Why is Veggie Miso classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

It is classified as ultra‑processed because the formulation relies on refined wheat noodles, flavor‑enhancers, preservatives, emulsifiers and other industrial ingredients rather than whole foods. The label lists additives such as monosodium glutamate (E621), other flavor enhancers (E627, E631), anti‑caking agent (E551), stabilisers (E500, E451, E412, E415), antioxidant (E306), acidity regulators (E330, E363), colorants (E150a, E160c) and a palm‑oil‑based cream powder.

How does the sugar and salt content in Veggie Miso affect a diabetic or hypertensive diet?

With only 1.2 g of sugar per 100 g, the product adds minimal carbohydrate load for diabetes management, but the 1.1 g of salt (≈440 mg sodium) contributes noticeably to daily sodium intake, which may be problematic for hypertension if consumed frequently.

Based on the ingredient list, is Veggie Miso suitable for vegan, gluten‑free, or dairy‑free diets?

The soup is not vegan because it contains a dairy‑derived cream powder with milk protein, and it is not gluten‑free due to wheat flour and wheat‑based noodles; it does contain soy and sesame but no animal‑derived gelatin, so it is dairy‑free only if the cream powder is omitted, which is not the case.

Cup Noodles, Nissin • 67 g

Veggie Miso

Cereals And Potatoes

Product Insights

Veggie Miso is an instant, dehydrated Asian‑style noodle soup positioned as a plant‑based meal and belongs to the “Cereals and potatoes” PNNS group. Nutritionally it provides only 80 kcal per 100 g, with low sugar (1.2 g), fat (3.1 g) and salt (1.1 g), but it also scores NOVA 4, contains multiple additives (E621, E627, E631, E500, E451, E306, E330, E363, E412, E415, E551, E150a, E160c) and includes palm oil and a dairy‑based cream powder, making it non‑vegan and a source of several allergens (celery, gluten, milk, mustard, sesame, soy). The product offers quick convenience but the ultra‑processed nature, modest protein (2.2 g) and presence of allergens mean consumers should weigh convenience against nutritional quality.

Nutritional Values

Values per 100 g

Energy Kcal80 kcal

Fat3.1 g

Saturated Fat1.6 g

Carbohydrates10.2 g

Sugars1.2 g

Comparative Analysis

Compared with the average instant noodle soup, Veggie Miso contains far less sugar (1.2 g vs 9 g), less fat (3.1 g vs 6.94 g) and less salt (1.1 g vs 2.96 g), while providing considerably fewer calories and protein.

Ingredients

Nudeln 76,7% (WEIZENMEHL, Palmöl, Kochsalz, Geschmacksverstärker (621) Mehlbehandlungsmittel (E500, E451), Antioxidationsmittel (E306), Säureregulator (Citronensäure)], Würzzubereitung (Miso) 3,0% (SOJABOHNEN, Reis, Kochsalz), Glukosesirup, Zucker, Kohl 2,2%, Geschmacksverstärker (E621, E627, E631), Karotten 1,5%, Zwiebelpulver, Mais 1,2%, Röstzwiebeln 1,2%, modifizierte Stärke, Aromen (enthält WEIZEN, SOJA, SESAM), Gewürze (enthält SELLERIE), Kochsalz, Verdickungsmittel (E412, E415), Sojasaucenpulver (SOJABOHNEN, WEIZEN Kochsalz, Maltodextrin), Cremepulver (Glukosesirup, Palmöl, MILCHEIWEISS), Chilipulver, Hefeextrakt, Farbstoffe (Zuckerkulör, Paprikaextrakt), hydrolysiertes Maisprotein, Trennmittel (E551), Säureregulator (E363).

84%

35%

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