Pasta by Shape & TypePasta by Shape & Type
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Pasta by Shape & Type

LA PASTA, TRICOLOR FETTUCCINE

Spring Valley Water Co. Per 100 g · Label

83 points among 6,641 in Pasta by Shape & Type

Heavily processed.

83
  • −3Nutrition
  • −4Ingredients
  • 0Additives
  • −10Processing
See what was deducted

Allergen labeling not read yetLabels for this country can't be read yet

Sikcode diagnosis

Where −17 came off

  1. Processing level 3−10Made by processing whole foods
  2. 6 ingredients−4From 6 upward costs a little
  3. Nutrition per 100g−3Sodium −3

More to see

Not deducted 6 items

Kept

−0
  1. 0 additivesNo named additive with a deduction−0
  2. Sugars 0gWithin the limit, nothing deducted−0
  3. Saturated fat 1.2gWithin the limit, nothing deducted−0
  4. Trans fat 0gWithin the limit, nothing deducted−0

Good

  1. Iron 3.2mg27% of the daily target산소를 온몸으로 운반합니다. 부족하면 빈혈·피로·집중력 저하가 나타납니다.−0
  2. Protein 11.8g21% of the daily target소화 과정에서 아미노산으로 분해된 뒤 근육 합성과 조직 수리에 쓰이며, 포만감을 오래 유지시킵니다. 필수 아미노산 9종은 음식으로만 얻습니다.−0
Nutrients 6 items
  • ENRICHED DURUM FLOUR . PASTURIZED WHOLE EGGSIngredients
  • FILTERED WATERIngredients
  • SALTIngredients
  • DEHYDRATED TOMATOESIngredients
  • DEHYDRATED SPINACHIngredients
  • DEHYDRATED BEETS.Ingredients
Ingredient text

ENRICHED DURUM FLOUR (DURUM FLOUR, NIACIN, THIAMINE, RIBOFLAVIN, FOLIC ACID). PASTURIZED WHOLE EGGS, FILTERED WATER, SALT, DEHYDRATED TOMATOES, DEHYDRATED SPINACH, DEHYDRATED BEETS.

If you keep eating it
Source · Maker · Label

Maker and label · Spring Valley Water Co. · USDA FoodData Central ·

Serving 85g · Package – High energy density
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83 points among 6,641 in Pasta by Shape & Type

Where the calories come from 271kcal

Carbs 72%Protein 17%Fat 11%

Full nutrition facts per 100g

ItemsAmount% of dailyCategory medianDifference
Energy271 kcal14%
Protein11.8 g21%
Fat3.5 g7%
Carbs50.6 g16%
Sugars0 g0%
Fiber2.4 g10%
Calcium47 mg7%
Iron3.2 mg27%
Sodium318 mg16%
Cholesterol41 mg14%
Saturated fatty acids1.2 g8%
Trans fat0 g
Source
Source
USDA FoodData Central
Code
US-FDC-2016081
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