Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 123 kcal | 6% |
| Fat | 1.2 g | 2% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 22.7 g | 9% |
| of which sugars | 1.2 g | 1% |
| Fibre | 2.5 g | — |
| Protein | 4.0 g | 8% |
| Salt | 0.05 g | 1% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water. Wheat Flour (Wheat Flour. Calcium Carbonate. Iron Niacin. Thiamin). Pasteurised Egg. Rapeseed Oil. Salt. Firming Agents (Potassium Carbonate, Sodium Carbonate). Acidity Regulator (Citric Acid). Colour (Beta-Carotene)
- 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
79% 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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