Kit bo bun vs Japanese Teriyaki Egg Noodles
Overall, Japanese Teriyaki Egg Noodles has the better nutritional profile on the measures we compare. It wins on 8 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Kit bo bun | Japanese Teriyaki Egg Noodle... |
|---|---|---|
| Nutri-Score | d | c |
| NOVA group | 4 | 4 |
| Calories | 153 kcal | 87 kcal |
| Fat | 7.9 g | 0.4 g |
| Saturated fat | 0.9 g | 0.2 g |
| Sugars | 7.4 g | 1 g |
| Salt | 2 g | 0.8 g |
| Fiber | 1.4 g | 2.3 g |
| Protein | 3.7 g | 2.5 g |
| Additives | 6 | 3 |
| Allergens | Peanuts, Soybeans | Eggs, Gluten, Soybeans |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Japanese Teriyaki Egg Noodles has 43% fewer calories (87 kcal vs 153 kcal).
- Japanese Teriyaki Egg Noodles has 95% less fat (0.4 g vs 7.9 g).
- Japanese Teriyaki Egg Noodles has 78% less saturated fat (0.2 g vs 0.9 g).
- Japanese Teriyaki Egg Noodles has 86% less sugar (1 g vs 7.4 g).
- Japanese Teriyaki Egg Noodles has 60% less salt (0.8 g vs 2 g).
- Japanese Teriyaki Egg Noodles has 39% more fiber (2.3 g vs 1.4 g).
- Kit bo bun has 32% more protein (3.7 g vs 2.5 g).
- Japanese Teriyaki Egg Noodles has the better Nutri-Score.
- Only Kit bo bun lists: Peanuts.
- Only Japanese Teriyaki Egg Noodles lists: Eggs, Gluten.
Ingredients
Kit bo bun
VERMICELLES DE RIZ 150 g: farine de riz 90%, amidon de tapioca. POUSSES DE HARICOTS MUNGO 170 g: pousses de haricots mungo 60%, sel, correcteurs d'acidité: acide ascorbique, acide citrique, affermissant: chlorure de calcium. SAUCE BÒ BÚN 100 g: eau, sucre, sauce à base de fleurs de coco (eau, sirop de fleur de coco noir, sel de mer, sirop de fleur de coco correcteur d'acidité: acide citrique), huile de tournesol, pâte de tamarin (eau, tamarin), échotes, chili mariné (chili rouge, sel, correcteur d'acidité : acide acétique), correcteurs d'acidité: acide lactique, acide citrique, épaississant: gomme xanthane. CACAHUÈTES GRILLÉES 50g: _cacahuètes_. ÉCHALOTES FRITES 15 g : échalotes 93%, amidon de maïs, huile de _soja_.
Japanese Teriyaki Egg Noodles
Dried Egg Noodles [Soft WHEAT, Durum WHEAT Semolina, EGG, Salt, Acidity Regulator (Potassium Carbonate)], Sugar, Natural Flavourings (Contain WHEAT), Potato Starch, Soy Sauce Powder [Maltodextrin, Salt, SOYA Beans, WHEAT], Dried Carrot, Dried Spring Onion, Dried Red Pepper, Garlic Powder, Dried Garlic, BARLEY Malt Extract Powder, Colour (Plain Caramel). ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in BOLD. Also, may contain milk, mustard and other gluten sources.
FAQ
Which is healthier: Kit bo bun or Japanese Teriyaki Egg Noodles?
Overall, Japanese Teriyaki Egg Noodles has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Japanese Teriyaki Egg Noodles has fewer calories: 87 kcal versus 153 kcal per 100 g.
Which has less sugar?
Japanese Teriyaki Egg Noodles has less sugar: 1 g versus 7.4 g per 100 g.