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Great Value Whole Wheat Elbows, 16 Oz

Great Value Whole Wheat Elbows, 16 Oz

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Barcode: 0078742152035 (EAN / EAN-13) 078742152035 (UPC / UPC-A)

Quantity: 16 oz

Packaging: Cardboard, Paperboard

Brands: Great Value

Brand owner: Wal-Mart Stores, Inc.

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Pastas, Cereal pastas, Dry pastas, Durum wheat pasta, Dried wholemeal pasta, Whole durum wheat pasta, Whole or semi-whole durum wheat pasta, Durum wheat macaroni, Groceries, Wholemeal-dried-pasta

Stores: Walmart

Countries where sold: United States

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Health

Ingredients

Food processing

Ingredients analysis

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Nutrition

  • icon

    Very good nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 9

    • Proteins: 4 / 5 (value: 7, rounded value: 7)
    • Fiber: 5 / 5 (value: 5, rounded value: 5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 2

    • Energy: 2 / 10 (value: 837, rounded value: 837)
    • Sugars: 0 / 10 (value: 2, rounded value: 2)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 0 / 10 (value: 0, rounded value: 0)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (2 - 9)

    Nutri-Score:

  • icon

    Nutrient levels


    • icon

      Sugars in low quantity (2%)


      What you need to know
      • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
    • icon

      Salt in low quantity (0%)


      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (56g)
    Compared to: Whole or semi-whole durum wheat pasta
    Energy 837 kj
    (200 kcal)
    469 kj
    (112 kcal)
    -28%
    Fat 1.5 g 0.84 g -21%
    Saturated fat 0 g 0 g -100%
    Monounsaturated fat 0 g 0 g
    Polyunsaturated fat 1.79 g 1 g
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Salt 0 g 0 g -100%
    Carbohydrates 41 g 23 g -29%
    Fiber 5 g 2.8 g -15%
    Sugars 2 g 1.12 g -18%
    Proteins 7 g 3.92 g -31%
    Vitamin A 0 µg 0 µg
    Vitamin D 0 µg 0 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Potassium 260 mg 146 mg
    Calcium 0 mg 0 mg
    Iron 2 mg 1.12 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 56g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by org-database-usda
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by kaleywhite, openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.