Soup, NISSIN, OODLES OF NOODLES TOP RAMEN, ramen noodles, oriental flavour, 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	Nutrient
17100		Total lipid (fat)
9300		Protein
7630	Significant	FATTY ACIDS, SATURATED, TOTAL
6556		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
6450		Fatty acids, total monounsaturated
6383		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
4700		Water
3400		ASH, TOTAL
1160		Sodium, Na
1024		FATTY ACIDS, POLYUNSATURATED, TOTAL
976		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
766		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
171		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
75		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
58		FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
38		FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
38		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
29		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
10		FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10		FATTY ACIDS, POLYUNSATURATED, 20:3, EICOSATRIENOIC (Omega-6)
10		FATTY ACIDS, POLYUNSATURATED, 20:4, EICOSATETRAENOIC (Omega-6)
10		FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
10		FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10		FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
9		FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
9		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
9		FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
4.27		Iron, Fe