Hakubaku Organic Noodles Ramen 9.52 Oz

Hakubaku
65 Fair
$10.99 · 9.5 oz
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Summary

This product is made from organic wheat flour, which is a beneficial ingredient due to its organic certification and minimal processing. However, it is a processed food with a high sodium content, which impacts its healthiness. The processing level limits its score, despite the absence of harmful additives or artificial ingredients.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Hakubaku Co Ltd.
Category Pasta

Key ingredients 4

Organic Wheat Flour
Good

Organic wheat flour is a staple ingredient providing carbohydrates and some protein. Being organic, it is grown without synthetic pesticides or fertilizers, which can be beneficial for health and the environment. It is a minimally processed ingredient that retains some of its natural nutrients.

Risks

Contains gluten, which can be a concern for individuals with celiac disease or gluten sensitivity.

Benefits

Provides a source of energy and some protein, and being organic, it may have fewer pesticide residues.

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Salt
Neutral

Salt is used to enhance flavor and as a preservative. It is a common culinary ingredient but should be consumed in moderation to avoid health issues. In this product, it contributes to the overall sodium content.

Risks

Excessive intake can lead to high blood pressure and cardiovascular issues.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

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Mineral Salts
Good

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Risks

May contribute to increased sodium intake, which can be a concern for blood pressure.

Benefits

Can enhance the texture and stability of the product.

Water
Neutral

Water is used as a solvent and to hydrate the dough. It is a neutral ingredient with no direct nutritional impact. It is essential for the preparation and texture of the noodles.

Benefits

Essential for hydration and the formation of dough.

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Processing

Group 3 · Processed

Processed Foods

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