Noodle, fried, Indonesian restaurant-style
Proximates, fatty acids, vitamins and minerals were derived from a composite of 10 samples of fried noodles purchased from Indonesian restaurants located in Sydney suburbs in 1986/87. Proximates were also derived from an additional 6 samples of fried noodles purchased from Indonesian restaurants located in Sydney in 1990/91. Note high sum of proximates - data should be used with caution.
Restaurant Foods
| Name | Value (g) |
|---|---|
| Dietry Fibre | 2.4 |
| Energy | |
| Omega-6 | 2.22 |
| Omega-3 | 0 |
| Protein | 0 |
| Total Fat | 9 |
| Total Fructose | 0.8 |
| Name | Value (g) |
|---|---|
| Fructose | 0.5 |
| Glucose | 0.8 |
| Sucrose | 0.6 |
| Maltose | 0.2 |
| Lactose | 0 |
Restaurant Foods
Asian Foods
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