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Noodles, rice, fine, dried, boiled in unsalted water

Rice noodles are made from rice flour. These figures describe fine, dried rice noodles that have been boiled in unsalted water. They mainly provide carbohydrate, with 21g per 100g of cooked noodles. The same amount contains 1.9g of protein, 1.1g of fibre and 0.2g of fat.

Carbohydrate is a source of energy for the body, while fibre helps support normal bowel function. These plain cooked noodles contain little salt or saturated fat, and only trace amounts of sugars. Sauces, seasonings and other ingredients added during preparation can change the salt, fat and energy content of the finished dish. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

89 kcal

Energy

381 kJ

Fat

0.2g

of which saturates

0.05g

Carbohydrate

21g

of which sugars

Trace

Fibre

1.1g

Proteine

1.9g

Sale

0.01g

Alcol

0g

Acqua

73g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamina D

0µg

Vitamina E

0.09mg

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

0.1mg

Vitamina B6

0.01mg

Vitamina B12

0µg

Folato

3µg

Calcio

22mg

Ferro

0.1mg

Magnesio

3mg

Phosphorus

19mg

Potassio

3mg

Sodio

4mg

Zinco

0.4mg

Copper

Trace

Selenio

1µg

Iodio

3µg

Other types of noodles

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Noodles, egg, fine, dried, boiled in unsalted water

129 kcal

4.7g

0.8g

2.3g

Noodles, egg, medium, dried, boiled in unsalted water

166 kcal

5.8g

1g

3g

Noodles, egg, thick, dried, boiled in unsalted water

143 kcal

5g

0.9g

2.6g

Noodles, egg, dried, raw

338 kcal

12g

2g

–

Noodles, egg, fried with spring onions, homemade

244 kcal

5g

12g

–

About these figures

Values are per 100g of the food as described (8 samples, 3 products). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente