Vegetable Glass Noodle RollsVeganchiwai ✓
Diet: Vegan: yes; Vegetarian: yes; Ovo-vegetarian: yes; Lacto-vegetarian: yes; Pescatarian: yes; Low lactose: yes; Without gluten-containing ingredients: yes (according to the stored ingredients), cross-contact in the kitchen possible.
Glass noodles, cabbage, carrots and morel mushrooms rolled in rice pastry and fried, served with sweet-sour sauce. 3 pieces.
Glass noodles made from mung bean starch, boiled, White cabbage, rice pastry sheets, Carrots, ground ginger, salt
€ 7,00
| Protein | 2.3 g · 4 % DV | |
| Carbohydrates | 24.3 g · 8 % DV | |
| Fat | 1.2 g · 1 % DV | |
| Fiber | 1.0 g · 3 % DV |
| per serving (1 Portion (1 Person)) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 121 kcal | 94 kcal | 5 % |
| Protein | 2.3 g | 1.8 g | 4 % |
| Fat | 1.2 g | 0.9 g | 1 % |
| of which saturates | 0.8 g | 0.6 g | 2 % |
| Carbohydrate | 24.3 g | 18.8 g | 8 % |
| of which sugars | 2.2 g | 1.7 g | 4 % |
| Fibre | 1.0 g | 0.8 g | 3 % |
| Salt | 2.81 g | 2.2 g | 47 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 217.1 µg | 168.3 µg | 26 % |
| Vitamin B1 (Thiamine) | 65.0 µg | 50.4 µg | 5 % |
| Vitamin B2 (Riboflavin) | 254.5 µg | 197.3 µg | 18 % |
| Vitamin B3 (Niacin) | 98.6 µg | 76.4 µg | 1 % |
| Vitamin B5 (Pantothenic acid) | 92.5 µg | 71.7 µg | 2 % |
| Vitamin B6 (Pyridoxine) | 39.8 µg | 30.9 µg | 2 % |
| Vitamin B7 (Biotin) | 0.9 µg | 0.7 µg | 2 % |
| Vitamin B9 (Folate) | 11.3 µg | 8.8 µg | 4 % |
| Vitamin B12 (Cobalamin) | – | – | – |
| Vitamin C | 11177.0 µg | 8664.3 µg | 10 % |
| Vitamin D (Calciferol) | – | – | – |
| Vitamin E (Tocopherol) | 184.0 µg | 142.6 µg | 1 % |
| Vitamin K (Phylloquinone) | 25.5 µg | 19.8 µg | 36 % |
| * 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 4 of 6 ingredients (sources: BLS 4.0). With incomplete coverage the values are lower bounds.
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | 1035.8 mg | 802.9 mg | 69 % |
| Potassium | 120.0 mg | 93.0 mg | 3 % |
| Calcium | 21.2 mg | 16.4 mg | 2 % |
| Magnesium | 6.0 mg | 4.7 mg | 2 % |
| Phosphorus | 16.7 mg | 12.9 mg | 2 % |
| Iron | 231.8 µg | 179.7 µg | 2 % |
| Zinc | 165.0 µg | 127.9 µg | 1 % |
| Copper | 16.2 µg | 12.6 µg | 1 % |
| Manganese | 96.7 µg | 75.0 µg | 3 % |
| Iodine | 2.8 µg | 2.2 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 4 of 6 ingredients (sources: 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.