No Yolks

Dumplings, Enriched Egg White

Nutritional Info

Nutrition Facts

about 6 servings per container
Serving Size: 1.5 cups (56 g)

 
Calories200
     Calories from Fat10

Amount Per Serving and/or % Daily Value*

Total Fat1 g (2%)
     Saturated Fat0 g (0%)
     Polyunsaturated Fat.5 g
     Monounsaturated Fat0 g
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium20 mg (1%)
Total Carbohydrate40 g (13%)
     Dietary Fiber2 g (8%)
     Sugars2 g
Protein8 g

Vitamin A0%
Vitamin C0%
Calcium2%
Iron8%
Potassium125 mg (4%)
Thiamin35%
Riboflavin10%
Niacin15%
Folic Acid30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

12 oz.

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Product Details

Enriched egg white pasta. Cholesterol free. Low fat. Low sodium. Cooks up perfect. Questions or comments, visit our website or call 1-800-730-5957. Egg noodles are made with egg yolks. No Yolks pasta is made with wheat flour, corn flour and dried egg whites. They do not contain egg yolks. They also do not contain artificial coloring or preservatives. No Yolks pasta has the same taste and texture as egg noodles. No Yolks pasta may be used in any recipe which calls for egg noodles. For delicious recipes and cooking tips visit www.noyolks.com.

Ingredients

Semolina (Wheat), Durum Flour (Wheat), Corn Flour, Wheat Flour, Dried Egg Whites, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid.

Warnings

Contains wheat and egg.

Directions

Cooking Directions: Bring 3 quarts of water to a rapid boil. Add salt to add flavor and reduce stickiness. Gradually stir in 6 oz of No Yolks pasta; return to rapid boil. Cook uncovered for 10-12 minutes, stirring occasionally. Drain well. Serve as desired. For 12 oz. of No Yolks noodles use 5 quarts of water.

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