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Noodles pan-fried with oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
198
KCAL / 100G
Carbs
31.5g
· 64%
Protein
5.2g
· 11%
Fat
5.6g
· 25%
Fiber
1.5g
Vitamins
B1
0.18mg · 15% DV
B3
2.1mg · 13% DV
Folate
48µg · 12% DV
Biotin
3.2µg · 11% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
84mg · 12% DV
Iron
2mg · 11% 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
✓ 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
0.82g
MONOUNSATURATED
2.35g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 55:1
Above the ideal 4:1 (55:1).
Pan-fried noodles contain 198 calories per 100g. Total calories increase with portion size.
There are 5.2g of protein in 100g of pan-fried noodles. They provide some protein, but they are not especially high in it.
Pan-fried noodles have 31.5g of carbohydrates per 100g. That makes them a carb-focused grain food.
Pan-fried noodles contain 5.6g of fat per 100g. Their fat content is lower than their carbohydrate content.
Yes, they contain 1.5g of fiber per 100g. This means they are not particularly high in fiber.
The glycemic index of pan-fried noodles is 55. This suggests a moderate glycemic impact.
Pan-fried noodles provide 198 calories per 100g, so portion control matters if you are managing calorie intake. Their 31.5g of carbs per 100g may also be relevant depending on your diet plan.
Yes, pan-fried noodles are suitable for vegetarian eating patterns. The listed diet compatibility includes omnivore, vegetarian, and flexitarian.
Pan-fried noodles contain gluten and eggs. They are not suitable for people avoiding those allergens.
Yes, pan-fried noodles are classified as processed. This refers to their processing level rather than a specific nutrient amount.
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Nutrition data compiled from USDA FoodData Central and scientific sources.