Noodle, wheat, instant, flavoured, dry, uncooked
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 |
|---|---|---|---|
| 54000 | 🏆 | - | Carbohydrate |
| 1842 | 🏆 | - | Energy |
| 0.308 | 🏆 | - | Fluoride, F |
| 900000 | - | Sugars, total | |
| 53100 | - | Starch | |
| 19100 | - | Total lipid (fat) | |
| 11000 | - | Protein | |
| 8350 | - | Fatty acids, total saturated | |
| 7260 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 6900 | - | Fatty acids, total monounsaturated | |
| 5600 | - | Water | |
| 3700 | - | Fiber, total dietary | |
| 3100 | - | ASH, TOTAL | |
| 2180 | - | Fatty acids, total polyunsaturated | |
| 1108 | - | Sodium, Na | |
| 900 | - | Sucrose | |
| 790 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 227 | - | Potassium, K | |
| 160 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 145 | - | Phosphorus, P |
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