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Nouilles Aux Crevettes, Le Bol De 85 Grammes, Marque Tang

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

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Nouilles Aux Crevettes, Le Bol De 85 Grammes, Marque Tang

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Nouilles Aux Crevettes, Le Bol De 85 Grammes, Marque Tang

in Instant noodles Barcode 4710008212652
Nutri-Score
Not enough data to compute
Processing (NOVA)
Unknown
Green-Score
b
Environmental impact estimate

Nouilles Aux Crevettes, Le Bol De 85 Grammes, Marque Tang provides 475 kcal per 100 g, with 0 g of sugars and 11.8 g of protein. That is 100% less sugar than the average product in this category. It is listed in the Instant noodles category.

Nutrient levels per 100 g

Fat
23.5 g · High
Saturated fat
9.4 g · High
Sugars
0 g · Low
Salt
5.1 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 475 kcal 285 +67%
Total fat 23.5 g 10.9 +116%
Saturated fat 9.4 g 4.8 +97%
Carbohydrates 54.1 g 39.8 +36%
Total sugars 0 g 3.1 −100%
Protein 11.8 g 6.5 +82%
Salt 5.1 g 2.6 +95%

Category average across 2111 Instant noodles products on Foodmetria.

Compared with other instant noodles

Calories higher 8%
Sugars lower 1%
Salt higher 15%
Saturated fat higher 15%
Protein top 5%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Labels & certifications
Green Dot
Sold in
France
Barcode
4710008212652

Prices reported by shoppers

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Frequently asked questions

How many calories are in Nouilles Aux Crevettes, Le Bol De 85 Grammes, Marque Tang?

Nouilles Aux Crevettes, Le Bol De 85 Grammes, Marque Tang contains 475 kcal per 100 g.

How much sugar is in Nouilles Aux Crevettes, Le Bol De 85 Grammes, Marque Tang?

Nouilles Aux Crevettes, Le Bol De 85 Grammes, Marque Tang has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Source: Open Food Facts (ODbL). Last updated August 6, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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