Nestlé, Maggi
D
ProfileConcern
Maggi 2-Minute Noodles Masala
SNACKS INVerified
Pack Size (scanned)
32 g
Label Serving
32 g
Barcode
8901058870183
Maggi 2-Minute Noodles Masala is a pack of pre-cooked dried instant wheat noodles with a masala tastemaker seasoning sachet. The noodles are made from refined wheat flour and palm oil, and the seasoning blends spices, hydrolysed groundnut protein and flavour enhancers. It is prepared by boiling in water for about two minutes and eaten hot as a snack or light meal; this is a single-serve 32 g pack.
Data last verified: 25 Jul 2026
Processing level
NOVA 4Ultra-processed
NOVA food-processing classification (Monteiro et al.), derived from the ingredient list. How this works
Nutritional Level Analysis (per 100 g)
Fat
moderate
Saturated fat
high
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
Nutritional Transparency Profile
"Maggi 2-Minute Noodles Masala is a pre-fried instant wheat noodle product classified as ultra-processed (NOVA 4). Per 100 g it provides 427 kcal, 63.5 g carbohydrate, 8.0 g protein, 15.7 g fat (6.8 g saturated) and 3.6 g fiber, with low sugar (2.2 g). Its most notable feature is a high sodium content (1172.3 mg per 100 g; about 375 mg per 32 g serve), and the formulation relies on refined wheat flour, palm oil, multiple additives and a flavour enhancer. It offers modest protein and fiber but is nutritionally dominated by refined starch, fat and salt."
Nutritional Highlights
- • Provides some protein (8.0 g) and fiber (3.6 g) per 100 g
- • Low in sugar (2.2 g per 100 g)
- • Iron-fortified with ferric pyrophosphate
- • Trans fat is low as declared (0.13 g per 100 g)
- • Convenient, quick-to-prepare single serve
Points of Consideration
- • High sodium density (1172.3 mg per 100 g; about 16% GDA per 32 g serve)
- • Refined wheat flour (maida) base with limited whole-grain content
- • Ultra-processed formulation with a flavour enhancer and multiple additives
- • Palm oil contributes saturated fat (6.8 g per 100 g)
- • Contains peanut and wheat/gluten; may contain milk, mustard and soy
Long-Term Pattern Considerations
Published research associates frequent long-term consumption patterns high in sodium and refined-grain ultra-processed foods with increased blood pressure and adverse cardiometabolic considerations. WHO recommends less than 2 g sodium per day, so high-sodium convenience foods are better balanced with fresh, potassium-rich foods across the day.
Scientific Evidence Sources
WHO Guidelines
FSSAI Standards
NIH Clinical Research
*AI-synthesized from the product's declared ingredient list and public regulatory information. Confidence varies with how complete the label data is.
Ingredient Interaction Index
The combination of refined starch, palm oil and salt is associated in food-science research with high palatability and lower satiety per calorie. The flavour enhancer (INS 635) works with the salt and spices to intensify savoury (umami) perception. Adding vegetables, egg or pulses at preparation improves the protein, fiber and micronutrient balance of the finished dish.
Legal Context: This analysis is generated by indexing publicly available nutritional data and published research. It does not constitute medical advice, diagnosis, or clinical recommendations. Always consult a qualified healthcare professional.
AI-Generated Research SynthesisThis analysis was synthesized by BetterBite AI using peer-reviewed literature.AI can make mistakes or misinterpret scientific context.This information is for transparency assistance only. Always cross-reference with primary sources and consult a healthcare professional for clinical decisions.
D
TRANSPARENCY PROFILE
Concern
High processing or notable additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
DACTIVE
E
← Nutrient DenseMost Processed →
2.7/10
Health Score
Elevated
Concern Index
Calculation Pillars:
How we calculate this →Processing Level
Additive Density
Added Sugar
Sodium
Saturated Fat
Smart Suggestions to Eat
Personalized consumption insights
- 1Add vegetables, egg or pulses when cooking to improve nutritional balance
- 2Use only part of the tastemaker sachet to reduce sodium
- 3Pair with a fresh salad or curd to add fiber and potassium
- 4Treat as an occasional convenience food rather than a daily staple
Clinical Context: AI-synthesized research patterns based on ingredient synergy. Not a medical prescription. Consult a professional before significant dietary changes.
