PANOS Brands LLC
C
ProfileModerate
JAPANESE THICK NOODLES, UDON
Cereals & Grains USVerified
Label Serving
55 g
Barcode
070844004731
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
low
Sugars
moderate
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
5.2/10
Nutrition Facts (per serving: 55 g)
Energy345kcal
Carbohydrates72.73g
Sugar5.45g
Protein12.73g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber1.8g
Sodium327mg
Calcium36mg
Iron0.65mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (55 g) — the label's %RDA
Energy & macronutrients
Energy190 kcal9%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates40g15%
Total Sugars3g6%
Dietary Fiber0.99g4%
Protein7g14%
Sodium180mg8%
Minerals
Calcium20mg2%
Iron0.36mg2%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
2 / 5 researched · AI analyzing 3 more...Ingredients — as printed on the label
WHEAT FLOUR, TAPIOCA STARCH, GLUTEN, YAM POWDER, SALT.
Contains allergens: Wheat Flour
1
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
2
Tapioca Starch
Under Review
AI summary pending...3
Gluten
Under Review
AI summary pending...4
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
5
Yam Powder
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Wheat Flour Allergen | ✓No Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
2 Tapioca Starch | ?Under Review | — | AI summary pending... |
3 Gluten | ?Under Review | — | AI summary pending... |
4 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
5 Yam Powder | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
