Pasta, whole-wheat, dry (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
56750 Starch
13870 Protein
9200 Fiber, total dietary
8210 Water
2930 Total lipid (fat)
2740 Sugars, total
1620 ASH, TOTAL
1520 Maltose
1063 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1061 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
680 Sucrose
434 Potassium, K
374 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
343 Phosphorus, P
340 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
340 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
300 Fructose
240 Glucose (dextrose)
128 Magnesium, Mg
70 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
70 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
32 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
29 Calcium, Ca
13 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
8.691 Niacin
6 Sodium, Na
5 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
4 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
4 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
4 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
3.62 Iron, Fe
3 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
3 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
2.983 Manganese, Mn
2.97 Zinc, Zn
2.79 Significant Tocotrienol, beta
2 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
2 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
2 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
2 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
1 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
1 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
0.87 Pantothenic acid
0.87 Tocopherol, gamma
0.497 Copper, Cu
0.46 Vitamin E (alpha-tocopherol)
0.407 Thiamin
0.4 Tocotrienol, alpha
0.283 Vitamin B-6
0.22 Tocopherol, beta
0.218 Riboflavin
0.07759999999999999 Selenium, Se
0.069 Folic acid
0.0014 Vitamin K (phylloquinone)

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