Know what’s on your plate
Vermicelli
Calories & nutrition facts
made from soy
Nutrition facts
Per 100 g% DV- Calories 331 kcal —
- Protein 0.1 g 0%
- Carbohydrate 78 g 29%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 3.9 g 14%
- Sugars 17 g —
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.51 mg 3%
- Vitamin K 3.8 µg 3%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 177 mg 32%
Minerals
- Calcium 55 mg 4%
- Iron 1.8 mg 10%
- Magnesium 2 mg 0%
- Phosphorus 20 mg 2%
- Potassium 3 mg 0%
- Zinc 4.2 mg 39%
- Copper 1.9 mg 213%
- Selenium 27 µg 49%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 331 | 0.1 g | 78 g | 0.1 g |
| 1 × cup | 140 g | 463 | 0.1 g | 110 g | 0.1 g |
| 2 × cup | 280 g | 927 | 0.3 g | 220 g | 0.3 g |
| ½ × cup | 70 g | 232 | 0.1 g | 55 g | 0.1 g |
| 3 × cup | 420 g | 1390 | 0.4 g | 329 g | 0.4 g |
| 4 × cup | 560 g | 1854 | 0.6 g | 439 g | 0.6 g |
Similar foods
Questions about Vermicelli
What is vermicelli made from?
The name means “little worms” in Italian and describes the thin shape, not one fixed ingredient. Vermicelli may be made from wheat, rice, mung beans or other starches, so check what the packet says before cooking.
How do you cook vermicelli without it turning mushy?
Follow the cooking time for the type you have: wheat vermicelli is usually boiled briefly, while rice vermicelli is often soaked in hot water until just pliable. Drain as soon as it is tender, then rinse rice noodles in cold water if you are using them in a salad or stir-fry.
Do you need to soak vermicelli before cooking it?
Rice vermicelli often needs soaking rather than boiling: cover it with hot water for a few minutes until flexible, then drain. Dried wheat vermicelli is generally cooked straight in boiling water; soaking can make it sticky.
How much vermicelli should you use per person?
For a main meal, allow roughly 75–90 g of dry vermicelli per person, or less when it is part of a soup or stir-fry with plenty of vegetables and protein. A typical 140 g serving is a large cooked portion, not a usual dry-noodle measure.
What dishes can you make with vermicelli?
Rice vermicelli is used in Vietnamese bún bowls and fresh spring rolls, and in Thai pad woon sen; thin wheat vermicelli is common in soups and broths. Toss cooked noodles with herbs, vegetables, lime and a savoury dressing for a quick cold noodle salad.
How should you store vermicelli?
Keep unopened dried vermicelli in a cool, dry cupboard, sealed away from moisture. Refrigerate cooked noodles promptly in a covered container and use within a few days; loosen them with a splash of water when reheating.
Is vermicelli gluten-free?
Rice and mung-bean vermicelli are naturally gluten-free, but wheat vermicelli is not. Read the ingredients, since some products combine starches or are made on equipment shared with wheat.
Is vermicelli the same as glass noodles?
Not necessarily: “vermicelli” describes thin strands, while glass noodles are usually made from starch and turn translucent when cooked. Rice vermicelli stays pale and opaque, and wheat vermicelli has a different texture again.
Source: USDA FoodData Central 169884 · per 100 g · carbohydrate per EU label, fibre excluded
