Noodles, egg, cooked, unenriched, without added salt

221 calories in 1 cup

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Calories in Noodles, egg, cooked, unenriched, without added salt
Noodles, egg, cooked, unenriched, without added salt Suggest a better name
221 calories in 1 cup
1 cup = 160g ≈ 0.353lb ≈ 5.64oz
1.38 calories / gram
4 Weight Watchers points
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Calorie Sources:74% carbohydrates; 13% proteins; 13% fats
Fats:3.31 g (28 calories, 2% by weight)
Carbohydrates:40.26 g (165 calories, 25% by weight)
Proteins:7.26 g (29 calories, 5% by weight)
Alcohol:~
Water:108.37 g (68% by weight)
Fat Composition:38% monounsaturated; 36% polyunsaturated; 27% saturated
Trans Fat :32.00 mg
Dietary Fiber:1.92 g (1% by weight)
Cholesterol:46.40 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20410
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Vitamin A:34 IU
Retinol:9.60 mcg
Retinol Activity Equivalent:9.60 mcg
α-Carotene:~
β-Carotene:1.60 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:60.80 mcg
Vitamin B-1:48.00 mcg
Vitamin B-2:32.00 mcg
Vitamin B-3:640 mcg
Vitamin B-5:416 mcg
Vitamin B-6:64.00 mcg
Vitamin B-9:11.20 mcg
Food folate:11.20 mcg
Dietary Folate Equivalent:11.20 mcg
Folic acid:~
Vitamin B-12:0.14 mcg
Added Vitamin B-12:~
Choline:41.12 mg
Vitamin C:~
Vitamin D:6
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.16 mcg
Vitamin E:272 mcg
Added α-Tocopherol:~
β-Tocopherol:48.00 mcg
δ-Tocopherol:~
γ-Tocopherol:960 mcg
Vitamin K:~
Calcium (Ca):19.20 mg
Copper (Cu):144 mcg
Fluoride (F):~
Iron (Fe):960 mcg
Magnesium (Mg):33.60 mg
Manganese (Mn):496 mcg
Phosphorus (P):0.12 g
Potassium (K):60.80 mg
Selenium (Se):38.24 mcg
Sodium (Na):8 mg
Zinc (Zn):1.04 mg
Cholesterol:46.40 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:40.26 g
Dietary Fiber:1.92 g
Sugars Total:0.64 g
Fructose:~
Galactose:~
Glucose/Dextrose:0.11 g
Lactose:~
Maltose:0.48 g
Sucrose:64.00 mg
Starch:~
Proteins Total:7.26 g
Essential amino acids
Phenylalanine:0.38 g
Leucine:0.58 g
Methionine:0.13 g
Lysine:0.21 g
Isoleucine:0.30 g
Valine:0.35 g
Threonine:0.21 g
Tryptophan:64.00 mg
Histidine:0.19 g
Arginine:0.30 g
Non-essential amino acids
Alanine:0.26 g
Aspartic acid:0.38 g
Betaine:30.72 mg
Cystine:0.14 g
Glutamic acid:2.34 g
Glycine:0.24 g
Hydroxyproline:~
Proline:0.78 g
Serine:0.40 g
Tyrosine:0.14 g
Fats Total:3.31 g
Saturated fatty acids:0.66 g
Monounsaturated fatty acids:0.93 g
Polyunsaturated fatty acids:0.88 g
Trans fatty acids:32.00 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]:8.00 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.54 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.11 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]:64.00 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.85 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.83 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:32.00 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:1.60 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:0.80 g
Caffeine:~
Theobromine:~
Product Type:Noodles
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.
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