Jump to content

Pasta, whole grain, cooked with salt

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 66 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 605 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 143 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 2.5 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 0.6 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.06 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.05 g MI0002 EuroFIR recipe calculation procedure
C16:0 0.33 g MI0002 EuroFIR recipe calculation procedure
C18:0 0.12 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 0 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 0.8 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 0.01 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 0.82 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 0.7 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 0.61 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.08 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.08 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 0.6 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 1 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 24.3 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 22.9 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 1.4 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 3 g MI0002 EuroFIR recipe calculation procedure
Protein 4.5 g MI0002 EuroFIR recipe calculation procedure
Salt 0.5 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 9 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 9 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 4 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.1 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.5 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.1 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 0.02 mg MI0002 EuroFIR recipe calculation procedure
Niacin 1.8 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.1 mg MI0002 EuroFIR recipe calculation procedure
Folate 7 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 13 mg MI0002 EuroFIR recipe calculation procedure
Iron 1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 198 mg MI0002 EuroFIR recipe calculation procedure
Potassium 92 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 32 mg MI0002 EuroFIR recipe calculation procedure
Zinc 1 mg MI0002 EuroFIR recipe calculation procedure
Selenium 5 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.17 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 113 mg MI0002 EuroFIR recipe calculation procedure
Iodine 0 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0275 MACARONI OR NOODLE PRODUCT (US CFR)
A0815 PASTA AND SIMILAR PRODUCTS (EUROFIR)
B1079 DURUM WHEAT
C0133 SEED, SKIN PRESENT, GERM PRESENT
E0147 WHOLE, SHAPE ACHIEVED BY FORMING
F0014 FULLY HEAT-TREATED
G0015 BOILED AND DRAINED
H0259 REHYDRATED
H0366 FLATTENED
H0367 SALT ADDED
J0116 DEHYDRATED OR DRIED
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0112 FOOD INDUSTRY PREPARED

Food Groups