Noodle Soup with Wontonchiwai ✓
Diet: Vegan: no; Vegetarian: no; Ovo-vegetarian: not assessed; Lacto-vegetarian: not assessed; Pescatarian: no; Low lactose: yes; Without gluten-containing ingredients: no.
Egg noodles in broth with 8 wonton dumplings filled with pork and shrimp, bok choy and spring onions.
fine wheat noodles, Mini Shanghai Bok Choy, Wonton wrappers, chicken breast, Pork neck, Black tiger prawns, Carrots, Water, Shaoxing rice wine, potato starch, sugar, salt, Chicken broth, White pepper, ground
Spring onions, Sesame oil (removable on request)
€ 16,00
| Protein | 41.4 g · 73 % DV | |
| Carbohydrates | 138.8 g · 44 % DV | |
| Fat | 13.3 g · 14 % DV | |
| Fiber | 1.4 g · 5 % DV |
| per serving (1 Portion (1 Person)) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 858 kcal | 197 kcal | 36 % |
| Protein | 41.4 g | 9.5 g | 73 % |
| Fat | 13.3 g | 3.1 g | 14 % |
| of which saturates | 4.4 g | 1.0 g | 13 % |
| Carbohydrate | 138.8 g | 31.8 g | 44 % |
| of which sugars | 5.0 g | 1.1 g | 8 % |
| Fibre | 1.4 g | 0.3 g | 5 % |
| Salt | 3.88 g | 0.9 g | 65 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 205.9 µg | 47.2 µg | 24 % |
| Vitamin B1 (Thiamine) | 143.6 µg | 32.9 µg | 12 % |
| Vitamin B2 (Riboflavin) | 115.7 µg | 26.5 µg | 8 % |
| Vitamin B3 (Niacin) | 5432.4 µg | 1246.0 µg | 36 % |
| Vitamin B5 (Pantothenic acid) | 808.1 µg | 185.3 µg | 16 % |
| Vitamin B6 (Pyridoxine) | 371.6 µg | 85.2 µg | 23 % |
| Vitamin B7 (Biotin) | 4.7 µg | 1.1 µg | 12 % |
| Vitamin B9 (Folate) | 31.5 µg | 7.2 µg | 11 % |
| Vitamin B12 (Cobalamin) | 0.8 µg | 0.2 µg | 20 % |
| Vitamin C | 12449.6 µg | 2855.4 µg | 11 % |
| Vitamin D (Calciferol) | – | – | – |
| Vitamin E (Tocopherol) | 495.8 µg | 113.7 µg | 4 % |
| Vitamin K (Phylloquinone) | 51.8 µg | 11.9 µg | 74 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 10 of 16 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | 273.3 mg | 62.7 mg | 18 % |
| Potassium | 283.1 mg | 64.9 mg | 7 % |
| Calcium | 32.6 mg | 7.5 mg | 3 % |
| Magnesium | 22.5 mg | 5.2 mg | 6 % |
| Phosphorus | 111.3 mg | 25.5 mg | 16 % |
| Iron | 826.7 µg | 189.6 µg | 8 % |
| Zinc | 1195.9 µg | 274.3 µg | 9 % |
| Copper | 75.0 µg | 17.2 µg | 6 % |
| Manganese | 150.6 µg | 34.5 µg | 4 % |
| Iodine | 2.7 µg | 0.6 µg | 1 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 10 of 16 ingredients (sources: BLS (internal), BLS 4.0). With incomplete coverage the values are lower bounds.
Refers to the recorded ingredients. Prepared in a kitchen where these substances are used; unintended traces from the manufacture of bought-in products cannot be excluded. If you have allergies, please speak to our staff.
* can be prepared without this ingredient on request — please be sure to confirm with the restaurant when ordering, this display alone does not change anything.