Pasta, green, fresh, cooked
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 68 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Kilojoules | 594 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 141 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 3.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C12:0 | 0.06 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0.06 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 0.53 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0.22 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Transunsaturated fatty acids | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-mono unsaturated fatty acids | 1.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:1 sum | 0.04 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 1.4 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids | 1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:2n-6 | 0.73 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.11 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:3n-6 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-3 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:4n-6 | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C20:5n-3 (EPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:5n-3 (DPA) | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C22:6n-3 (DHA) | 0.02 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 0.12 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 0.77 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 51 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Carbohydrate, glycemic | 21.1 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 20.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Mono+Di saccharides | 0.4 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sugar, added | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Dietary fibre | 1.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Protein | 5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 0.9 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 58 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 38 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Beta-carotene | 240 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin D | 0.6 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 1.4 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 0.08 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 0.5 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.05 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 21 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 0.3 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin C | 1 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Calcium | 22 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iron | 0.7 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sodium | 347 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 83 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Magnesium | 14 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Zinc | 0.5 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Selenium | 4 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Copper | 0.06 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Phosphorus | 71 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 5.1 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0275 | Macaroni or noodle product (US CFR) |
A0815 | Pasta (EUROFIR) |
B1079 | Durum wheat |
C0208 | Seed, skin removed, germ removed (endosperm) |
E0153 | Whole, shape achieved by forming, thickness <0.3 cm. |
F0014 | Fully heat-treated |
G0015 | Boiled and drained |
H0186 | Egg added |
H0212 | Vegetable added |
H0366 | Flattened |
J0001 | Preservation method not known |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Foods in Grain, rice, pasta, prepared
- Rice, white, parboiled, long-grain, cooked
- Pasta, plain, cooked
- Pasta, plain, fresh, cooked
- Noodles, wheat, without egg, cooked
- Couscous, cooked
- Pasta, green, fresh, cooked
- Rice, white, pre-boiled, cooked
- Rice, brown, long-grain, cooked
- Bulgur, cooked
- Rice, white, long-grain, cooked
- Noodles, cooked, with spices
- Noodles, rice, cooked without salt
- Pasta, whole grain, cooked with salt
- Rice, cooked, with salt
- Rice, Basmati, cooked
- Rice, Jasmin, cooked
- Rice, wild rice, cooked
- Barley, pearled, cooked
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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