Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.4
Carbohydrate61.2
Protein12.6
Dietary fibre10.0
Alcohol0.0
Water14.0
Energy content
Energy contentenergiprosent
Fat6
Carbohydrate73
Protein15
Dietary fibre6
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,420 kJ (336 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat6%
Carbohydrate73%
Dietary fibre5%
Protein15%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource61.2 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource2.4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.3 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource1.1 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)2 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E9 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)34 %
Vitamin B2 (riboflavin)9 %
Vitamin B3 (niacin)
Niacin equivalents43 %
Vitamin B6 (pyridoxine)6 %
Vitamin B9 (folate)13 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)3 %
Sodium (Na)
Potassium (K)11 %
Magnesium (Mg)36 %
Phosphorus (P)63 %
Trace elementsSourceQuantity
Iron (Fe)35 %
Zinc (Zn)26 %
Selenium (Se)9 %
Copper (Cu)46 %
Iodine (I)3 %

Classification

Food ID: 05.523

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

Facets
F02 Part-naturePasta alternative (as part-nature) (A06CZ)

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.

410f

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

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])

MI0232

Imputation of a component from one or more components from related food

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])

Iron (Fe) in Noodles, whole-grain, uncooked

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

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Noodles, whole-grain, uncooked

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

Vitamin B12 (cobalamin) in Noodles, whole-grain, uncooked

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

Carbohydrate in Noodles, whole-grain, 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])

C14:0 (myristic acid) in Noodles, whole-grain, uncooked

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

Saturated fatty acids in Noodles, whole-grain, 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])

Vitamin B2 (riboflavin) in Noodles, whole-grain, uncooked

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

C22:6n-3 (docosahexaenoic acid, DHA) in Noodles, whole-grain, uncooked

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

Sugar, total in Noodles, whole-grain, 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])

C18:1 sum (oleic acid) in Noodles, whole-grain, 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

Vitamin B3 (niacin) in Noodles, whole-grain, uncooked

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

Sodium (Na) in Noodles, whole-grain, uncooked

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

C20:3n-3 (eicosatrienoic acid) in Noodles, whole-grain, uncooked

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

Sugar, added in Noodles, whole-grain, uncooked

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

Alcohol in Noodles, whole-grain, uncooked

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

Zinc (Zn) in Noodles, whole-grain, uncooked

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

Vitamin C (askorbic acid) in Noodles, whole-grain, uncooked

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

Polyunsaturated fatty acids in Noodles, whole-grain, 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])

Vitamin E in Noodles, whole-grain, uncooked

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

Water in Noodles, whole-grain, 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])

C18:2n-6 (linoleic acid) in Noodles, whole-grain, uncooked

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

C20:4n-6 (arachidonic acid) in Noodles, whole-grain, uncooked

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

Vitamin B9 (folate) in Noodles, whole-grain, uncooked

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

Trans fatty acids in Noodles, whole-grain, uncooked

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

Fat in Noodles, whole-grain, uncooked

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

Sugar, free in Noodles, whole-grain, uncooked

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

C12:0 (lauric acid) in Noodles, whole-grain, uncooked

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

Vitamin B1 (thiamin) in Noodles, whole-grain, uncooked

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

C18:0 (stearic acid) in Noodles, whole-grain, uncooked

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

C16:1 sum (palmitoleic acid) in Noodles, whole-grain, uncooked

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

Vitamin D in Noodles, whole-grain, uncooked

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

Copper (Cu) in Noodles, whole-grain, uncooked

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Niacin equivalents in Noodles, whole-grain, 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)

Monounsaturated fatty acids in Noodles, whole-grain, 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])

Protein in Noodles, whole-grain, uncooked

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

Beta-carotene in Noodles, whole-grain, uncooked

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

Omega-6 in Noodles, whole-grain, 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

Iodine (I) in Noodles, whole-grain, uncooked

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

Salt (NaCl) in Noodles, whole-grain, 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)

C18:3n-3 (alpha-linolenic acid) in Noodles, whole-grain, uncooked

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

Dietary fibre in Noodles, whole-grain, uncooked

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

C20:4n-3 (eicosatetraenoic acid) in Noodles, whole-grain, uncooked

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

Calcium (Ca) in Noodles, whole-grain, uncooked

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

Phosphorus (P) in Noodles, whole-grain, uncooked

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

Magnesium (Mg) in Noodles, whole-grain, uncooked

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

Selenium (Se) in Noodles, whole-grain, uncooked

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

Retinol in Noodles, whole-grain, 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, whole-grain, uncooked

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

C22:5n-3 (docosapentaenoic acid, DPA) in Noodles, whole-grain, uncooked

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

Potassium (K) in Noodles, whole-grain, uncooked

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

Starch in Noodles, whole-grain, 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])

C16:0 (palmitic acid) in Noodles, whole-grain, 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

Omega-3 in Noodles, whole-grain, 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

Cholesterol in Noodles, whole-grain, uncooked

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

Vitamin A (RAE) in Noodles, whole-grain, 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))

Vitamin B6 (pyridoxine) in Noodles, whole-grain, uncooked

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

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