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Protein-containing savory noodle dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
158
KCAL / 100G
Carbs
23.8g
· 59%
Protein
8.7g
· 22%
Fat
3.4g
· 19%
Fiber
1.3g
Vitamins
B12
0.72µg · 30% DV
B3
2.7mg · 17% DV
B6
0.18mg · 11% DV
B1
0.12mg · 10% DV
Minerals
Selenium
13.8µg · 25% DV
Sodium
390mg · 17% DV
Phosphorus
103mg · 15% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not 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
SATURATED
1.05g
MONOUNSATURATED
1.38g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Beef udon noodles contain 158 calories per 100g. Use that value to estimate your portion.
This food provides 8.7g of protein per 100g. That can matter if you are comparing higher-protein meal options.
They contain 23.8g of carbohydrates per 100g. If you track carb intake, portion size will make a noticeable difference.
Beef udon noodles have 3.4g of fat per 100g. Based on these values, fat is lower than the carbohydrate content.
Yes, they contain 1.3g of fiber per 100g. That is a relatively modest fiber amount.
The glycemic index is 55. This is useful information for people monitoring glycemic impact.
Per 100g, they provide 8.7g protein, 23.8g carbs, and 3.4g fat. They are also classified as processed, which is important to consider.
They are compatible with an omnivorous diet. Since they are a processed food, serving size and frequency may be worth considering.
Yes, they contain gluten and soy. They are not suitable for people avoiding those allergens.
They provide 8.7g protein and 1.3g fiber per 100g. Satiety can vary, but those two values are often relevant when judging how filling a food may be.
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Nutrition data compiled from USDA FoodData Central and scientific sources.