Pasta Roni Fettuccine Alfredo 4.7 Ounce Paper Box, Unprepared - calories
Manufacturer Qtg
Product Information and Ingredients
Pasta Roni Fettuccine Alfredo 4.7 Ounce Paper Box, Unprepared is manufactured by Qtg with a suggested serving size of 2 oz (56 g /about 1 cup dry pasta & 1-2/3 Tbsp sauce mix) As Packaged (56 g) and calories per serving. The nutritional value of a suggested serving of pasta roni fettuccine alfredo 4.7 ounce paper box, unprepared includes 2 mg of cholesterol, 0 mg of sodium, 35.8 grams of carbohydrates, 1.6 grams of dietary fiber, 1.8 grams of sugar and 7 grams of proteins.
The product's manufacturer code is GTIN: 00015300440357.
This product is a good source of thiamin .
Calories from fat: a total of % of the calories in the suggested servig of this product come from fat.
Thiamin 26% of DV
A serving of 2 oz (56 g /about 1 cup dry pasta & 1-2/3 Tbsp sauce mix) As Packaged (56 g) of pasta roni fettuccine alfredo 4.7 ounce paper box, unprepared has 26% of the recommended daily needs of thiamin.
Ingredient List
- Wheat Flour
- Palm Oil
- Whey
- Salt
- Corn Syrup
- Parmesan Cheese (milk
- Cultures
- Salt
- Enzymes)
- Cheddar And Romano Cheeses (milk
- Cultures
- Salt
- Enzymes)
- Natural Flavor
- Sodium Caseinate
- Autolyzed Yeast Extract
- Monosodium Glutamate
- Butter (cream
- Salt)
- Niacinamide
- Ferrous Sulfate
- Thiamin Mononitrate
- Yellow 5
- Yellow 6 Lake
- Yellow 6
- Riboflavin
- Folic Acid
Nutrition Facts
Serving Size 2 oz (56 g /about 1 cup dry pasta & 1-2/3 Tbsp sauce mix) As Packaged (56 g)
Amount Per Serving | ||
---|---|---|
Calories | Calories from Fat 0 | |
% Daily Value* | ||
Total Fat 4g | 3% | |
Saturated Fat 2g | 6% | |
Trans Fat 0.03g | ||
Cholesterol 2mg | 0% | |
Sodium 0mg | 0% | |
Total Carbohydrate 35.8g | 7% | |
Dietary Fiber 1.6g | 4% | |
Sugars 2g | ||
Protein 7g |
Vitamin A 0% | Vitamin C 0% |
Calcium 1% | Iron 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition Facts
Serving Size 100g (about 3.52 oz)
Amount Per Serving | ||
---|---|---|
Calories | Calories from Fat 0 | |
% Daily Value* | ||
Total Fat 7.2g | 6% | |
Saturated Fat 3.6g | 10% | |
Trans Fat 0.06g | ||
Cholesterol 3mg | 1% | |
Sodium 1179mg | 28% | |
Total Carbohydrate 63.8g | 12% | |
Dietary Fiber 2.8g | 6% | |
Sugars 3g | ||
Protein 13g |
Vitamin A 0% | Vitamin C 0% |
Calcium 3% | Iron 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Roni Fettuccine Alfredo 4.7 Ounce Paper Box, Unprepared Nutritional Value
Nutrient | Suggested Serving 2 oz (56 g /about 1 cup dry pasta & 1-2/3 Tbsp sauce mix) As Packaged (56 g) | Standard Serving 100g |
---|---|---|
Protein | 7.03 g (8%) | 12.55 g (14%) |
Total Lipid (fat) | 4.01 g (3%) | 7.16 g (6%) |
Carbohydrate, By Difference | 35.75 g (7%) | 63.84 g (12%) |
Fiber, Total Dietary | 1.6 g (4%) | 2.8 g (6%) |
Sugars, Total | 1.81 g (4%) | 3.24 g (7%) |
Calcium, Ca | 34 mg (1%) | 61 mg (3%) |
Iron, Fe | 2.25 mg (7%) | 4.01 mg (12%) |
Potassium, K | 179 mg (2%) | 320 mg (4%) |
Sodium, Na | 660 mg (15%) | 1179 mg (28%) |
Vitamin C, Total Ascorbic Acid | 0.1 mg (0%) | 0.1 mg (0%) |
Thiamin | 0.56 mg (26%) | 1 mg (47%) |
Riboflavin | 0.24 mg (10%) | 0.43 mg (19%) |
Niacin | 2.82 mg (10%) | 5.04 mg (18%) |
Folate, Total | 73 µg (10%) | 131 µg (18%) |
Folic Acid | 73 µg (0%) | 131 µg (0%) |
Vitamin A, Iu | 1 IU (0%) | 2 IU (0%) |
Fatty Acids, Total Saturated | 2.01 g (6%) | 3.58 g (10%) |
Fatty Acids, Total Trans | 0.03 g (0%) | 0.06 g (0%) |
Cholesterol | 2 mg (0%) | 3 mg (1%) |
Footnotes
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
Dietary Recommendations
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
- Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
- A variety of whole fruits
- Grains with at least half of which are whole grains
- Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
- Protein foods, including seafood, lean meats and poultry, eggs and nuts
- Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium