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Traditional buttery noodle-based grain dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
176
KCAL / 100G
Carbs
28.8g
· 65%
Protein
5.5g
· 12%
Fat
4.6g
· 23%
Fiber
1.8g
Vitamins
Folate
42µg · 11% DV
B1
0.12mg · 10% DV
Biotin
3.1µg · 10% DV
B3
1.35mg · 8% DV
Minerals
Selenium
14.2µg · 26% DV
Phosphorus
76mg · 11% DV
Zinc
1mg · 9% DV
Sodium
205mg · 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
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.25g
MONOUNSATURATED
1.15g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 18.3:1
Above the ideal 4:1 (18.3:1).
Kars-style noodle pilaf contains 176 calories per 100g. The total calories will increase with larger portions.
It provides 5.5g of protein per 100g. That makes it a moderate protein option for a grain-based dish.
It contains 28.8g of carbohydrates per 100g. This makes it a carb-forward grain dish.
There are 4.6g of fat per 100g. Its fat content is lower than its carbohydrate content.
Yes, it has 1.8g of fiber per 100g. It contains some fiber, but it is not especially high in fiber.
Its glycemic index is 55. This is generally considered a moderate glycemic impact.
Yes, it is compatible with vegetarian, omnivore, Mediterranean, and flexitarian eating patterns. Suitability still depends on portion size and your overall meal plan.
It contains gluten, eggs, and dairy. Anyone avoiding these allergens should be cautious.
Per 100g, it provides 176 calories, 5.5g protein, 28.8g carbs, 4.6g fat, and 1.8g fiber. It is also classified as a processed food, which is worth considering in the overall diet.
Yes, it is classified as processed. That can be an important factor when evaluating how often to include it in your diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.