Nutritional Value In Chinese Noodles

Noodles are a staple in Chinese cuisine and are generally made from rice or wheat flour, or a mung bean starch. A 2005 article from the Los Angeles Times credits China as the birthplace of the noodle as many as 4,000 years ago. While Chinese noodles take many shapes and forms, original Chinese noodles were made from a grass called millet. All varieties of Chinese noodles can help you meet your daily needs for a multitude of nutrients.

Calories

The USDA provides nutritional information for three types of Chinese noodles: mung bean starch noodles, chow mein and the flat crunchy noodles you might find in a typical Chinese restaurant. Mung bean starch, chow mein and flat, crunchy noodles contain 351, 527 and 521 calories per 100-g serving, respectively.

Carbohydrates

Carbohydrates account for the majority of the nutrient weight in a serving of Chinese noodles. A 100-g serving of mung bean, chow mein and flat, crunchy noodles contains 86, 58 and 52 g of carbohydrates, respectively. Chinese noodles contain a small amount of fiber -- an indigestible carbohydrate that helps control cholesterol and blood sugar levels. Mung bean, chow mein and flat, crunchy noodles contain 0.5, 4 and 2 g of this specific carbohydrate per 100-g serving. Chow mein and flat, crunchy noodles contain about 0.25 g of sugar -- a simple carbohydrate that the body quickly absorbs and uses for cellular energy.

Fat

Chinese noodles can vary in fat content depending on how they are prepared and any additional ingredients. A 100-g serving of mung bean noodles, for example, contains vary little fat with just 0.06 g of this nutrient. Chow mein and flat, crunchy noodles contain 31 g of fat per 100-g serving. The body needs fat to provide energy, store vitamins and protect vital organs.

Protein

As with fat, protein content can vary based on the type of noodle and how it's prepared. A 100-g serving of mung bean noodles contains just 0.16 g of protein, while chow mein and flat, crunchy noodles contain about 8 and 10 g of this nutrient, respectively. Protein helps the body build new tissue and repair damaged tissue.

Micronutrients

All varieties of Chinese noodles are particularly high in iron and selenium and contain moderate amounts of phosphorous. Iron helps produce red blood cells and maintains immune system function, selenium is an antioxidant that can help prevent cellular damage, and phosphorous helps metabolize protein and several other minerals.
Chinese noodles are generally high in several B-vitamins, which help convert carbohydrates into energy the body can use, and also maintain immune system function. Chow mein and flat, crunchy noodles are high in vitamin E, a fat-soluble antioxidant that, like selenium, helps prevent cellular damage.