Mamee Chef Curry Laksa Cup

by Mamee Barcode 9555022303307
Nutri-Score
Not enough data to compute
Processing (NOVA)
Ultra-processed food

Mamee Chef Curry Laksa Cup by Mamee provides 439 kcal per 100 g, with 6 g of sugars and 7.9 g of protein. It is classified as NOVA 4 (ultra-processed food).

Nutrient levels per 100 g

Fat
19.6 g · High
Saturated fat
10.6 g · High
Sugars
6 g · Moderate
Salt
3.9 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 439 kcal
Total fat 19.6 g
Saturated fat 10.6 g
Carbohydrates 57.8 g
Total sugars 6 g
Added sugars 0 g
Protein 7.9 g
Salt 3.9 g

Ingredients

INGREDIËNTEN ülLLES de (51%) (Èvat gluten), palmft, SAISON\EMEhT (pcedË) de en (extatt de noix n, malb&nre, sel, agent de agent (E551): stabile (E415). KRIJIOEN in poedewm [c?xtextact malténqet f±atl, kJTden,? smaakstoftn (curry smaakàtz (621, (E551)s %tisator (E415). ISASONNEMENT (pâte) 11%: huile de palme, épices crevetes Fées (cnent±cn?) KRUIDEN (sauszakje) 11%: k?uidem gedmgde ganden (bevat schelpdz) GARNITURE tofu déshydraté (contieflt du cmulette déshydratée, pirtntdéhytü aardfioten, segn mosterd} vis, wekdieren, selder. bek$ onderaan

Contains palm oil

Additives 2

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

Product details

Sold in
France
Barcode
9555022303307

Prices reported by shoppers

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Frequently asked questions

How many calories are in Mamee Chef Curry Laksa Cup?

Mamee Chef Curry Laksa Cup contains 439 kcal per 100 g.

How much sugar is in Mamee Chef Curry Laksa Cup?

Mamee Chef Curry Laksa Cup has 6 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Mamee Chef Curry Laksa Cup healthy?

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

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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