Chào thâp câm ān liên

by Vifon 50 g Barcode 0851683005635
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Ultra-processed food

Chào thâp câm ān liên by Vifon provides 362 kcal per 100 g, with 2 g of sugars and 6 g of protein. It is classified as NOVA 4 (ultra-processed food). It comes in a 50 g pack. Contains: crustaceans.

Nutrient levels per 100 g

Fat
2.6 g · Low
Saturated fat
1 g · Low
Sugars
2 g · Low
Salt
2.3 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 362 kcal
Total fat 2.6 g
Saturated fat 1 g
Carbohydrates 79 g
Total sugars 2 g
Added sugars 1.5 g
Dietary fiber 0 g
Protein 6 g
Salt 2.3 g

Ingredients

Porridge (88%): Riz. Paquet d'épices (12%): Sel, huile de palme rafinée, sucre, exhausteurs de goût: glutamate monosodique (E621), guanylate disodique (E627), inosinate disodique (E631), crevette séchés (6%), ail, oignon vert séchés, poivre, saveur de coriander artificielle.

Palm oil freeNot veganNot vegetarian
Allergens
Crustaceans

Additives 3

High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Quantity
50 g
Sold in
France
Barcode
0851683005635

Prices reported by shoppers

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Frequently asked questions

How many calories are in Chào thâp câm ān liên?

Chào thâp câm ān liên contains 362 kcal per 100 g.

How much sugar is in Chào thâp câm ān liên?

Chào thâp câm ān liên has 2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Chào thâp câm ān liên healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Chào thâp câm ān liên vegan?

Based on its ingredient list, it is not vegan.

What allergens does Chào thâp câm ān liên contain?

According to the label data it contains: Crustaceans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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