Noodles Japanese

Grains 4 variants

Noodles Japanese is consistently high in these nutrients across all variants, regardless of preparation or processing.

Dietary Fiber > 76%

Select a nutrient to see how the 4 variants compare.

Variant	Protein (g)	All foods
soba, dry	14.4	> 61%
somen, dry	11.3	> 54%
soba, cooked	5.1	> 36%
somen, cooked	4.0	> 32%

Variant	Iron (mg)	All foods
soba, dry	2.7	> 78%
somen, dry	1.3	> 50%
somen, cooked	0.5	> 24%
soba, cooked	0.5	> 22%

Variant	Magnesium (mg)	All foods
soba, dry	95.0	> 92%
somen, dry	28.0	> 72%
soba, cooked	9.0	> 14%
somen, cooked	2.0	> 3%

Variant	Zinc (mg)	All foods
soba, dry	1.7	> 60%
somen, dry	0.5	> 29%
somen, cooked	0.2	> 17%
soba, cooked	0.1	> 11%

Variant	Calcium (mg)	All foods
soba, dry	35.0	> 62%
somen, dry	23.0	> 53%
somen, cooked	8.0	> 19%
soba, cooked	4.0	> 6%

Variant	Potassium (mg)	All foods
soba, dry	252.0	> 52%
somen, dry	164.0	> 31%
soba, cooked	35.0	> 6%
somen, cooked	29.0	> 5%

Variant	Phosphorus (mg)	All foods
soba, dry	254.0	> 83%
somen, dry	80.0	> 31%
somen, cooked	27.0	> 15%
soba, cooked	25.0	> 14%

Variant	Dietary Fiber (g)	All foods
somen, dry	4.3	> 76%
soba, cooked	trace	n/a
soba, dry	trace	n/a
somen, cooked	trace	n/a

Variant	Folate (µg)	All foods
soba, dry	60.0	> 79%
somen, dry	14.0	> 53%
soba, cooked	7.0	> 33%
somen, cooked	2.0	> 8%