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Plain noodle
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
138
KCAL / 100G
Carbs
25g
· 77%
Protein
4.8g
· 15%
Fat
1.1g
· 8%
Fiber
1.2g
Vitamins
B1
0.07mg · 6% DV
B3
0.5mg · 3% DV
B5
0.13mg · 3% DV
Biotin
1µg · 3% DV
Minerals
Selenium
6µg · 11% DV
Phosphorus
54mg · 8% DV
Iron
1mg · 6% DV
Magnesium
13mg · 3% 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
0.22g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
Boiling makes noodles absorb water, so the nutrition per 100 g looks more diluted once cooked. Overcooking mainly affects texture and eating quality rather than turning them into a different food.
Use plenty of boiling water and avoid cooking longer than needed. After draining, toss them briefly and combine with sauce or other ingredients right away.
Because they are mainly a carbohydrate food, they can work well before training for easy energy. After training, they are usually more balanced when paired with a protein source such as eggs, yogurt, tofu, or chicken.
Eating them at night does not automatically cause weight gain; your overall intake matters more than the clock. Large portions and rich sauces are usually the bigger issue.
Add vegetables and a protein source to improve fullness and balance. Good pairings include eggs, tofu, chicken, beans, or a yogurt-based side.
They are both grain-based carbohydrate foods, but the flour type, shape, and processing can change texture and cooking time. Noodles often cook faster and suit stir-fries and broth dishes especially well.
Dry noodles should be kept in an airtight container away from moisture and heat. Cooked noodles should be refrigerated and eaten within a short time.
Yes, but the texture may become softer after thawing. For better results, freeze them in portions and slightly undercook them first.
People with celiac disease or gluten-related disorders should avoid them because they contain gluten. Others may also need to watch portion size if they tend to build meals around noodles alone.
Not by default; the overall dish matters more than the noodle itself. Boiled noodles with vegetables and protein are a very different meal from noodles loaded with oil-heavy sauces.
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Nutrition data compiled from USDA FoodData Central and scientific sources.