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BeeaaB HealtH nutritional analysis of Noodles, japanese, soba, dry

BeeaaB HealtH nutritional analysis of Noodles, japanese, soba, dry

The comprehensive analysis of nutrients and the nutrition table is based on approximately 100 gr of Noodles, japanese, soba, dry, and takes into account the daily requirements of calories and macronutrients, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, and necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, harmful trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA. It also includes proteins with a breakdown of essential and semi-essential amino acids, and all daily micronutrient requirements such as vitamins and both major and trace minerals in the diet of a Male 52-year-old individual with defined physical fitness, a height of 187 centimeters, a weight of 82.85 kilograms, and specified daily physical activity in terms of type, timing throughout the day, intensity, and duration.

BeeaaB HealtH nutritional analysis of Noodles, japanese, soba, dry

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Calories
13%
Carbohydrate
27%
Protein
12%
Threonine
30%
Isoleucine
35%
Leucine
27%
Lysine
19%
Valine
36%
Tryptophan
50%
Histidine
29%
Tyrosine + Phenylalanine
34%
Methionine + Cysteine
30%
Fat
1% >
Essential Fatty Acids (PUFA)
1% >
Omega-3
1%
Omega-6
1%
MUFA
1% >
SFA
1% >
Fiber
0%
Water
1% >
Total Sugar
0%

Vitamins

Thiamine vitamin b1
40%
Riboflavin vitamin b2
10%
Niacin vitamin b3
20%
Pantothenic acid vitamin b5
19%
Pyridoxine vitamin b6
18%
Folate vitamin b9
15%

Minerals

Calcium
4%
Iron
34%
Magnesium
24%
Sodium
53%
Zinc
16%
Potassium
7%
Phosphorus
36%
Manganese
56%
Copper
26%

The green color indicates the optimal value that should be provided at least 100% daily.

For the yellow color, receiving less than 100% is recommended.

The less red color is received, the better, with 0% as the ideal.

A red multiplication symbol at the end of the chart indicates that the received amount exceeds the recommended daily intake (UL).

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