Ginkgo Nut
Pearl Couscous
Macaroni
Macaroni is a short, tubular pasta made from durum wheat semolina. It is commonly boiled and used in dishes like mac and cheese, pasta salads, and casseroles.
220
1 cup, cooked
(140 grams)
CAL
A
Nutri-Score
Contains carbohydrates for energy and some protein, but low in fiber and micronutrients.
Value per 100 grams & per cup (140gr):
155 kcal | 220 kcal
Protein
6 grams | 10 grams
Fats
0.5 grams | 1 gram
Carbohydrates
30 grams | 40 grams
Fiber
1 gram | 2 grams
Vitamins & Nutrients
- Vitamin B1 (Thiamine): Supports energy metabolism and nervous system health.
- Vitamin B3 (Niacin): Helps convert food into energy.
- Iron: Supports oxygen transport in the blood.
- Calcium: Supports strong bones and teeth.
Satiety and Feelings
Macaroni provides long-lasting energy due to its high carbohydrate content, but low fiber and protein mean it may not be very filling on its own.
What does 100 g look like?
About ½ cup of cooked macaroni.
What does 2000 | 2500 calories look like?
About 12–16 cups (100 g each), weighing 2–2.5 kg (4.4–5.5 lbs).
Whole Grains
Whole grain pasta generally has a higher Nutri-Score (going as high as an A score) due to their higher fiber, vitamin, and mineral content.
Daily Value per 100 grams %
Did you know?
The name “macaroni” comes from the Italian word “maccheroni”, which likely derives from the Greek “makaria”, a dish made from barley served at funeral feasts in ancient Greece.
In 18th-century England, “macaroni” was slang for fashionable young men who followed extravagant Italian styles—including elaborate wigs and hairstyles, which is why the song “Yankee Doodle” mocks someone by saying he “stuck a feather in his cap and called it macaroni.”
Macaroni pasta became popular outside Italy after Italian artisans and chefs traveled across Europe, introducing dried pasta to new regions.
Its short, hollow shape was designed to trap sauces, making it ideal for creamy or baked dishes like macaroni and cheese.
Drawbacks ⚠️
Low in fiber and micronutrients if made from refined wheat.
High in carbohydrates, which can spike blood sugar if eaten in large amounts.
Should be cooked properly to avoid sticking or clumping.
