Maggi
Maggi 2-Minute Instant Noodles Masala
420 g
420 g
Platforms delivering in Govindpuri
Ingredients
Allergen Information
Nutritional Summary
The product scores poorly due to its extremely high sodium (700.2mg, 35% of GDA) and saturated fat (5.6g, 25% of GDA) content per serving. The primary ingredient is refined wheat flour (Maida), offering minimal dietary fiber. The presence of multiple food additives, including a flavour enhancer and artificial color, further detracts from its nutritional value, making it unsuitable for regular consumption.
Nutritional Facts per 100g
Protein
8.2 g
of RDA
Low in Protein. Seek other food sources.
Carbohydrates
59.6 g
of RDA
Contributes 20% of daily Carbohydrates needs.
Total Fat
12.9 g
of RDA
Contributes 20% of daily Total Fat needs.
Energy
384 kcal
of RDA
Contributes 19% of daily Energy needs.
Sugar
1.1 g
of RDA
Low in Sugar. Good choice for restricted diets.
Trans Fat
0.13 g
of RDA
Low in Trans Fat. Good choice for restricted diets.
Saturated Fat
8 g
of RDA
Acceptable levels of Saturated Fat.
Sodium
1000.3 mg
of RDA
Acceptable levels of Sodium.
%RDA: Percentage of Recommended Dietary Allowance based on FSSAI/ICMR guidelines for a 2000 kcal diet.
Healthy Recipe Ideas
Vegetable Masala Maggi
1. Boil Maggi noodles as per package instructions. 2. In a separate pan, sauté chopped onions, carrots, bell peppers, and peas until tender. 3. Drain the noodles and add them to the pan with the vegetables. 4. Add the Maggi Tastemaker, stir well, and serve hot.
Health Benefits
Boosts fiber and vitamin intake by incorporating a variety of fresh vegetables.
Maggi Egg Bhurji
1. Prepare Maggi noodles and Tastemaker in a pan with slightly less water. 2. As the noodles cook, push them to one side of the pan. 3. Crack an egg into the empty side and scramble it. 4. Once the egg is cooked, mix it thoroughly with the noodles and serve immediately.
Health Benefits
Increases the protein content of the meal, making it more satiating and balanced.
Additive Analysis
The additives used, such as INS 150d and INS 635, are approved by FSSAI. However, INS 635 (Disodium 5'-ribonucleotides) can be problematic for individuals with gout or sensitivity to MSG. Regular consumption of foods with multiple additives is generally not recommended for optimal health.
Preservatives
No preservatives added
Artificial Colors
Artificial Flavors
Marketing Claims
The claim 'Goodness of Iron' is substantiated by fortification. However, the overall marketing implies a level of healthiness ('Taste GOOD') that is questionable given the extremely high sodium and saturated fat levels. This creates a potentially misleading impression for consumers looking for a healthy meal option, as it omits critical negative nutritional information.