Why is Soupe Thai (Nouilles, champignons et pousses de soja) classified as ultra-processed (NOVA 4) and what specific additives does it contain?

The soup is an instant, dehydrated product made from refined wheat flour, added salt, sugar, palm oil, maltodextrin, potassium chloride, yeast extract, hydrolyzed vegetable proteins, and a rosemary extract antioxidant (E392); the presence of these multiple isolated or synthetic ingredients together with industrial processing steps classifies it as ultra-processed (NOVA 4).

How does the sugar and salt content in this Thai noodle soup affect a diabetic or hypertensive diet?

With only 1.6 g of sugar per 100 g, the soup adds minimal carbohydrate load, making it generally suitable for diabetic meal planning when consumed in moderate portions; however, the 0.8 g of salt per 100 g contributes a moderate amount of sodium, so individuals with hypertension should monitor portion size or choose lower-salt options.

Is the egg white in this soup a concern for people with egg allergy?

Yes; egg white is listed as an ingredient, so the product is not safe for anyone with an egg allergy.

KNORR • 69 g

Soupe Thai (Nouilles, champignons et pousses de soja) د تای سوپ

Fruits And Vegetables

Product Insights

Soupe Thai (Nouilles, champignons et pousses de soja) is a dehydrated instant Thai noodle soup from KNORR that combines wheat-based noodles, egg white, dairy ingredients and a mix of vegetables, mushrooms and soy sprouts for a quick meal. It belongs to the fruit and vegetable soup group, carries a Nutri-Score of C and is classified as ultra-processed (NOVA 4), with low sugar (1.6 g per 100 g), low saturated fat (0.6 g per 100 g) and moderate salt (0.8 g per 100 g), while containing common allergens such as eggs, gluten, milk and soy, and includes palm oil and chicken fat. While the product offers a convenient, preservative-free and color-free option, its high processing level, presence of palm oil (environmentally concerning) and multiple allergens may limit suitability for sensitive diets.

Nutrient Levels

Traffic light indicators

Fat

low

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g

Energy Kcal37 kcal

Fat1.1 g

Saturated Fat0.6 g

Carbohydrates5.6 g

Sugars1.6 g

Comparative Analysis

Compared with the typical instant soup average, this Thai noodle soup contains less than half the sugar (1.6 g vs 3.7 g), about half the salt (0.8 g vs 1.7 g) and lower saturated fat (0.6 g vs 0.9 g) per 100 g, making it a relatively lower-sugar, lower-salt option.

Ingredients

pâte chinoise : 36% (semoule de BLÉ tendre, sel, blanc d'ŒUF), amidon de pomme de terre, dextrose, graisse de palme, sel, champignon de Paris¹ : 2,8%, pousse de SOJA (haricot mungo) : 2,6%, lactose (LAIT), chlorure de potassium, maltodextrine, extrait de levure, protéines végétales hydrolysées, noix de coco, lactosérum (LAIT), carotte¹ : 1,1%, arômes, protéines de LAIT, graisse de poule, épinard : 0,8%, champignon noir : 0,8%, oignon de printemps : 0,6%, sucre, farine de BLÉ, jus de citron, épices : 0,4% (curry (coriandre, curcuma, graines de fenouil, graines de cumin, poivre, graines de fenugrec, piment de Cayenne, cardamome, graines de MOUTARDE), piment de Cayenne), sauce soja (graines de SOJA, BLÉ), huile de maïs, antioxydant : extraits de romarin. Peut contenir : céleri. ¹Ingrédients issus de l'agriculture durable.

84%

35%

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