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Spicy, carbohydrate-rich, and high in sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
22.4g
· 61%
Protein
3.1g
· 8%
Fat
4.9g
· 31%
Fiber
1.2g
Vitamins
B1
0.08mg · 7% DV
B3
0.9mg · 6% DV
B2
0.05mg · 4% DV
B5
0.18mg · 4% DV
Minerals
Sodium
620mg · 27% DV
Selenium
9µg · 16% DV
Phosphorus
62mg · 9% DV
Iron
1mg · 6% 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
— 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
1.45g
MONOUNSATURATED
2.05g
POLYUNSATURATED
1.45g
Omega 6:3 ratio 27:1
Above the ideal 4:1 (27:1).
Spicy Korean noodles provide 145 calories per 100g. The total calories will increase with larger portions.
They contain 3.1g of protein per 100g. That makes them a relatively low-protein option.
They have 22.4g of carbohydrates per 100g. This makes them a carb-forward food.
There are 4.9g of fat per 100g. Fat is part of the overall macronutrient profile, alongside carbs and protein.
Yes, they contain 1.2g of fiber per 100g. The fiber content is not especially high.
Their glycemic index is 62. This may matter if you are tracking glycemic impact.
They are compatible with omnivore and flexitarian diets. Whether they fit your diet also depends on your portion size and nutrition goals.
They are classified as ultra-processed. It can be useful to consider that along with the calories, carbs, fat, protein, and fiber.
Yes, they contain gluten, soy, and sesame. Anyone avoiding these allergens should check carefully before eating them.
Per 100g, they provide 3.1g protein and 1.2g fiber. Since both protein and fiber are modest, how filling they feel can depend on the portion.
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Nutrition data compiled from USDA FoodData Central and scientific sources.