Noodles, egg, dry, unenriched
* The % Daily Value 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.2 MG | 14% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 2.1 MG | 13% | |
| Pantothenic acid | 0.9 MG | 18% | |
| Vitamin B-6 | 0.2 MG | 13% | |
| Folate, total | 29 UG | 7% | |
| Choline, total | 78.7 MG | 14% | |
| Vitamin B-12 | 0.3 UG | 12% | |
| Vitamin A, RAE | 17 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 2% | |
| Vitamin D (D2 + D3) | 0.3 UG | 2% | |
| Vitamin K (phylloquinone) | 0.5 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 35 MG | 3% | |
| Iron, Fe | 1.9 MG | 11% | |
| Magnesium, Mg | 58 MG | 14% | |
| Phosphorus, P | 241 MG | 19% | |
| Potassium, K | 244 MG | 5% | |
| Sodium, Na | 21 MG | 1% | |
| Zinc, Zn | 1.9 MG | 17% | |
| Copper, Cu | 0.3 MG | 33% | |
| Manganese, Mn | 0.9 MG | 37% | |
| Selenium, Se | 78.8 UG | 143% |
Nutrition Highlights
- Good source of protein with 14.2g per 100g.
- Good source of dietary fiber (3.3g per 100g).
- Good source of Copper, Cu (33% DV).
- Good source of Manganese, Mn (37% DV).
- Rich source of Selenium, Se (143% of Daily Value per 100g).
About Noodles, egg, dry, unenriched
These noodles are made by combining wheat flour with eggs, which gives them a rich golden color and a slightly chewy texture when cooked. Unlike enriched varieties, they lack added vitamins and minerals, but they still provide a solid amount of protein thanks to the egg content—about 14 grams per 100 grams. They are relatively high in carbohydrates, making them a quick source of energy, and contain a small amount of fat and fiber. Because they are unenriched, they won't contribute much in the way of micronutrients like B vitamins or iron, so pairing them with vegetables, lean proteins, or nutrient-dense sauces can help create a more balanced meal.
They are a versatile pantry staple, often used in soups, stir-fries, and casseroles. In Asian cuisines, they can be stir-fried with vegetables and soy-based sauces, while in European dishes, they are common in hearty broths or baked with cheese and cream. Their firm texture holds up well in both hot and cold preparations, making them suitable for meal prepping. For those watching their calorie or carbohydrate intake, portion control is key, as they are energy-dense. Despite their simplicity, they serve as a satisfying base that can be adapted to a wide range of flavors and dietary needs.
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