Essenhaus, Inc.
A
ProfileExcellent
HOMESTYLE NOODLES
Cereals & Grains USVerified
Label Serving
50 g
Barcode
013951555208
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
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
AI transparency analysis is being generated for this product.
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: 50 g)
Energy400kcal
Carbohydrates70g
Sugar2g
Protein16g
Total Fat6g
Saturated Fat2g
Trans Fat0g
Cholesterol140mg
Fiber4g
Sodium20mg
Calcium40mg
Iron5.4mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (50 g) — the label's %RDA
Energy & macronutrients
Energy200 kcal10%
Total Fat3gLow4%
Saturated Fat1g5%
Trans Fat0gLow0%
Cholesterol70mgHigh23%
Carbohydrates35g13%
Total Sugars1gLow2%
Dietary Fiber2g7%
Protein8g16%
Sodium10mgLow<1%
Minerals
Calcium20mg2%
Iron2.7mg15%
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.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
3 ingredientsIngredients — as printed on the label
DURUM FLOUR (NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGG YOLKS.
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Durum Flour
No Notables
structural integrity agent and primary flour base for pasta and baked goods
3
Egg Yolks
Low
Emulsifier, coloring agent, binding agent, and texturizer in baking, sauces, and dressings.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
2 Durum Flour | ✓No Notable Concerns | structural integrity agent and primary flour base for pasta and baked goods | Durum flour is a standard cereal grain derivative generally recognized as safe for the general population, though individuals with gluten-related sensitivities must restrict intake. |
3 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. |
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.
