Fine Egg Noodles
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 169 kcal | 8% |
| Fat | 2.1 g | 3% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 31.1 g | 12% |
| of which sugars | 0.00 g | 0% |
| Fibre | 1.8 g | — |
| Protein | 5.4 g | 11% |
| Salt | 0.38 g | 6% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) Pasteurised Egg Yolk, Vegetable Oil (Sunflower/Rapeseed), Salt, Turmeric, Paprika.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Egg noodles” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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