Whether you have just discovered ramen noodles or you know them better than you care to admit, tip your hat to the inventor, Momofuko Ando. His Nissin brand -- the original ramen noodle -- was a 1950s entry into the Japanese noodle market. The signature wavy noodles became a success worldwide, because of their convenience. In the United States, Nissin and rival brands sell their fried ramen in single packs that come with sodium-laden flavor seasoning. Although these noodles are filling, quick and convenient to prepare, they are not a nutrient-dense food source.
Main Nutrients
Ramen noodles contain two servings per package. People might not realize that the entire package contains 380 calories on average. A 190-calorie serving, though, contains 5 grams of protein, or 10 percent of the daily value for an adult 2,000-calorie diet. A serving also contains 26 grams of carbohydrates. This is 8 percent of the recommended daily value, including 1 gram of sugar. The 1 gram of fiber equals 4 percent of the daily value.
Fat
One serving of plain ramen noodles contain 7 grams of fat per serving, or 11 percent of the daily value. A serving also includes 4 grams of saturated fat, which is 20 percent of the daily value. The plain noodles contain no trans fats or polyunsaturated or monounsaturated fat. They also have no cholesterol.
Minerals
A serving of ramen noodles contains 1.8 grams, or 10 percent of the daily value, of iron, but no potassium other important minerals such as calcium, magnesium or zinc. A standard serving of plain ramen noodles contains no sodium, but when you add the contents of the seasoning packet, the sodium content balloons. Depending on the brand and the flavor, the sodium per serving ranges from 790 milligrams to more than 1,000 milligrams. Using these packets increases the sodium content to 32 percent or more of the daily value for healthy adults. National ramen brands sell packages with lower-sodium seasonings in larger markets.
Vitamins
Ramen noodles are a poor source of major vitamins. A serving contains 200 international units of vitamin A, or 4 percent of the daily value -- below the U.S. Food and Drug Administration’s 5 percent minimum nutrient-density rating for foods considered good sources of a nutrient. A serving also lacks significant amounts of vitamin C, D and E and B-complex vitamins.
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