Udon
Good nutritional profile
Толстая японская пшеничная лапша в бульоне.
Удон — толстая японская пшеничная лапша в бульоне с добавками. Углеводы и умеренный белок; жир и натрий зависят от бульона и добавок. Сытное согревающее блюдо.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 4g | 7.1% |
| Fat | 1g | 1.4% |
| Carbs | 26g | 8.7% |
| Simple Sugars | 9.1g | Estimate |
| Complex Carbs | 15.9g | Estimate |
| Fiber | 1g | 4.0% |
| Water | 68g | 2.7% |
| Calories | 125 | 5.6% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.35 | g | 1.7% |
| Monounsaturated | 0.4 | g | 1.6% |
| Polyunsaturated | 0.25 | g | 1.9% |
| Omega-3 | 0.075 | g | Estimate |
| Omega-6 | 0.175 | 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
- Udon noodles 300 g
- Dashi stock 800 ml
- Soy sauce 3 tbsp
- Mirin 2 tbsp
- Prawn tempura or boiled eggs 2
- Spring onions, sliced 2
- Kamaboko fish cake, sliced 50 g
Instructions
- 1
Bring the dashi to a simmer in a large pot and season with soy sauce and mirin to make the broth.
- 2
Cook the udon noodles in a separate pot of boiling water according to the package, then drain.
- 3
Divide the hot noodles between two deep bowls.
- 4
Ladle the hot broth over the noodles.
- 5
Top with sliced fish cake, a soft-boiled egg or a piece of prawn tempura, and spring onions.
- 6
Serve immediately while piping hot.