Medium Egg Noodles
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 188 kcal | 9% |
| Fat | 0.70 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 38.0 g | 15% |
| of which sugars | 0.80 g | 1% |
| Fibre | 2.0 g | — |
| Protein | 7.0 g | 14% |
| Salt | 0.54 g | 9% |
Open Food Facts, ODbL, record updated 25 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour with Calcium Carbonate, Iron, Niacin, Thiamin), Water, Pasteurised Free Range Whole Egg (5%), Salt, Paprika, Turmeric, Firming Agents (Potassium Carbonate, Sodium Carbonate), Acidity Regulator (Citric Acid).
- 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
61% 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.