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Udon noodles - Takamori Kosan - 900g

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Udon noodles - Takamori Kosan - 900g

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条形码: 4901959100246 (EAN / EAN-13)

数量: 900g

包装: en:Bag

品牌: Takamori Kosan

分类: 植物性食物与饮品, 植物性食物, 谷物和土豆, 谷物及其制品, 意式面食, Udon

制造或者加工场所: Japan

商店: 759 Store

可出售的国家: 香港

匹配您的喜好

健康

成分

21 种成分

: Udon-noodles 水、小麦粉、食塩、植物油、加工でん粉、グリセリン脂肪酸エステル、グリシン、乳酸、酢酸、(原材料の一部に小麦を含む) Water, Wheat flour, Salt, Vegetable oil, Modified starch ,Emulsifier (Glycerin fatty acid ester), Flavour enhancer (Glycine), Acidity regulator (Lactic acid, Acetic acid), (Contains wheat)

过敏原: 麸质, en:原材料の一部に小麦を含む

食品加工

超级加工食品
指示产品在 4 - 超加工食品和饮料产品类中的元素:

添加剂: 化製澱粉

添加剂: E640

成分: Emulsifier

成分: 增味劑
食品按加工程度分为四类：

组别1 未加工或最低限度加工的食物

处理过的烹饪原料

加工食品

超级加工食品

分类按照产品的类型和包含的配料确定。

→ 了解有关 NOVA 分类的更多信息

添加剂

化製澱粉

E260 - 乙酸

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
来源: Wikipedia (英语)

E270 - 乳酸

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
来源: Wikipedia (英语)

E640

E640i

分析成分

en:May contain palm oil

配料可能含有棕榈油: 植物油

未知的素食主义者状态
无法识别的配料: en:udon-noodles-水, en:小麦粉, en:食塩, en:植物油, en:加工でん粉, en:グリ-セリン脂肪酸エステル, en:グリシン, en:乳酸, en:酢酸, en:glycerin-fatty-acid-ester
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

en:Vegetarian status unknown
无法识别的配料: en:udon-noodles-水, en:小麦粉, en:食塩, en:植物油, en:加工でん粉, en:グリ-セリン脂肪酸エステル, en:グリシン, en:乳酸, en:酢酸, en:glycerin-fatty-acid-ester
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！

该分析仅基于列出的成分，不考虑加工方法

成分分析的详细信息
我们需要您的帮助！
有些成分无法识别。
我们需要您的帮助！

您可以通过以下方法帮助我们识别更多的成分，更好地分析本产品及其他产品的成分清单:

编辑本产品页面以纠正成分列表中的拼写错误，并/或删除与成分无关的其他语言和句子的成分。

添加新的条目，同义词或翻译到我们的多语言的成分列表，成分处理方法和标签。

加入我们的Slack讨论空间 (#ingredients) 和/或了解成分分析在我们的wiki，如果你愿意帮助。谢谢你！
: Udon-noodles 水, 小麦粉, 食塩, 植物油, 加工でん粉, グリセリン脂肪酸エステル, グリシン, 乳酸, 酢酸, Water, Wheat flour, Salt, Vegetable oil, Modified starch, Emulsifier (Glycerin fatty acid ester), Flavour enhancer (Glycine), Acidity regulator (Lactic acid, Acetic acid)
Udon-noodles 水 -> en:udon-noodles-水 - percent_min: 5.88235294117647 - percent_max: 100

小麦粉 -> en:小麦粉 - percent_min: 0 - percent_max: 50

食塩 -> en:食塩 - percent_min: 0 - percent_max: 33.3333333333333

植物油 -> en:植物油 - percent_min: 0 - percent_max: 25

加工でん粉 -> en:加工でん粉 - percent_min: 0 - percent_max: 20

グリセリン脂肪酸エステル -> en:グリ-セリン脂肪酸エステル - percent_min: 0 - percent_max: 16.6666666666667

グリシン -> en:グリシン - percent_min: 0 - percent_max: 14.2857142857143

乳酸 -> en:乳酸 - percent_min: 0 - percent_max: 12.5

酢酸 -> en:酢酸 - percent_min: 0 - percent_max: 11.1111111111111

Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10

Wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 9.09090909090909

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.2667

Vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.2667

Modified starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.2667

Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 0.2667

Glycerin fatty acid ester -> en:glycerin-fatty-acid-ester - percent_min: 0 - percent_max: 0.2667

Flavour enhancer -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.2667

Glycine -> en:e640i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2667

Acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.2667

Lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2667

Acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.13335

营养

良好的营养品质
⚠ ️警告：未指定纤维数量，它们对营养等级可能的正向贡献或许不被考虑在内。

⚠ ️警告：标签上没有注明水果、蔬菜和坚果的含量，它是根据配料表估计的： 0
在计算营养分数时，产品是否不被认为是饮料

积极点: 1

蛋白质: 1 / 5 (值: 3.1, 四舍五入值: 3.1)

纤维: 0 / 5 (值: 0, 四舍五入值: 0)

水果，蔬菜，坚果，油菜/核桃/橄榄油: 0 / 5 (值: 0, 四舍五入值: 0)

消极点: 2

能量: 1 / 10 (值: 540, 四舍五入值: 540)

糖: 0 / 10 (值: 0, 四舍五入值: 0)

饱和脂肪: 0 / 10 (值: 0.2, 四舍五入值: 0.2)

钠: 1 / 10 (值: 106.68, 四舍五入值: 106.7)

计算蛋白质的分数是因为负的分数小于11。

营养评分: (2 - 1)

营养分数:
→ Learn more about the Nutri-Score

营养水平
- 脂肪在存量少中 (1.1%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 饱和脂肪在存量少中 (0.2%)
  您需要了解的内容
  
  大量摄入脂肪，尤其是饱和脂肪，会升高胆固醇，从而增加患心脏病的风险。
  
  推荐: 减少脂肪和饱和脂肪的摄入
  
  选择脂肪和饱和脂肪含量较低的产品。
  
  来源: National Health Service UK (NHS) - Fat: the facts
- 糖在存量少中 (0%)
  您需要了解的内容
  
  大量摄入糖类会导致体重增加和诱发蛀牙。它还会增加患 2 型糖尿病和心血管疾病的风险。
  
  推荐: 限制食糖和含糖饮料的消费
  
  应尽可能限制含糖饮料（如苏打水、果汁饮料、果汁和蜂蜜）的饮用（每天不超过 1 杯）。
  
  选择含糖量较低的产品，减少含糖产品的消费。
  
  来源: National Health Service UK (NHS) - Sugar: the facts
- 食盐在存量少中 (0.267%)
  您需要了解的内容
  
  大量摄入盐（或钠）会导致高血压，从而增加患心脏病和中风的几率。
  
  因为通常没有症状，很多高血压患者并不知道自己患有高血压。
  
  大多数人摄入过多的盐（平均每天 9 至 12 克），约是建议最大摄入量的两倍。
  
  推荐: 控制盐和腌制类食物的摄入
  
  减少烹饪时盐的用量，也不要在吃饭时再次加盐。
  
  限制咸味零食的食用，并选择含盐量较低的产品。
  
  来源: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  来源: National Health Service UK (NHS) - Salt: the facts