Table 3c.

Nutritional information of each noodle dish^a

	Qty (g)	Energy (kcal)	Protein (g)	Fat (g)	Carbohydrate (g)	Fiber (g)
Noodle 1
Yellow noodles	200	720.0	30.6	0.0	149.0	9.6
Prawns	100	79.0	18.3	0.6	0.0	0.0
Bak choy	150	19.5	2.3	0.3	3.3	1.5
Carrot	150	45.0	1.1	0.8	9.0	3.6
mee goreng paste	65	254.6	4.2	19.3	16.0	0.7
Oil	45	404.6	0.0	45.0	0.0	0.0
Salt	5
Total	715	1523	56	66	177	15
Noodle 2
Yellow noodles	200	720.0	30.6	0.0	149.0	9.6
Prawns	100	79.0	18.3	0.6	0.0	0.0
Bak choy	150	19.5	2.3	0.3	3.3	1.5
Carrot	150	45.0	1.1	0.8	9.0	3.6
Shrimp paste	100	242.6	8.2	15.4	17.8	0.4
Oil	45	404.6	0.0	45.0	0.0	0.0
Salt	0
Total	745	1511	60	62	179	15
Noodle 3
Bee hoon (rice vermicelli)	200	718.0	11	1.2	165.6	4.2
Prawns	100	79.0	18.3	0.6	0.0	0.0
Bak choy	150	19.5	2.3	0.3	3.3	1.5
Carrot	150	45.0	1.1	0.8	9.0	3.6
Special sauce mix	100	236.4	2.5	3.2	49.4	0.5
Oil	45	404.6	0.0	45.0	0.0	0.0
Salt	3
Total	748	1502	35	51	227	10
Noodle 4
Bee hoon (rice vermicelli)	200	718.0	11	1.2	165.6	4.2
Prawns	100	79.0	18.3	0.6	0.0	0.0
Bak choy	150	19.5	2.3	0.3	3.3	1.5
Carrot	150	45.0	1.1	0.8	9.0	3.6
Sweet and spicy sauce	80	162.4	2.1	7.6	16.8	0.6
Oil	45	404.6	0.0	45.0	0.0	0.0
Tomato sauce	10	53.0	0	0	11.3	0
Salt	5
Total	725	1428	35	55	195	10
Jelly with Nata De Coco	1	90	0.3	0	23	1

^aLunch buffet was one yellow noodle dish, and one bee hoon vermicelli dish, provided with a jug of table water (1500 ml) and 10 cup jellies. Subjects consumed how much they wanted until comfortably full. The carrots and bak choy nutritional information was obtained from a local food composition table.