Calories in fried egg noodles: 244 kcal per 100 g

What’s in a 75 g portion

More than half of a portion is water. The rest is 22.9 g carbohydrate and 9.2 g fat.

9.2 gFat

3.8 gProtein

22.9 gCarbohydrate

1.5 gFibre

38.8 gWater

9.2 gFat
3.8 gProtein
22.9 gCarbohydrate
1.5 gFibre
38.8 gWater

About average for grains, rice and pasta

Egg noodles are 244 kcal per 100 g. The 87 grains, rice and pasta in this database average 262.

Egg noodles244

Grains, rice and pasta average262

Low in sugar and salt

Low sugars and low salt by UK labelling rules, per 100 g.

Sugars, per portion0.15 g

Salt, per portion0.23 g

Vitamins and minerals in egg noodles

Nothing reaches the “high in” level, but four of the 21 count as a source, led by vitamin E.

18 %

Vitamin E

2.1 mg in a 75 g portion

3rd of 72 grains, rice and pasta

Vitamin E contributes to the protection of cells from oxidative stress.

Manganese0.35 mg17 %

Chloride120 mg15 %

Selenium0.00675 mg12 %

Niacin (vitamin B3)1.4 mg8.4 %

Phosphorus57.8 mg8.3 %

Only a trace

Vitamin B12
Iodine

None recorded

Thiamin
Riboflavin
Copper

Show all 21 with amounts

Vitamin E2.1 mg, 18 %

Manganese0.35 mg, 17 %

Chloride120 mg, 15 %

Selenium0.00675 mg, 12 %

Niacin (vitamin B3)1.4 mg, 8.4 %

Phosphorus57.8 mg, 8.3 %

Iron0.8 mg, 5.7 %

Magnesium16.5 mg, 4.4 %

Zinc0.38 mg, 3.8 %

Calcium29.3 mg, 3.7 %

Pantothenic acid (vitamin B5)0.2 mg, 3.3 %

Potassium59.3 mg, 3 %

Folate0.0045 mg, 2.3 %

Vitamin D0.000075 mg, 1.5 %

Biotin0.000675 mg, 1.4 %

Vitamin C0.75 mg, 0.9 %

Vitamin A0.0045 mg, 0.6 %

Vitamin B60.01 mg, 0.5 %

Thiamin (vitamin B1)none recorded

Riboflavin (vitamin B2)none recorded

Coppernone 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 thiamin, and only 1.3 % of the vitamin C reference intake and 2 % of the vitamin D reference intake per 100 g.

Vitamin C

1.3%in egg noodles, per 100 g

Find it inCherries, West Indian2150 % per 100 g

Vitamin D

2%in egg noodles, per 100 g

Find it inBloater, grilled500 % per 100 g

Thiamin (vitamin B1)

0mgin egg noodles

Find it inWheatgerm164 % per 100 g

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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 vitamin E of the 6 here, ahead of flour (gram).

2.8mg

2.5mg

1.2mg

0.9mg

0.8mg

Noodles, egg, fried with spring onions, homemadethis page

Flour, gram−0.3 mg

Rice, savoury, including chicken, beef, mushroom and vegetable varieties, dried, uncooked−1.6 mg

Flour, wheat, brown−1.9 mg

Rice, egg fried, takeaway−1.9 mg

Pasta and sauce mixes, dried, raw−2 mg

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

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Questions about egg noodles

What the numbers say to the questions people actually search.

How many calories are in a portion of egg noodles?

A typical portion (75 g dry weight) gives 183 kcal. Per 100 g the figure is 244 kcal.

Is egg noodles a source of vitamin E?

It is a source of vitamin E: 2.8 mg per 100 g, 24 % of the NRV, which passes the 15 % threshold for “source of” but not the 30 % needed for “high in”.

Are these figures exact for egg noodles?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals do egg noodles have most of?

By share of the daily reference intake: vitamin E (2.8 mg, 24 %), manganese (0.46 mg, 23 %) and chloride (160 mg, 20 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 11-1096, Noodles, egg, fried with spring onions, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. 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.