Pasta, macaroni (elbow), unenriched, cooked
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 | |
| 5800 | - | Protein | |
| 1200 | - | Fiber, total dietary | |
| 930 | - | Total lipid (fat) | |
| 400 | - | Maltose | |
| 295 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 270 | - | ASH, TOTAL | |
| 149 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 68 | - | Betaine | |
| 58 | - | Phosphorus, P | |
| 44 | - | Potassium, K | |
| 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 | - | FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid) | |
| 6 | - | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | |
| 1 | - | Sodium, Na | |
| 0.51 | - | Zinc, Zn | |
| 0.5 | - | Iron, Fe | |
| 0.4 | - | Niacin | |
| 0.322 | - | Manganese, Mn | |
| 0.112 | - | Pantothenic acid | |
| 0.1 | - | Copper, Cu | |
| 0.06 | - | Vitamin E (alpha-tocopherol) | |
| 0.049 | - | Vitamin B-6 | |
| 0.0264 | - | Selenium, Se | |
| 0.02 | - | Riboflavin | |
| 0.02 | - | Thiamin | |
| 0.007 | - | Folic acid |