Noodles, egg, cooked, enriched, with added salt
Whole food · Cereal Grains and Pasta
Photo: Wikipedia
These are classic, pale-yellow egg noodles, cooked to a tender yet springy bite. They offer a comforting, mild wheat flavor with a subtle richness from the egg, providing a solid source of energy with 138 kcal and a good balance of carbs and protein per 100g.
Calorie split: 13% protein · 73% carbs · 14% fat
↓ Full nutrition💚 Why it's loved
People love them for their comforting, familiar texture and ability to act as a perfect canvas for rich sauces, broths, or stir-fries. They are a nostalgic staple in countless cuisines, evoking a sense of home cooking and simplicity.
⚠️ Watch-outs & how to enjoy it better
The added salt and refined carbohydrates can contribute to water retention and may cause blood-sugar spikes if eaten alone. To counteract this, pair them with a source of protein (like chicken or tofu) and fiber-rich vegetables (like broccoli or spinach) to slow digestion and balance the meal.
Key benefits
- Good source of quick-release energy from carbohydrates
- Provides moderate protein for muscle maintenance
- Enriched with B vitamins like thiamin and niacin
- Low in fat, making it a lean carbohydrate option
- A versatile base that absorbs sauces and flavors well
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'egg noodle' is a legal definition in the U.S.; to qualify, the product must contain egg yolk solids equal to at least 5.5% of the flour weight.
Full nutrition (USDA data · scales with serving)
| Water | 67.7 g |
| Energy | 138 kcal |
| Energy | 578 kj |
| Protein | 4.5 g |
| Total lipid (fat) | 2.1 g |
| Ash | 0.50 g |
| Carbohydrate, by difference | 25.2 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 0.40 g |
| Sucrose | 0.04 g |
| Glucose | 0.07 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.30 g |
| Galactose | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 76.0 mg |
| Potassium, K | 38.0 mg |
| Sodium, Na | 165 mg |
| Zinc, Zn | 0.65 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.32 mg |
| Selenium, Se | 23.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.14 mg |
| Niacin | 2.1 mg |
| Pantothenic acid | 0.26 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 84.0 ug |
| Folic acid | 77.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 138 ug |
| Choline, total | 25.7 mg |
| Betaine | 19.2 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 21.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 38.0 ug |
| Vitamin E (alpha-tocopherol) | 0.17 mg |
| Tocopherol, beta | 0.03 mg |
| Tocopherol, gamma | 0.60 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.13 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.42 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.34 g |
| SFA 18:0 | 0.07 g |
| Fatty acids, total monounsaturated | 0.58 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.54 g |
| Fatty acids, total polyunsaturated | 0.55 g |
| PUFA 18:2 | 0.52 g |
| PUFA 18:3 | 0.03 g |
| PUFA 20:4 | 0.00 g |
| Fatty acids, total trans | 0.03 g |
| Cholesterol | 29.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.14 g |
| Isoleucine | 0.19 g |
| Leucine | 0.36 g |
| Lysine | 0.14 g |
| Methionine | 0.09 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.24 g |
| Tyrosine | 0.09 g |
| Valine | 0.22 g |
| Arginine | 0.19 g |
| Histidine | 0.12 g |
| Alanine | 0.17 g |
| Aspartic acid | 0.24 g |
| Glutamic acid | 1.5 g |
| Glycine | 0.16 g |
| Proline | 0.49 g |
| Serine | 0.26 g |
FAQ
What's the difference between egg noodles and regular pasta?
Egg noodles contain a higher proportion of egg (yolk and white) compared to most dried pasta, which gives them a richer flavor, more tender texture, and a distinct yellow color.
Are enriched egg noodles healthy?
They are a good source of energy and enriched nutrients like iron and B vitamins, but they are a refined carbohydrate. For a balanced meal, pair them with lean protein, healthy fats, and plenty of vegetables.
How should I store leftover cooked egg noodles?
Cool them quickly, then store in an airtight container in the refrigerator for up to 4 days. To prevent sticking, you can lightly toss them with a teaspoon of oil before refrigerating.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.38 kcal/g · 13% calories from protein · 1.2 g fiber · 0.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.34 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.