ProductsTsue Chong Company IncSteamed Noodles (Hong Kong Style)

NO_IMAGE

Tsue Chong Company Inc

Steamed Noodles (Hong Kong Style)

BARCODE:0074821060123

CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Cereals And Potatoes, Cereals And Their Products, Pastas, Noodles

COUNTRIES:United States

Labels

Nutri-Score

Moderate nutritional quality

NOVA Group

Ultra-processed food and drink products

Green-Score

Green-Score not computed

Health

Nutrition

Label

Moderate nutritional quality

Nutrient levels

Fat in low quantity (2.98%)

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 (0.6%)

Sugars in low quantity (1.19%)

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 moderate quantity (1.16%)

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
Energy	996 kcal (238 kcal)
FAT	2.98 g
Saturated fat	0.6 g
Cholesterol	0.1 mg
Carbohydrates	42.86 g
Sugars	1.19 g
Dietary fiber	1.2 g
Proteins	10.71 g
Salt	1.16 mg
Sodium	0.46 mg
Vitamins
Vitamin A	0 IU
Vitamin C	0 mg
Minerals
Calcium	0 mg
Iron	0 mg
Fruits, vegetables and legumes	?

Nutrition facts (Detailed data)

Nutrition facts	As sold for 100 g / 100 ml	As sold Per serving (legacy)
Energy	996 kcal (238 kcal)	837 kcal (200 kcal)
FAT	2.98 g	2.5 g
Saturated fat	0.6 g	0.5 g
Cholesterol	0.1 mg	0.08 mg
Carbohydrates	42.86 g	36 g
Sugars	1.19 g	1 g
Dietary fiber	1.2 g	1.01 g
Proteins	10.71 g	9 g
Salt	1.16 mg	0.97 mg
Sodium	0.46 mg	0.39 mg
Vitamins
Vitamin A	0 IU	0 IU
Vitamin C	0 mg	0 mg
Minerals
Calcium	0 mg	0 mg
Iron	0 mg	0 mg
Fruits, vegetables and legumes	?	?

Serving size

3 ONZ (84 g)

Estimated Activity Time

Approximate time needed to burn the energy in 100 g / 100 ml: 4,167 kJ. Reference adult weight: 70 kg. Energy density: High.

Walking

243 min (~24,299 steps)

Swimming

147 min

Bicycling

113 min

Running

85 min

Ingredients

Ingredients list

Enriched wheat flour (wheat flour, vitamin c [ascorbic acid added as a dough conditioner], niacin, reduced iron, thiamine mononitreate, riboflavin, and folic acid), water, eggs, salt, potassium carbonate, artificial coloring including fd&c yellow no.5, fd&c yellow no 6, and corn starch and soybean oil.

Ingredient information

Fortified Wheat Flour

55.56% (estimate)

Wheat Flour

28.57% (estimate)

Vitamin C

13.49% (estimate)

Ascorbic Acid Added As A Dough Conditioner

13.49% (estimate)

E375

6.75% (estimate)

Reduced Iron

3.37% (estimate)

Thiamine Mononitreate

1.69% (estimate)

E101

0.84% (estimate)

Folic Acid

0.84% (estimate)

Water

22.22% (estimate)

Egg

11.11% (estimate)

Salt

0.58% (estimate)

E501i

0.58% (estimate)

Artificial Coloring Including Fd C Yellow No 5

0.58% (estimate)

E110

0.58% (estimate)

Corn Starch

0.58% (estimate)

Soya Oil

8.21% (estimate)

Allergens

EggsGlutenSoybeans

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Unrecognized: en:ascorbic-acid-added-as-a-dough-conditioner, en:thiamine-mononitreate, en:artificial-coloring-including-fd-c-yellow-no-5

Vegan

Contains non-vegan ingredients.

Unrecognized: en:vitamin-c, en:ascorbic-acid-added-as-a-dough-conditioner, en:reduced-iron, en:thiamine-mononitreate, en:artificial-coloring-including-fd-c-yellow-no-5

Vegetarian

Unknown

Vegetarian status unknown

Unrecognized: en:vitamin-c, en:ascorbic-acid-added-as-a-dough-conditioner, en:reduced-iron, en:thiamine-mononitreate, en:artificial-coloring-including-fd-c-yellow-no-5

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E102 - Tartrazine

Additives

E110 - Sunset yellow FCF

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E102 - TartrazineColour

Tartrazine (E102) is a synthetic lemon-yellow azo dye used as a food coloring.

It is found in a wide range of products such as soft drinks, desserts, candies, and snack foods to give them a vibrant yellow appearance.

While approved by many regulatory agencies, tartrazine has been linked to allergic reactions, such as hives, in a small portion of the population. Some studies have also suggested a link to increased hyperactivity in children, particularly when consumed with other additives like benzoates.

Open additive page Source

E110 - Sunset yellow FCFColour

Sunset Yellow FCF (also known as Orange Yellow S, or C.I. 15985) is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

Unknown environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Green-Score availability

We could not compute the Green-Score of this product because some data is missing. A more precise category, ingredients list, origins or packaging data can unlock the computation.

Bonuses and maluses

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Declared origins

Origins of ingredients are missing for this product. Ingredients need to be completed before the transportation bonus can be computed precisely.

Forest footprint

Total forest footprint: 0.01 m2 per kg of food This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.

Ingredients linked to forest pressure

Ingredient	Type	Percent in product	Forest footprint
EGG	Oeufs Importés	11.11 %	0.01

Data Source

Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.

Product added on March 9, 2017 at 12:47:18 PM UTC by usda-ndb-import .

Last edit on April 22, 2020 at 6:06:36 PM UTC by org-database-usda .

Product page also edited by usda-ndb-import, org-database-usda.

Source List

usda-ndb
database-usda

View on Open Food Facts