CHICKPEA PASTA MAC AND CHEESE
* 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% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 239 MG | 18% | |
| Iron, Fe | 5.6 MG | 31% | |
| Potassium, K | 99 MG | 2% | |
| Sodium, Na | 873 MG | 38% |
Nutrition Highlights
- Excellent source of protein with 25.4g per 100g, great for muscle building and recovery.
- High in dietary fiber (11.3g per 100g), supporting digestive health.
- Good source of Iron, Fe (31% DV).
- Good source of Sodium, Na (38% DV).
About CHICKPEA PASTA MAC AND CHEESE
CHICKPEA PASTA MAC AND CHEESE is a calorie-dense food with 366 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 25.4g of protein, 50.7g of carbohydrates, and 11.3g of fat. It also contributes 11.3g of dietary fiber per serving. This food belongs to the Pasta Dinners category.
Ingredients
CHICKPEA PASTA: CHICKPEAS, TAPIOCA, PEA PROTEIN, XANTHAN GUM. CHEESE: CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), NONFAT DRY MILK, DRY BUTTERMILK, BUTTER (CREAM, SALT), SALT, CULTURED WHOLE MILK, DISODIUM PHOSPHATE, ANNATTO AND PAPRIKA EXTRACT (COLOR), LACTIC ACID, SILICON DIOXIDE (ANTICAKING).
Dietary Information
CHICKPEA PASTA MAC AND CHEESE is considered high-protein, high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in CHICKPEA PASTA MAC AND CHEESE include Sodium, Na (38% DV) , and Iron, Fe (31% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 366 calories per 100 grams, CHICKPEA PASTA MAC AND CHEESE gets 28% of its calories from protein, 55% from carbohydrates, and 28% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
Compare CHICKPEA PASTA MAC AND CHEESE
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