Shells & Real Aged Cheddar, Simply Nature
i Photo: Open Food Facts contributors · CC BY-SA
Pasta dishes · United States

Shells & Real Aged Cheddar

by Simply Nature · 6 oz
United States
NUTRI-SCOREABCEDNOVA4
352 kcalper 100 g · 18% of the reference intake
8.5 gof sugars per 100 g
Barcode (EAN-13)4061461975746
GS1 prefix406 · GS1 Germany
Additives1: E330
AllergensGluten, Milk
LabelsOrganic, USDA Organic
4061461975746

Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories352 kcal18%
Total fat3.5 g5%
Saturated fat1.4 g7%
Total carbohydrate71.8 g26%
Total sugars8.5 g—
Dietary fiber2.8 g10%
Protein12.7 g25%
Sodium0.82 g36%

Open Food Facts, ODbL, record updated September 7, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

ORGANIC PASTA, ORGANIC WHEY, SALT, ORGANIC CREAM POWDER, ORGANIC CHEDDAR CHEESE POWDER, SODIUM PHOSPHATE, ORGANIC NON-FAT DRY MILK, ORGANIC NATURAL FLAVORS, ORGANIC WHEAT FLOUR, ORGANIC CORN STARCH, ORGANIC SUNFLOWER OIL, LACTIC ACID POWDER, SILICON DIOXIDE, ORGANIC ANNATTO EXTRACT, CITRIC ACID.

  • E330Citric acidAntioxidant · Sequestrant

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 1,144 “pasta dishes” products sold in the United States
Sugars8.5 g · median 5.4 g
Saturated fat1.4 g · median 2.0 g
Salt2.0 g · median 2.0 g

72% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Pasta dishes” →

Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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