Rummo Spa--Molino & Pastificio — ENRICHED MACARONI PRODUCT, CUT ZITI NO. 36
* 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 | 0.4 MG | 33% | |
| Niacin | 6.8 MG | 42% | |
| Folate, total | 236 UG | 59% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Iron, Fe | 3.2 MG | 18% | |
| Potassium, K | 268 MG | 6% | |
| Sodium, Na | 0 MG | 0% |
Nutrition Highlights
- Good source of protein with 14.3g 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 (33% DV).
- Good source of Niacin (42% DV).
About ENRICHED MACARONI PRODUCT, CUT ZITI NO. 36
ENRICHED MACARONI PRODUCT, CUT ZITI NO. 36 is a calorie-dense food with 375 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 14.3g of protein, 73.2g of carbohydrates, and 1.8g of fat. It also contributes 3.6g of dietary fiber per serving. This food belongs to the Pasta by Shape & Type category.
Ingredients
SEMOLINA 99%, NIACIN, FERROUS LACTATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID
Dietary Information
ENRICHED MACARONI PRODUCT, CUT ZITI NO. 36 is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in ENRICHED MACARONI PRODUCT, CUT ZITI NO. 36 include Thiamin (83% DV) , Folate, total (59% DV) , Niacin (42% DV) , and Riboflavin (33% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 375 calories per 100 grams, ENRICHED MACARONI PRODUCT, CUT ZITI NO. 36 gets 15% of its calories from protein, 78% from carbohydrates, and 4% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
Compare Rummo Spa--Molino & Pastificio — ENRICHED MACARONI PRODUCT, CUT ZITI NO. 36
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