Calories in egg noodles: 338 kcal per 100 g

What’s in a 75 g portion

More than half of a portion is carbohydrate, 1.3 g of it sugars and 53.2 g starch.

1.5 gFat

9 gProtein

54.5 gCarbohydrate

2.9 gFibre

6.2 gWater

1 gMinerals and the rest

1.5 gFat
9 gProtein
54.5 gCarbohydrate
2.9 gFibre
6.2 gWater
1 gMinerals and the rest

Above average for grains, rice and pasta

Egg noodles are 338 kcal per 100 g. The 87 grains, rice and pasta in this database average 262.

Egg noodles338

Grains, rice and pasta average262

Low in sugar

1.7 g of sugars per 100 g; the UK “low sugars” line is 5 g.

Sugars, per portion1.3 g

Salt, per portion0.94 g

Vitamins and minerals in egg noodles

Three of the 22 reach the “high in” level, led by manganese.

41 %

Manganese

0.83 mg in a 75 g portion

24th of 80 grains, rice and pasta

Manganese contributes to normal energy-yielding metabolism, to the maintenance of normal bones and to the protection of cells from oxidative stress.

Chloride533 mg67 %

Niacin (vitamin B3)4.4 mg27 %

Selenium0.012 mg22 %

Phosphorus140 mg20 %

Copper0.15 mg15 %

A source of

Only a trace

Vitamin B12

None recorded

Vitamin C

Show all 22 with amounts

Chloride533 mg, 67 %

Manganese0.83 mg, 41 %

Niacin (vitamin B3)4.4 mg, 27 %

Selenium0.012 mg, 22 %

Phosphorus140 mg, 20 %

Copper0.15 mg, 15 %

Iron2 mg, 14 %

Potassium284 mg, 14 %

Magnesium36.8 mg, 9.8 %

Zinc0.98 mg, 9.8 %

Thiamin (vitamin B1)0.09 mg, 8.2 %

Vitamin B60.11 mg, 8 %

Pantothenic acid (vitamin B5)0.45 mg, 7.5 %

Folate0.0143 mg, 7.1 %

Calcium54.8 mg, 6.8 %

Biotin0.003 mg, 6 %

Vitamin E0.4 mg, 3.3 %

Vitamin D0.00015 mg, 3 %

Iodine0.0045 mg, 3 %

Riboflavin (vitamin B2)0.02 mg, 1.1 %

Vitamin A0.00825 mg, 1 %

Vitamin Cnone recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What egg noodles don’t give you. And where to find it.

No recorded vitamin C or vitamin B12, and only 4 % of the vitamin D reference intake per 100 g.

Vitamin C

0mgin egg noodles

Find it inCherries, West Indian2150 % per 100 g

Vitamin D

4%in egg noodles, per 100 g

Find it inBloater, grilled500 % per 100 g

Vitamin B12

Tracein egg noodles

Find it inLiver, ox, raw4400 % per 100 g

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0.075 mgSelenium, 136 %

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Egg noodles against other grains, rice and pasta

Per 100 g, egg noodles have the most manganese of the 5 here, ahead of rice (savoury, including chicken, beef, mushroom and vegetable varieties, dried, uncooked).

1.1mg

1mg

0.3mg

0.1mg

Noodles, egg, dried, rawthis page

Rice, savoury, including chicken, beef, mushroom and vegetable varieties, dried, uncooked−0.1 mg

Rice, egg fried, ready cooked, re-heated, retail, not takeaway−0.8 mg

Pasta, egg, fresh, filled with green vegetables/herbs and cheese, boiled−0.8 mg

Pasta, spaghetti, canned, in tomato sauce−1 mg

All values per 100 g, from the same dataset. Differences are against egg noodles.

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Questions about egg noodles

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of egg noodles?

A typical portion (75 g dry weight) gives 254 kcal. Per 100 g the figure is 338 kcal.

Is egg noodles high in chloride?

Yes. Noodles, egg, dried, raw have 710 mg chloride per 100 g, 89 % of the NRV, above the 30 % threshold for a “high in” claim.

Which vitamins and minerals do egg noodles have most of?

By share of the daily reference intake: chloride (710 mg, 89 %), manganese (1.1 mg, 55 %) and niacin (5.8 mg, 36 %) per 100 g.

Are egg noodles a good source of protein?

Noodles, egg, dried, raw have 12 g protein per 100 g, 14 % of the energy, which meets the UK threshold for “source of protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 11-719, Noodles, egg, dried, raw, 10 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Nutrient analysis of pasta and pasta sauces, 2004. Values are per 100 g of the edible part; a portion is 75 g, 75 g dry weight, the usual UK portion for grains, rice and pasta. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 87 grains, rice and pasta kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Egg Noodle). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.