Fried Noodles with Vegetables
Fried noodles with bell pepper, cabbage, carrots, spring onions, broccoli, bok choy and egg.
€ 18,00
| Protein | 9.8 g · 20 % DV | |
| Carbohydrates | 94.4 g · 36 % DV | |
| Fat | 11.3 g · 16 % DV | |
| Fiber | 4.8 g · 16 % DV |
| Nutrient | per ServingServ. | per 100g/100g | % Daily Value*% DV*% of Daily Value (reference: adults, 2,000 kcal/day) |
|---|---|---|---|
| Energy | 537 kcal | 133 kcal | 27 % |
| Protein | 9.8 g | 2.4 g | 20 % |
| Fat | 11.3 g | 2.8 g | 16 % |
| – of which saturated | 1.2 g | 0.3 g | 6 % |
| Carbohydrates | 94.4 g | 23.3 g | 36 % |
| – of which sugar | 10.7 g | 2.6 g | 21 % |
| Fiber | 4.8 g | 1.2 g | 16 % |
| Salt | 3.39 g | 0.8 g | 57 % |
| * DGE reference values, adults 25–51 yrs, male | |||
Training view – for educational purposes only. The following vitamin and mineral values are calculated from the raw ingredients (German Food Code, BLS) and do not account for losses during preparation (such as heating, cooking or storage). They are intended for the training of kitchen and service staff and are not intended as consumer information. Not a nutrition declaration within the meaning of the FIC Regulation (Regulation (EU) No 1169/2011).
| Nutrient | per ServingServ. | per 100g/100g | % Daily Value*% DV*% of Daily Value (reference: adults, 2,000 kcal/day) |
|---|---|---|---|
| Vitamin A | 75.7 µg* | 18.7 µg | 9 % |
| Vitamin B1 (Thiamine) | 46.5 µg* | 11.5 µg | 4 % |
| Vitamin B2 (Riboflavin) | 37.4 µg* | 9.2 µg | 3 % |
| Vitamin B3 (Niacin) | 334.8 µg* | 82.7 µg | 2 % |
| Vitamin B5 (Pantothenic acid) | 111.0 µg* | 27.4 µg | 2 % |
| Vitamin B6 (Pyridoxine) | 91.3 µg* | 22.5 µg | 6 % |
| Vitamin B7 (Biotin) | 1.2 µg* | 0.3 µg | 3 % |
| Vitamin B9 (Folate) | 20.8 µg* | 5.1 µg | 7 % |
| Vitamin C | 13007.9 µg* | 3211.8 µg | 12 % |
| Vitamin E (Tocopherol) | 197.1 µg* | 48.7 µg | 1 % |
| Vitamin K (Phylloquinone) | 24.1 µg* | 6.0 µg | 34 % |
| * DGE reference values, adults 25–51 yrs, male | |||
* Calculated from raw ingredients (BLS), excluding preparation losses – training value, not a nutrition declaration under the FIC Regulation.
Training view – for educational purposes only. The following vitamin and mineral values are calculated from the raw ingredients (German Food Code, BLS) and do not account for losses during preparation (such as heating, cooking or storage). They are intended for the training of kitchen and service staff and are not intended as consumer information. Not a nutrition declaration within the meaning of the FIC Regulation (Regulation (EU) No 1169/2011).
| Nutrient | per ServingServ. | per 100g/100g | % Daily Value*% DV*% of Daily Value (reference: adults, 2,000 kcal/day) |
|---|---|---|---|
| Sodium (mineral fraction) | 16.8 mg* | 4.1 mg | 1 % |
| Potassium | 169.3 mg* | 41.8 mg | 4 % |
| Calcium | 56.1 mg* | 13.9 mg | 6 % |
| Magnesium | 14.1 mg* | 3.5 mg | 4 % |
| Phosphorus | 29.6 mg* | 7.3 mg | 4 % |
| Iron | 969.4 µg* | 239.4 µg | 10 % |
| Zinc | 517.6 µg* | 127.8 µg | 4 % |
| Copper | 96.9 µg* | 23.9 µg | 8 % |
| Manganese | 220.5 µg* | 54.4 µg | 6 % |
| Iodine | 1.1 µg* | 0.3 µg | 1 % |
| * DGE reference values, adults 25–51 yrs, male | |||
* Calculated from raw ingredients (BLS), excluding preparation losses – training value, not a nutrition declaration under the FIC Regulation.
🌾 Gluten (LKK Premium Dark Soy Sauce, LKK Helle Sojasauce (Premium Light Soy Sauce), Lucky Boat No.2 Fine Noodles)🥚 Eggs (Ei)🫘 Soy (LKK Premium Dark Soy Sauce, LKK Helle Sojasauce (Premium Light Soy Sauce))🧪 Sulphites (LKK Premium Dark Soy Sauce)
Additives
7) blackened (LKK Premium Dark Soy Sauce)13) genetically modified (LKK Premium Dark Soy Sauce)
ℹNutritional and allergen information are approximate values. More information