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Traditional wheat-based noodles, source of carbohydrates and energy
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
138
KCAL / 100G
Carbs
27g
· 81%
Protein
4.7g
· 14%
Fat
0.7g
· 5%
Fiber
1.2g
Vitamins
B1
0.08mg · 7% DV
B3
0.6mg · 4% DV
Biotin
1.1µg · 4% DV
B5
0.13mg · 3% DV
Minerals
Selenium
13µg · 24% DV
Iron
1mg · 6% DV
Phosphorus
44mg · 6% DV
Magnesium
14mg · 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
0.15g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
Boiling can lower some water-soluble vitamins slightly, but most of the carbohydrate, protein, and fat remain. Overcooking affects texture more noticeably and may increase nutrient loss.
Cook them in plenty of boiling water and start checking a little before the package time ends. Draining them promptly and mixing with sauce right away also helps prevent sticking and over-softening.
Cooked noodles usually keep for 3 to 4 days in an airtight container in the refrigerator. If they are mixed with meat, dairy, or egg-based sauces, use extra caution and discard them if smell or texture changes.
Yes, cooked wheat noodles can be frozen, though the texture may soften after thawing. Slightly undercooking them before freezing usually gives better results.
Because they are mainly a carbohydrate food, they can work both before exercise for energy and after exercise to help replenish glycogen. Pairing them with a protein source makes the meal more balanced.
Eating them at night does not automatically cause weight gain; overall intake and portion size matter more. Heavy, rich sauces late in the evening may simply feel harder to digest for some people.
Regular wheat noodles usually have a milder taste and softer texture, while whole-wheat versions are often more filling. Whole-wheat options generally provide more fibre because more of the grain is retained.
They pair well with vegetables, beans, lentils, eggs, yogurt-based sauces, cheese, chicken, or fish. Adding protein and vegetables can improve satiety and make the meal less carb-heavy.
They can in some people if eaten often without enough fluids or fibre-rich foods alongside them. Adding vegetables and drinking enough water can help offset that effect.
People with coeliac disease or gluten-related disorders should avoid them because they contain gluten. Those who rely heavily on refined grain foods may also benefit from balancing them with higher-fibre foods and varied meal choices.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.