35

Nutrition Score

Poor

Instant Noodles, Shrimp Flavour

4335619104419

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

65

Hazard Score

Use with caution

25

Mirella Index

Basic

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

Ingredients

wheat · No known concerns

Contains cereals containing gluten

sunflower oil · No known concerns

Modified Starch

ModStarch · −2 pts

Moderate health concern Source: EFSA, FDA

Chemically or physically treated starch for improved cooking properties. Generally safe.

Water · No known concerns

The most common ingredient in processed foods.

Potassium Carbonate

E501 · No known concerns

Acidity regulator and raising agent.

Monosodium Glutamate

E621 · −5 pts

Moderate health concern Source: EFSA, FDA

Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.

E452 · −5 pts

Moderate health concern Source: EFSA

Water-binding phosphate in processed meat/cheese.

E160a · No known concerns

Natural orange-yellow pigment found in carrots. Acts as a precursor to vitamin A; generally safe.

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.

Disodium Ribonucleotides

E635 · −3 pts

Moderate health concern Source: EFSA

Blend of E627 + E631. Strong flavour enhancer for umami. Often used with MSG.

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.

Spices · No known concerns

Paprika · No known concerns

Ground spice from red peppers.

Lemongrass · No known concerns

Herb/flavouring.

GarlicPowder · No known concerns

Dehydrated ground garlic.

Galangal · No known concerns

Rhizome spice in the ginger family, common in Southeast Asian cuisine.

Chili / Cayenne

Chili · No known concerns

Hot spice from chili peppers.

Chives · No known concerns

Hydrolyzed Vegetable Protein (HVP)

Hydrolyzed Vegetable Protein · −4 pts

Moderate health concern Source: EFSA

Plant protein broken down by acid/enzyme hydrolysis into free amino acids (incl. glutamate); used as a savoury flavour enhancer, similar effect to MSG. Source protein (soy/wheat/corn) may be a separate declared allergen.

E330 · No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.

Cod · No known concerns

White fish, common in baby food and fish products. Fish allergen.

YeastExt · −2 pts

Moderate health concern Source: EFSA, FDA

Flavour enhancer with natural umami taste from autolysed yeast. Contains naturally occurring glutamates.

Natural Flavouring

NatFlavour · No known concerns

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

SoyaIng · −2 pts

Moderate health concern Source: EFSA, FDA

Contains soybeans

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

MaltodextrinIng · −4 pts

Moderate health concern Source: FDA, EFSA

Highly processed starch derivative. Very high glycaemic index, used as filler and thickener.

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.

Kaffir Lime Leaves

LimeLeaves · No known concerns

Aromatic citrus leaf used in Southeast Asian cooking.

Shrimp · No known concerns

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