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PAPPARDELLE'S, PIEROGI

204 Calories
7.1g Protein
34.5g Carbs
4.0g Fat
1.8g Fiber
Nutrition Facts
Serving Size 100 g
Calories 204
% Daily Value*
Total Fat 4.0g 5%
Saturated Fat 2.2g 11%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 221mg 10%
Total Carbohydrate 34.5g 13%
Dietary Fiber 1.8g 6%
Total Sugars 0g
Protein 7.1g 14%
Vitamin D 0mcg 0%
Calcium 53mg 4%
Iron 1.6mg 9%
Potassium 0mg 0%

* 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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Protein 7.1g 16%
Carbs 34.5g 76%
Fat 4.0g 8%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 2.1 MG 2%

Minerals

Nutrient Amount % DV
Calcium, Ca 53 MG 4%
Iron, Fe 1.6 MG 9%
Sodium, Na 221 MG 10%

About PAPPARDELLE'S, PIEROGI

PAPPARDELLE'S, PIEROGI is a moderate-calorie food with 204 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 7.1g of protein, 34.5g of carbohydrates, and 4.0g of fat. It also contributes 1.8g of dietary fiber per serving. This food belongs to the Croissants, Sweet Rolls, Muffins & Other Pastries category.

Ingredients

FILLING: POTATOES, CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO COLOR, CORN STARCH, POTATO STARCH, POWDERED CELLULOSE), ONION, SOUR CREAM (CULTURED CREAM), JALAPENO HEAVY CREAM (MONO AND DIGLYCERIDES, POLYSORBATE 80, CARRAGEENAN), BUTTER, SALT, PEPPER, WATER. DOUGH: WHEAT FLOUR (MILLED WHEAT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOILC ACID), SEMOLINA FLOUR (MILLED WHEAT, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOILC ACID), EGGS, WHEAT GLUTEN, NATURAL BETTER FLAVOR, NATURAL SOUR CREAM FLAVOR (SOUR CREAM SOLIDS, WHEY, WHEY PROTEIN CONCENTRATE, NATURAL FLAVORS, YEAST EXTRACT, AND SALT), SALT, WATER.

Calorie Breakdown

At 204 calories per 100 grams, PAPPARDELLE'S, PIEROGI gets 14% of its calories from protein, 68% from carbohydrates, and 18% from fat. This is moderately high, similar to many cooked grains and dairy products.

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