Table 1.

Nutritional composition of legume-based noodles (grams per 100 g, as eaten).

Sample	Moisture	Protein	Fat	Carbohydrate	Total Dietary Fiber
YP	59.6	10.1	1.0	23.1	5.3
YP-U	60.7	8.7	1.0	20.8	7.8
CP	63.5	8.0	2.1	20.8	4.6
LT	64.4	9.3	0.6	17.6	6.8
CGF-A	61.9	10.7 †	0.7 †	21.6 †	4.0 †
CGF-B	64.6	7.9 †	1.8 †	21.2 †	3.6 †

^† Referenced from product nutrition facts. Unmarked figures were measured at Japan Food Research Laboratories. YP—dehulled yellow pea noodles, YP-U—unshelled yellow pea noodles, CP—chickpea noodles, LT—lentil noodles, CGF-A—commercially available gluten-free pasta A, CGF-B—commercially available gluten-free pasta B.