Pasta, wholemeal wheat flour, boiled from dry, 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 |
---|---|---|---|
62500 | Water | ||
24600 | Starch | ||
24600 | Carbohydrate | ||
5700 | Fiber, total dietary | ||
5400 | Protein | ||
800 | Total lipid (fat) | ||
586 | Energy | ||
360 | Fatty acids, total polyunsaturated | ||
300 | ASH, TOTAL | ||
140 | Phosphorus, P | ||
110 | Fatty acids, total saturated | ||
110 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
110 | Chloride (Cl) | ||
100 | Fatty acids, total monounsaturated | ||
92 | Potassium, K | ||
60 | Sulphur (S) | ||
39 | Magnesium, Mg | ||
28 | Calcium, Ca | ||
10 | FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid) | ||
10 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
5 | Sodium, Na | ||
2.6 | Niacin | ||
2 | Manganese, Mn | ||
1.8 | Iron, Fe | ||
0.98 | Fatty acids, total trans | ||
0.6 | Zinc, Zn | ||
0.25 | Copper, Cu | ||
0.21 | Thiamin | ||
0.2 | Vitamin E (alpha-tocopherol) | ||
0.18 | Pantothenic acid | ||
0.13 | Fluoride, F | ||
0.11 | Pyridoxine (Vitamin B6 | ||
0.07 | Riboflavin | ||
0.007 | Folic acid | ||
0.0045 | BIOTIN | ||
0.0034 | Iodine (I) | ||
0.003 | Carotene, beta | ||
0.002 | Vitamin A, IU | ||
0.001 | Retinol |