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 | 🏆 | - | Carbohydrate |
| 12500 | - | Protein | |
| 9900 | - | Fiber, total dietary | |
| 9700 | - | Water | |
| 2200 | - | Total lipid (fat) | |
| 1404 | 🏆 | - | 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 |