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Noodles, egg, dry, unenriched

384 calories in 100 g

Calories in Noodles, egg, dry, unenriched
Noodles, egg, dry, unenriched Suggest a better name
384 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.84 calories / gram
7 Weight Watchers points
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Calorie Sources:76% carbohydrates; 14% proteins; 10% fats
Fats:4.44 g (37 calories, 4% by weight)
Carbohydrates:71.27 g (291 calories, 71% by weight)
Proteins:14.16 g (56 calories, 14% by weight)
Alcohol:~
Water:9.01 g (9% by weight)
Fat Composition:35% polyunsaturated; 33% monounsaturated; 31% saturated
Trans Fat :60 mg
Dietary Fiber:3.30 g (3% by weight)
Cholesterol:84 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20409
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Vitamin A:62 IU
Retinol:17 mcg
Retinol Activity Equivalent:17 mcg
α-Carotene:~
β-Carotene:2 mcg
β-Cryptoxanthin:1 mcg
Lycopene:~
Lutein + Zeaxanthin:110 mcg
Vitamin B-1:170 mcg
Vitamin B-2:90 mcg
Vitamin B-3:2.10 mg
Vitamin B-5:910 mcg
Vitamin B-6:210 mcg
Vitamin B-9:29 mcg
Food folate:29 mcg
Dietary Folate Equivalent:29 mcg
Folic acid:~
Vitamin B-12:0.29 mcg
Added Vitamin B-12:~
Choline:78.70 mg
Vitamin C:~
Vitamin D:11
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.30 mcg
Vitamin E:370 mcg
Added α-Tocopherol:~
β-Tocopherol:60 mcg
δ-Tocopherol:10 mcg
γ-Tocopherol:1.36 mg
Vitamin K:0.50 mcg
Calcium (Ca):35 mg
Copper (Cu):290 mcg
Fluoride (F):~
Iron (Fe):1.90 mg
Magnesium (Mg):58 mg
Manganese (Mn):850 mcg
Phosphorus (P):0.24 g
Potassium (K):0.24 g
Selenium (Se):78.80 mcg
Sodium (Na):21 mg
Zinc (Zn):1.92 mg
Cholesterol:84 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:71.27 g
Dietary Fiber:3.30 g
Sugars Total:1.88 g
Fructose:~
Galactose:~
Glucose/Dextrose:0.10 g
Lactose:~
Maltose:1.51 g
Sucrose:0.26 g
Starch:~
Proteins Total:14.16 g
Essential amino acids
Phenylalanine:0.74 g
Leucine:1.13 g
Methionine:0.26 g
Lysine:0.42 g
Isoleucine:0.59 g
Valine:0.68 g
Threonine:0.43 g
Tryptophan:0.13 g
Histidine:0.37 g
Arginine:0.60 g
Non-essential amino acids
Alanine:0.51 g
Aspartic acid:0.76 g
Betaine:0.13 g
Cystine:0.29 g
Glutamic acid:4.58 g
Glycine:0.49 g
Hydroxyproline:~
Proline:1.54 g
Serine:0.80 g
Tyrosine:0.29 g
Fats Total:4.44 g
Saturated fatty acids:1.18 g
Monounsaturated fatty acids:1.25 g
Polyunsaturated fatty acids:1.33 g
Trans fatty acids:60 mg
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.93 g
Heptadecanoic/Margaric [17:0]:7 mg
Octadecanoic/Stearic [18:0]:0.22 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:70 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.16 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:10 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.22 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:50 mg
[18:3 Ω-3 c,c,c]:50 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:7 mg
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:40 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.12 g
Caffeine:~
Theobromine:~
Product Type:Noodles
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_2eE
Did you know?...Like wines, extra virgin olive oils can vary dramatically in taste, depending upon the type and quality of the fruit that is pressed, the time of harvest, the weather during the growing season, and the region from which the olives were produced.
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