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Pasta, whole grain, cooked with salt

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 66 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 569 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 135 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 2.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0.06 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.35 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.13 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 0.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.8 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.63 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.08 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.08 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.65 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 21.4 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 20.2 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 1.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 3.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 4.8 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.6 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 12 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 12 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 5 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0.1 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.6 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.35 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 12 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 11 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 246 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 139 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 43 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 6 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.18 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 117 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 0.4 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0275 Macaroni or noodle product (US CFR)
A0815 Pasta (EUROFIR)
B1079 Durum wheat
C0133 Seed, skin present, germ present
E0147 Whole, shape achieved by forming
F0014 Fully heat-treated
G0015 Boiled and drained
H0259 Rehydrated
H0366 Flattened
H0367 Salt added
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
Z0112 Food industry prepared

Food Groups