51

red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 1.51

Nutrition

Poor 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: 0

Proteins: 3 / 5 (value: 5.04, rounded value: 5.04)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.00188175530268353, rounded value: 0)

Negative points: 11

Energy: 2 / 10 (value: 757, rounded value: 757)

Sugars: 0 / 10 (value: 1.51, rounded value: 1.51)

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

Sodium: 9 / 10 (value: 887, rounded value: 887)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (11 - 0)

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

Nutrient levels
- Fat in low quantity (1.01%)
  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%)
  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 (1.51%)
  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 high quantity (2.22%)
  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 (3.5 ONZ (99.25 g))	Compared to: Soups
Energy	757 kj (181 kcal)	751 kj (180 kcal)	+93%
Fat	1.01 g	1 g	-56%
Saturated fat	0 g	0 g	-100%
Trans fat	0 g	0 g
Cholesterol	3 mg	2.98 mg	-29%
Salt	2.218 g	2.2 g	+52%
Carbohydrates	38.29 g	38 g	+184%
Fiber	0 g	0 g	-100%
Sugars	1.51 g	1.5 g	-25%
Proteins	5.04 g	5 g	+52%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	10 mg	9.92 mg	-50%
Iron	0.54 mg	0.536 mg	-4%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.002 %	0.002 %

Serving size: 3.5 ONZ (99.25 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 12:51:14 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 12:51:15 PM CEST by org-database-usda.

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Vermicelli soup

Vermicelli soup

Matching with your preferences

Health

Ingredients

38 ingredients

Food processing

Ultra processed foods

Additives

E1400 - Dextrin

E450 - Diphosphates

E460 - Cellulose

E460ii - Powdered cellulose

E500 - Sodium carbonates

E500i - Sodium carbonate

E501 - Potassium carbonates

E501i - Potassium carbonate

E621 - Monosodium glutamate

E631 - Disodium inosinate

Ingredients analysis

Palm oil content unknown

We need your help!

Non-vegan

We need your help!

Non-vegetarian

We need your help!

Details of the analysis of the ingredients

We need your help!

Nutrition

Poor nutritional quality

Nutrient levels

Fat in low quantity (1.01%)

Saturated fat in low quantity (0%)

Sugars in low quantity (1.51%)

Salt in high quantity (2.22%)

Nutrition facts

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