Raisin Bun
Ravioli
Ramen
Ramen noodles are thin wheat noodles typically served in a flavored broth. Instant ramen is a popular quick meal worldwide, loved for its ease of preparation and savory taste.
220
1 block, cooked
(160 grams – 10 x 8 x 2 cm / 4 x 3 x 0.8″)
CAL
B
Nutri-Score
High in calories, sodium, and carbohydrates, but generally low in protein and fiber.
Value per 100 grams & per cup (160gr):
140 kcal | 220 kcal
Protein
4.5 grams | 7 grams
Fats
2 grams | 3 grams
Carbohydrates
25 grams | 40 grams
Fiber
1 gram | 2 grams
Vitamins & Nutrients
- Iron: Supports oxygen transport in the blood.
- Vitamin B1 (Thiamine): Helps convert food into energy.
- Magnesium: Supports muscle and nerve function.
- Phosphorus: Helps build strong bones and teeth.
Satiety and Feelings
Dry ramen noodles have a firm texture when cooked, making them a perfect base for various broths and toppings. Unlike instant ramen, dry ramen noodles do not include seasoning packets or flavor enhancers, giving you full control over your meal’s flavor.
What does 100 g look like?
About 1 full dry block plus a small handful of extra noodles — roughly a little over 1 cup loosely packed dry noodles.
What does 2000 | 2500 calories look like?
About 5 to 6 dry blocks (425 - 510 grams / 0.94 - 1.12 lbs) or about 5 ½ to 6 ½ cups loosely packed dry noodles.
Daily Value per 100 grams %
Did you know?
Dry ramen noodles originated from Chinese wheat noodles but were popularized in Japan as “ramen.”
The name “ramen” comes from the Chinese word “lamian,” meaning “pulled noodles.”
Unlike instant ramen, dry ramen noodles contain no seasoning or preservatives.
The famous instant ramen was invented in Japan by Momofuku Ando in 1958, using flash-frying for preservation.
Drawbacks ⚠️
Dry ramen noodles alone are low in fiber and protein, so they are not very filling on their own.
Instant ramen versions typically add high sodium and preservatives to flavor the dish.
Cooking ramen without balanced toppings may lead to a meal lacking in essential nutrients.
