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Dudomi curry noodle Calories

Instant noodle, curry flavor, quick preparation

CALORIES

440kcal

65high

POTASSIUM

110mg

FIBER

2.5g

Dudomi curry noodle Nutrition Facts

Selected: 100 g

440

KCAL / 100G

Carbs

62g

· 57%

Protein

8.1g

· 7%

Fat

17g

· 36%

Fiber

2.5g

Dudomi curry noodle Vitamins & Minerals

Vitamins

0.12mg · 10% DV

1.2mg · 8% DV

0.08mg · 6% DV

0.3mg · 6% DV

Minerals

Sodium

1400mg · 61% DV

Phosphorus

70mg · 10% DV

Iron

1mg · 6% DV

Selenium

2.5µg · 5% DV

Dudomi curry noodle Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

Is Dudomi curry noodle Processed?

NOVA 4

Ultra-Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Dudomi curry noodle Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy yes

Sesame free

Which Diets Is Dudomi curry noodle Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Dudomi curry noodle Fat Profile

SATURATED

7.8g

MONOUNSATURATED

5.1g

POLYUNSATURATED

3.7g

⚖️

Omega 6:3 ratio 106.7:1

Above the ideal 4:1 (106.7:1).

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Dudomi curry noodle — Frequently Asked Questions

How many calories are in Dudomi curry noodle?

Dudomi curry noodle provides 440 calories per 100 g. A 100 g serving contains 62 g of carbohydrates, 17 g of fat, and 8.1 g of protein.

Is Dudomi curry noodle suitable for a vegetarian diet?

Yes, Dudomi curry noodle is compatible with vegetarian, flexitarian, and omnivore diets. It contains gluten and soy, has a glycemic index of 65, and is classified as ultra-processed.

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Nutrition data compiled from USDA FoodData Central and scientific sources.