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Rice noodles, cooked

Rice noodles are a gluten-free alternative that can be cooked in one to two minutes. White, whole wheat, and instant varieties are available.

Many people believe that this product is a raw food because it appears to be in its natural state. However, in the majority of cases it isn’t raw! This is usually because the production process requires heat, and other alternative processes would involve much more time and money, as is the case here - or it has to be pasteurized. At least one of these reasons applies here.

If a product is labeled as raw, before it is sold it still may be mixed with other products that have undergone cheaper processes. Depending on the product, you may not be able to distinguish any differences when it comes to appearance or taste.

By the way, raw foodists should also understand that there are foods that are raw but that as such contain toxins — or that can only be eaten raw in small quantities. These are indicated with a different symbol.

74%
Water
 92
Macronutrient carbohydrates 92.35%
/07
Macronutrient proteins 6.88%
/01
Macronutrient fats 0.77%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Rice noodles don’t take very long to prepare. They are traditionally eaten in soup, fried, or as a side dish.

Culinary uses:

Rice noodles are usually quite thin (only 1 to 2 mm) and can be prepared in just a few minutes. They can either be cooked in water or you can pour boiling water over the top and let them soak for several minutes. Either way, then you just have to drain them and they are ready to use. Unlike glass noodles, rice noodles retain their white color after cooking.1

Purchasing:

In addition to the traditional white rice noodles, (organic) brown rice noodles can be purchased online and in organic grocery stores. Both varieties are also available as instant noodles.

Nutritional information:

The nutritional value of rice noodles depends on whether they are made from white or brown rice flour. Compared to white rice flour, brown rice flour contains significantly more vitamins, minerals, and trace elements. Most notably, brown rice contains much larger amounts of magnesium, calcium, iron, and zinc, as well as the vitamins E, B1, B2, and B3.2

Health aspects:

Rice contains very little sodium and potassium. The low levels of sodium make rice noodles ideal for helping reduce water retention in the body ..., but this is only the case if you don’t add any additional salt.2

Dangers/intolerances:

In some areas, the ground water used for growing rice is contaminated with arsenic. This toxic semimetal accumulates in rice ten times more intensely than in other grains and is seen as a possible cause of cancer. Pregnant women should avoid rice noodles as they could be dangerous for the unborn child. Rice noodles available on the world market contain between 20 and 900 micrograms per kilogram (cf.: In the EU, drinking water must not contain more than 10 micrograms per liter).3

General information:

From Wikipedia: Rice noodles, or simply rice noodle, are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes, thicknesses and textures. In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, idiyappam, a type of rice noodle, is usually freshly made at home and tends to be tender with a distinctive texture. A variation of Idiappam, known as sevai in Tamil Nadu, is used as the base in savoury preparations; it is also called santhakai or sandhavai in the Coimbatore region of Tamil Nadu. A similar mode of preparation called savige is popular in Karnataka.
4

Literature / Sources:

  1. Wikipedia. Reisnudeln, de.wikipedia.org/wiki/ Reisnudeln
  2. I. Elmadfa: Die grosse GU Nährwert-Tabelle (I. Elmadfa: Extensive GU nutrition table). Third Edition. Gräfe und Unzer (GU) Publishing House, Munich 1989
  3. Wikipedia. Reis [Internet]. Version dated February 15, 2018 [Cited on January 29, 2018]. Available at: de.wikipedia.org/wiki/Reis
  4. Wikipedia. Rice noodles, en.wikipedia.org/wiki/ Rice_noodles

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy108 kcal
452 kJ
5.4%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids0.20 g0.3%
Recommended daily allowance according to the GDA: 70g
Saturated Fats0.02 g0.1%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)24 g8.9%
Recommended daily allowance according to the GDA: 270g
Sugars0.03 g0.0%
Recommended daily allowance according to the GDA: 90g
Fiber1.0 g4.0%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin1.8 g3.6%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:19.0 mg)48 mg2.0%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
ProtTryptophan (Trp, W) 0.02 g9.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
MinSelenium, Se 4.5 µg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
ProtThreonine (Thr, T) 0.06 g7.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
ProtIsoleucine (Ile, I) 0.07 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
ProtLeucine (Leu, L) 0.15 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
ProtPhenylalanine (Phe, F) 0.10 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
MinManganese, Mn 0.11 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
ProtValine (Val, V) 0.10 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
ProtMethionine (Met, M) 0.04 g5.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
MinCopper, Cu 0.04 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 0.00 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0.02 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Essential amino acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Tryptophan (Trp, W) 0.02 g9.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 0.06 g7.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Isoleucine (Ile, I) 0.07 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Leucine (Leu, L) 0.15 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Phenylalanine (Phe, F) 0.10 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Valine (Val, V) 0.10 g6.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Methionine (Met, M) 0.04 g5.0%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Lysine (Lys, K) 0.06 g3.0%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Thiamine (vitamin B1) 0.02 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Folate, as the active form of folic acid (née vitamin B9 and 1.0 µg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Vitamin C (ascorbic acid) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Riboflavin (vitamin B2) 0.00 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Niacin (née vitamin B3) 0.07 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Pantothenic acid (vitamin B5) 0.01 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Vitamin B6 (pyridoxine) 0.01 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin A, as RAE 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg
Vitamin E, as a-TEs 0.03 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Phosphorus, P 20 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Sodium, Na 19 mg2.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Calcium, Ca 4.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Magnesium, Mg 3.0 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Potassium, K 4.0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Selenium, Se 4.5 µg8.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
Manganese, Mn 0.11 mg6.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Copper, Cu 0.04 mg4.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Zinc, Zn 0.25 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Iron, Fe 0.14 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
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