Vermont Cheese Products, 4 ITALIAN SHELLS & CHEESE, 4 ITALIAN
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 183 MG | 14% | |
| Iron, Fe | 0 MG | 0% | |
| Potassium, K | 282 MG | 6% | |
| Sodium, Na | 972 MG | 42% |
Nutrition Highlights
- Good source of protein with 15.5g per 100g.
- High in dietary fiber (5.6g per 100g), supporting digestive health.
- Good source of Sodium, Na (42% DV).
About 4 ITALIAN SHELLS & CHEESE, 4 ITALIAN
Cabot's 4 Italian Shells & Cheese pairs organic wheat pasta with a cheese sauce built from whey, Vermont cheddar, parmesan, romano and asiago cheeses, along with natural flavor, disodium phosphate and silicon dioxide as an anticaking agent. A 71 gram serving delivers 380 calories, 15.49 g protein, 5.63 g fat, 64.79 g carbs and 5.60 g fiber.
Ingredients
ORGANIC PASTA (ORGANIC WHEAT FLOUR), WHEY, VERMONT CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), PARMESAN CHEESE (PARTIALLY SKIM MILK, CULTURES, SALT, ENZYMES), SALT, ROMANO CHEESE (PARTIALLY SKIMMED MILK, CHEESE CULTURE, SALT, ENZYMES), ASIAGO CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVOR, DISODIUM PHOSPHATE, SILICON DIOXIDE (ADDED AS AN ANTI-CAKING AGENT).
Dietary Information
4 ITALIAN SHELLS & CHEESE, 4 ITALIAN is considered high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in 4 ITALIAN SHELLS & CHEESE, 4 ITALIAN include Sodium, Na (42% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 380 calories per 100 grams, 4 ITALIAN SHELLS & CHEESE, 4 ITALIAN gets 16% of its calories from protein, 68% from carbohydrates, and 13% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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