Kraft Macaroni & Cheese Nutrition Information
Kraft Macaroni and Cheese is a quick, processed meal, offered in a variety of different flavors. According to "Dietary Guidelines for Americans, 2010," you should limit refined grains, such as macaroni, to 1 1/2 cups per day as part of a healthy diet.
Calories, Protein and Fat per Serving
Each box of Kraft Macaroni and Cheese, made with reduced-fat milk and margarine, makes three 1/3-cup portions. A serving has 400 calories, or 20 percent of the daily value, and 10 grams of protein, or 13 percent of the daily value, based on a 2,000-calorie diet. A portion also has 29 percent of the fat daily value, with 19 total grams. Saturated and trans fat make up 8.5 grams of fat per serving. Limit daily saturated fat intake to 20 grams and trans fat to 2 grams on 2,000-calorie diet.
Sodium and Fiber Content
Calories in Prosciutto Ham
Kraft Macaroni and Cheese has 710 milligrams of sodium, or 30 percent of the daily value, per serving. Too much dietary sodium can cause high blood pressure and heart disease. The fiber content is low, with only 1 gram, or 4 percent of the daily value in each portion. Incorporate fiber as part of a healthy diet to lower cholesterol and heart disease risk.
Other Nutrients Included
After preparation, a 1/3-cup portion provides 10 percent of the daily value of iron and 15 percent of the daily value of vitamin A and calcium.
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- Kraft Macaroni and Cheese Dinner: The Cheesiest
- U.S. Department of Agriculture and U.S. Department of Health and Human Services: Dietary Guidelines for Americans, 2010
- USDA's MyPlate: What Counts as an Ounce Equivalent of Grains?
- U.S. Food and Drug Administration: Guidance for Industry: A Food Labeling Guide (14. Appendix F: Calculate the Percent Daily Value for the Appropriate Nutrients)
- American Heart Association: Trans Fat
- American Heart Association: Answers By Heart: Why Should I Limit Sodium?
- American Heart Association: Whole Grains and Fiber
Stacey Phillips is a registered dietitian and nutrition writer. She has had articles and patient information handouts published in the "Renal Nutrition Forum" and the "Journal of Renal Nutrition." She holds a Bachelor's degree from the University of Illinois in Champaign-Urbana and a Masters degree at Central Michigan University.