Egg Pappardelle
Packaged product Milch und Eier Waitrose
Egg Pappardelle contains 172 kcal per 100 g. A Serving, 1 portion, 180 g (180 g) provides about 310 kcal.
Roughly 79 % of its calories come from carbohydrates, with 13 % from protein and 7 % from fat (estimated with general energy factors).
That is less energy than the typical item in Milch und Eier on FoodFactly, where the median is 248 kcal per 100 g across 42.808 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 172 kcal | |
| Total fat L | 1,4 g | 2 % |
| Saturated fat L | 0,4 g | 2 % |
| Sodium L | 20 mg | 0,9 % |
| Total carbohydrates L | 33,4 g | 12 % |
| Dietary fiber L | 1,4 g | 5 % |
| Total sugars L | 0,6 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 5,7 g | 11 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 13 %
- Carbohydrates 79 %
- Fat 7 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein5,7 gbelow the median for Milch und Eier (median 8 g)
- Fiber1,4 gabove the median for Milch und Eier (median 0,59 g)
- Sugars0,6 gin the lowest quarter of Milch und Eier (median 3,8 g)
- Fat1,4 gin the lowest quarter of Milch und Eier (median 10,2 g)
- Saturated fat0,4 gin the lowest quarter of Milch und Eier (median 4,3 g)
- Sodium20 mgin the lowest quarter of Milch und Eier (median 236 mg)
- Protein per 100 kcal3,3 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Waitrose
- Barcode
- 5000169578698
- Label serving
- 1 portion (180 g)
- Category
- durum-wheat-semolina-pasta-with-egg
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 1 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Durum wheat semolina, pasteurised free range egg (19%) ALLERGY ADVICE: For allergens, including cereals containing gluten, see ingredients in bold
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Ei
Frequently asked questions
How many calories are in Egg Pappardelle?
100 g of Egg Pappardelle has 172 kcal. Serving, 1 portion, 180 g (180 g): about 310 kcal.
How much protein is in Egg Pappardelle?
Egg Pappardelle contains 5,7 g of protein per 100 g (11 % of the 50 g Daily Value), or 10,3 g in Serving, 1 portion, 180 g (180 g). About 13 % of its calories come from protein. Compared with other Milch und Eier, that is below the median (median 8 g).
How many carbs are in Egg Pappardelle?
Egg Pappardelle has 33,4 g of total carbohydrates per 100 g, including 1,4 g of fiber and 0,6 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Egg Pappardelle?
Egg Pappardelle contains 1,4 g of fat per 100 g, of which 0,4 g is saturated (2 % of the Daily Value).
How much sodium is in Egg Pappardelle?
100 g contains 20 mg of sodium, 0,9 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 27. März 2026. FoodFactly last checked it on 7. November 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 5000169578698. License: ODbL 1.0 (Open Food Facts). Source record dated 27. März 2026. Imported 7. November 2026.
Last updated: . Data quality score: 90/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.