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 |