Pasta in cream based sauce, dry mix

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
9300000 Sugars, total
69700 Significant Carbohydrate
60400 Starch
13100 Protein
8800 Water
4700 Significant Maltose
4000 Lactose
3600 Fiber, total dietary
3100 Total lipid (fat)
2900 ASH, TOTAL
1650 Fatty acids, total saturated
1546 Significant Energy
760 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
730 Chloride (Cl)
690 Sodium, Na
670 Fatty acids, total polyunsaturated
600 Sucrose
550 Fatty acids, total monounsaturated
500 Potassium, K
320 Phosphorus, P
250 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
200 Citric acid
200 Lactic acid
190 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
170 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
120 Sulphur (S)
98 Calcium, Ca
70 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
70 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
52 Magnesium, Mg
50 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
47.12 Fatty acids, total trans
40 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
40 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
20 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
20 FATTY ACIDS, SATURATED, TOTAL
10 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
3.5 Niacin
1.5 Iron, Fe
1.2 Manganese, Mn
1.2 Zinc, Zn
0.41 Pantothenic acid
0.3 Vitamin E (alpha-tocopherol)
0.25 Thiamin
0.23 Aluminium (Al)
0.19 Copper, Cu
0.18 Riboflavin
0.13 Fluoride, F
0.05 Pyridoxine (Vitamin B6
0.047 Carotene, beta
0.04 Folic acid
0.027 Vitamin A, IU
0.019 Retinol
0.017 Molybdenum (Mo)
0.016 Iodine (I)
0.012 Selenium, Se
0.0062 BIOTIN
0.0013 Arsenic (As)
0.0004 Vitamin B-12

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