Noodles, japanese, somen
Category: Cereal Grains & Pasta State: Dry
Nutrition Highlights
Serving Size
Calories
203
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 169 (83.2%) |
| Protein | 26 (12.8%) |
| Fat | 4.2 (2.0%) |
| Total | 203 (100%) |
Serving: 2 oz [57g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 42 (74.1%) |
| Protein | 6.5 (11.4%) |
| Water | 5.2 (9.2%) |
| Ash | 2.6 (4.5%) |
| Fat | 0.5 (0.8%) |
| Total | 57 (100%) |
Serving: 2 oz [57g]
Benefits
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High in carbohydrates which provide energy. Carbohydrates from whole grains like somen noodles provide sustained energy
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Contain small amounts of protein which helps build and repair tissues in the body
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Low in fat and calories. Somen noodles are a healthier choice compared to other noodles
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Rich in dietary fiber which aids digestion and helps you feel full for longer
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Contain B vitamins like niacin, thiamine and riboflavin which are essential for converting food into energy
Risks
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High in refined carbohydrates and calories. Somen noodles are made from wheat flour which is highly processed and provides little nutritional value
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Low in protein and fiber. Somen noodles lack protein and fiber which are important for feeling full and maintaining blood sugar levels
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High glycemic index. The refined flour in somen causes blood sugar levels to spike rapidly after eating which can increase hunger and cravings
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May displace healthier foods. Eating somen as a main dish means missing out on more nutritious foods like vegetables, whole grains and lean proteins
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Potential for allergies. Wheat is one of the top food allergens and can cause reactions in those with celiac disease or a wheat allergy
Additional Information
Noodles, Japanese, Somen, Dry: Nutritional Benefits and Risks
Noodles, specifically Japanese somen, are a popular staple in many Asian cuisines. Somen noodles are made from wheat flour and are typically served in a variety of dishes, including soups, salads, and stir-fries. Let's explore the nutritional benefits and risks associated with this particular type of noodle.
Nutritional Benefits:
1. Carbohydrates: Japanese somen noodles are primarily composed of carbohydrates, which are the body's main source of energy. They provide a quick and easily digestible source of fuel for physical activities and daily functions.
2. Low in Fat: Dry somen noodles are relatively low in fat, making them a suitable choice for individuals aiming to reduce their fat intake or maintain a healthy weight. However, the fat content may increase if the noodles are served with fatty sauces or ingredients.
3. Protein: While somen noodles are not a significant source of protein, they do contribute to your daily protein intake. Protein is essential for tissue repair, muscle growth, and the production of enzymes and hormones.
4. Fiber: Somen noodles contain a small amount of dietary fiber, which aids in digestion and helps maintain healthy bowel movements. However, the fiber content may be reduced if the noodles are overcooked or processed.
5. Micronutrients: Somen noodles provide some essential micronutrients, including iron, magnesium, and B vitamins. Iron is crucial for oxygen transport in the body, magnesium supports bone health and nerve function, and B vitamins are essential for energy production and maintaining a healthy nervous system.
Nutritional Risks:
1. Sodium: One potential risk associated with somen noodles is their sodium content. Packaged or instant somen noodles may contain high levels of sodium, which can contribute to high blood pressure and other cardiovascular issues. Opting for homemade or low-sodium versions can help mitigate this risk.
2. Processing: Like many other types of noodles, somen noodles undergo processing, which may involve bleaching or refining. This process can strip away some of the natural nutrients present in the wheat. Choosing whole grain or less processed noodle options can help retain more nutritional value.
3. Caloric Density: While somen noodles themselves are not overly high in calories, their caloric density can increase significantly depending on the accompanying ingredients and cooking methods. Fried or heavily sauced somen dishes can be calorie-dense and contribute to weight gain if consumed in excess.
4. Gluten Sensitivity: Somen noodles are made from wheat flour, which contains gluten. Individuals with gluten sensitivity or celiac disease should avoid or opt for gluten-free alternatives to prevent adverse reactions.
In summary, Japanese somen noodles offer several nutritional benefits, including a good source of carbohydrates, low fat content, and some essential micronutrients. However, potential risks include high sodium content, processing that may reduce nutrient content, caloric density depending on preparation, and gluten sensitivity for those with specific dietary requirements. As with any food, moderation and mindful preparation can help maximize the nutritional benefits while minimizing potential risks associated with somen noodles.