Pasta, spaghetti, unenriched, 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 |
|---|---|---|---|
| 13040 | - | Protein | |
| 9900 | - | Water | |
| 3200 | - | Fiber, total dietary | |
| 1960 | - | Maltose | |
| 1510 | - | Total lipid (fat) | |
| 880 | - | ASH, TOTAL | |
| 540 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 251 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 223 | - | Potassium, K | |
| 189 | - | Phosphorus, P | |
| 171 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 53 | - | Magnesium, Mg | |
| 25 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 24 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 21 | - | Calcium, Ca | |
| 6 | - | Sodium, Na | |
| 1.7 | - | Niacin | |
| 1.41 | - | Zinc, Zn | |
| 1.3 | - | Iron, Fe | |
| 0.917 | - | Manganese, Mn | |
| 0.431 | - | Pantothenic acid | |
| 0.289 | - | Copper, Cu | |
| 0.142 | - | Vitamin B-6 | |
| 0.11 | - | Vitamin E (alpha-tocopherol) | |
| 0.09 | - | Thiamin | |
| 0.0632 | - | Selenium, Se | |
| 0.06 | - | Riboflavin | |
| 0.018 | - | Folic acid |