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56,00 kr
Ottogi Jin Ramen Veggie (Pack of 4) 440g Each and every member of Ottogi is committed providing ‘Better Quality, Higher Nutrition, and Advanced Food’, and improve the dietary habits of...
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Ottogi Jin Ramen Veggie (Pack of 4) 440g
Each and every member of Ottogi is committed providing ‘Better Quality, Higher Nutrition, and Advanced Food’, and improve the dietary habits of all mankind. From production to sales, including management and research, every member is focused to perfectly execute their jobs, and dedicate to sustain a bright and delightful working environment. These efforts form the nucleus of the best quality and the best taste.
Product Brands |
Ottogi |
Product net weight |
480g |
Product specification |
120g*4 |
Product ingredients |
Noodle: Wheat flour 54.36%, modifed tapioca starch, palm oil, potato starch, wheat gluten, yeast extract, seasoned garlic sauce (soy sauce [soybean, wheat, salt], acidity regulators: E500 E451 E170), vegetable extract 0.12% (onion, garlic, radish, carrot), stabilizer E412, acidity regulator E401, thickener E466, green tea extract, colour E101. Powder Soup: Mushroom powder, salt, glucose, roasted onion powder (onion, dextrin), hydroylsed vegetable protein (soy, wheat), vegetable powder 6.67% (dextrin, onion, green onion, radish), garlic powder, soy sauce powder (soybean, wheat), yeast extract powder, yeast seasoning powder (salt, dextrin, yeast extract), flavour enhancers E631 E627, black pepper powder, capsicum powder (corn starch, oleoresin capsicum), ginger powder, sesame oil, red pepper powder. Dehydrated Vegetable Mix: 6.4% in vary proportions : cabbage, chinese cabbage, mushroom, carrot, green onion, red pepper. |
Allergens |
Wheat, Soy |
Length of good shelf life |
360 days |
Storage conditions |
Stored in a cool and dry place. |
Place of origin |
Korea |
Nutrition form | |
Value |
Per 100g |
Energy |
1770KJ/423Kcal |
Protein |
8.2g |
Fat |
13.6g |
Carbohydrates |
66.4g |
of which contains sugar |
6.4g |
Sodium/salt |
3.5g |
Calcium |
- |
Vitamin A |
- |
Others |
- |
