Nutrition Facts
Serving Size 2 oz. (55 g)
Servings Per Container 4
| Amount Per Serving | % Daily Value* |
|---|---|
| Calories 190Calories from Fat 5 | |
| Total Fat 1 g | 1% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 490 mg | 20% |
| Potassium 150 mg | 4% |
| Total Carbohydrate 37 g | 12% |
| Dietary Fiber 3 g | 12% |
| Sugars 2 g | |
| Protein 8 g | 16% |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 2% |
| Iron | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories | 2,000 | 2,500 | |
|---|---|---|---|
| Total Fat | Less than | 65 grams | 80 grams |
| Saturated Fat | Less than | 20 grams | 25 grams |
| Cholesterol | Less than | 300 mg | 300 mg |
| Sodium | Less than | 2,400 mg | 2,400 mg |
| Total Carbohydrate | 300 grams | 375 grams | |
| Dietary Fiber | 25 grams | 30 grams |
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Hard winter and hard spring wheat flour, whole buckwheat flour, sea salt.
To prepare: Add to boiling water. Simmer, uncovered, for 6 to 8 minutes. Be careful not to overcook. Drain and rinse with cold water. Delicious served hot or cold.
Serving Suggestions:
1. Add to a broth of shoyu natural soy sauce, kombu, and seasonings like mirin or ponzu- the most popular way of eating noodles in Japan.
2. Add to stir fried or steamed vegetables, tofu, pasta salads, one-pot meals like nabe and ramen, tempura, soups, or casseroles.
