Grain

Starch

Starch noodles are translucent strands from mung bean, sweet potato, potato, or other starches—glass noodles, cellophane noodles, Korean dangmyeon, and similar. They turn glossy and elastic when cooked, soaking up sauces without wheat flavour. Dried forms need soaking or boiling until clear and springy. Do not overcook into glue. Excellent in hot pots, spring rolls, japchae, and salads. Check the starch source on the label—behaviour and taste differ slightly by base.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Cellophane Noodle

Glass Noodle

Mung Bean Noodle

Shirataki

Sweet Potato Noodle

Characteristics

Preparations

BoiledDriedSoakedStir Fried

Traits

ElasticNeutralSpringyStarch BasedTranslucent

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 342

Amount per 100 g

Total Fat 2.51 g
Saturated Fat 0.47 g
Trans Fat 0 g
Monounsaturated Fat 0.5 g
Polyunsaturated Fat 1.25 g
Cholesterol 0 mg
Sodium 5.09 mg
Salt 0.01 g
Total Carbohydrate 68.4 g
Dietary Fibre 4.27 g
Total Sugars 0.96 g
Complex / starch 63.8 g
Protein 10.2 g
Water 10.2 g

Detailed nutrients

Energy 342 kcal
Water 10.2 g
Carbohydrates 68.4 g
- Sugars 0.96 g
- Starch 63.8 g
- Fibre 4.27 g
Protein 10.2 g
Fat 2.51 g
- Saturated Fat 0.47 g
- Monounsaturated Fat 0.5 g
- Polyunsaturated Fat 1.25 g
  - Omega-3 0.13 g
Vitamins 58.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.32 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.16 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.26 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 30 µg
- Vitamin C 2 mg
- Vitamin E 0.79 mg
- Vitamin K 1.9 µg
Minerals 269 mg
- Major Minerals 267 mg
  - Calcium 41 mg
  - Sodium 5.09 mg
  - Potassium 221 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.32 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.16 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.26 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 30 · vitamin-e: 0.79 · vitamin-k: 1.9 ·

Minerals

Sodium: 5.09 · Potassium: 221 · Calcium: 41 · Iron: 1.5 ·

Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.

History

1500

Mung-bean and other starch noodles spread through Chinese and Korean cookery.

1980

Glass noodles became a global pantry item for hot pot and salads.