WATER, SUGAR, SOYBEAN OIL, SALTED CHILI PEPPER, FERMENTED SOYBEAN PASTE

Lee Kum KeeSichuan Spicy Noodle SauceNo image

Sichuan Spicy Noodle Sauce

Name: Frifor food product database
Creator: Frifor

233 g

SEED OILSUltra-processedCrustaceansGlutenPeanutSoy

Description

Sichuan Spicy Noodle Sauce is a product in the category Sauces - Cooking (Shelf Stable) produced by Lee Kum Kee.

Ingredients

PRESERVED VEGETABLE
SPICES
E415XANTHAN GUM

Nutrition

Macros

Density

Thermic

Energy

267 kcal40.05 kcal622.11 kcal

Per 100 gPer 15 gPer 233 g

Fat

16.7 g2.5 g38.91 g

Per 100 gPer 15 gPer 233 g

Saturated fat

3.33 g0.499 g7.76 g

Per 100 gPer 15 gPer 233 g

Carbohydrates

13.3 g2 g30.99 g

Per 100 gPer 15 gPer 233 g

Sugars

13.3 g2 g30.99 g

Per 100 gPer 15 gPer 233 g

Protein

6.67 g1 g15.54 g

Per 100 gPer 15 gPer 233 g

Fibre

6.7 g1 g15.61 g

Per 100 gPer 15 gPer 233 g

Salt

12.325 g1.85 g28.72 g

Per 100 gPer 15 gPer 233 g

	Per 100 g	Per 15 g	Per 233 g
Energy	267 kcal	40.05 kcal	622.11 kcal
Fat	16.7 g	2.5 g	38.91 g
Saturated fat	3.33 g	0.499 g	7.76 g
Carbohydrates	13.3 g	2 g	30.99 g
Sugars	13.3 g	2 g	30.99 g
Protein	6.67 g	1 g	15.54 g
Fibre	6.7 g	1 g	15.61 g
Salt	12.325 g	1.85 g	28.72 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: xanthan gum, flavor enhancers

Allergens

Crustaceans: shrimpGluten: wheatPeanutSoy

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

56% fat

12% salt

56% fat

20% sugar

CSOD

20% carb

12% salt

This product is hyperpalatable.

This product is 56% calories from fat and more than 12% of total weight from salt.

Seed oils

Contains seed oils

Product contains seed oils from the following sources:

Soy oil

Processing level unknown. Cold-pressed and refined oils are judged differently.

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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