Amish style yolk free noodles, amish style by Essenhaus, Inc.
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Nutrition Facts
Portion Size
50 g
Amount Per Portion
190
Calories
% Daily Value *
Total Fat 1g
1 %
Saturated Fat 1g
5 %
Cholesterol 39mg
13 %
Sodium 5mg
0 %
Total Carbohydrate 36g
13 %
Dietary Fiber 2g
7 %
Sugar 1g
Protein 9g
18 %
Calcium 26mg
2 %
Iron 1.8mg
10 %
Potassium 0mg
0 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Amish style yolk free noodles, amish style by Essenhaus, Inc. contains 190 calories per 50 g serving. This serving contains 1 g of fat, 9 g of protein and 36 g of carbohydrate. The latter is 1 g sugar and 2 g of dietary fiber, the rest is complex carbohydrate. Amish style yolk free noodles, amish style by Essenhaus, Inc. contains 1 g of saturated fat and 39 mg of cholesterol per serving. 50 g of Amish style yolk free noodles, amish style by Essenhaus, Inc. contains 1.80 mg of iron, 26.00 mg of calcium. Amish style yolk free noodles, amish style by Essenhaus, Inc. belong to 'All Noodles' food category. The UPC for this product is 013951555222.
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Amish style yolk free noodles, amish style by Essenhaus, Inc. nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.