Ramen
Moderate nutritional value
Японский суп с лапшой на бульоне и добавками.
Рамен — пшеничная лапша в наваристом бульоне с яйцом, нори и тясю. Бульон и добавки сильно различаются по жиру и натрию. Выбирайте более лёгкие бульоны и добавляйте овощи.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 5g | 8.9% |
| Fat | 3g | 4.3% |
| Carbs | 8g | 2.7% |
| Simple Sugars | 2.8g | Estimate |
| Complex Carbs | 5.2g | Estimate |
| Water | 88g | 3.5% |
| Calories | 75 | 3.3% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.05 | g | 5.2% |
| Monounsaturated | 1.2 | g | 4.8% |
| Polyunsaturated | 0.75 | g | 5.8% |
| Omega-3 | 0.225 | g | Estimate |
| Omega-6 | 0.525 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
Compare with other products
Values per 100 g
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Recipe
See full recipeIngredients
- Fresh ramen noodles 240 g
- Chicken or pork broth 1 litre
- Soy sauce (or miso paste) 3 tbsp
- Chashu pork or roast pork, sliced 150 g
- Eggs 2
- Nori sheets 2
- Green onions, sliced 2
- Fresh ginger, grated 1 tsp
- Garlic, minced 2 cloves
- Toasted sesame oil 1 tsp
Instructions
- 1
Soft-boil the eggs for about 7 minutes, then chill, peel, and halve them.
- 2
Bring the broth to a simmer and season it with soy sauce (or miso), ginger, and garlic.
- 3
Cook the ramen noodles in a separate pot of boiling water until just tender, then drain.
- 4
Divide the noodles between two deep bowls.
- 5
Ladle the hot seasoned broth over the noodles.
- 6
Arrange the sliced pork, halved eggs, and nori on top.
- 7
Garnish with green onions and a few drops of sesame oil, then serve immediately.