Know what’s on your plate
Vegetable macaroni
Calories & nutrition facts
enriched, dry
Nutrition facts
Per 100 g% DV- Calories 367 kcal —
- Protein 13 g 26%
- Carbohydrate 71 g 26%
- Fat 1 g 1%
- Saturated fat 0.2 g 1%
- Fibre 4.3 g 15%
- Sodium 43 mg 2%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 8 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 1 mg 86%
- Riboflavin (B2) 0.53 mg 40%
- Niacin (B3) 7.3 mg 46%
- Pantothenic acid (B5) 0.75 mg 15%
- Vitamin B6 0.13 mg 8%
- Folate (B9) 278 µg 70%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 34 mg 3%
- Iron 4.3 mg 24%
- Magnesium 46 mg 11%
- Phosphorus 116 mg 9%
- Potassium 285 mg 6%
- Zinc 0.76 mg 7%
- Copper 0.2 mg 22%
- Manganese 3.8 mg 167%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 367 | 13 g | 71 g | 1 g |
| 1 × cup spiral shaped | 84 g | 308 | 11 g | 59 g | 0.9 g |
| 1 × oz | 57 g | 209 | 7.5 g | 40 g | 0.6 g |
| 2 × cup spiral shaped | 168 g | 617 | 22 g | 119 g | 1.7 g |
| ½ × cup spiral shaped | 42 g | 154 | 5.5 g | 30 g | 0.4 g |
| 3 × cup spiral shaped | 252 g | 925 | 33 g | 178 g | 2.6 g |
| 4 × cup spiral shaped | 336 g | 1233 | 44 g | 237 g | 3.5 g |
Similar foods
- Vegetable macaroni spiralsenriched, dry367 kcal / 100 g
- Pastadry, enriched371 kcal / 100 g
- Vegetable pastaraw339 kcal / 100 g
- Pasta with vegetableswheat, unsalted101 kcal / 100 g
- Vegetable-flavored pastawheat flour, boiled, drained151 kcal / 100 g
- Spinach spaghettidry372 kcal / 100 g
- Corn pastadry357 kcal / 100 g
- Fortified pastaraw, w fibre336 kcal / 100 g
- Whole wheat pastaspaghetti, macaroni, dry352 kcal / 100 g
- Spinach egg noodlesenriched, dry382 kcal / 100 g
Questions about Vegetable macaroni
How long do you cook vegetable macaroni for?
Boil it in plenty of salted water, stirring once or twice, until tender but still firm; spiral shapes often take about 8–12 minutes. Start tasting a minute or two before the stated cooking time, as the shape and thickness affect how quickly it softens.
How do you stop vegetable macaroni sticking together?
Use a large pan of rapidly boiling water and stir well just after adding the pasta. Drain it as soon as it is cooked; if you are making a cold pasta salad, rinse it briefly under cold water to stop the cooking.
How should you store cooked vegetable macaroni?
Cool it promptly, then keep it in a covered container in the fridge and use it within three days. Toss with a little dressing or oil before chilling if you want the pieces to separate easily for a pasta salad.
What goes well with vegetable macaroni?
Its twists catch chunky sauces such as tomato and lentil sauce, pesto or a cheese sauce. Try it in pasta salad with roasted courgette, peppers and feta, or bake it with tomato sauce and a crisp breadcrumb topping.
Does vegetable macaroni count as a portion of vegetables?
Not usually: dried vegetable macaroni is generally pasta made with some vegetable ingredients, rather than a serving of vegetables. Add vegetables such as peas, spinach or roasted aubergine to the meal for a more substantial vegetable component.
Is vegetable macaroni much different from ordinary pasta nutritionally?
The listed energy and protein are very similar: vegetable macaroni has 367 kcal and 13 g protein per 100 g, compared with 371 kcal and 13 g in ordinary pasta. The word “vegetable” does not necessarily mean it contains a large amount of vegetables.
Can you use vegetable macaroni instead of ordinary macaroni in macaroni cheese?
Yes. Cook it until just firm, drain well, then stir it through the cheese sauce before baking; the twists hold sauce nicely. If the pasta is brightly coloured, its colour may become less noticeable once it is mixed with the sauce.
Source: USDA FoodData Central 168903 · per 100 g · carbohydrate per EU label, fibre excluded
