Weis, YOLK FREE RIBBONS
* 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 | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 1 MG | 83% | |
| Riboflavin | 0.5 MG | 35% | |
| Niacin | 7.1 MG | 45% | |
| Folate, total | 179 UG | 45% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 3.2 MG | 18% | |
| Sodium, Na | 36 MG | 2% |
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 (35% DV).
- Good source of Niacin (45% DV).
About YOLK FREE RIBBONS
Weis Yolk Free Ribbons are egg noodle-style pasta made without the yolk, using egg whites instead. Enriched durum semolina forms the base alongside corn flour and egg white, keeping the ingredient list short. Protein is higher than plain semolina pasta and fat stays very low without the yolk. Fiber is modest. These cook up pale in color and slightly lighter in texture than traditional egg noodles, and they work well in soups, casseroles, and cream sauces.
Ingredients
ENRICHED DURUM SEMOLINA [ SEMOLINA, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], CORN FLOUR, EGG WHITE.
Dietary Information
YOLK FREE RIBBONS is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in YOLK FREE RIBBONS include Thiamin (83% DV) , Niacin (45% DV) , Folate, total (45% DV) , and Riboflavin (35% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 375 calories per 100 grams, YOLK FREE RIBBONS 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.
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