Salt And Pepper Chilli Beef Flavour Noodles

by Mug shot in Instant noodles Barcode 5050665050105
Not enough data to compute
Green-Score
b
Environmental impact estimate

Salt And Pepper Chilli Beef Flavour Noodles by Mug shot provides 86 kcal per 100 g, with 0.9 g of sugars and 2.6 g of protein. That is 70% less sugar than the average product in this category. It is listed in the Instant noodles category.

Nutrient levels per 100 g

Fat
0.3 g · Low
Saturated fat
0.1 g · Low
Sugars
0.9 g · Low
Salt
0.9 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (260 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 86 kcal 224 kcal 284 −70%
Total fat 0.3 g 0.8 g 1% 10.8 −97%
Saturated fat 0.1 g 0.3 g 2% 4.7 −97%
Carbohydrates 17.5 g 45.6 g 17% 39.7 −56%
Total sugars 0.9 g 2.4 g 3.1 −70%
Dietary fiber 1.3 g 3.4 g 12% 2.2 −41%
Protein 2.6 g 6.8 g 14% 6.5 −59%
Salt 0.9 g 2.4 g 2.6 −65%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 2079 Instant noodles products on Foodmetria.

Compared with other instant noodles

Calories lower 18%
Sugars lower 30%
Salt lower 31%
Saturated fat lower 6%
Protein top 71%
Fiber top 57%

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

Product details

Serving size
1 portion (260 g)
Sold in
United Kingdom
Barcode
5050665050105

Prices reported by shoppers

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Frequently asked questions

How many calories are in Salt And Pepper Chilli Beef Flavour Noodles?

Salt And Pepper Chilli Beef Flavour Noodles contains 86 kcal per 100 g and about 224 kcal per serving (1 portion (260 g)).

How much sugar is in Salt And Pepper Chilli Beef Flavour Noodles?

Salt And Pepper Chilli Beef Flavour Noodles has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Source: Open Food Facts (ODbL). Last updated July 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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