Pasta, green, fresh, uncooked
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 46 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Kilojoules | 967 | 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 | 229 | 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 | 3.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 0.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C12:0 | 0 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C14:0 | 0.01 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:0 | 0.61 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:0 | 0.19 | 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 | 0.05 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:1 sum | 1.3 | 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 | 0.81 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:3n-3 | 0.07 | 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 | 0.03 | 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) | 0.04 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Cis-poly unsaturated fatty acids, n-3 | 0.11 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-poly unsaturated fatty acids, n-6 | 0.84 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cholesterol | 91 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Carbohydrate, glycemic | 38.3 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 37.7 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Mono+Di saccharides | 0.6 | 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 | 2.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Protein | 9.1 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 0.7 | 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 | 82 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 47 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Beta-carotene | 426 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin D | 0.8 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 2 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.18 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 0.15 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 0.8 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.08 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 39 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 0.5 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin C | 2 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Calcium | 40 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iron | 1.3 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sodium | 268 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 149 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Magnesium | 25 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Zinc | 0.9 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Selenium | 7 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Copper | 0.11 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Phosphorus | 128 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 8.9 | 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. |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0186 | Egg added |
H0212 | Vegetable added |
H0366 | Flattened |
J0131 | Preserved by chilling |
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 |
Foods in Grain, rice, pasta, raw
- Barley, uncooked
- Rolled oats
- Millet, grain
- Wheat, grain
- Pasta, plain, macaroni, spaghetti etc., uncooked
- Rice, brown, long-grain, uncooked
- Rice, white, parboiled, long-grain, uncooked
- Rice, white, short-grain, for porridge, uncooked
- Rice, white, pre-boiled, uncooked
- Semolina, wheat meal
- Rice, white, long-grain, uncooked
- Noodles, without egg, uncooked
- Sorghum
- Couscous, uncooked
- Pasta, plain, fresh, uncooked
- Pasta, green, fresh, uncooked
- Rice, white, pre-boiled with 1 % salt, uncooked
- Rice, Basmati, uncooked
- Rice, Jasmin, uncooked
- Rice, white, for porridge, pre-boiled, uncooked
- Pasta, fresh, filled with meat, Tortellini, industrially made, uncooked
- Pasta, fresh, filled with meat and cheese, Tortellini, industrially made, uncooked
- Pasta, fresh, filled with cheese, no sauce, Ravioli, industrially made, uncooked
- Noodles, with egg, uncooked
- Noodles, rice, uncooked
- Pasta, whole-grain, uncooked
- Rice, wild rice, raw
- Noodles, cellophane, uncooked
- Rice, arborio, risotto rice, uncooked
- Pasta, made of rice and vegetables, gluten-free, uncooked, Orgran tricolore
- Pasta, spaghetti, gluten-free, uncooked, Semper
- Pasta, made of corn and rice, gluten-free, uncooked, Barilla
- Bulgur, uncooked
- Buckwheat, grain
- Pearled spelt
- Pearled barley
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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