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Pasta nutrition, glycemic index, calories, and serving size

Pasta, fresh-refrigerated, plain, cooked
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Pasta

Pasta
49 (low)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
2 oz (128 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral.
3.8 (acidic )
Calories
131
71% Folic acid (B9)
70% Carbs
69% Folate
67% Folate, DFE
66% Vitamin B1
Explanation: The given food contains more Folic acid (B9) than 71% of foods. Note that this food itself is richer in Folic acid (B9) than it is in any other nutrient. Similarly, it is relatively rich in Carbs, Folate, Folate, DFE, and Vitamin B1.
49

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Macronutrients chart

6% 2% 25% 69%
Protein:
Daily Value: 10%
5.15 g of 50 g
10%
Fats:
Daily Value: 2%
1.05 g of 65 g
2%
Carbs:
Daily Value: 8%
24.93 g of 300 g
8%
Water:
Daily Value: 3%
68.56 g of 2,000 g
3%
Other:
0.31 g

NEW NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 131
% Daily Value*
2%
Total Fat 1g
0%
Saturated Fat 0g
Trans Fat g
11%
Cholesterol 33mg
0%
Sodium 6mg
8%
Total Carbohydrate 25g
0%
Dietary Fiber 0g
Total Sugars g
Includes ? g Added Sugars
Protein 5g
Vitamin D 0mcg 0%

Calcium 6mg 1%

Iron 1mg 13%

Potassium 24mg 1%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
details
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
details
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
details
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
details
Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
details
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Pasta nutrition infographic

Pasta nutrition infographic
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Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 2% 43% 13% 27% 3% 1% 16% 31% 30% 0% 0%
Calcium: 6 mg of 1,000 mg 1%
Iron: 1.14 mg of 8 mg 14%
Magnesium: 18 mg of 420 mg 4%
Phosphorus: 63 mg of 700 mg 9%
Potassium: 24 mg of 3,400 mg 1%
Sodium: 6 mg of 2,300 mg 0%
Zinc: 0.56 mg of 11 mg 5%
Copper: 0.093 mg of 1 mg 10%
Manganese: 0.224 mg of 2 mg 10%
Selenium: µg of 55 µg 0%
Choline: mg of 550 mg 0%

Mineral chart - relative view

Manganese
0.224 mg
TOP 49%
Copper
0.093 mg
TOP 56%
Iron
1.14 mg
TOP 56%
Magnesium
18 mg
TOP 67%
Zinc
0.56 mg
TOP 67%
Phosphorus
63 mg
TOP 73%
Calcium
6 mg
TOP 88%
Sodium
6 mg
TOP 89%
Potassium
24 mg
TOP 95%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 2% 0% 0% 0% 53% 35% 19% 11% 8% 48% 18% 0%
Vitamin A: 20 IU of 5,000 IU 0%
Vitamin E : mg of 15 mg 0%
Vitamin D: µg of 10 µg 0%
Vitamin C: 0 mg of 90 mg 0%
Vitamin B1: 0.209 mg of 1 mg 17%
Vitamin B2: 0.15 mg of 1 mg 12%
Vitamin B3: 0.992 mg of 16 mg 6%
Vitamin B5: 0.183 mg of 5 mg 4%
Vitamin B6: 0.034 mg of 1 mg 3%
Folate: 64 µg of 400 µg 16%
Vitamin B12: 0.14 µg of 2 µg 6%
Vitamin K: µg of 120 µg 0%

Vitamin chart - relative view

Folate
64 µg
TOP 31%
Vitamin B1
0.209 mg
TOP 34%
Vitamin B2
0.15 mg
TOP 58%
Vitamin A
20 IU
TOP 59%
Vitamin B12
0.14 µg
TOP 61%
Vitamin B3
0.992 mg
TOP 69%
Vitamin B5
0.183 mg
TOP 82%
Vitamin B6
0.034 mg
TOP 86%
Vitamin C
0 mg
TOP 100%

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 70% 39% 43% 39% 14% 23% 43% 36% 45%
Tryptophan: 65 mg of 280 mg 23%
Threonine: 134 mg of 1,050 mg 13%
Isoleucine: 197 mg of 1,400 mg 14%
Leucine: 348 mg of 2,730 mg 13%
Lysine: 97 mg of 2,100 mg 5%
Methionine: 79 mg of 1,050 mg 8%
Phenylalanine: 247 mg of 1,750 mg 14%
Valine: 217 mg of 1,820 mg 12%
Histidine: 103 mg of 700 mg 15%

Fat type information

0.15% 0.124% 0.429%
Saturated Fat: 0.15 g
Monounsaturated Fat: 0.124 g
Polyunsaturated fat: 0.429 g

All nutrients for Pasta per 100g

Nutrient DV% In TOP % of foods Value Comparison
Protein 12% 60% 5.15g 1.8 times more than Broccoli
Fats 2% 74% 1.05g 31.7 times less than Cheese
Carbs 8% 30% 24.93g 1.1 times less than Rice
Calories 7% 65% 131kcal 2.8 times more than Orange
Calcium 1% 88% 6mg 20.8 times less than Milk
Iron 14% 56% 1.14mg 2.3 times less than Beef
Magnesium 4% 67% 18mg 7.8 times less than Almond
Phosphorus 9% 73% 63mg 2.9 times less than Chicken meat
Potassium 1% 95% 24mg 6.1 times less than Cucumber
Sodium 0% 89% 6mg 81.7 times less than White Bread
Zinc 5% 67% 0.56mg 11.3 times less than Beef
Copper 10% 56% 0.09mg 1.5 times less than Shiitake
Vitamin C 0% 100% 0mg N/A
Vitamin B1 17% 34% 0.21mg 1.3 times less than Pea
Vitamin B2 12% 58% 0.15mg 1.2 times more than Avocado
Vitamin B3 6% 69% 0.99mg 9.7 times less than Turkey meat
Vitamin B5 4% 82% 0.18mg 6.2 times less than Sunflower seed
Vitamin B6 3% 86% 0.03mg 3.5 times less than Oat
Folate 16% 31% 64µg Equal to Brussels sprout
Vitamin B12 6% 61% 0.14µg 5 times less than Pork
Tryptophan 0% 84% 0.07mg 4.7 times less than Chicken meat
Threonine 0% 87% 0.13mg 5.4 times less than Beef
Isoleucine 0% 85% 0.2mg 4.6 times less than Salmon
Leucine 0% 85% 0.35mg 7 times less than Tuna
Lysine 0% 91% 0.1mg 4.7 times less than Tofu
Methionine 0% 85% 0.08mg 1.2 times less than Quinoa
Phenylalanine 0% 84% 0.25mg 2.7 times less than Egg
Valine 0% 86% 0.22mg 9.4 times less than Soybean
Histidine 0% 85% 0.1mg 7.3 times less than Turkey meat
Cholesterol 11% 40% 33mg 11.3 times less than Egg
Saturated Fat 1% 79% 0.15g 39.3 times less than Beef
Monounsaturated Fat 0% 80% 0.12g 79 times less than Avocado
Polyunsaturated fat 0% 65% 0.43g 110 times less than Walnut

References

The source of all the nutrient values on the page (excluding the main article and glycemic index text the sources for which are presented separately if present) is the USDA's FoodCentral. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169728/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.
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