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High in sodium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
465
KCAL / 100G
Carbs
61g
· 53%
Protein
8.5g
· 7%
Fat
20.5g
· 40%
Fiber
2.8g
Vitamins
B1
0.12mg · 10% DV
B3
1.6mg · 10% DV
Vitamin E
1.4mg · 9% DV
B5
0.35mg · 7% DV
Minerals
Sodium
1900mg · 83% DV
Manganese
1mg · 43% DV
Selenium
18µg · 33% DV
Phosphorus
145mg · 21% 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
✓ 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
9.2g
MONOUNSATURATED
5.1g
POLYUNSATURATED
4.8g
Omega 6:3 ratio 57.5:1
Above the ideal 4:1 (57.5:1).
Yogurt curry instant noodles provide 465 calories per 100 g. They are an energy-dense processed food.
They contain 8.5 g of protein per 100 g. Their carbohydrate and fat content is higher than their protein content.
Yes. Yogurt curry instant noodles contain 61 g of carbohydrates per 100 g.
They contain 20.5 g of fat per 100 g. This makes them a relatively high-fat instant noodle option.
No. They provide 2.8 g of fiber per 100 g, so they are not considered a high-fiber food.
Their glycemic index is 55, which is in the medium glycemic index range. Individual blood sugar response can still vary.
Portion size matters because they contain 465 calories, 61 g of carbs, and 20.5 g of fat per 100 g. They are compatible with vegetarian and flexitarian diets.
Yes, they are compatible with a vegetarian diet. They are also suitable for flexitarian eating patterns.
They contain gluten, dairy, soy, and sesame. People with allergies or sensitivities to these ingredients should avoid them.
Yes. Yogurt curry instant noodles are classified as an ultra-processed food, so frequency and portion size are worth considering in an overall eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.