If you’re looking for a lower calorie, but still tasty option for your the base of your meal, the vegetable base is a great option.

During processing, only the outermost layer of the rice is removed, leaving behind more nutrition and fiber than its white variant .

Gluten-free and a great source of carbohydrates. Filling, and easy to digest.

Not as light as the other noodles, but higher in dietary fibres, which decelerate absorption and prolong the feeling of satiety.

Thick noodles made from wheat flour, one of the cornerstones of a Japanese cuisine …

These gluten-free and egg-free light noodles are made of mung bean starch. High in inulin.

High in protein and iodine due to the egg content, which also increases the calories per gram.

Gluten-free and egg-free, low in fibres; light, fast-absorbing carbohydrate.