Vermicelli

Soft and delicate after cooking, vermicelli blends effortlessly into soups, stir-fries, and side dishes. While light on the stomach, it’s best balanced with fiber-rich veggies or protein to round out a meal.

220

1 cup, cooked

(140 grams)

CAL

B

Nutri-Score

A source of carbohydrates providing quick energy but low in fiber and protein.

Value per 100 grams & per cup (140gr):

160 kcal | 220 kcal

Protein

6 grams | 8 grams

Fats

1 gram | 1.5 grams

Carbohydrates

30 grams | 45 grams

Fiber

2 grams | 2.5 grams

Vitamins & Nutrients

Vitamin B1 (Thiamine): Supports energy metabolism.
Iron: Helps transport oxygen in the blood.
Magnesium: Supports muscle and nerve function.
Zinc: Important for immune health and healing.

Satiety and Feelings

Vermicelli is mostly carbohydrates, providing quick energy but lacking much fiber and protein, so it may not keep you full for long.

What does 100 g look like?

About one cup of dry vermicelli noodles, roughly a small nest or handful.

What does 2000 | 2500 calories look like?

About 5 ½ cups dry vermicelli (five hundred fifty grams / 1.21 pounds).

Daily Value per 100 grams %

Vitamin B1 (Thiamin)

3%

Iron

2%

Magnesium

3%

Zinc

1%

Fiber

5%

Protein

5%

Sodium (Salt)

0%

Carbohydrates

10%

Total Fat

1%

Saturated Fat

1%

Cholesterol

0%

Sugar

1%

Calories

10%

Did you know?

The earliest forms of thin noodles, including rice-based vermicelli, are believed to have originated in China over 4,000 years ago.
Vermicelli means “little worms” in Italian, referring to its thin shape. It became popular in Southern Italy during the 13th–14th centuries, especially in Naples and Sicily.
Wheat-based vermicelli is also a staple in Indian, Persian, and Middle Eastern cuisines. In India, it’s been used for centuries in both sweet dishes like kheer and savory ones like upma.
In some cultures, vermicelli is used in sweet desserts like kheer or falooda.
Cooking usually takes just 2-4 minutes for thin vermicelli.