Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program)
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 |
|---|---|---|---|
| 1.16 | 🏆 | - | Tocotrienol, beta |
| 61800 | - | Water | |
| 25510 | - | Starch | |
| 5990 | - | Protein | |
| 3900 | - | Fiber, total dietary | |
| 1710 | - | Total lipid (fat) | |
| 750 | - | Sugars, total | |
| 538 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 538 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 440 | - | ASH, TOTAL | |
| 400 | - | Maltose | |
| 207 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 200 | - | Sucrose | |
| 168 | - | FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid) | |
| 168 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 127 | - | Phosphorus, P | |
| 96 | - | Potassium, K | |
| 70 | - | Fructose | |
| 70 | - | Glucose (dextrose) | |
| 54 | - | Magnesium, Mg |
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