| back to USDA Nutrition Index |
 |
Noodles, egg, dry, unenriched |
|
 |
Noodles, egg, dry, unenriched (USDA#20409) |
| Serving Size 1 cup |
 |
 |
 |
| Water 9g |
 |
| Calories 384 |
 |
| Energy 1609kj |
 |
| Protein 14g |
 |
| Total Fat 4g |
 |
| Ash 1g |
 |
| Total Carbohydrates 71g |
 |
| Dietary Fiber 3g |
 |
| Sugars 1g |
 |
| Sucrose 0g |
 |
| Glucose (dextrose) 0g |
 |
| Fructose 0g |
 |
| Lactose 0g |
 |
| Maltose 1g |
 |
| Galactose 0g |
 |
| Calcium, Ca 35mg |
 |
| Iron, Fe 1mg |
 |
| Magnesium, Mg 58mg |
 |
| Phosphorus, P 241mg |
 |
| Potassium 244mg |
 |
| Sodium 21mg |
 |
| Zinc, Zn 1mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 0mg |
 |
| Selenium, Se 78mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 0mg |
 |
| Riboflavin 8mg |
 |
| Niacin 2mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 0mg |
 |
| Folate, total 29mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 29mcg |
 |
| Folate, DFE 29mcg_DFE |
 |
| Choline, total 78mg |
 |
| Betaine 131mg |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin B-12, added 0mcg |
 |
| Vitamin A, IU 62IU |
 |
| Vitamin A, RAE 17mcg_RAE |
 |
| Retinol 17mcg |
 |
| Vitamin E (alpha-tocopherol) 0mg |
 |
| Vitamin E, added 0mg |
 |
| Tocopherol, beta 5mg |
 |
| Tocopherol, gamma 1mg |
 |
| Tocopherol, delta 0mg |
 |
| Vitamin K (phylloquinone) 0mcg |
 |
| Fatty acids, total saturated 1g |
 |
| 4:0 0g |
 |
| 6:0 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 0g |
 |
| 15:0 0g |
 |
| 16:0 0g |
 |
| 17:0 7g |
 |
| 18:0 0g |
 |
| 20:0 0g |
 |
| 22:0 0g |
 |
| Fatty acids, total monounsaturated 1g |
 |
| 14:1 0g |
 |
| 15:1 0g |
 |
| 16:1 undifferentiated 7g |
 |
| 17:1 0g |
 |
| 18:1 undifferentiated 1g |
 |
| 20:1 0g |
 |
| 22:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 1g |
 |
| 18:2 undifferentiated 1g |
 |
| 18:3 undifferentiated 5g |
 |
| 18:3 n-3 c,c,c 5g |
 |
| 18:3 n-6 c,c,c 0g |
 |
| 18:4 0g |
 |
| 20:2 n-6 c,c 7g |
 |
| 20:3 undifferentiated 0g |
 |
| 20:4 undifferentiated 4g |
 |
| 20:5 n-3 0g |
 |
| 22:5 n-3 0g |
 |
| 22:6 n-3 0g |
 |
| Fatty acids, total trans 6g |
 |
| Cholesterol 84mg |
 |
| Tryptophan 0g |
 |
| Threonine 0g |
 |
| Isoleucine 0g |
 |
| Leucine 1g |
 |
| Lysine 0g |
 |
| Methionine 0g |
 |
| Cystine 0g |
 |
| Phenylalanine 0g |
 |
| Tyrosine 0g |
 |
| Valine 0g |
 |
| Arginine 0g |
 |
| Histidine 0g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 4g |
 |
| Glycine 0g |
 |
| Proline 1g |
 |
| Serine 0g |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 2mcg |
 |
| Carotene, alpha 0mcg |
 |
| Cryptoxanthin, beta 1mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 110mcg |
 |
 |
 |
 |
|
 |
|
 |
Noodles, egg, dry, unenriched usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| This is a great recipe that can be served as a sandwich or on baguettes as an appetizer. |
|
 |
 |
 |
|
 |
| A seasoned sauce that goes well with many egg dishes but especially with Egg Foo Yung to add a savory flavor to the eggs. |
|
 |
 |
 |
|
 |
| Topped with a savory sauce, this egg dish is great for morning meals or to serve guests for a brunch, lunch or dinner selection. |
|
 |
 |
 |
|
 |
| Made for breakfast, lunch or dinner, Egg Foo Yung provides an enjoyable way to add texture and healthy ingredients to an egg dish. |
|
 |
 |
 |
|
 |
| Unique popover that is golden brown and crispy on the outside and creamy on the inside. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
Pasta is allowed to dry to varying degrees for different purposes. The amount of drying time varies according to the type of pasta, drying conditions and the drying method ... |
|
 |
|
|
 |
|
 |
|
A Frittata is an Italian version of the French omelet. It is open-faced and is not folded over like a French omelet and the preparation is also a bit different. A French ... |
|
 |
|
|
 |
|
 |
|
An omelet is usually made with 2 or 3 eggs and is cooked very quickly in a sauté pan. The bottom of the pan should be about 7 to 8 inches in diameter so that the eggs will ... |
|
 |
|
|
 |
|
 |
|
Tips| Substitutions
Tips
Scrambled Eggs: Scrambled eggs may turn slightly green if cooked at too high a temperature or allowed to sit in the pan for long periods. To ... |
|
 |
|
|
 |
|
 |
|
Composition | Color | Size | Grades | Freshness
Composition
An egg is composed of several structures that all serve an important function its construction. Besides ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| A type of flat pasta that differs from regular flour and water pasta in that eggs are added to enrich the dough. Several different widths are produced commercially and the noodles ... |
|
 |
|
|
 |
|
 |
| Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths. Chinese egg ... |
|
 |
|
|
 |
|
 |
| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
|
 |
|
|
 |
|
 |
| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
|
 |
|
|
 |
|
 |
| Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell. The Cutter, which may also be referred to as ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|