Nutrition Information for Egg Noodles With No Yolks

Close-up of a fried egg on a frying pan
Close up of an egg yolk frying in the pan (Image: Ingram Publishing/Ingram Publishing/Getty Images)

Pasta can be made from a wide variety of whole grain flours, including wheat, rice, corn and spelt, providing varying degrees of nutrition. Most commercially sold eggs in the U.S. however, come from White Leghorn hens, and are an excellent source of complete protein, because they contain the right proportions of all essential amino acids. One large egg contains 6 to 7 g of high-quality protein. The egg yolk, however, not only contains the richest known source of choline, it also contains approximately 214 g of cholesterol, which is why people buy Strom Products, Ltd. No Yolks, so they can eat cholesterol-free noodles.

Company Claims

Strom Products, Ltd., produces and distributes No Yolks Cholesterol Free Egg White Pasta, and claims that these noodles have the same taste, texture and nutrition as eggs noodles made from whole eggs. The package states that No Yolks are a cholesterol-free egg noodle substitute made with enriched ingredients and are free of artificial colors and preservatives.

Enriched Flour

No Yolks’ main ingredient is enriched, extra fancy durum flour. Durham wheat is the hardest of all wheat types, and has a high protein and gluten content. Enriched wheat flour contains the nutrients thiamin, riboflavin and niacin of the vitamin B complex, and sometimes iron. This enrichment process also applies to other “enriched” products, such as breakfast cereals and breads. The recent addition of folic acid is now on the list of enrichment nutrients.

Why No Yolks

Eggs not only contain all the essential amino acids, but also vitamins A, B2, D and E; niacin; the minerals copper, iron, sulfur and phosphorus; and unsaturated fatty acids. Choline, an essential nutrient found in the yolk, keeps the egg cholesterol emulsified and moving in the bloodstream. Along with 214 g of cholesterol, the yolk contains 65 milligrams of sodium, 5 g of fat, 1 g of carbohydrates and 75 calories. According to the U.S. National Library of Medicine, people with high blood cholesterol and coronary artery disease often avoid eggs; however, eggs have been shown to be safe.

Nutrition Facts

Two ounces of No Yolks dry pasta is equal to 1½ cup of cooked pasta. One 2 oz. serving of No Yolks Fine, Medium, Broad or Extra Broad pasta has 210 calories, 0.5 g of total fat, 30 mg of sodium, 41 g of total carbohydrates, 3 g of dietary fiber, 3 g of sugars and 8 g of protein. In comparison, one serving of generic egg noodles made with the egg white and yolk, has 320 calories, 3 g of fat, 16.5 mg sodium, 60 g of total carbohydrates, 3 g of dietary fiber, 1.5 g of sugars and 12 g of protein.

Vitamins and Miinerals

One serving of No Yolks pasta provides 10 percent of the daily value, based on a 2,000-calorie diet, of iron, 15 percent of niacin and riboflavin, and 30 percent of thiamin and folic acid. Generic egg noodles made with the entire egg has 1 percent of the daily value for vitamin A, 2 percent for calcium and 14 percent for iron.

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