Riviana — ENRICHED MACARONI PRODUCT, ELBOW
* 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, ELBOW
San Giorgio elbow macaroni, made from semolina and durum wheat flour enriched with niacin, iron, thiamin, riboflavin, and folic acid. A dry 56g serving contains 357 calories, 12.5g protein, 75g carbohydrates, 1.79g fat, and 3.6g fiber. This is a standard enriched pasta that pairs well with cheese sauces, soups, or cold pasta salads. A reliable pantry staple for everyday cooking.
Ingredients
INGREDIENTS: SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN FOLIC ACID.
Dietary Information
ENRICHED MACARONI PRODUCT, ELBOW is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in ENRICHED MACARONI PRODUCT, ELBOW 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, ELBOW 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, ELBOW
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