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 …
High in vitamin C, and has a significant vitamin B1-, B2 and niacin content. High in carbohydrates.
An excellent source of vitamin E, high in phosphorus, iron, copper, and potassium.
These gluten-free and egg-free light noodles are made of mung bean starch. High in inulin.
High in thiamine and riboflavin, it contains thrice as much zink as chicken. An excellent source of zink and potassium. BASE
High humidity, excellent potassium content and optimal protein content, although in the case of this mushroom the human body does not utilize the latter.
Highest in iron and zink among the various types of meat. Somewhat heavy, fat content varies by body part, high in protein.
High in protein and iodine due to the egg content, which also increases the calories per gram.
High in potassium and iron, gives an excellent flavour to the food.