Noodles & Broth Satay Style

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HARAM

Noodles & Broth Satay Style

Itsu

Barcode

Barcode 5061035300195

5061035300195

Category

-

Manufactured In

Unknown

Ingredients

hand-folded rice noodles (60%) inice
Status: UNKNOWN
tapioca starch
Status: HALAL
Reason: Plant-derived starch, no animal origin.
Uses: thickening, binding
sal no nasties nagano valley miso broth paste (35%) water
Status: UNKNOWN
sesame paste (18%)
Status: UNKNOWN
soya beans
Status: UNKNOWN
salt
Status: HALAL
Reason: Commonly used seasoning, universally recognized.
Uses: seasoning, preservative
sugar
Status: HALAL
Reason: Sugar is plant-derived and Halal.
rice koji
Status: UNKNOWN
sesame oi (3.5%)
Status: UNKNOWN
garlic powder
Status: HALAL
Reason: Natural herb, widely used in cooking.
alcohol
Status: HARAM
Reason: Alcohol is derived from fermentation and is not halal.
tamarind paste
Status: UNKNOWN
yeast extract
Status: HALAL
Reason: Derived from yeast, considered halal in food.
Uses: flavoring agent
paprika
Status: HALAL
Reason: Common spice; considered halal.
Uses: coloring, seasoning
onion powder
Status: HALAL
Reason: Common ingredient, derived from onions.
Uses: flavoring, seasoning
ginger powder
Status: HALAL
Reason: Ginger is a natural spice that is permissible in Islam.
Uses: Commonly used in cooking and herbal medicine for its flavor and health benefits.
rice vinegar
Status: UNKNOWN
chilli powder
Status: HALAL
Reason: Common spice, halal.
dried coriander leaf s sesame oil sachet (sesame). dried spring onion
Status: UNKNOWN

Nutrition Facts

Energy per 100 g / 100 ml 76.6323024054983 kcal
Energy per 100 g / 100 ml ~ 319.725085910653 kJ
Fat per 100 g / 100 ml 1.99312714776632 g
Saturated fat per 100 g / 100 ml 0.309278350515464 g
Carbohydrates per 100 g / 100 ml 12.3711340206186 g
Sugars per 100 g / 100 ml 0.893470790378007 g
Added sugars per 100 g / 100 ml ~ 0 g
Fibre per 100 g / 100 ml 0.515463917525773 g
Protein per 100 g / 100 ml 1.85567010309278 g
Salt per 100 g / 100 ml 0.810996563573883 g
Sodium per 100 g / 100 ml 0.324398625429553 g
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