EGG NOODLES
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 140 kcal | 7% |
| Fat | 2.2 g | 3% |
| of which saturates | 0.24 g | 1% |
| Carbohydrate | 26.8 g | 10% |
| of which sugars | 1.2 g | 1% |
| Fibre | 1.1 g | — |
| Protein | 3.7 g | 7% |
| Salt | 0.10 g | 2% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Egg Noodles (Water, Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Pasteurised Whole Egg, Salt, Firming Agents: Potassium Carbonate, Sodium Carbonate; Colour: Beta-carotene; Acidity Regulator: Citric Acid), Rapeseed Oil.
- E160acaroteneColour
- E160aiBeta-caroteneColour
- E330Citric acidAntioxidant · Sequestrant
- E500Sodium carbonatesStabiliser · Thickener
- E500iSodium carbonateStabiliser · Thickener
- E501Potassium carbonatesStabiliser
- E501iPotassium carbonateStabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
75% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.