Noodles, egg, unenriched, cooked, without added salt
* 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 | 0.0 MG | 3% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 0.4 MG | 3% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.0 MG | 3% | |
| Folate, total | 7 UG | 2% | |
| 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 | 0.6 MG | 3% | |
| 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).
About Noodles, egg, unenriched, cooked, without added salt
These long, ribbon-like strands are made by combining wheat flour with eggs, creating a richer and more tender texture than standard wheat noodles. The addition of eggs not only gives them a golden hue but also contributes a modest amount of protein and a small quantity of healthy fats. They are typically boiled until tender, making them a quick and versatile base for countless dishes.
Nutritionally, they provide a good source of energy through carbohydrates, with a moderate protein content that's slightly higher than egg-free varieties thanks to the egg. They contain minimal fiber and are relatively low in sodium when prepared without added salt, making them a neutral canvas for building balanced meals. Their mild flavor pairs well with vegetables, lean proteins, and light sauces, allowing them to fit easily into a variety of eating patterns. Whether served hot in soups and stir-fries or chilled in salads, they offer both comfort and adaptability in the kitchen.
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