Egg noodles' primary ingredient is durum flour, or semolina. In addition to vitamins, egg noodles provide iron, thiamin, niacin, riboflavin and fiber. The National Institutes of Health Office of Dietary Supplements explains that most food product labeling provides daily value, or DV, numbers in percentages. If the food contains less than 5 percent of the DV, it is a low source; 10 to 19 percent is a good source; and 20 percent or above is a high source of that nutrient.
Vitamin A
The vitamin A content in 1 serving of cooked egg noodles is only 1 percent of DV if you consume a 2,000-calorie diet each day. Vitamin A is important for vision, bone growth, reproduction and regulating your immune system. According to the Office of Dietary Supplements, most food labels lack the vitamin A content. Some foods that are rich in vitamin A include beef liver, carrots, dark greens, sweet potato, cantaloupe, watermelon, plum and oranges.
Vitamin B6
A serving of egg noodles contains 3 percent DV cooked, or 6 percent DV uncooked, of vitamin B6. Vitamin B6 helps in the production of the enzymes needed for protein metabolism, for the red blood cell metabolism, which carries oxygen to your tissues and helps maintain your blood sugar. Anemia may occur when there is a deficiency of vitamin B6. Vitamin B6 is high in foods, such as tuna, cod, cabbage, asparagus, mustard greens, cauliflower, strawberries, pineapple and grapes.
Vitamin B12
Vitamin B12 content in a serving of egg noodles is 2 percent DV cooked, or 6 percent DV uncooked. Vitamin B12 helps in the maintenance of the nerve and blood cells. In addition, the vitamin helps in the production of DNA, or the cells genetic material. Vitamin B12 is more ample in animal foods, such as snapper, calf liver, venison, salmon and beef. In addition, dairy products and fortified cereals contain a valuable source of vitamin B12.
Niacin
Niacin, or vitamin B3, content in a portion of egg noodles is 12 percent DV cooked or 10 percent DV uncooked. Niacin helps to lower cholesterol, stabilizes blood sugar, supports the cells genetic processes and helps your body process fats. Foods that contain niacin include tuna, salmon, halibut, sea vegetables and chicken.
Thiamin
Egg noodles contain 15 percent DV cooked or 11 percent DV uncooked of thiamin, or vitamin B1. Thiamin is essential to help in the maintenance of energy and supports heart function. Food sources of vitamin B1 include asparagus, spinach, romaine lettuce, tomatoes, eggplant, sunflower seeds and tuna.
Folate
A portion of egg noodles contains 26 percent DV cooked and 7 percent DV uncooked of folate, or folic acid. Folate helps support blood cell production, nerve function and supports bone health. Some foods that contain sources of folate include calf liver, beets, romaine lettuce, asparagus, spinach, cauliflower and lentils.
Riboflavin
Egg noodles contain 7 percent DV cooked and 5 percent DV uncooked of riboflavin, or vitamin B2, in 1 serving. Riboflavin helps to prevent cells from oxygen damage, support energy production and in the maintenance of other B vitamins. Calf liver, mushrooms, spinach, romaine lettuce, asparagus, broccoli, chicken eggs, yogurt and cow's milk are food sources of riboflavin.
References
- National Institutes of Health Office of Dietary Supplements: Vitamins and Minerals Supplement Fact Sheets
- FitDay: Nutritional Information for: Noodles, Egg, Cooked, Enriched
- ELook: Nutritional Information for: Noodles, Egg, Dry, Unenriched
- U.S. Department of Agriculture: Household Commodity Fact Sheet: Egg Noodles
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