Which food has less impact on blood sugar?
Jjajang Rapokki
Wide Egg Noodles
Comparing Key Nutrients
| Nutrient | Jjajang Rapokki | Wide Egg Noo... |
|---|---|---|
| Carbs | 91.0g | 40.0g |
| Sugars | 11.0g | 2.0g |
| Fiber | 5.9g | 2.0g |
| Protein | 10.0g | 8.0g |
| Fat | 11.0g | 3.0g |
Estimated Blood Sugar Response
Compare how these foods may affect blood sugar over time, based on carbohydrate content, fiber, protein, and fat composition for their recommended serving sizes.
Medical Disclaimer: This data is an estimate intended for educational purposes only. Individual responses to foods may vary significantly. Always consult with your healthcare provider for medical advice related to your specific condition.
Jjajang Rapokki
Wide Egg Noodles
Community Blood Sugar Responses
Real people share how these foods actually affected their blood sugar levels. Click to add your own experience.
Nutritional Labels
This section compares the nutritional labels of the two foods.
Jjajang Rapokki
Serving size 145.0 GRMg
% Daily Value*
* Some fat components may not be available in USDA data
* 74.1g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
RICE CAKE : RICE, SALT, CITRIC ACID, ETHYL ALCOHOL RAMEN : WHEAT FLOUR, MODIFIED STARCH, REFINED SALT, PALM OIL, GUAR GUM, SODIUM PYROPHOSPHATE, SODIUM CARBONATE POTASSIUM CARBONATE SEASONING POWDER : SUGAR, SOYBEAN PASTE POWDER (SOYBEAN PASTE, SALT, STARCH OXIDE, MALTODEXTRIN), STIR- FRIED SOYBEAN, DEXTRIN, MONOSODIUM L-GLUTAMATE(FLAVOR ENHANCER), STIR-FRIED ONION POWDER, GRANULATED ONION, MIXED FORMULATION(DEXTRIN, CACAO COLOR, ANNATTO EXTRACT), DRIED CARROT FLAKES, CORN STARCH, ONION POWDER, MIXED FORMULATION(SODIUM POLYPHOSPHATE SODIUM PYROPHOSPHATE), SILICON DIOXIDE, DRIED GREEN ONION, CHILLI POWDER, JJAJANG FLAVORED OIL(CANOLA OIL, ONION FLAKE, GARLIC POWDER, GARLIC OIL, ONION OIL), JJAJANG POWDER(SUGAR, YEAST EXTRACT, SOYBEAN PASTE, WATER, SALT, COCONUT OIL, GLUCOSE, MODIFIED STARCH, DEXTRIN, ONION POWDER), BLACK PEPPER POWDER
Wide Egg Noodles
Serving size 56.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 36.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
DURUM WHEAT SEMOLINA, DURUM WHEAT FLOUR, EGG YOLK POWDER, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Jjajang Rapokki
Minerals
Wide Egg Noodles
Vitamins
Minerals
Ingredient Analysis
Compare ingredient counts and processing levels to understand what's in these foods.
Jjajang Rapokki
Wide Egg Noodles
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Medical Disclaimer: These are diet tags generated automatically. We do our best to make sure they're accurate, but please double-check important dietary information. Always consult with your healthcare provider for medical advice related to your specific dietary needs.
Jjajang Rapokki Tags
Wide Egg Noodles Tags
Data Quality
This section compares the data quality and source information for both foods.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality scores below to help you assess accuracy.
Report Data Issues for Jjajang Rapokki
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
The key difference is in their blood sugar impact: Jjajang Rapokki, Jjajang has a BSI of 100.0 while Wide Egg Noodles has a BSI of 73.2. Wide Egg Noodles has the lower blood sugar impact, making it potentially better for blood glucose management.
Wide Egg Noodles appears to be the better choice for diabetics with a lower BSI score of 73.2. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Jjajang Rapokki, Jjajang contains 62.8g of carbohydrates per 100g, while Wide Egg Noodles contains 71.4g per 100g. Jjajang Rapokki, Jjajang has 8.7g fewer carbs, which may result in less blood sugar impact.
Jjajang Rapokki, Jjajang provides 4.1g of fiber per 100g, compared to 3.6g in Wide Egg Noodles. Both foods provide similar amounts of fiber.
Use this comparison to make informed substitutions in your meals. The food with the lower BSI score will generally have less impact on your blood sugar. Consider pairing higher-impact foods with protein or fiber to help moderate blood glucose response.
Yes! Use our comparison tool to explore other foods in similar categories. You can also browse the all noodles category to find more alternatives and make additional comparisons.