Tapioca
Wheat Tortilla
Udon
Thick and chewy, udon noodles are a staple in Japanese cuisine. They’re made from wheat flour, water, and salt, and commonly served in broths, stir-fries, or cold with dipping sauces.
280
1 cup, cooked
(220 grams)
CAL
E
Nutri-Score
Provides carbohydrates, but low in fiber, protein, and micronutrients.
Value per 100 grams & per cup (220gr):
130 kcal | 280 kcal
Protein
3 grams | 6.5 grams
Fats
0.1 grams | 0.2 grams
Carbohydrates
25 grams | 55 grams
Fiber
1 gram | 2 grams
Vitamins & Nutrients
- Iron: Supports oxygen transport in the blood.
- Folate: Important for cell growth and repair.
- Selenium: Helps protect cells from oxidative stress.
- Vitamin B3 (Niacin): Supports metabolism and energy production.
Satiety and Feelings
Udon noodles are comforting and filling in the short term due to their bulk and starch content, but their low protein and fiber may result in less sustained satiety.
What does 100 g look like?
Roughly 1 cup dry or a loose handful of thick, stiff noodles.
What does 2000 | 2500 calories look like?
About 6 cups dry (six hundred grams / 1.32 lbs)
Whole Wheat & Buckwheat udon
Whole wheat noodles generally has a higher Nutri-Score (going as high as an A score) due to their higher fiber, vitamin, and mineral content.
Daily Value per 100 grams %
Did you know?
Udon originated in Japan over 1,000 years ago, likely influenced by Chinese wheat noodles.
The word “udon” is believed to come from the Japanese term “udong”, a shortened version of “untōn”, which referred to a type of thick noodle soup.
Traditionally served in a soy-based broth, it’s known for its springy texture.
Udon can be eaten hot or cold, making it versatile across seasons.
Some restaurants hand-pull or knead udon dough with their feet (in sanitary bags!) to develop elasticity.
Drawbacks ⚠️
Low in protein, which may reduce its ability to support muscle maintenance.
Refined carbs may cause blood sugar spikes.
Limited micronutrients, especially if served without vegetables or protein-rich toppings.
