PASTA RONI

Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano

UPC 15300200142 Manufacturer: The Quaker Oats Co/golden Grain Pasta Dinners Updated Sep 27, 2026

Per serving (1 cup, 66 g): 240 calories. Per 100 g: 364 calories, 12.1 g protein, 7.6 g fat.

Label highlights: High in sodium — 34% DV per serving

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low. Daily Values are for a 2,000-calorie diet. In this product, per serving:

  • Sodium: 34% DV (high at 20% DV or more)
Calculated from the nutrition data on file; check the package label. How to read the Nutrition Facts label »

Nutrition Facts

Serving size1 cup (66g)

Amount per servingCalories
240
% Daily Value*
Total Fat 5.0g 6%
Saturated Fat 1.5g 7%
Trans Fat 1.5g
Cholesterol -- --
Sodium 790mg 34%
Total Carbohydrate 42.0g 15%
Dietary Fiber 2.0g 7%
Total Sugars 3.0g
Includes 1.0g Added Sugars 2%
Protein 8.0g
Vitamin D 3.3mcg 16%
Calcium 1.3mg 0%
Potassium 150mg 3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

364 calories in 100 g
Protein12.1 g
Carbohydrates63.6 g
Sugars4.5 g
Added sugars1.5 g
Dietary fiber3 g
Net carbs (carbohydrates minus fiber)60.6g
Fat7.6 g
Saturated fat2.3 g
Trans fat2.3 g
Sodium1197 mg
Calcium2 mg
Potassium227 mg
Vitamin D5 mcg

Where to buy Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano

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Ingredients

Annatto, Canola Oil, Cheddar Cheese, Cultured Milk, Cultured Nonfat Milk, Cultures, Culturesm Salt, Enzymes, Ezymes, Ferrous Sulfate, Folic Acid, Maltodextrin, Milk, Modified Corn Starch, Natural Flavors, Niacinamide, Onions, Parmesan Cheese, Parsley, Riboflavin, Romano Cheese, Salt, Soy Sauce, Soybean, Soybean Oil, Sunflower Oil, Thiamin Mononiteate, To Preserve Freshness, Tocopherols, Wheat, Wheat Flour, Whey, White Pepper

Frequently asked questions

How many calories are in Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano?

Per 100 g of Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano there are 364 calories.

How much protein is in Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano?

Per 100 g of Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano there are 12.12 g protein.

How many carbohydrates are in Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano?

Per 100 g of Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano there are 63.64 g carbohydrates. Of which 4.55 g sugars.

How much sugar is in Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano?

Per 100 g of Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano there are 4.55 g sugars.

How much sodium (salt) is in Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano?

Per 100 g of Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano there are 1197.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

How much dietary fiber is in Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano?

Per 100 g of Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano there are 3.0 g dietary fiber. Dietary fiber is important for digestive health.

What are the main ingredients in Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano?

The main ingredients in Parmesan & Romano Corkscrew Pasta With Parmesan And Romano Cheeses, Parmesan & Romano are: Annatto, Canola Oil, Cheddar Cheese, Cultured Milk, Cultured Nonfat Milk.

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