Noodles vs rice: nutrition compared
Full comparison · Calories · Carbs · Healthier
Per 3.5 oz (100 g), noodles has 138 calories and 4.5 g of protein; rice has 130 calories and 2.7 g. Fiber: 1.2 g vs 0.4 g.
Side by side, per 3.5 oz (100 g)
| Noodles | Rice | |
|---|---|---|
| Calories | 138 calories | 130 calories |
| Protein | 4.5 g (9% DV) | 2.7 g (5% DV) |
| Fat | 2.1 g (3% DV) | 0.28 g (0% DV) |
| Saturated fat | 0.42 g (2% DV) | 0.08 g (0% DV) |
| Carbohydrate | 25.2 g (9% DV) | 28.2 g (10% DV) |
| Fiber | 1.2 g (4% DV) | 0.4 g (1% DV) |
| Total sugars | 0.4 g | 0.05 g |
| Sodium | 5 mg (0% DV) | 1 mg (0% DV) |
| Potassium | 38 mg (1% DV) | 35 mg (1% DV) |
| Calcium | 12 mg (1% DV) | 10 mg (1% DV) |
| Iron | 1.5 mg (8% DV) | 1.2 mg (7% DV) |
| Magnesium | 21 mg (5% DV) | 12 mg (3% DV) |
| Vitamin A | 6 mcg (1% DV) | 0 mcg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin D | 0.1 mcg (0% DV) | 0 mcg |
| Vitamin K | 0 mcg | 0 mcg |
| Folate | 138 mcg (34% DV) | 97 mcg (24% DV) |
| Vitamin B12 | 0.1 mcg (4% DV) | 0 mcg |
| Cholesterol | 29 mg (10% DV) | 0 mg |
— not reported by USDA for this food.
Per typical serving
Servings differ: 1 cup (5.6 oz, 160 g) of noodles and 1 cup (5.6 oz, 158 g) of rice, the serving sizes we use for each (USDA household measures; 4 oz for meat and fish).
| Noodles | Rice | |
|---|---|---|
| Calories | 221 calories | 205 calories |
| Protein | 7.3 g (15% DV) | 4.3 g (9% DV) |
| Fat | 3.3 g (4% DV) | 0.44 g (1% DV) |
| Saturated fat | 0.67 g (3% DV) | 0.12 g (1% DV) |
| Carbohydrate | 40.3 g (15% DV) | 44.5 g (16% DV) |
| Fiber | 1.9 g (7% DV) | 0.63 g (2% DV) |
| Total sugars | 0.64 g | 0.08 g |
| Sodium | 8 mg (0% DV) | 1.6 mg (0% DV) |
| Potassium | 61 mg (1% DV) | 55 mg (1% DV) |
— not reported by USDA for this food.
What the numbers don't tell you
No study we hold compared noodles with rice for weight or blood sugar. Plain and cooked, they are close: a cup of egg noodles has about 221 calories and a cup of white rice about 205. The differences sit in what comes with them.
The noodle row here is plain egg noodles, which is why it shows cholesterol and rice shows none. If eggs are a problem for you, read the label. Instant noodles are a different product. A review of surveys in 12 low and middle income countries placed them among the major sources of dietary salt. In a ramen trial, men eating with a perforated spoon drank less broth and took in 2.4 g of salt instead of 3.1 g, so leave the broth.
For white rice, observational data link each extra daily serving with 11 percent more type 2 diabetes. The link held in Asian populations eating three or four servings a day and not in Western ones eating one or two a week. Rinsing rice before cooking removed the most arsenic across fifteen studies.
For fried rice, the risk is storage. Bacillus cereus spores can survive cooking, and rice left at room temperature lets them make a toxin that can survive brief reheating, such as stir frying. Do not leave cooked rice sitting out.
Evidence behind this note
- Level C A systematic review of 15 dietary surveys in 12 low and middle income countries listed instant noodles among the major dietary sources of salt, alongside bread and processed meat. Int J Environ Res Public Health, 2019
- Level B Eating ramen with a perforated spoon cut the salt eaten with the meal from a median 3.1 g to 2.4 g in 35 male students and from 3.0 g to 2.2 g in 34 female students. Front Public Health, 2026
- Level B Each extra daily serving of white rice went with an 11 percent higher rate of type 2 diabetes across seven cohorts, and the trend was linear rather than a threshold. Hu et al., BMJ, 2012
- Level B The rice and diabetes link held in Asian populations and did not hold in Western ones, and the difference between the two was itself statistically significant. Hu et al., BMJ, 2012
- Level B Across fifteen studies the cheapest step removed the most arsenic: rinsing beat parboiling, and both beat pressure cooking, microwaving and steaming. Int J Environ Health Res, 2024
- Level E CDC notes that B. cereus is often present in uncooked rice and its spores may survive cooking. If cooked rice is then held at room temperature, the bacteria multiply and make a heat-stable toxin that can survive brief heating such as stir frying. In a 1993 fried rice outbreak at two day care centers, 12 of the 14 cases were children aged 2.5 to 5 years. CDC, MMWR 1994, Bacillus cereus food poisoning associated with fried rice at two child day care centers
- Level E A cup of cooked rice is not a fixed amount of food, and US labeling rules say so outright: the weight depends on how much water went in. Food Labeling: Serving Sizes of Foods That Can Reasonably Be Consumed At One Eating Occasion, FDA, FR Doc. 2016-11865
- Level B Rice has no single glycemic index: across varieties it runs from 48 to 93, which is the width of the gap between a lentil and a slice of white bread. Boers et al., British Journal of Nutrition, 2015
Written from the studies and agency guidance we hold for both foods, reviewed by the Bioma editorial system. How we verify.
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Where the numbers come from
- Noodles: USDA FoodData Central, Noodles, egg, enriched, cooked, FDC ID 169732 · full profile · all forms of noodles
- Rice: USDA FoodData Central, Rice, white, long-grain, regular, enriched, cooked, FDC ID 168878 · full profile · all forms of rice
Each food is one USDA entry, chosen as it is usually eaten. Other cuts, brands and preparations differ; the links show them. % DV uses FDA Daily Values for adults. How we verify.