Pasta, legume based, boiled, no 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 |
---|---|---|---|
1200000 | Sugars, total | ||
58800 | Water | ||
16100 | Carbohydrate | ||
14900 | Starch | ||
14400 | Protein | ||
6200 | Fiber, total dietary | ||
1700 | Total lipid (fat) | ||
1200 | Sucrose | ||
1100 | ASH, TOTAL | ||
750 | Fatty acids, total polyunsaturated | ||
629 | Energy | ||
410 | Potassium, K | ||
240 | Fatty acids, total monounsaturated | ||
220 | Fatty acids, total saturated | ||
220 | Phosphorus, P | ||
150 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
63 | Magnesium, Mg | ||
50 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
46 | Calcium, Ca | ||
16 | Sodium, Na | ||
3.1 | Iron, Fe | ||
2.55 | Niacin | ||
1.6 | Zinc, Zn | ||
1.22 | Fatty acids, total trans | ||
0.91 | Manganese, Mn | ||
0.7 | Tocopherol, gamma | ||
0.4 | Copper, Cu | ||
0.3 | Tocopherol, delta | ||
0.26 | Aluminium (Al) | ||
0.25 | Pantothenic acid | ||
0.14 | Thiamin | ||
0.11 | Significant | Molybdenum (Mo) | |
0.081 | Folic acid | ||
0.07 | Vitamin E (alpha-tocopherol) | ||
0.04 | Riboflavin | ||
0.0066 | Iodine (I) | ||
0.0065 | Selenium, Se | ||
0.0017 | Lead (Pb) |