Pasta, cooked, enriched, without added salt

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
62130 Water
30860 Carbohydrate
26010 Starch
5800 Protein
1800 Fiber, total dietary
930 Total lipid (fat)
560 Sugars, total
400 Maltose
326 Fatty acids, total polyunsaturated
295 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
270 ASH, TOTAL
176 Fatty acids, total saturated
149 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
131 Fatty acids, total monounsaturated
131 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
131 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
90 Sucrose
68 Betaine
58 Phosphorus, P
44 Potassium, K
40 Glucose (dextrose)
30 Fructose
24 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
24 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
18 Magnesium, Mg
14 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
7 Calcium, Ca
6.4 Choline, total
6 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1.689 Niacin
1.28 Iron, Fe
1 Sodium, Na
0.51 Zinc, Zn
0.5 Tocopherol, gamma
0.322 Manganese, Mn
0.274 Thiamin
0.136 Riboflavin
0.112 Pantothenic acid
0.1 Copper, Cu
0.073 Folic acid
0.066 Folic acid
0.06 Vitamin E (alpha-tocopherol)
0.05 Tocotrienol, alpha
0.049 Vitamin B-6
0.03 Tocopherol, beta
0.0264 Selenium, Se
0.007 Fluoride, F
0.007 Folic acid
0.007 Lutein + zeaxanthin
0.0005 Dihydrophylloquinone

Sources, terms of use and Acknowledgements
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