Macaroni Nutrition Facts

124 calories in 100 g

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Calories in Macaroni
Macaroni, whole-wheat, cooked
124 calories in Macaroni, 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.24 calories / gram
2 Weight Watchers points
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Calorie Sources:81% carbohydrates; 15% proteins; 4% fats
Fats:0.54 g (5 calories, 1% by weight)
Carbohydrates:26.54 g (100 calories, 27% by weight)
Proteins:5.33 g (19 calories, 5% by weight)
Alcohol:~
Water:67.15 g (67% by weight)
Fat Composition:57% polyunsaturated; 24% saturated; 19% monounsaturated
Trans Fat :~
Dietary Fiber:2.80 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup elbow shaped
Food Group:Cereal Grains and Pasta
USDA #:20108
Tags: macaroni;
Related Foods: Macaroni and Cheese, canned entree
Macaroni, cooked, enriched
Macaroni, cooked, unenriched
Vitamin A:3 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:2 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:81 mcg
Vitamin B-1:100 mcg
Vitamin B-2:40 mcg
Vitamin B-3:700 mcg
Vitamin B-5:410 mcg
Vitamin B-6:70 mcg
Vitamin B-9:5 mcg
Food folate:5 mcg
Dietary Folate Equivalent:5 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:10.70 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:300 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.70 mcg
Calcium (Ca):15 mg
Copper (Cu):160 mcg
Fluoride (F):~
Iron (Fe):1.06 mg
Magnesium (Mg):30 mg
Manganese (Mn):1.37 mg
Phosphorus (P):89 mg
Potassium (K):44 mg
Selenium (Se):25.90 mcg
Sodium (Na):3 mg
Zinc (Zn):810 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:26.54 g
Dietary Fiber:2.80 g
Sugars Total:0.80 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:0.30 g
Sucrose:0.10 g
Starch:~
Proteins Total:5.33 g
Essential amino acids
Phenylalanine:0.26 g
Leucine:0.36 g
Methionine:80 mg
Lysine:0.11 g
Isoleucine:0.20 g
Valine:0.23 g
Threonine:0.14 g
Tryptophan:60 mg
Histidine:0.12 g
Arginine:0.18 g
Non-essential amino acids
Alanine:0.16 g
Aspartic acid:0.24 g
Betaine:~
Cystine:0.11 g
Glutamic acid:1.84 g
Glycine:0.19 g
Hydroxyproline:~
Proline:0.56 g
Serine:0.26 g
Tyrosine:0.13 g
Fats Total:0.54 g
Saturated fatty acids:90 mg
Monounsaturated fatty acids:70 mg
Polyunsaturated fatty acids:0.21 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:90 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:70 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.20 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.44 g
Caffeine:~
Theobromine:~
Product Type:Macaroni
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_sA
Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
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