Riviana — ENRICHED MACARONI PRODUCT ACINI DI PEPE NO. 48
* 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 | |
|---|---|---|---|
| Thiamin | 1 MG | 83% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 5.4 MG | 33% | |
| Folate, total | 179 UG | 45% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Iron, Fe | 3.2 MG | 18% | |
| Potassium, K | 188 MG | 4% | |
| 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 ENRICHED MACARONI PRODUCT ACINI DI PEPE NO. 48
SAN GIORGIO Enriched Macaroni Acini di Pepe No 48 by Riviana Foods Inc is made from enriched semolina and durum flour with niacin, iron, and B vitamins. Each 56g dry serving delivers 357 calories, 12.5g protein, 75g carbs, 1.79g fat, and 3.6g fiber, a fiber-containing small pasta shape used in soups and pasta salads.
Ingredients
SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Dietary Information
ENRICHED MACARONI PRODUCT ACINI DI PEPE NO. 48 is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in ENRICHED MACARONI PRODUCT ACINI DI PEPE NO. 48 include Thiamin (83% DV) , Folate, total (45% 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, ENRICHED MACARONI PRODUCT ACINI DI PEPE NO. 48 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.
Compare Riviana — ENRICHED MACARONI PRODUCT ACINI DI PEPE NO. 48
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