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Egg Noodles Nutrition Values

2016-12-19 by sherry

Noodles come in various shapes and sizes, and have multiple applications in cuisine. As the name implies, egg noodles have eggs in the ingredients, along with durum or semolina flour, which is common in regular pasta. When it comes to nutritional values, egg noodles have good points and bad points. The most striking feature about them is they are low in fat.
1.Fat Content
 Egg Noodles Nutrition ValuesA diet high in fat, especially saturated fat, causes arterial plaque, which raises the risk for heart disease. Egg noodles have only 1.5 grams of total fat and 0.5 grams of saturated fat per cooked 1/2-cup serving. The recommended daily intake of total fat is 25 to 35 percent of daily calories. Saturated fat should be kept to 7 percent of total calories or less. Another perk of egg noddles is that they contain zero grams of trans fat, which has the same effect on the body as saturated fat.
2.Carbohydrates and Protein
Egg noodles have a high amount of carbs and moderate amount of protein. The carbs come from the flour and the protein derives from the eggs. A 1/2-cup serving contains 20 grams of carbs and 4 grams of protein. The recommended intake for carbs is 130 grams per day. Women 19 and older should get 46 grams of protein a day and men in this same age group should get at least 56 grams.
3.Low in Fiber
Egg noodles contain a small amount of dietary fiber. A 1/2-cup serving only has 1 gram. In contrast, whole-grain pasta generally has 5 grams or more. This is because whole-grain pasta is made from whole grains that are naturally high in fiber.
4.Limited Vitamins and Minerals
The most notable vitamins and minerals present in egg noodles are calcium and iron. However, the content is low for both. A 1/2-cup serving contains 2 percent of the daily recommended value of calcium and 6 percent of iron.
In Noodles Production Line, It is very easy to produce Egg noodles, just add egg into flour, the rest process is up to machines.