Kroger, BOW TIES ENRICHED MACARONI PRODUCT
* 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 C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 1 MG | 83% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 5.4 MG | 33% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 3.2 MG | 18% | |
| Sodium, Na | 0 MG | 0% |
Nutrition Highlights
- Good source of protein with 12.5g per 100g.
- Very low in fat (1.8g per 100g).
- Good source of dietary fiber (3.6g per 100g).
- Rich source of Thiamin (83% of Daily Value per 100g).
- Good source of Riboflavin (23% DV).
- Good source of Niacin (33% DV).
About BOW TIES ENRICHED MACARONI PRODUCT
Kroger bow tie pasta is enriched semolina shaped into farfalle and fortified with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid. Protein is solid for a pasta, fat is minimal, and the carbohydrate profile is predominantly starch with a modest amount of fiber. The butterfly shape holds onto lighter sauces and works well in cold pasta salads where the ridged surfaces catch dressing. No added salt, no extras, just a reliable everyday pasta at a budget price.
Ingredients
SEMOLINA, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Dietary Information
BOW TIES ENRICHED MACARONI PRODUCT is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in BOW TIES ENRICHED MACARONI PRODUCT include Thiamin (83% DV) , Niacin (33% DV) , and Riboflavin (23% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 357 calories per 100 grams, BOW TIES ENRICHED MACARONI PRODUCT gets 14% of its calories from protein, 84% from carbohydrates, and 5% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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