Noodles, egg, unenriched, cooked, without added salt
Whole food · Cereal Grains and Pasta
Photo: Wikipedia
These are classic, soft-textured egg noodles made from wheat flour and egg, cooked without added salt. They have a mild, slightly eggy flavor and a tender, springy bite that readily absorbs sauces and broths. At 138 kcal per 100g, they provide a moderate energy source with 4.54g of protein and 25.16g of carbohydrates.
💚 Why it's loved
People love their comforting, satisfying texture and ability to carry flavors from rich broths, creamy sauces, or savory stir-fries. They are a beloved staple in countless cuisines, representing warmth and home cooking across cultures.
⚠️ Watch-outs & how to enjoy it better
As a refined carbohydrate, they can cause rapid blood-sugar spikes, especially for those with insulin sensitivity or diabetes. To counteract this, pair them with protein (like chicken or tofu) and fiber-rich vegetables to slow digestion. They are also a common source of gluten, which must be avoided by those with celiac disease or gluten sensitivity.
Key benefits
- Provides quick, easily digestible energy from complex carbohydrates.
- Contains a moderate amount of protein from the egg content.
- A versatile, neutral base for a wide variety of savory dishes.
- Low in fat (2.07g per 100g) when prepared without added fats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'noodle' likely derives from the German word 'Nudel,' which itself may come from the Latin 'nodus' meaning 'knot,' reflecting their often twisted or knotted shapes.
Full nutrition (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 | 0.60 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 76.0 mg |
| Potassium, K | 38.0 mg |
| Sodium, Na | 5.0 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 | 0.03 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.40 mg |
| Pantothenic acid | 0.26 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 25.7 mg |
| Betaine | 19.2 mg |
| Vitamin B-12 | 0.09 ug |
| Vitamin B-12, added | 0.00 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 |
| Vitamin E, added | 0.00 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 D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 0.42 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 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 |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.55 g |
| PUFA 18:2 | 0.52 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.03 g |
| Cholesterol | 29.0 mg |
| 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between egg noodles and regular pasta?
Egg noodles contain a significant proportion of egg in their dough, which gives them a richer flavor, more yellow color, and a slightly more tender, springy texture compared to most pastas made from just flour and water.
Are these noodles a good source of fiber?
No, these unenriched egg noodles are low in fiber, with only about 1.2g per 100g. They are made from refined wheat flour, which has had the fibrous bran and germ removed.
Why are they listed as 'unenriched'?
This means the refined flour used to make them has not had back added vitamins and minerals (like iron, B vitamins, and folic acid) that are often lost during processing. Enriched versions are more common in some countries.