SPRING ONION RICE NOODLE SOUP BOWL, SPRING ONION vs. STIR-FRY RICE NOODLES
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
STIR-FRY RICE NOODLES has the most protein of the foods compared, at 7.1 g per 100g.
| Nutrient | SPRING ONION RICE NOODLE SOUP BOWL,… | STIR-FRY RICE NOODLES |
|---|---|---|
| Protein | 5.9 G | 7.1 G |
| Total lipid (fat) | 4.4 G | 0.89 G |
| Carbohydrate, by difference | 73.5 G | 80.4 G |
| Energy | 382 KCAL | 357 KCAL |
| Total Sugars | 5.9 G | 1.8 G |
| Fiber, total dietary | 2.9 G | 0 G |
| Calcium, Ca | 0 MG | 0 MG |
| Iron, Fe | 0 MG | 0.89 MG |
| Sodium, Na | 1559 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Potassium, K | - | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.