Smart Swap Ideas
AI-suggested snack types to explore — not specific products
Whole-wheat or millet noodles
Vegetable-loaded homemade noodle or upma preparations
Whole-grain khichdi or poha as a quick savoury option
Roasted vermicelli (seviyan) with vegetables
Nutrition Facts (per 100 g)
Energy427kcal
Carbohydrates63.5g
Sugar2.2g
Protein8g
Total Fat15.7g
Saturated Fat6.8g
Trans Fat0.13g
Fiber3.6g
Sodium1172.3mg
Nutritional values transcribed from the product label. Actual values may vary.
Ingredient Transparency
Tap any row · FSSAI, FDA, EFSA
30 ingredientsContains allergens: Refined Wheat Flour, Wheat Gluten, Hydrolysed Groundnut Protein
1
Sugar
Low
Sweetener / flavour balancing
2
Iodised Salt
Moderate
Seasoning / sodium source
3
Caramel Colour Iv
INS 150d
ModerateColour
4
Citric Acid
INS 330
No NotablesAcidity regulator
5
Refined Wheat Flour
ModerateAllergen
Noodle base / structural starch
6
Palm Oil
Moderate
Frying oil / fat phase
7
Wheat Gluten
LowAllergen
Protein / texturizer
8
Guar Gum
INS 412
No NotablesThickener
9
Potassium Chloride
INS 508
No NotablesStabilizer / mineral salt
10
Potassium Carbonate
INS 501(i)
No NotablesAcidity regulator
11
Sodium Carbonate
INS 500(i)
No NotablesAcidity regulator
12
Pentasodium Triphosphate
INS 451(i)
ModerateHumectant
13
Hydrolysed Groundnut Protein
ModerateAllergen
Flavour base
14
Dehydrated Onion
No Notables
Spice-blend flavour
15
Coriander Powder
3.2%No Notables
Spice / flavour
16
Red Chilli Powder
3%No Notables
Spice / heat
17
Turmeric Powder
2.8%No Notables
Spice / colour
18
Garlic
No Notables
Spice-blend flavour
19
Cumin Powder
1.3%No Notables
Spice / flavour
20
Aniseed Powder
No Notables
Spice / flavour
21
Fenugreek Powder
No Notables
Spice / flavour
22
Ginger Powder
No Notables
Spice / flavour
23
Black Pepper Powder
No Notables
Spice / flavour
24
Clove Powder
No Notables
Spice / flavour
25
Cardamom Powder
No Notables
Spice / flavour
26
Nutmeg Powder
No Notables
Spice / flavour
27
Edible Starch
No Notables
Bulking / texture agent
28
Sodium Bicarbonate (Ins 500(Ii))
INS 500(ii)
No NotablesAcidity regulator
29
Disodium Ribonucleotides
INS 635
LowFlavour enhancer
30
Ferric Pyrophosphate
No Notables
Iron fortificant
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Sugar | ✓Low Concern | Sweetener / flavour balancing | Used at low levels here; overall free-sugar intake is a general dietary consideration. |
2 Iodised Salt | ⚠Moderate Concern | Seasoning / sodium source | This product's sodium content is high, and sodium intake beyond recommended levels is associated in published research with raised blood pressure. |
3 Caramel Colour Iv INS 150d | ⚠Moderate Concern | Colour | A permitted caramel colour within an established acceptable daily intake; a processing compound (4-methylimidazole) is subject to published safety attention. |
4 Citric Acid INS 330 | ✓No Notable Concerns | Acidity regulator | A well-characterized food acid with a long history of use and no numerical intake limit assigned by JECFA. |
5 Refined Wheat Flour Allergen | ⚠Moderate Concern | Noodle base / structural starch | A refined cereal that is a gluten source; refined-grain-heavy diets are less optimal than whole-grain patterns. |
6 Palm Oil | ⚠Moderate Concern | Frying oil / fat phase | A permitted edible oil whose saturated fat content warrants moderation within overall dietary fat intake. |
7 Wheat Gluten Allergen | ✓Low Concern | Protein / texturizer | A wheat-derived protein and gluten source, relevant to coeliac and gluten-sensitive individuals. |
8 Guar Gum INS 412 | ✓No Notable Concerns | Thickener | A plant-derived soluble fiber thickener regarded as safe, with no numerical intake limit assigned. |
