Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, it can last for 1 to 2 years.
It contains small amounts of vegetable purees (like spinach or tomato), providing slightly more vitamins, but the nutritional difference is usually minimal compared to plain pasta.
There is no need to freeze dry macaroni; it is shelf-stable. However, cooked macaroni can be frozen for up to 3 months.
No, most vegetable macaroni is made from durum wheat semolina and contains gluten.
The best way is to taste it. It should be tender but still have a slight firmness in the center (al dente).
Regular elbow macaroni, penne, or rotini are the best substitutes.
The colors (green from spinach, red from tomato) offer very subtle flavor differences, but they are mostly for visual appeal.
Dry macaroni typically doubles in size and weight once cooked.
Yes, most dry vegetable macaroni is made from wheat and vegetable purees without eggs, making it vegan-friendly.
dry vegetable macaroni is a versatile ingredient found in cuisines around the world. With 359 calories per 100g and 12.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 0 recipes featuring dry vegetable macaroni with step-by-step instructions.
Browse recipes →