Pasta
Macaroni, whole-wheat, cooked
Nutrition facts per 100 g · edible portion
Cereals And Cereal Products52 forms & preparations
Dietary labels are inferred automatically from Macaroni, whole-wheat, cooked's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 34/100
How many beneficial nutrients Macaroni, whole-wheat, cooked delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Macaroni, whole-wheat, cooked come from — the split across carbs, fat & protein.
80% from carbs
-
Carbs 80%26.5 g per serving
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Fat 4%0.5 g per serving
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Protein 16%5.3 g per serving
What Macaroni, whole-wheat, cooked is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 26.5 g | |
| Dietary Fiber | 2.8 g | |
| Total Sugars | 0.8 g | — |
| Sucrose | 0.1 g | — |
| Maltose | 0.3 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.5 g | |
| Saturated Fat | 0.1 g | |
| Monounsaturated Fat | 0.1 g | — |
| Polyunsaturated Fat | 0.2 g | — |
| Omega-3 Fatty Acids | 10.0 mg | — |
| Omega-6 Fatty Acids | 203.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 1.0 mg | — |
| Palmitic Acid | 92.0 mg | — |
| Stearic Acid | 5.0 mg | — |
| Palmitoleic Acid | 2.0 mg | — |
| Oleic Acid | 73.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 203.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 5.3 g | |
| Histidine | 125.0 mg | — |
| Isoleucine | 207.0 mg | — |
| Leucine | 364.0 mg | — |
| Lysine | 118.0 mg | — |
| Methionine | 86.0 mg | — |
| Phenylalanine | 265.0 mg | — |
| Threonine | 143.0 mg | — |
| Tryptophan | 69.0 mg | — |
| Valine | 231.0 mg | — |
| Alanine | 166.0 mg | — |
| Arginine | 188.0 mg | — |
| Aspartic Acid | 240.0 mg | — |
| Cystine | 111.0 mg | — |
| Glutamic Acid | 1,847.0 mg | — |
| Glycine | 193.0 mg | — |
| Proline | 568.0 mg | — |
| Serine | 260.0 mg | — |
| Tyrosine | 139.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.3 mg | |
| Vitamin K | 0.7 mcg | |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.7 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 5.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.4 mg | |
| Choline | 10.7 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 15.0 mg | |
| Iron | 1.1 mg | |
| Magnesium | 30.0 mg | |
| Phosphorus | 89.0 mg | |
| Potassium | 44.0 mg | |
| Sodium | 3.0 mg | |
| Zinc | 0.8 mg | |
| Copper | 0.2 mg | |
| Manganese | 1.4 mg | |
| Selenium | 25.9 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 0.4 g | — |
About Macaroni, whole-wheat, cooked
Pasta is a staple of Italian cooking and one of the world's most beloved comfort foods, made from a simple dough of wheat flour and water, often with egg. Durum wheat semolina gives dried pasta its firm, golden bite, while fresh egg pasta is softer and richer. It comes in hundreds of shapes, from long strands like spaghetti and fettuccine to tubes, twists, and filled shapes like ravioli, each suited to particular sauces.
Pasta is an affordable source of carbohydrates for steady energy, and whole wheat versions add fiber, B vitamins, and minerals. It is endlessly versatile, tossed with everything from a quick tomato sauce or garlic and oil to creamy Alfredo, hearty Bolognese, baked lasagna, and cold pasta salads. The secret to great pasta is cooking it al dente, tender with a slight firmness, in well-salted boiling water.
Store dried pasta in a cool, dry pantry.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Macaroni, whole-wheat, cooked?
There are 124 calories in 100 g of Macaroni, whole-wheat, cooked, or about 174 calories in 1 cup elbow shaped (140 g).
How much protein is in Macaroni, whole-wheat, cooked?
Macaroni, whole-wheat, cooked contains 5.3 g of protein per 100 g.
How many carbs are in Macaroni, whole-wheat, cooked?
Macaroni, whole-wheat, cooked has 26.5 g of carbohydrates per 100 g.
How much fat is in Macaroni, whole-wheat, cooked?
Macaroni, whole-wheat, cooked provides 0.5 g of total fat per 100 g.
What is Macaroni, whole-wheat, cooked a good source of?
Macaroni, whole-wheat, cooked is an excellent source of Manganese (60% DV) and Selenium (47% DV) and a good source of Copper, Protein and Dietary Fiber (per 100 g). Daily Values are based on a 2,000-calorie diet.
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