Pasta, cooked, enriched, without added 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	Priority	Nutrient
62130	-	Water
30860	-	Carbohydrate
26010	-	Starch
5800	-	Protein
1800	-	Fiber, total dietary
930	-	Total lipid (fat)
560	-	Sugars, total
400	-	Maltose
326	-	Fatty acids, total polyunsaturated
295	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
270	-	ASH, TOTAL
176	-	Fatty acids, total saturated
149	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
131	-	Fatty acids, total monounsaturated
131	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
131	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
90	-	Sucrose
68	-	Betaine
58	-	Phosphorus, P
44	-	Potassium, K
40	-	Glucose (dextrose)
30	-	Fructose
24	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
24	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
18	-	Magnesium, Mg
14	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
7	-	Calcium, Ca
6.4	-	Choline, total
6	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1.689	-	Niacin
1.28	-	Iron, Fe
1	-	Sodium, Na
0.51	-	Zinc, Zn
0.5	-	Tocopherol, gamma
0.322	-	Manganese, Mn
0.274	-	Thiamin
0.136	-	Riboflavin
0.112	-	Pantothenic acid
0.1	-	Copper, Cu
0.073	-	Folic acid
0.066	-	Folic acid
0.06	-	Vitamin E (alpha-tocopherol)
0.05	-	Tocotrienol, alpha
0.049	-	Vitamin B-6
0.03	-	Tocopherol, beta
0.0264	-	Selenium, Se
0.007	-	Fluoride, F
0.007	-	Folic acid
0.007	-	Lutein + zeaxanthin
0.0005	-	Dihydrophylloquinone