Protein content is one of the most useful numbers on a noodle label, but it is hard to compare brands because serving sizes vary. This calculator converts any serving size into grams of protein per 100 g — the standard nutrition reference — so you can quickly see which noodle type delivers more protein for the same weight.
Choose from common cooked noodles such as classic pasta, egg noodles, soba, udon, ramen, rice noodles, glass noodles, and shirataki, or enter the values directly from your own package. Then add your usual portion size to see how much protein a typical bowl provides.
This tool is useful for macro tracking, vegetarian meal planning, and anyone trying to boost daily protein. It also explains the difference between dry and cooked values, helping you avoid the common mistake of comparing pasta before cooking with another noodle after cooking.
⚙️ Noodle Protein Per 100g Calculator
Compare protein density across noodle types and see what your usual bowl provides.
📊 Results
How to Use This Tool
Pick a noodle from the preset dropdown, or choose “Custom” and enter the serving weight and protein amount printed on your own package label. Then add your usual portion size in grams — the calculator will show both protein density per 100 g and the protein in your actual bowl.
Calculation Method
Protein density is simply the protein in your measured serving divided by the serving weight, then multiplied by 100. This normalizes every noodle to the same 100 g reference so you can compare them fairly.
The Daily Value shown in the results uses the FDA reference of 50 g protein per day on a 2,000-calorie diet, so dividing the per-100 g value by 50 gives a quick sense of how protein-dense the noodle is.
Reference: Protein in Common Cooked Noodles
| Noodle type (cooked) | Serving size | Protein per 100 g |
|---|---|---|
| Whole wheat pasta | 140 g | 6.3 g |
| Classic pasta | 140 g | 5.8 g |
| Soba noodles | 114 g | 5.1 g |
| Egg noodles | 160 g | 4.5 g |
| Ramen noodles | 145 g | 4.5 g |
| Udon noodles | 175 g | 2.1 g |
| Rice noodles | 176 g | 1.8 g |
| Glass noodles | 171 g | 0.2 g |
| Shirataki noodles | 100 g | 0.1 g |
Averages from USDA FoodData Central and package labels; exact values vary by brand and cooking method.
Common Mistakes to Avoid
Frequently Asked Questions
Which noodle has the most protein? Among common cooked noodles, whole wheat pasta leads at about 6.3 g per 100 g, closely followed by classic pasta and soba. Legume-based pastas (chickpea, lentil) are much higher — typically over 20 g per 100 g dry.
Does cooking destroy protein? No — boiling removes little to no protein. But as noodles absorb water their weight increases, so protein per 100 g cooked is naturally lower than dry. The protein in a whole serving stays roughly the same.
Is per 100 g the same as the Daily Value? No. Per 100 g is a fixed weight-based reference for comparing foods. The Daily Value compares against a 50 g daily protein target; this calculator shows both so you can use whichever you prefer.
Additional Resources
USDA FoodData Central — searchable nutrient data for thousands of foods, including fresh and packaged noodles.