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Вермишель быстрого приготовления со вкусом грибов Smart

Вермишель быстрого приготовления со вкусом грибов Smart

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Streckkod: 4600545333128 (EAN / EAN-13)

Kategorier: Växtbaserad mat och dryck, Växtbaserad mat, en:Cereals and potatoes, en:Cereals and their products

Butiker: Eurospar, Спар

Länder där såld: Ryssland

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Ingredienser

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    36 ingredients


    Ryska: Вермишель: мука пшеничная Хлебопекарная высшего сорта, масло растительное, вода питьевая, соль, улучшитель муки: загуститель декстрин, антиокислители (лимонная кислота, аскорбиновая кислота), эмульгаторы (E339, E450, E452, лецитин), краситель E160а. Сухая вкусовая приправа: соль, грибной Порошок, усилители вкуса и аромата (E621, Е627, Е631), петрушка сушеная, лук сушёный, ароматизатор (грибы), перец черный молотый, морковь сушеная; смесь пряностей: соль, чеснок сушеный, укроп сушеный, паприка красная Молотая, перец красный и черный молотые.
    Allergener: Gluten

Food processing

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    Ultra processed foods


    Food products are classified into 4 groups according to their degree of processing:

    1. Obearbetade eller minimalt bearbetade livsmedel
    2. Bearbetade kulinariska ingredienser
    3. Halvfabrikat
    4. 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

Tillsatser

  • E160a - Karoten


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Källa: Wikipedia (Engelska)
  • E322 - Lecitiner


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Källa: Wikipedia (Engelska)
  • E322i - Lecitin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Källa: Wikipedia (Engelska)
  • E330 - Citronsyra


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Källa: Wikipedia (Engelska)
  • E339 - Natriumfosfater


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Källa: Wikipedia (Engelska)
  • E621 - Mononatriumglutamat


    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.
    Källa: Wikipedia (Engelska)
  • E627 - Dinatriumguanylat


    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.
    Källa: Wikipedia (Engelska)
  • E631 - Dinatriuminosinat


    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.
    Källa: Wikipedia (Engelska)

Ingrediensanalys

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    Vegansk status okänt


    Unrecognized ingredients: ru:Вермишель, ru:улучшитель муки, ru:загуститель декстрин, ru:Сухая вкусовая приправа, ru:грибной Порошок, ru:петрушка сушеная, ru:грибы, ru:морковь сушеная, ru:смесь пряностей, ru:укроп сушеный, ru:паприка красная Молотая, ru:перец красный и черный молотые

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

  • icon

    Vegetarisk status okänd


    Unrecognized ingredients: ru:Вермишель, ru:улучшитель муки, ru:загуститель декстрин, ru:Сухая вкусовая приправа, ru:грибной Порошок, ru:петрушка сушеная, ru:грибы, ru:морковь сушеная, ru:смесь пряностей, ru:укроп сушеный, ru:паприка красная Молотая, ru:перец красный и черный молотые

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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.
  • icon

    Details of the analysis of the ingredients

    Vi behöver din hjälp!

    Vissa ingredienser kunde inte kännas igen.

    Vi behöver din hjälp!

    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!

    Вермишель (мука пшеничная Хлебопекарная высшего сорта), масло растительное, вода питьевая, соль, улучшитель муки (загуститель декстрин), антиокислители (лимонная кислота, аскорбиновая кислота), эмульгаторы (e339, e450, e452, лецитин), краситель (E160а, Сухая вкусовая приправа), соль, грибной Порошок, усилители вкуса и аромата (e621, e627, e631), петрушка сушеная, лук сушёный, ароматизатор (грибы), перец черный молотый, морковь сушеная, смесь пряностей (соль), чеснок сушеный, укроп сушеный, паприка красная Молотая, перец красный и черный молотые
    1. Вермишель -> ru:Вермишель - percent_min: 4.76190476190476 - percent_max: 100
      1. мука пшеничная Хлебопекарная высшего сорта -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4.76190476190476 - percent_max: 100
    2. масло растительное -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
    3. вода питьевая -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. соль -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. улучшитель муки -> ru:улучшитель муки - percent_min: 0 - percent_max: 20
      1. загуститель декстрин -> ru:загуститель декстрин - percent_min: 0 - percent_max: 20
    6. антиокислители -> en:antioxidant - percent_min: 0 - percent_max: 16.6666666666667
      1. лимонная кислота -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. аскорбиновая кислота -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    7. эмульгаторы -> en:emulsifier - percent_min: 0 - percent_max: 14.2857142857143
      1. e339 -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      4. лецитин -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
    8. краситель -> en:colour - percent_min: 0 - percent_max: 12.5
      1. E160а -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
      2. Сухая вкусовая приправа -> ru:Сухая вкусовая приправа - percent_min: 0 - percent_max: 6.25
    9. соль -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. грибной Порошок -> ru:грибной Порошок - percent_min: 0 - percent_max: 10
    11. усилители вкуса и аромата -> en:flavour-enhancer - percent_min: 0 - percent_max: 9.09090909090909
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      2. e627 -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
      3. e631 -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.03030303030303
    12. петрушка сушеная -> ru:петрушка сушеная - percent_min: 0 - percent_max: 8.33333333333333
    13. лук сушёный -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. ароматизатор -> en:flavour-enhancer - percent_min: 0 - percent_max: 7.14285714285714
      1. грибы -> ru:грибы - percent_min: 0 - percent_max: 7.14285714285714
    15. перец черный молотый -> en:cracked-black-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. морковь сушеная -> ru:морковь сушеная - percent_min: 0 - percent_max: 6.25
    17. смесь пряностей -> ru:смесь пряностей - percent_min: 0 - percent_max: 5.88235294117647
      1. соль -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. чеснок сушеный -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. укроп сушеный -> ru:укроп сушеный - percent_min: 0 - percent_max: 5.26315789473684
    20. паприка красная Молотая -> ru:паприка красная Молотая - percent_min: 0 - percent_max: 5
    21. перец красный и черный молотые -> ru:перец красный и черный молотые - percent_min: 0 - percent_max: 4.76190476190476

Näring

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    Näringsfakta


    Näringsfakta Som såld
    för 100 g / 100 ml
    Compared to: en:Cereals and their products
    Fett ?
    Mättat fett ?
    Kolhydrat ?
    Sockerarter ?
    Fiber ?
    Protein ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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