Noodles, egg, dry, enriched
Calories 384Calories from Fat 39 [1]
Total Carbohydrate 71g71%
Nutrient Quantity Units Alanine 0.52 g Alcohol, ethyl 0.00 g Arginine 0.60 g Ash 1.12 g Aspartic acid 0.76 g Betaine 131.70 mg Caffeine 0.00 mg Calcium, Ca 35.00 mg Carbohydrate, by difference 71.27 g Carotene, alpha 0.00 mcg Carotene, beta 2.00 mcg Cholesterol 84.00 mg Choline, total 78.70 mg Copper, Cu 0.30 mg Cryptoxanthin, beta 1.00 mcg Cystine 0.30 g Dihydrophylloquinone 0.00 mcg Energy 384.00 kcal Energy 1609.00 kJ Fatty acids, total monounsaturated 1.25 g Fatty acids, total polyunsaturated 1.33 g Fatty acids, total saturated 1.18 g Fatty acids, total trans 0.06 g Fiber, total dietary 3.30 g Folate, DFE 370.00 mcg_DFE Folate, food 29.00 mcg Folate, total 230.00 mcg Folic acid 201.00 mcg Fructose 0.00 g Galactose 0.00 g Glucose (dextrose) 0.10 g Glutamic acid 4.58 g Glycine 0.50 g Histidine 0.38 g Iron, Fe 4.01 mg Isoleucine 0.59 g Lactose 0.00 g Leucine 1.14 g Lutein + zeaxanthin 110.00 mcg Lycopene 0.00 mcg Lysine 0.43 g Magnesium, Mg 58.00 mg Maltose 1.53 g Manganese, Mn 0.85 mg Methionine 0.27 g Niacin 8.39 mg Pantothenic acid 0.91 mg Phenylalanine 0.75 g Phosphorus, P 241.00 mg Potassium, K 244.00 mg Proline 1.54 g Protein 14.16 g Retinol 17.00 mcg Riboflavin 0.43 mg Selenium, Se 78.80 mcg Serine 0.80 g Sodium, Na 21.00 mg Sucrose 0.27 g Sugars, total 1.88 g Theobromine 0.00 mg Thiamin 1.13 mg Threonine 0.43 g Tocopherol, beta 0.06 mg Tocopherol, delta 0.01 mg Tocopherol, gamma 1.36 mg Total lipid (fat) 4.44 g Tryptophan 0.13 g Tyrosine 0.29 g Valine 0.69 g Vitamin A, IU 62.00 IU Vitamin A, RAE 17.00 mcg_RAE Vitamin B-12 0.29 mcg Vitamin B-12, added 0.00 mcg Vitamin B-6 0.22 mg Vitamin C, total ascorbic acid 0.00 mg Vitamin D 11.00 IU Vitamin D (D2 + D3) 0.30 mcg Vitamin E (alpha-tocopherol) 0.37 mg Vitamin E, added 0.00 mg Vitamin K (phylloquinone) 0.50 mcg Water 9.01 g Zinc, Zn 1.92 mg
References:
Dr. Michael Colgan. "Optimum Sports Nutrition". 1993. J.I. Rader, C. M. Weaver, G. Angyal. "Total folate in enriched cereal grain products in the United States following fortification". 2000 Food Chemistry 70 Pg. 275 - 289 Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 7d". 2002 American Italian Pasta Company. "Trans fat in egg noodles". 2004 Nutrient Data Laboratory, ARS, USDA. "Variability of the sugar content of foods". 1989
