Pasta, spaghetti, enriched, cooked, salted
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 | ||
1800 | Fiber, total dietary | ||
930 | Total lipid (fat) | ||
550 | ASH, TOTAL | ||
400 | Maltose | ||
295 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
149 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
131 | Sodium, Na | ||
131 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
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, 14:0, TETRADECANOIC (Myristic acid) | ||
1.28 | Iron, Fe | ||
0.51 | Zinc, Zn | ||
0.5 | Tocopherol, gamma | ||
0.322 | Manganese, Mn | ||
0.1 | Copper, Cu | ||
0.073 | 👎 | Folic acid | |
0.06 | Vitamin E (alpha-tocopherol) | ||
0.049 | Vitamin B-6 | ||
0.03 | Tocopherol, beta | ||
0.0264 | Selenium, Se | ||
0.007 | 👎 | Folic acid |