9 Potassium Chloride INS 508 | ✓No Notable Concerns | Stabilizer / mineral salt | A permitted mineral salt regarded as safe at food-use levels; relevant to individuals on potassium-restricted diets in large amounts. |
10 Potassium Carbonate INS 501(i) | ✓No Notable Concerns | Acidity regulator | A permitted alkaline salt regarded as safe at food-use levels. |
11 Sodium Carbonate INS 500(i) | ✓No Notable Concerns | Acidity regulator | A permitted alkaline salt regarded as safe at food-use levels. |
12 Pentasodium Triphosphate INS 451(i) | ⚠Moderate Concern | Humectant | A permitted phosphate additive within an established acceptable daily intake; high total phosphate intake is a consideration for people with kidney conditions. |
13 Hydrolysed Groundnut Protein Allergen | ⚠Moderate Concern | Flavour base | A peanut-derived flavour ingredient and a recognized allergen relevant to peanut-allergic individuals. |
14 Dehydrated Onion | ✓No Notable Concerns | Spice-blend flavour | A conventional dried culinary vegetable with no specific concern at seasoning-level use. |
15 Coriander Powder3.2% | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice with no specific concern at seasoning levels. |
16 Red Chilli Powder3% | ✓No Notable Concerns | Spice / heat | A conventional culinary spice; very high chilli intake may cause digestive discomfort in sensitive individuals. |
17 Turmeric Powder2.8% | ✓No Notable Concerns | Spice / colour | A conventional culinary spice with no specific concern at seasoning levels. |
18 Garlic | ✓No Notable Concerns | Spice-blend flavour | A conventional dried culinary ingredient with no specific concern at seasoning-level use. |
19 Cumin Powder1.3% | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice with no specific concern at seasoning levels. |
20 Aniseed Powder | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice with no specific concern at seasoning levels. |
21 Fenugreek Powder | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice with no specific concern at seasoning levels. |
22 Ginger Powder | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice with no specific concern at seasoning levels. |
23 Black Pepper Powder | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice with no specific concern at seasoning levels. |
24 Clove Powder | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice with no specific concern at the low levels used. |
25 Cardamom Powder | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice with no specific concern at the low levels used. |
26 Nutmeg Powder | ✓No Notable Concerns | Spice / flavour | A conventional culinary spice used at very low levels with no specific concern at seasoning use. |
27 Edible Starch | ✓No Notable Concerns | Bulking / texture agent | A conventional refined starch with no specific concern at seasoning-level use. |
28 Sodium Bicarbonate (Ins 500(Ii)) INS 500(ii) | ✓No Notable Concerns | Acidity regulator | A permitted alkaline salt regarded as safe at food-use levels. |
29 Disodium Ribonucleotides INS 635 | ✓Low Concern | Flavour enhancer | Assessed as acceptable at typical use levels, with individuals managing purine-restricted diets sometimes choosing to limit nucleotide additives. |
30 Ferric Pyrophosphate | ✓No Notable Concerns | Iron fortificant | A permitted food-grade iron fortificant regarded as safe at fortification levels. |
Research sourced from FSSAI · FDA · EFSA · WHO · Peer-reviewed literature. Informational only — not medical advice.
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Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FSSAI, FDA, 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.
How We Score Products••Data Sources: Product labels • WHO • FSSAI • FDA • EFSA • Published Literature