United States Department of Agriculture
Agricultural Research Service

USDA Branded Food Products Database
Try FoodData Central Full Report (All Nutrients):  45358471, FIVE CHEESE MACARONI & CHEESE, UPC: 036800023468
heading Nutrient Unit
cup 227 g

Value per 100 g
Proximates Energy kcal 340 150
Proximates Protein g 13.01 5.73
Proximates Total lipid (fat) g 15.00 6.61
Proximates Carbohydrate, by difference g 39.00 17.18
Proximates Fiber, total dietary g 2.0 0.9
Proximates Sugars, total g 5.99 2.64
Minerals Calcium, Ca mg 449 198
Minerals Iron, Fe mg 0.73 0.32
Minerals Sodium, Na mg 699 308
Vitamins Vitamin C, total ascorbic acid mg 1.1 0.5
Vitamins Vitamin A, IU IU 749 330
Lipids Fatty acids, total saturated g 5.993 2.640
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 25 11
Ingredients: NON-FAT MILK, MACARONI NOODLES (WATER, DURUM WHEAT SEMOLINA), WATER, CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), MARGARINE (CANOLA OIL, WATER, PALM OIL AND PALM KERNEL OILS, SALT, WHEY, SOY LECITHIN, MONOGLYCERIDES, POTASSIUM SORBATE, ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, VITAMIN D3, COLOR), BREADCRUMBS (WHEAT FLOUR, SUGAR, YEAST, SOYBEAN OIL, SALT), LIGHT WHIPPING CREAM, CHEDDAR CHEESE BASE (CHEDDAR AND BLUE CHEESES [(MILK, CHEESE CULTURE, SALT, ENZYMES), WHEY, WATER, SALT], SALT, CORN OIL, YEAST EXTRACT, SWEET CREAM POWDER [SWEET CREAM, NON-FAT MILK], BUTTER [CREAM, NATURAL FLAVOR], SUGAR, DRY MUSTARD, FLAVOR), MODIFIED CORNSTARCH, NATURAL BUTTER FLAVOR (WHEY SOLIDS, ENZYME MODIFIED BUTTER, MALTODEXTRIN, SALT, DEHYDRATED BUTTER, GUAR GUM, ANNATTO AND TURMERIC [FOR COLOR]), PARMESAN CHEESE (MILK, CHEESE CULTURE, SALT, LIPASE, CALCIUM CHLORIDE, ENZYMES), GRATED ROMANO CHEESE MADE FROM COW'S MILK (COW'S MILK, CHEESE CULTURE, SALT, LIPASE, CALCIUM CHLORIDE, RENNET AND/OR ENZYMES, POWDERED CELLULOSE), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (MILK, CHEESE CULTURE, ENZYMES, SALT), ASIAGO CHEESE (MILK, SALT, CHEESE CULTURE, CALCIUM CHLORIDE, ENZYMES, LIPASE). Date Available: 04/05/2018   Date Last Updated by Company: 04/05/2018