Noodles, egg, dried, raw

Egg noodles are made from flour and egg. The figures here describe dried, raw noodles, including fine, medium and thick types, rather than noodles prepared for eating. They mainly provide carbohydrate, with 73g per 100g, alongside 12g of protein and 2g of fat. Their salt content is 1.3g per 100g.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. The salt content is worth noting for people monitoring their salt intake, particularly when noodles are served with salty sauces or stock. Cooking in water changes their weight and nutrient content per 100g, so these dried values should not be applied directly to cooked noodles. Full nutrient figures are in the tables below.