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Cellophane noodles Nutrition & Calories - Complete data of all nutrients

Noodles, chinese, cellophane or long rice (mung beans), dehydrated
*all the values are displayed for the amount of 100 grams
Article author photo Ani Harutyunyan by Ani Harutyunyan | Last updated on October 13, 2023
Medically reviewed by Elen Khachatrian Article author photo Elen Khachatrian
Cellophane noodles

Introduction

Long, gelatinous noodles made from mung bean starch and water are known as cellophane noodles. They are abundant in China and Southeast Asia. Other names for this food include Chinese vermicelli, fensi, etc. Noodles are quickly cooked and can be served hot, tepid, or cold.

How are Cellophane Noodles Made?

The production process of cellophane noodles is a fascinating blend of tradition and modern technology. The process begins with extracting starch from the chosen source and mixing it with water to form a dough-like consistency. This dough is then extruded through a machine that shapes the noodles into thin, transparent strands. The next crucial step involves steaming the noodles to solidify their structure. Once steamed, the noodles are cooled and typically cut into shorter lengths for packaging. 

Nutrition

This article will discuss the nutritional value of Chinese cellophane or long rice noodles (1). Other noodles will be addressed to compare them with cellophane noodles (2).

All the nutrition facts are for 100g of cellophane noodles. 

Carbs

One hundred grams of cellophane noodles contain 86.1g of carbs. This covers 29% of daily needs. According to our database, cellophane noodles have higher carbs than 98% of foods.

Macronutrients chart

84% 13%
Protein:
Daily Value: 0%
0.16 g of 50 g
0%
Fats:
Daily Value: 0%
0.06 g of 65 g
0%
Carbs:
Daily Value: 29%
86.09 g of 300 g
29%
Water:
Daily Value: 1%
13.42 g of 2,000 g
1%
Other:
0.27 g

Starch 

Cellophane noodles primarily consist of starch, and their nutritional value can be enhanced through gelatinization and retrogradation, primarily by improving starch digestibility. These noodles undergo retrogradation, rendering them a source of resistant starch (6).

Carbs per serving size

A serving size of cellophane noodles (1 cup or 140g) provides 121g of carbs.

Carbohydrate type breakdown

100g of cellophane noodles has 0.5g of fiber. Therefore, these noodles do not contain a significant amount of fiber. There are no sugars in these noodles.

Fiber content ratio for Cellophane noodles

99%
Sugar: 0 g
Fiber: 0.5 g
Other: 85.59 g

Cellophane noodles net carbs

99% of cellophane noodles’ carbs are net carbs because their fiber amount is minimal. The overall net carb content is 85.6g.

Calories

100g of cellophane noodles contains 351 calories. This means it is an average-calorie food product. Most of these calories come from the 86 grams of carbs it has.

Calories per serving

Cellophane noodles are served in one cup (140 grams). Cellophane noodles contain 491 calories in a serving size.

Calorie comparison

Here, we will compare cellophane noodles with some other types of food.

According to our database, cellophane noodles are higher in calories than 77% of foods.

In the table below, it is indicated that compared to usual noodles, cellophane noodles have almost two times more calories. Cellophane noodles and Vermicelli have approximately similar content of calories.

FoodCalories per 100 grams
Egg noodles384
Rice noodles364
Cellophane noodles351
Vermicelli331
Noodle138
Beef noodle soup34

Burning estimates

The table below illustrates the amount of time and type of activity required to burn 491 calories (1 cup of cellophane noodles). Met, or Metabolic Equivalent of a Task, was the method for calculating this (3) (4).

 One cup - 70kg person1 cup - 100kg person
Walking111 min84 min
Cycling56 min40 min
Running60 min42 min

Vitamins

Cellophane noodles are relatively rich in B-complex vitamins. They contain 0.15mg of vitamin B1 per 100g. This amount is equal to 13% of the daily vitamin B1 needs.

Vitamin B1 plays a crucial role in transmitting neural signals and in muscle constriction. It is also involved in energy synthesis.

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Choline Vitamin K 0% 3% 0% 0% 38% 0% 4% 6% 12% 2% 0% 51% 0%
Vitamin A: 0 IU of 5,000 IU 0%
Vitamin E : 0.13 mg of 15 mg 1%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 0 mg of 90 mg 0%
Vitamin B1: 0.15 mg of 1 mg 13%
Vitamin B2: 0 mg of 1 mg 0%
Vitamin B3: 0.2 mg of 16 mg 1%
Vitamin B5: 0.1 mg of 5 mg 2%
Vitamin B6: 0.05 mg of 1 mg 4%
Folate: 2 µg of 400 µg 1%
Vitamin B12: 0 µg of 2 µg 0%
Choline: 93.2 mg of 550 mg 17%
Vitamin K: 0 µg of 120 µg 0%

Minerals

Cellophane noodles do not have that rich mineral profile. They contain a relatively high amount of choline (93.2mg per 100g), phosphorus (32mg per 100g), and calcium (25mg per 100g).

