Noodles
Category
Pasta, rice, flour and derivatives
Seasonal period:
All year
Allergens
The origin of noodles is Chinese.They appeared around 5000 BC. Its consumption expanded to other Asian countries. Nowadays their popularity has surpassed borders being appreciated more and more each day.
Nowadays noodles are much more than fast food, they offer variety, versatility and they are highly nutritious. They contain a lot of carbohydrates, they have low salt content and no fat.
Nutritional information (0.1 kg)
Energy
349.0
kcal
Carbohydrates
72.0
g
Proteins
10.5
g
Lipids
1.5
g
Fiber
2.5
g
Saturates
0.14
g
Monounsaturated fatty acids
0.19
g
Polyunsaturated fatty acids
0.22
g
Cholesterol
0.0
mg
Calcium
35.0
mg
Iron
2.7
mg
Zinc
1.71
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
960.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
- Pizzas, patty
- Finger foods
- Salads
- Legumes
- Shellfish
- Pasta
- Pastries
- Eggs
- Patty
- Cheeses
- liqueur
- Harvard plate
- Meats
- Main course
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed