Pasta, spaghetti, whole-wheat, 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 |
|---|---|---|---|
| 67150 | Water | ||
| 5330 | Protein | ||
| 3230 | Fiber, total dietary | ||
| 540 | Total lipid (fat) | ||
| 440 | ASH, TOTAL | ||
| 89 | Phosphorus, P | ||
| 44 | Potassium, K | ||
| 30 | Magnesium, Mg | ||
| 15 | Calcium, Ca | ||
| 3 | Sodium, Na | ||
| 1.379 | Manganese, Mn | ||
| 1.06 | Iron, Fe | ||
| 0.81 | Zinc, Zn | ||
| 0.707 | Niacin | ||
| 0.419 | Pantothenic acid | ||
| 0.167 | Copper, Cu | ||
| 0.108 | Thiamin | ||
| 0.079 | Vitamin B-6 | ||
| 0.045 | Riboflavin | ||
| 0.005 | Folic acid |