Cellophane noodles are in the top 34% of foods as a source of iron. However, cellophane noodles provide 1.5 times less iron than Beef.

A 100g serving of cellophane noodles covers 27% of the daily iron requirements. You should consider eating this food to take this mineral because it is essential for oxygen transport and energy synthesis (5).

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium 8% 82% 3% 14% 1% 2% 12% 27% 14% 44%
Calcium: 25 mg of 1,000 mg 3%
Iron: 2.17 mg of 8 mg 27%
Magnesium: 3 mg of 420 mg 1%
Phosphorus: 32 mg of 700 mg 5%
Potassium: 10 mg of 3,400 mg 0%
Sodium: 10 mg of 2,300 mg 0%
Zinc: 0.41 mg of 11 mg 4%
Copper: 0.081 mg of 1 mg 9%
Manganese: 0.1 mg of 2 mg 4%
Selenium: 7.9 µg of 55 µg 14%

Protein

Cellophane noodles are not rich in proteins, providing only 0.16g of this nutrient per 100g. A variety of noodles, especially egg noodles, provides more protein than cellophane noodles (14.1g per 100g).

Cellophane noodles are lower in proteins than 94% of the other foods in our database. They are relatively higher in histidine and tryptophan.

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 3% 2% 2% 2% 2% 1% 2% 2% 3%
Tryptophan: 2 mg of 280 mg 1%
Threonine: 5 mg of 1,050 mg 0%
Isoleucine: 7 mg of 1,400 mg 1%
Leucine: 13 mg of 2,730 mg 0%
Lysine: 11 mg of 2,100 mg 1%
Methionine: 2 mg of 1,050 mg 0%
Phenylalanine: 10 mg of 1,750 mg 1%
Valine: 8 mg of 1,820 mg 0%
Histidine: 5 mg of 700 mg 1%

Fats

Cellophane noodles provide an even lower amount of fats than proteins. The fat content is shallow (0.06g per 100g), so it can be neglected.

Fat type information

40% 19% 42%
Saturated Fat: 0.017 g
Monounsaturated Fat: 0.008 g
Polyunsaturated fat: 0.018 g

Glycemic index

Based on carbohydrate levels, cellophane noodles are considered to have a glycemic index of 39. You can check our Glycemic index chart to see the GI values of other foods.

Acidity

Cellophane noodles are acidic. The pH value of cellophane noodles is 0.6.

Gluten-Free

Cellophane noodles are gluten-free and commonly crafted from sweet potato or mung bean starch. It's essential to review labels, as some manufacturers may produce items with gluten. Unlike regular pasta or wheat noodles, glass noodles omit wheat flour, the primary gluten component. The main focus for those on a gluten-free diet is recognizing ingredients and food items devoid of gluten. 

Cellophane noodles can be a great gluten-free alternative for those with celiac disease (6).

Different Types of Cellophane Noodles

In one study, cellophane noodles were prepared using two types of beans (navy and pinto) and three varieties of potato starch (Mainechip and commercial potato starch). The potato starches exhibited lower amylose content and higher phosphorus levels than the bean starches. Amylograph pasting properties revealed that potato starches had a lower pasting temperature and peak viscosity but lower shear stability than bean starches (7).

The quality of cornstarch noodles was examined and compared to that of potato starch noodles. The analysis revealed that the cooked weight of noodles made from corn starch was lower than that of those made from potato starch.

Important nutritional characteristics for Cellophane noodles

Cellophane noodles
Glycemic index ⓘ Source:
The GI for mung bean noodles
Check out our Glycemic index chart page for the full list.
39 (low)
Glycemic load 47 (high)
Insulin index ⓘ II for mung bean noodles https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2957607/ 38
Calories ⓘ Calories per 100-gram serving 351
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols 85.59 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs) 1 cup (140 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. 0.6 (acidic)
TOP 1% Net carbs ⓘHigher in Net carbs content than 99% of foods
TOP 2% Carbs ⓘHigher in Carbs content than 98% of foods
TOP 23% Calories ⓘHigher in Calories content than 77% of foods
TOP 34% Iron ⓘHigher in Iron content than 66% of foods
TOP 39% Vitamin B1 ⓘHigher in Vitamin B1 content than 61% of foods

Cellophane noodles calories (kcal)

Serving Size Calories Weight
Calories in 100 grams 351
Calories in 1 cup 491 140 g

Cellophane noodles Glycemic index (GI)

Source:
The GI for mung bean noodles
Check out our Glycemic index chart page for the full list.
39

Cellophane noodles Glycemic load (GL)

47

Mineral chart - relative view

Iron
2.17 mg
TOP 34%
Calcium
25 mg
TOP 48%
Manganese
0.1 mg
TOP 61%
Copper
0.081 mg
TOP 62%
Selenium
7.9 µg
TOP 63%
Zinc
0.41 mg
TOP 73%
Phosphorus
32 mg
TOP 83%
Sodium
10 mg
TOP 85%
Magnesium
3 mg
TOP 94%
Potassium
10 mg
TOP 97%

