Noodles, egg, enriched, cooked
* 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 | 0.3 MG | 24% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 2.1 MG | 13% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.0 MG | 3% | |
| Folate, total | 84 UG | 21% | |
| Choline, total | 25.7 MG | 5% | |
| Vitamin B-12 | 0.1 UG | 4% | |
| Vitamin A, RAE | 6 UG | 1% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 1.5 MG | 8% | |
| Magnesium, Mg | 21 MG | 5% | |
| Phosphorus, P | 76 MG | 6% | |
| Potassium, K | 38 MG | 1% | |
| Sodium, Na | 5 MG | 0% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.3 MG | 14% | |
| Selenium, Se | 23.9 UG | 43% |
Nutrition Highlights
- Very low in fat (2.1g per 100g).
- Good source of Selenium, Se (43% DV).
- Good source of Thiamin (24% DV).
- Good source of Folate, total (21% DV).
About Noodles, egg, enriched, cooked
These versatile strands are a staple in many cuisines, known for their smooth texture and rich flavor. Made from wheat flour enriched with vitamins and minerals, they are often combined with eggs to enhance both taste and nutritional value. After cooking, they provide a satisfying base for a variety of dishes, from soups and stir-fries to casseroles and salads. Their neutral flavor makes them an excellent canvas for absorbing sauces and seasonings.
Nutritionally, they offer a moderate amount of energy, with a balance of carbohydrates for quick fuel and a small amount of protein to support muscle maintenance. The enrichment process adds important nutrients like B vitamins and iron, which are beneficial for energy metabolism and red blood cell production. While they are relatively low in fiber, pairing them with vegetables or legumes can boost their dietary fiber content. They are also low in fat, making them a lighter option compared to some other pasta varieties. For those mindful of their diet, they can be enjoyed in balanced meals that include lean proteins and plenty of vegetables for added vitamins and minerals.
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