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Nutrition - Facts for Macaroni, cooked, enriched
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Macaroni, cooked, enriched.
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Macaroni, cooked, enriched

Calories 158 Calories from Fat 8
(5%)
 [1]
% Total Quantity
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0.00%
Potassium 44mg 0.04%
Total Carbohydrate 31g 31%
Protein 6g 6%


NutrientQuantityUnits
Alanine 0.20 g
Alcohol, ethyl 0.00 g
Arginine 0.21 g
Ash 0.27 g
Aspartic acid 0.28 g
Betaine 68.00 mg
Caffeine 0.00 mg
Calcium, Ca 7.00 mg
Carbohydrate, by difference 30.86 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Catechin(+)- 0.00 mg
Cholesterol 0.00 mg
Choline, total 6.40 mg
Copper, Cu 0.10 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.11 g
Dihydrophylloquinone 0.50 mcg
Energy 158.00 kcal
Energy 660.00 kJ
Epicatechin 3-gallate(-)- 0.00 mg
Epicatechin(-)- 0.00 mg
Epigallocatechin 3-gallate(-)- 0.00 mg
Epigallocatechin(-)- 0.00 mg
Fatty acids, total monounsaturated 0.13 g
Fatty acids, total polyunsaturated 0.32 g
Fatty acids, total saturated 0.18 g
Fatty acids, total trans 0.00 g
Fatty acids, total trans-monoenoic 0.00 g
Fiber, total dietary 1.80 g
Fluoride, F 7.00 mcg
Folate, DFE 119.00 mcg_DFE
Folate, food 7.00 mcg
Folate, total 73.00 mcg
Folic acid 66.00 mcg
Fructose 0.03 g
Galactose 0.00 g
Gallocatechin(+)- 0.00 mg
Glucose (dextrose) 0.04 g
Glutamic acid 2.05 g
Glycine 0.20 g
Histidine 0.13 g
Hydroxyproline 0.00 g
Iron, Fe 1.28 mg
Isoleucine 0.23 g
Lactose 0.00 g
Leucine 0.44 g
Lutein + zeaxanthin 7.00 mcg
Lycopene 0.00 mcg
Lysine 0.13 g
Magnesium, Mg 18.00 mg
Maltose 0.40 g
Manganese, Mn 0.32 mg
Methionine 0.07 g
Niacin 1.69 mg
Pantothenic acid 0.11 mg
Phenylalanine 0.30 g
Phosphorus, P 58.00 mg
Potassium, K 44.00 mg
Proline 0.70 g
Protein 5.80 g
Retinol 0.00 mcg
Riboflavin 0.14 mg
Selenium, Se 26.40 mcg
Serine 0.28 g
Sodium, Na 1.00 mg
Starch 26.01 g
Sucrose 0.09 g
Sugars, total 0.56 g
Theobromine 0.00 mg
Thiamin 0.27 mg
Threonine 0.21 g
Tocopherol, beta 0.03 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.50 mg
Total lipid (fat) 0.93 g
Tryptophan 0.08 g
Tyrosine 0.11 g
Valine 0.26 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.05 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.06 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Water 62.13 g
Zinc, Zn 0.51 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 2b". 1999 Beltsville MD
  3. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1998
  4. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1999
  5. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 2000
  6. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 2001
  7. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 2002
  8. American Italian Pasta Company. "Trans fat in egg noodles". 2004 MO
  9. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1991
  10. Nutrient Data Laboratory, ARS, USDA. "Variability of the sugar content of foods". 1989 Beltsville MD
  11. National Cancer Institute (NCI), DHHS. "Total dietary fiber content of selected foods". 1992
  12. J Marlett. "Content and composition of dietary fiber in 117 frequently consumed foods". 1992 Journal of the American Dietetic Association 92 2
  13. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1992
  14. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1993
  15. Nutrient Data Laboratory, ARS, USDA. "Dietary Fiber and Sugars in Commonly Consumed Foods". 1994 Beltsville MD
  16. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1994
  17. N Vollendorf, J Marlett. "Comparison of Two Methods of Fiber Analysis of 58 Foods". 1993 Journal of Food Composition and Analysis 6 Pg. 203 - 214
  18. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  19. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  20. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1995
  21. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1996
  22. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6l". 2002 Beltsville MD
  23. Food and Drug Administration (FDA), DHHS. "FDA Total Diet Study". 1997

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