Vitamin chart - relative view

Vitamin B1
0.15 mg
TOP 39%
Choline
93.2 mg
TOP 52%
Vitamin B6
0.05 mg
TOP 79%
Vitamin E
0.13 mg
TOP 82%
Vitamin B3
0.2 mg
TOP 87%
Vitamin B5
0.1 mg
TOP 89%
Folate
2 µg
TOP 90%
Vitamin K
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%
Vitamin B2
0 mg
TOP 100%
Vitamin C
0 mg
TOP 100%
Vitamin A
0 IU
TOP 100%

All nutrients for Cellophane noodles per 100g

Nutrient Value DV% In TOP % of foods Comparison
Calories 351kcal 18% 23% 7.5 times more than OrangeOrange
Protein 0.16g 0% 94% 17.6 times less than BroccoliBroccoli
Fats 0.06g 0% 95% 555.2 times less than Cheddar CheeseCheddar Cheese
Vitamin C 0mg 0% 100% N/ALemon
Net carbs 85.59g N/A 1% 1.6 times more than ChocolateChocolate
Carbs 86.09g 29% 2% 3.1 times more than RiceRice
Cholesterol 0mg 0% 100% N/AEgg
Vitamin D 0µg 0% 100% N/AEgg
Iron 2.17mg 27% 34% 1.2 times less than Beef broiledBeef broiled
Calcium 25mg 3% 48% 5 times less than MilkMilk
Potassium 10mg 0% 97% 14.7 times less than CucumberCucumber
Magnesium 3mg 1% 94% 46.7 times less than AlmondAlmond
Sugar 0g N/A 100% N/ACoca-Cola
Fiber 0.5g 2% 56% 4.8 times less than OrangeOrange
Copper 0.08mg 9% 62% 1.8 times less than ShiitakeShiitake
Zinc 0.41mg 4% 73% 15.4 times less than Beef broiledBeef broiled
Phosphorus 32mg 5% 83% 5.7 times less than Chicken meatChicken meat
Sodium 10mg 0% 85% 49 times less than White BreadWhite Bread
Vitamin A 0IU 0% 100% N/ACarrot
Vitamin A RAE 0µg 0% 100%
Vitamin E 0.13mg 1% 82% 11.2 times less than KiwifruitKiwifruit
Selenium 7.9µg 14% 63%
Manganese 0.1mg 4% 61%
Vitamin B1 0.15mg 13% 39% 1.8 times less than Pea rawPea raw
Vitamin B2 0mg 0% 100% N/AAvocado
Vitamin B3 0.2mg 1% 87% 47.9 times less than Turkey meatTurkey meat
Vitamin B5 0.1mg 2% 89% 11.3 times less than Sunflower seedSunflower seed
Vitamin B6 0.05mg 4% 79% 2.4 times less than OatOat
Vitamin B12 0µg 0% 100% N/APork
Vitamin K 0µg 0% 100% N/ABroccoli
Trans Fat 0g N/A 100% N/AMargarine
Folate 2µg 1% 90% 30.5 times less than Brussels sproutBrussels sprout
Saturated Fat 0.02g 0% 92% 346.8 times less than Beef broiledBeef broiled
Choline 93.2mg 17% 52%
Monounsaturated Fat 0.01g N/A 93% 1224.9 times less than AvocadoAvocado
Polyunsaturated fat 0.02g N/A 94% 2620.8 times less than WalnutWalnut
Tryptophan 0mg 0% 98% 152.5 times less than Chicken meatChicken meat
Threonine 0.01mg 0% 99% 144 times less than Beef broiledBeef broiled
Isoleucine 0.01mg 0% 98% 130.6 times less than Salmon rawSalmon raw
Leucine 0.01mg 0% 98% 187 times less than Tuna BluefinTuna Bluefin
Lysine 0.01mg 0% 98% 41.1 times less than TofuTofu
Methionine 0mg 0% 98% 48 times less than QuinoaQuinoa
Phenylalanine 0.01mg 0% 98% 66.8 times less than EggEgg
Valine 0.01mg 0% 99% 253.6 times less than Soybean rawSoybean raw
Histidine 0.01mg 0% 98% 149.8 times less than Turkey meatTurkey meat
Omega-3 - EPA 0g N/A 100% N/ASalmon
Omega-3 - DHA 0g N/A 100% N/ASalmon
Omega-3 - DPA 0g N/A 100% N/ASalmon

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NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 351
% Daily Value*
0%
Total Fat 0g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
0%
Sodium 10mg
29%
Total Carbohydrate 86g
4%
Dietary Fiber 1g
Total Sugars g
Includes ? g Added Sugars
Protein 0g
Vitamin D 0mcg 0%

Calcium 25mg 3%

Iron 2mg 25%

Potassium 10mg 0%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Cellophane noodles nutrition infographic

Cellophane noodles nutrition infographic
Infographic link

References

All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/174258/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.