Noodle, soba, dry
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 71200 | 🏆 | - | Carbohydrate |
| 1503 | 🏆 | - | Energy |
| 0.497 | 🏆 | - | Aluminium (Al) |
| 0.013900000000000001 | 🏆 | - | Lead (Pb) |
| 71200 | - | Starch | |
| 11900 | - | Protein | |
| 5600 | - | Water | |
| 5300 | - | Fiber, total dietary | |
| 1700 | - | ASH, TOTAL | |
| 1300 | - | Total lipid (fat) | |
| 563 | - | Sodium, Na | |
| 430 | - | Fatty acids, total polyunsaturated | |
| 220 | - | Fatty acids, total monounsaturated | |
| 220 | - | Fatty acids, total saturated | |
| 180 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 179 | - | Phosphorus, P | |
| 132 | - | Potassium, K | |
| 70 | - | Magnesium, Mg | |
| 29 | - | Calcium, Ca | |
| 20 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) |
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