Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 81 kcal | 4% |
| Fat | 0.00 g | 0% |
| Carbohydrate | 19.6 g | 8% |
| of which sugars | 18.6 g | 21% |
| Protein | 0.80 g | 2% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 18 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Noodles: Refined wheat flour (Maida), Palm oil, lodized salt, Wheat gluten, Thickeners (508 &412), Acidity Regulators (5010&500) and Humectant (451) Masala TASTEMAKER: Hydrolysed groundnut protein, Refined wheat flour (Maida), Moxed Spices (13.1%), Sugar, Onion powder, Starch, Palm oil, Garlic powder, lodised salt Thickener (508), Acidity Regulators (330 & 500), Mineral, Flavour enhancer (635), Colour (150) and Wheat gluten. Contains Wheat and Nut. May Contains Milk, Mustard, Oats and Soy Maggi 2-minutes noodles masala 28
- E150Caramel
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E508Potassium chlorideStabiliser · Thickener · Preservative
- E635Disodium 5'-ribonucleotide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
22% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Ketchup” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in India, values per 100 g.
Climate impact
Reference value for the category “Ketchup”: 1.19 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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