Is Nissin Foods Raoh Ramen Noodle Soup, Umami Soy Sauce Flavor, 3.77 oz Bag, Shelf-Stable Low FODMAP?
Description
This instant ramen features a rich, savory umami broth and firm, chewy noodles with a restaurant-style mouthfeel. Reviewers commonly note deep flavor and satisfying texture, quick stovetop preparation, and frequent use as a base for added proteins or vegetables. Shelf-stable packaging makes it convenient for pantry meals and quick lunches.
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Description
This instant ramen features a rich, savory umami broth and firm, chewy noodles with a restaurant-style mouthfeel. Reviewers commonly note deep flavor and satisfying texture, quick stovetop preparation, and frequent use as a base for added proteins or vegetables. Shelf-stable packaging makes it convenient for pantry meals and quick lunches.
Ingredients
Wheat Flour, Modified Food Starch, Soy Sauce (Soybean, Wheat, Salt), Rice Oil, Salt, Water, Contains Less Than 2% Of Beta Carotene Color, Calcium Carbonate, Caramel Color, Disodium Guanylate, Disodium Inosinate, Disodium Succinate, Grated Ginger, Gum Arabic, Lactose, Monosodium Glutamate, Natural And Artificial Flavor, Polyglycerol Esters Of Fatty Acids, Potassium Carbonate, Powdered Fermented Bamboo Shoot, Sodium Carbonate, Sodium Hexametaphosphate, Sodium Metaphosphate, Sodium Phosphate, Sodium Pyrophosphate, Soy Lecithin, Spice, Sugar, Tocopherol (Preservative), Xanthan Gum.
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What is a Low FODMAP diet?
A Low FODMAP diet limits foods high in certain short-chain carbohydrates (FODMAPs) that can be poorly absorbed in the gut. These include specific sugars found in foods like onions, garlic, beans, apples, and wheat. It's commonly followed by people with irritable bowel syndrome (IBS) or other digestive sensitivities to reduce bloating, gas, and discomfort. The diet typically involves an elimination phase, followed by gradual reintroduction to identify personal triggers. When followed carefully, often with a dietitian's guidance, a Low FODMAP diet can help manage symptoms while maintaining a balanced and varied intake of nutrients.
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