Macaroni, vegetable, dry, enriched

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ProximatesAmount in 100g
Water9.89 g
Energy367 kcal
Energy1536 kJ
Protein13.14 g
Total lipid (fat)1.04 g
Ash1.05 g
Carbohydrate, by difference74.88 g
Fiber, total dietary4.3 g
LipidsAmount in 100g
Fatty acids, total saturated0.15 g
14:00.003 g
16:00.13 g
18:00.017 g
Fatty acids, total monounsaturated0.12 g
16:1 undifferentiated0.001 g
18:1 undifferentiated0.12 g
Fatty acids, total polyunsaturated0.426 g
18:2 undifferentiated0.376 g
18:3 undifferentiated0.049 g
Carbohydrate Factor
4.11
Fat Factor
8.37
Protein Factor
3.86
Nitrogen to Protein Conversion Factor
5.72
MineralsAmount in 100g
Calcium, Ca34 mg
Iron, Fe4.28 mg
Magnesium, Mg46 mg
Phosphorus, P116 mg
Potassium, K285 mg
Sodium, Na43 mg
Zinc, Zn0.76 mg
Copper, Cu0.2 mg
Manganese, Mn3.846 mg
Amino AcidsAmount in 100g
Tryptophan0.168 g
Threonine0.354 g
Isoleucine0.508 g
Leucine0.896 g
Lysine0.269 g
Methionine0.204 g
Cystine0.363 g
Phenylalanine0.632 g
Tyrosine0.349 g
Valine0.563 g
Arginine0.487 g
Histidine0.266 g
Alanine0.393 g
Aspartic acid0.567 g
Glutamic acid4.649 g
Glycine0.418 g
Proline1.401 g
VitaminsAmount in 100g
Thiamin1.032 mg
Riboflavin0.525 mg
Niacin7.328 mg
Pantothenic acid0.752 mg
Vitamin B-60.129 mg
Folate, total278 µg
Folic acid261 µg
Folate, food17 µg
Folate, DFE460 µg
Vitamin A, RAE8 µg
Vitamin A, IU160 IU
LanguaL Codes
  • MACARONI OR NOODLE PRODUCT (US CFR)
  • 2000 CEREAL GRAINS AND PASTA (USDA SR)
  • DURUM WHEAT
  • SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
  • WHOLE, SHAPE ACHIEVED BY FORMING
  • EXTENT OF HEAT TREATMENT NOT KNOWN
  • COOKING METHOD NOT APPLICABLE
  • WATER REMOVED
  • IRON ADDED
  • NUTRIENT OR DIETARY SUBSTANCE ADDED
  • VEGETABLE ADDED
  • THIAMINE ADDED
  • RIBOFLAVIN ADDED
  • NIACIN ADDED
  • FOLIC ACID ADDED
  • DEHYDRATED OR DRIED
  • NO PACKING MEDIUM USED
  • CONTAINER OR WRAPPING NOT KNOWN
  • FOOD CONTACT SURFACE NOT KNOWN
  • HUMAN FOOD, NO AGE SPECIFICATION