|
|
| back to USDA Nutrition Index |
 |
HODGSON MILL, Whole Wheat Macaroni and Cheese Dinner, dry mix |
|
|
HODGSON MILL, Whole Wheat Macaroni and Cheese Dinner, dry mix (USDA#22701) |
| Serving Size 1 package |
|
|
|
| Water 8g |
|
| Calories 376 |
|
| Energy 1571kj |
|
| Protein 14g |
|
| Total Fat 4g |
|
| Ash 3g |
|
| Total Carbohydrates 69g |
|
| Dietary Fiber 7g |
|
| Calcium, Ca 114mg |
|
| Iron, Fe 2mg |
|
| Sodium 611mg |
|
| Fatty acids, total saturated 1g |
|
| Cholesterol 8mg |
|
|
|
|
|
|
|
|
HODGSON MILL, Whole Wheat Macaroni and Cheese Dinner, dry mix usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Cheesy Casserole With Macaroni Noodles |
|
|
 |
|
|
|
| Whole-wheat flour makes these bread rounds nutritious as well as delicious. The preparation is unusual in that this bread is cooked on the stovetop rather than baked in the oven. |
|
|
 |
|
|
|
| Flavorful dish that's high on taste and low on calories. |
|
|
 |
|
|
|
| Tasty and satisfying, the mildly spiced flavor of this cheese-filled egg bake is reminiscent of Mexican or Southwestern cuisine and makes an excellent dish to serve for a holiday brunch. |
|
|
|
|
|
|
|
| An easy way to transform an ordinary breadstick into a flavorful, cheese-filled treat. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Food Processor | Heavy-Duty Mixer
Mixing and Kneading with a Food Processor
A food processor can be used for mixing ingredients and kneading the dough for yeast breads. ... |
|
|
|
|
|
|
|
| Hand Mixing on a Flat Surface | Hand Mixing in a Bowl
Hand Mixing on a Flat Surface (Well Method)
A traditional method for dough preparation is to combine the dry and ... |
|
|
|
|
|
|
|
|
Flour is used as the main ingredient for many types of food items including breads, rolls, biscuits, pancakes, waffles, cakes, pastries, and pasta. Some food items, such as ... |
|
|
|
|
|
|
|
|
Whole Lamb
Baby Lamb, sometimes called Hothouse Lamb, is milk-fed lamb that is not more than 10 weeks old. It usually weighs less than 20 pounds and the meat is ... |
|
|
|
|
|
|
|
|
Pasta is allowed to dry to varying degrees for different purposes. The amount of drying time varies according to the type of pasta, drying conditions and the drying method ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process. Whole-wheat pastry ... |
|
|
|
|
|
|
|
| Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour. The noodles have a nuttier flavor than basic pasta and ... |
|
|
|
|
|
|
|
| A type of wheat flour yeast bread that is made with ground whole-wheat rather than processed white flour or a combination of white and whole wheat flour, such as wheat bread. ... |
|
|
|
|
|
|
|
| A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, ... |
|
|
|
|
|
|
|
| A type of pasta that is made with whole-wheat flour instead of the commonly used semolina, which is hard-wheat flour. Whole-wheat flour produces pasta that is darker in color with ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
