Fine 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 | 178 kcal | 9% |
| Fat | 0.80 g | 1% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 35.0 g | 13% |
| of which sugars | 1.1 g | 1% |
| Fibre | 2.1 g | — |
| Protein | 6.3 g | 13% |
| Salt | 0.56 g | 9% |
Open Food Facts, ODbL, record updated 27 March 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 (55). Salt, Paprika, Turmeric, Firming Agents (Potassium Carbonate, Sodium Carbonate). Acidity Regulator (Citric Acid). Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold May also contain peanuts and nuts. No Artificial Colours Vegetarian
- 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
71% 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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