Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat3.3
Carbohydrate66.4
Protein11.2
Dietary fibre3.0
Alcohol0.0
Water16.0
Energy content
Energy contentenergiprosent
Fat8
Carbohydrate77
Protein13
Dietary fibre2
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,468 kJ (347 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat8%
Carbohydrate77%
Dietary fibre1%
Protein12%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource66.4 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource3.3 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource1.2 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.9 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.8 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E4 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)8 %
Vitamin B2 (riboflavin)4 %
Vitamin B3 (niacin)
Niacin equivalents17 %
Vitamin B6 (pyridoxine)3 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)5 %
Magnesium (Mg)5 %
Phosphorus (P)22 %
Trace elementsSourceQuantity
Iron (Fe)37 %
Zinc (Zn)9 %
Selenium (Se)9 %
Copper (Cu)46 %
Iodine (I)0 %

Classification

Food ID: 05.222

FoodEx2: Asian-style noodles other than glass noodles (A007R)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0275Macaroni or noodle product (US CFR)
A0815Pasta and similar products (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0153Whole, shape achieved by forming, thickness <0 3 cm
F0014Fully heat-treated
G0003Cooking method not applicable
H0138Water removed
H0263Vegetable fat or oil added
J0116Dehydrated or dried
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

20

Estimated value.

30

Calculated value from a similar food item.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

410d

Finnish National Institute for Health and Welfare. Fineli food database, version 16 (2013).

410f

Finnish National Institute for Health and Welfare. Fineli food database, version 20 (2019). Online version, www.fineli.fi

701G

Aggregated value from several food items

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

C22:6n-3 (docosahexaenoic acid, DHA) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Salt (NaCl) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C16:0 (palmitic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodImputation of a component from one or more components from related food

Sugar, total in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Iodine (I) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

C22:5n-3 (docosapentaenoic acid, DPA) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin B3 (niacin) in Noodles, wheat, without egg, uncooked

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Monounsaturated fatty acids in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Beta-carotene in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Starch in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

Carbohydrate in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

C18:1 sum (oleic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodImputation of a component from one or more components from related food

Iron (Fe) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Phosphorus (P) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Cholesterol in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Selenium (Se) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Protein in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Vitamin A (RAE) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Omega-3 in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Vitamin C (askorbic acid) in Noodles, wheat, without egg, uncooked

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:5n-3 (eicosapentaenoic acid, EPA) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

C20:4n-3 (eicosatetraenoic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Copper (Cu) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Sugar, free in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Magnesium (Mg) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

C18:3n-3 (alpha-linolenic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Vitamin B1 (thiamin) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Zinc (Zn) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

C20:4n-6 (arachidonic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C12:0 (lauric acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Saturated fatty acids in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Alcohol in Noodles, wheat, without egg, uncooked

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Sugar, added in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Dietary fibre in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical, generic
MethodAnalytical method

C14:0 (myristic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin B2 (riboflavin) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Niacin equivalents in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

C16:1 sum (palmitoleic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin B12 (cobalamin) in Noodles, wheat, without egg, uncooked

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin D in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Polyunsaturated fatty acids in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Retinol in Noodles, wheat, without egg, uncooked

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Fat in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Vitamin B9 (folate) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

C18:0 (stearic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated on component profile
MethodImputation of a component from one or more components from related food

C20:3n-3 (eicosatrienoic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Omega-6 in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Trans fatty acids in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Water in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Vitamin B6 (pyridoxine) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Calcium (Ca) in Noodles, wheat, without egg, uncooked

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Potassium (K) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Sodium (Na) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

C18:2n-6 (linoleic acid) in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Vitamin E in Noodles, wheat, without egg, uncooked

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

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