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Pasta, plain, cooked

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 70 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Kilojoules 490 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 116 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Saturated fatty acids 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C12:0 M g 10 Missing value, content not known.
C14:0 M g 10 Missing value, content not known.
C16:0 M g 10 Missing value, content not known.
C18:0 M g 10 Missing value, content not known.
Transunsaturated fatty acids 0 g 20 Estimated value.
Cis-mono unsaturated fatty acids 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:1 sum M g 10 Missing value, content not known.
C18:1 sum M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:2n-6 M g 10 Missing value, content not known.
C18:3n-3 M g 10 Missing value, content not known.
C20:3n-3 M g 10 Missing value, content not known.
C20:3n-6 M g 10 Missing value, content not known.
C20:4n-3 M g 10 Missing value, content not known.
C20:4n-6 M g 10 Missing value, content not known.
C20:5n-3 (EPA) M g 10 Missing value, content not known.
C22:5n-3 (DPA) M g 10 Missing value, content not known.
C22:6n-3 (DHA) M g 10 Missing value, content not known.
Cis-poly unsaturated fatty acids, n-3 0.07 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-6 0.48 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cholesterol 0 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Carbohydrate, glycemic 23.3 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 23.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Mono+Di saccharides 0.2 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sugar, added 0 g 20 Estimated value.
Dietary fibre 1.4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Protein 4 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Salt 0 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 20 Estimated value.
Vitamin A 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 20 Estimated value.
Beta-carotene 0 µg 20 Estimated value.
Vitamin D 0 µg 20 Estimated value.
Vitamin E 0 alfa-TE 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Thiamin 0.07 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Riboflavin 0.02 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Niacin 0.9 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B6 0.04 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Folate 5 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Vitamin B12 0 µg 20 Estimated value.
Vitamin C 0 mg 20 Estimated value.
Calcium 8 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iron 0.3 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Sodium 1 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Potassium 69 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Magnesium 17 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Zinc 0.5 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Selenium 2 µg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Copper 0.08 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Phosphorus 58 mg 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0275 Macaroni or noodle product (US CFR)
A0815 Pasta (EUROFIR)
B1079 Durum wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0015 Boiled and drained
H0259 Rehydrated
H0366 Flattened
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups