Maggi 2-Minute Noodles Masala

Manufactured Serving Size

70.0g

Flavoured Instant Noodles / Pasta

Maggi 2-Minute Noodles Masala

from Maggi


Product Summary

Maggi 2-Minute Noodles Masala by Maggi, a popular choice in the Flavoured Instant Noodles / Pasta category, is an ultra-processed product, indicating significant industrial processing with multiple ingredients and additives. With a total of 27 ingredients, it includes generally safe components like potassium chloride, food color, and baking soda. On the nutritional front, it offers low trans fat (0.14 g), very low cholesterol (7.14 mg), and a decent protein content (8.57 g). However, consumers should be mindful of its high total fat (18.57 g), very high saturated fat (10 g), and sodium content (1385.71 mg), which are significant concerns. This information is crucial for those monitoring their intake of fats and sodium, helping them make informed dietary choices.

Additives Analysis

Found 13 additives in this product.

Potassium Chloride: Generally Safe Food Color: Minimal Concern Baking Soda: Minimal Concern Guar Gum: Generally Safe Peanut Protein Hydrolysate: Generally Safe 627: Minimal Concern 330: Generally Safe Potassium Carbonate: Minimal Concern Groundnut Protein: Generally Safe Calcium Stearate: Minimal Concern 631: Minimal Concern 451(I): Minimal Concern Sodium Carbonate: Minimal Concern

Nutritional Snapshot (Per Serving: 80g)

A breakdown of what's good and what to watch out for.

What You'll Like

  • Trans Fat Low
  • Cholesterol Very Low
  • Total Sugars Low

What Should Concern You

  • Processing Level Ultra Processed
  • Saturated Fat Very High
  • Sodium Very High

TL;DR

Maggi 2-Minute Noodles Masala by Maggi is an ultra-processed instant noodle product known for its high sodium content. While it offers low trans fat and cholesterol, the very high levels of saturated fat and sodium are significant health concerns.

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Ingredient Deep Dive

A detailed look at emulsifiers like INS 471 and INS 322. Understand where they come from, why they're used, and what the latest research says about their impact on health.

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