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Hy-Vee, ENRICHED MACARONI PRODUCT, JUMBO SHELLS
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 1 MG | 83% | |
| Riboflavin | 0.5 MG | 41% | |
| Niacin | 6.8 MG | 42% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 18 MG | 1% | |
| Iron, Fe | 3.6 MG | 20% | |
| Potassium, K | 232 MG | 5% |
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).
- Good source of Iron, Fe (20% DV).
- Rich source of Thiamin (83% of Daily Value per 100g).
- Good source of Riboflavin (41% DV).
About ENRICHED MACARONI PRODUCT, JUMBO SHELLS
Hy-Vee Jumbo Shells are enriched pasta shells made from durum wheat semolina fortified with niacin, iron, and B vitamins. A 56g dry serving provides 357 calories, 12.5g protein, 75g carbs, 1.79g fat, and 3.6g fiber. Jumbo shells are specifically sized for stuffing with ricotta, meat, or vegetable fillings, then baked in tomato or cream sauce.
Ingredients
DURUM WHEAT SEMOLINA, NIACIN, IRON (FERROUS SULFATE), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Dietary Information
ENRICHED MACARONI PRODUCT, JUMBO SHELLS is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in ENRICHED MACARONI PRODUCT, JUMBO SHELLS include Thiamin (83% DV) , Niacin (42% DV) , Riboflavin (41% DV) , and Iron, Fe (20% 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, JUMBO SHELLS 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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