Rigatoni

by H-E-B in Rigatoni Barcode 0041220178223
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Unprocessed or minimally processed

Rigatoni by H-E-B provides 357 kcal per 100 g, with 3.6 g of sugars and 12.5 g of protein. That is 26% more sugar than the average product in this category. It is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Rigatoni category.

Nutrient levels per 100 g

Fat
1.8 g · Low
Sugars
3.6 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 0.75 cup (56 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 357 kcal 200 kcal 343
Total fat 1.8 g 1 g 1% 1.9 −6%
Carbohydrates 75 g 42 g 15% 68.2 +10%
Total sugars 3.6 g 2 g 2.8 +26%
Dietary fiber 3.6 g 2 g 7% 3.5
Protein 12.5 g 7 g 14% 12.3

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 349 Rigatoni products on Foodmetria.

Compared with other rigatoni

Calories higher 37%
Sugars higher 24%
Protein top 65%
Fiber top 31%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

semolina wheat)niacn, ferrous sulfate (iron) thiamin mononitrate riboflavnfolacid wheat man factured in a facilty that processes egg our h-e-b® select wheat that provides dicatoni we don't include memori

Product details

Serving size
0.75 cup (56 g)
Sold in
United States
Barcode
0041220178223

Prices reported by shoppers

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Frequently asked questions

How many calories are in Rigatoni?

Rigatoni contains 357 kcal per 100 g and about 200 kcal per serving (0.75 cup (56 g)).

How much sugar is in Rigatoni?

Rigatoni has 3.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Rigatoni healthy?

It is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 22, 2025. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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