Other · Nutrition facts

Barilla Fideo No. 0

351 kcal per 100 g, with 11.6 g protein, 70.6 g carbs and 1.8 g fat. Full micronutrients and serving info below.

Serving: 50 g
Good proteinCalorie denseIron rich
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Barilla Fideo No. 0Nutri-Score ACompare
Amount

Showing values for 100 g

351 kcal
Calories
18% of a 2000 kcal day
11.6 g
Protein
13% of calories
70.6 g
Carbs
82% of calories
1.8 g
Fat
5% of calories
Macro split
Protein 13%Carbs 82%Fat 5%

Nutrition facts

per 100 g
Fiber3.2g11% DV
Sugar2g
Saturated fat1.8g9% DV
Sodium6.1mg0% DV
Iron4mg22% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8076809513029 · Data last verified:

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Barcode

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8076809513029

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Common questions

How many calories are in Barilla Fideo No. 0?

Barilla Fideo No. 0 by Barilla has 351 kcal per 100 g. One serving (50 g) is about 176 kcal.

How much protein is in Barilla Fideo No. 0?

Barilla Fideo No. 0 contains 11.6 g of protein per 100 g — about 5.8 g per 50 g serving.

Is Barilla Fideo No. 0 a good source of protein?

Yes — 11.6 g of protein per 100 g, supplying 13% of its calories. That makes it a good protein source.

Is Barilla Fideo No. 0 high in carbs?

Yes — carbohydrates provide 82% of its calories (70.6 g per 100 g, of which 2 g is sugar). It also delivers 3.2 g of fiber.

Is Barilla Fideo No. 0 low in sugar?

Yes — only 2 g of sugar per 100 g. Most of its 70.6 g of carbs come from starch and fiber rather than sugar.

Is Barilla Fideo No. 0 low in sodium?

Yes — just 6.1 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Is Barilla Fideo No. 0 a good source of fiber?

It provides 3.2 g of fiber per 100 g — 11% of the daily value.

Why does Barilla Fideo No. 0 have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (351 kcal); points in favor come from fiber (3.2 g), protein (11.6 g). Overall that places it in band A.

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