Pasta, spaghetti, dry, imported, boiled, drained (without salt)
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 |
|---|---|---|---|
| 69100 | Water | ||
| 24500 | Carbohydrate | ||
| 4400 | Protein | ||
| 1100 | Fiber, total dietary | ||
| 500 | Total lipid (fat) | ||
| 400 | ASH, TOTAL | ||
| 122 | Energy | ||
| 56 | Phosphorus, P | ||
| 30 | Potassium, K | ||
| 9 | Magnesium, Mg | ||
| 8 | Calcium, Ca | ||
| 3 | Sodium, Na | ||
| 0.3 | Iron, Fe | ||
| 0.3 | Niacin | ||
| 0.21 | Zinc, Zn | ||
| 0.02 | Riboflavin | ||
| 0.02 | Thiamin | ||
| 0.004 | Folic acid | ||
| 0.004 | Selenium, Se |