1 serving (30 grams) contains 150 calories, 2.0 grams of protein, 7.0 grams of fat, and 20.0 grams of carbohydrates.
Calories |
1181.1 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 70% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 787.4 mg | 34% | |
| Total Carbohydrates | 157.5 g | 57% | |
| Dietary Fiber | 7.9 g | 28% | |
| Sugars | 78.7 g | ||
| protein | 15.7 g | 31% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 157.5 mg | 12% | |
| Iron | 7.9 mg | 43% | |
| Potassium | 393.7 mg | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Mulino Bianco is an iconic Italian brand known for its wide range of baked goods, including biscuits, breadsticks, and pastries. Rooted in traditional Italian cuisine, these products are crafted using high-quality ingredients such as wheat flour, sugar, and natural flavorings, often enriched with milk, eggs, or chocolate depending on the variety. Many Mulino Bianco items feature no artificial preservatives or colors, aligning with a focus on simple, wholesome recipes. While their baked goods often provide a quick source of energy and can be enjoyed as part of a balanced diet, they tend to be high in carbohydrates, sugars, and fats, which should be consumed in moderation. The brand also offers options made with whole grains and reduced sugar, appealing to those seeking healthier alternatives while still enjoying authentic Italian flavors. Mulino Bianco combines tradition and innovation, crafting products perfect for indulgent moments or shared meals.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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