Pasta, cooked, unenriched, with 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 Significant amount Priority Nutrient
62130 Water
26010 Starch
5800 Protein
1800 Fiber, total dietary
930 Total lipid (fat)
560 Sugars, total
550 ASH, TOTAL
400 Maltose
295 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
153 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
149 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
131 Sodium, Na
131 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
90 Sucrose
58 Phosphorus, P
44 Potassium, K
40 Glucose (dextrose)
30 Fructose
27 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 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
6 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
0.51 Zinc, Zn
0.5 Iron, Fe
0.5 Tocopherol, gamma
0.4 Niacin
0.322 Manganese, Mn
0.112 Pantothenic acid
0.1 Copper, Cu
0.06 Vitamin E (alpha-tocopherol)
0.05 Tocotrienol, alpha
0.049 Vitamin B-6
0.03 Tocopherol, beta
0.0264 Selenium, Se
0.02 Riboflavin
0.02 Thiamin
0.007 Folic acid
0.0005 Dihydrophylloquinone

Sources, terms of use and Acknowledgements
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