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Noodles, japanese, somen, dry |
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Noodles, japanese, somen, dry (USDA#20116) |
| Serving Size 2 oz |
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| Water 9g |
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| Calories 356 |
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| Energy 1490kj |
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| Protein 11g |
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| Total Fat 0g |
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| Ash 4g |
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| Total Carbohydrates 74g |
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| Dietary Fiber 4g |
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| Calcium, Ca 23mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 28mg |
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| Phosphorus, P 80mg |
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| Potassium 164mg |
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| Sodium 1840mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 8mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 2mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 5mg |
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| Folate, total 14mcg |
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| Folic acid 0mcg |
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| Folate, food 14mcg |
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| Folate, DFE 14mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 9g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 9g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 2g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 4g |
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| Glycine 0g |
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| Proline 1g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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Asian noodles consist of strands that vary in shape, width, and length. Many Asian noodles are very long in length, symbolizing longevity. They can be thin ... |
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Asian noodles, like pasta noodles, are available in round, flat and square shapes, and in various widths and lengths. Most often Asian noodles are purchased, rather than made ... |
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Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. The basic difference from one variety to the next is the ... |
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Ribbon pasta, which is flat strands of pasta, is available in different lengths, widths and thickness. Some are short and wide, while others are long and narrow. Ribbon pasta ... |
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| A cooking utensil commonly used to blanche or remove noodles from boiling water. Today there are a wide variety of different types of metal, plastic and wooden tools produced for ... |
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