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Quick-cooking processed noodle product, typically high in sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
470
KCAL / 100G
Carbs
60.5g
· 52%
Protein
8.8g
· 8%
Fat
20.5g
· 40%
Fiber
2.9g
Vitamins
B3
4.8mg · 30% DV
B1
0.35mg · 29% DV
Biotin
6µg · 20% DV
B2
0.22mg · 17% DV
Minerals
Sodium
1850mg · 80% DV
Manganese
1mg · 43% DV
Selenium
18µg · 33% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
Contains these allergens:
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
SATURATED
9.1g
MONOUNSATURATED
7.4g
POLYUNSATURATED
5.4g
Omega 6:3 ratio 104:1
Above the ideal 4:1 (104:1).
Not usually as a regular main meal. It is an ultra-processed food and is often low in vegetables and high-quality protein unless you add them yourself.
Often yes, or at least use less of it. That can reduce sodium and some additives while still keeping the noodles convenient.
Add protein and fibre-rich foods rather than eating them plain. Eggs, chicken, tofu, beans and vegetables can make the meal more satisfying.
A small, simple portion may work better before exercise because very fatty or heavy versions can sit poorly. After training, they make more sense when paired with a protein source for recovery.
No single food causes weight gain by itself; overall intake and eating pattern matter more. But instant noodles are energy-dense, so frequent large portions can make it easy to overshoot your needs.
They can be eaten occasionally, but they should not be a staple. For a better option, serve them with egg and vegetables and go lighter on the seasoning.
It may remove a small amount of surface oil and dissolved seasoning if used that way, but it does not change the fact that the product is ultra-processed. The biggest improvement usually comes from what you add and how much seasoning you use.
Keep it sealed in a dry, cool place away from moisture and strong odours. Once opened, the seasoning is best used sooner for the best flavour.
Dry noodles do not need freezing; pantry storage is usually enough. Cooked noodles can be frozen, but the texture often becomes softer and less pleasant after thawing.
Eaten alone, they may not provide much fibre or protein for lasting fullness. Pairing them with vegetables and a protein source usually helps.
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Nutrition data compiled from USDA FoodData Central and scientific sources.