Wal-Mart Stores, Inc.
A
ProfileExcellent
WHOLE WHEAT NOODLE PRODUCT, EXTRA WIDE EGG NOODLES
🟡Contains EggCereals & Grains USVerified
Label Serving
56 GRM
Barcode
078742118437
Data last verified: 3 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
Saturated fat
moderate
Sugars
low
Salt
low
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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A
TRANSPARENCY PROFILE
Excellent
Nutrient-rich & minimally processed
Favorable Profile
Profile Spectrum — Nutritional Index
AACTIVE
B
C
D
E
← Nutrient DenseMost Processed →
10.0/10
Health Score
Nutrition Facts (per serving: 56 GRM)
Energy199.92kcal
Carbohydrates38g
Sugar2g
Protein8g
Total Fat3g
Saturated Fat1g
Trans Fat0g
Cholesterol64.96mg
Fiber4.98g
Sodium10.08mg
Calcium30.24mg
Iron2mg
Potassium249.76mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (56 g) — the label's %RDA
Energy & macronutrients
Energy200 kcal10%
Total Fat3gLow4%
Saturated Fat1g5%
Trans Fat0gLow0%
Cholesterol65mgHigh22%
Carbohydrates38g14%
Total Sugars2gLow4%
Dietary Fiber4.98g18%
Protein8g16%
Sodium10mgLow<1%
Minerals
Potassium250mg5%
Calcium30mg2%
Iron2mg11%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
2 ingredientsIngredients — as printed on the label
WHOLE DURUM WHEAT FLOUR, EGG YOLKS.
Contains allergens: Whole Durum Wheat Flour
1
Egg Yolks
Low
Emulsifier, coloring agent, binding agent, and texturizer in baking, sauces, and dressings.
2
Whole Durum Wheat Flour
No NotablesAllergen
structural base, textural agent, and nutrient enhancement in baked goods and pasta
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Egg Yolks | ✓Low Concern | Emulsifier, coloring agent, binding agent, and texturizer in baking, sauces, and dressings. | Egg yolk is a nutrient-dense food component that serves as a recognized allergen for sensitive populations, while offering substantial micronutrient density for general consumers. |
2 Whole Durum Wheat Flour Allergen | ✓No Notable Concerns | structural base, textural agent, and nutrient enhancement in baked goods and pasta | A standard whole grain ingredient generally recognized as safe for the general population, with standard considerations for individuals managing gluten-related sensitivities. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
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