Common wheat, "Somen and Hiyamugi", dried noodles, hand-stretched, raw: Calories & Nutrition per 100 g
Common wheat, "Somen and Hiyamugi" (thin wheat noodles), dried noodles, hand-stretched, raw has 312 kcal per 100 g of edible portion, with 9.3 g protein, 1.5 g fat and 68.9 g carbohydrate, according to Japan's official Standard Tables of Food Composition.
| Food number | 01045 |
|---|---|
| Name in Japanese | こむぎ ［うどん・そうめん類］ 手延そうめん・手延ひやむぎ 乾 |
| Food group | Cereals |
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| Energy | 312 kcal |
|---|---|
| Water | 14.0 g |
| Protein | 9.3 g |
| Fat | 1.5 g |
| Carbohydrate (by difference) | 68.9 g |
| Dietary fibre | 1.8 g |
| Salt equivalent | 5.8 g |
| Sodium | 2300 mg |
| Potassium | 110 mg |
| Calcium | 20 mg |
| Iron | 0.6 mg |
| Vitamin C | (0) mg |
| Cholesterol | (0) mg |
How to read these numbers
- By energy, it ranks 87 of 155 cereals listed here (1 = most kcal per 100 g).
- Values are per 100 g of the edible portion, not per serving.
- Figures in brackets are estimated or calculated values. “Tr” means a trace amount; “-” means not measured.
Other forms of common wheat
- Common wheat, whole grain, domestic, medium-strength, raw – 329 kcal
- Common wheat, whole grain, imported, soft, raw – 344 kcal
- Common wheat, whole grain, imported, hard, raw – 332 kcal
- Common wheat, soft flour, first grade – 349 kcal
- Common wheat, soft flour, second grade – 345 kcal
- Common wheat, medium-strength flour, first grade – 337 kcal
- Common wheat, medium-strength flour, second grade – 346 kcal
- Common wheat, hard flour, first grade – 337 kcal
- Common wheat, hard flour, second grade – 343 kcal
- Common wheat, hard flour, whole grain – 320 kcal
- Common wheat, premixed flour for "Okonomiyaki" (Japanese-style savory pancake with various ingredients) – 335 kcal
- Common wheat, premixed flour for pancake – 360 kcal
Source: Ministry of Education, Culture, Sports, Science and Technology (MEXT), Standard Tables of Food Composition in Japan (Eighth Revised Edition), 2023 supplement; English food names from the official English edition (2015). Compiled and reformatted by this website. This page is general information, not dietary or medical advice.