Pasta, wholemeal wheat flour, dry
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
mg per 100 grams | Significant amount | Priority | Nutrient |
---|---|---|---|
60600 | Starch | ||
60600 | Significant | Carbohydrate | |
12500 | Protein | ||
9900 | Fiber, total dietary | ||
9700 | Water | ||
2200 | Total lipid (fat) | ||
1404 | Significant | Energy | |
1100 | ASH, TOTAL | ||
980 | Fatty acids, total polyunsaturated | ||
378 | Phosphorus, P | ||
330 | Fatty acids, total saturated | ||
305 | Potassium, K | ||
300 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
270 | Fatty acids, total monounsaturated | ||
150 | Sulphur (S) | ||
90 | Chloride (Cl) | ||
85 | Magnesium, Mg | ||
63 | Calcium, Ca | ||
20 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
11 | Sodium, Na | ||
10 | FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid) | ||
5.5 | Niacin | ||
4.6 | Manganese, Mn | ||
3.9 | Iron, Fe | ||
2.69 | Fatty acids, total trans | ||
1.4 | Zinc, Zn | ||
0.6 | Pantothenic acid | ||
0.56 | Copper, Cu | ||
0.56 | Thiamin | ||
0.4 | Vitamin E (alpha-tocopherol) | ||
0.12 | Riboflavin | ||
0.04 | Pyridoxine (Vitamin B6 | ||
0.029 | Folic acid | ||
0.013 | BIOTIN | ||
0.01 | Iodine (I) | ||
0.003 | Carotene, beta | ||
0.002 | Retinol | ||
0.002 | Vitamin A, IU |