Pasta, gluten-free, corn, cooked nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Pasta, gluten-free, corn, cooked
| Calories ⓘ Calories for selected serving | 126 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 23 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. | 2.5 (acidic) |
Fiber ⓘHigher in Fiber content than 81% of foods
Carbs ⓘHigher in Carbs content than 72% of foods
Magnesium ⓘHigher in Magnesium content than 72% of foods
Net carbs ⓘHigher in Net carbs content than 71% of foods
Vitamin A ⓘHigher in Vitamin A content than 52% of foods
Pasta, gluten-free, corn, cooked calories (kcal)
| Calories for different serving sizes of pasta, gluten-free, corn, cooked | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 126 | |
| Calories in 1 cup | 176 | 140 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
9µg of 900µg
1%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
0.16mg of 1mg
13%
Vitamin B2:
0.07mg of 1mg
5.3%
Vitamin B3:
1.7mg of 16mg
10%
Vitamin B5:
0.38mg of 5mg
7.7%
Vitamin B6:
0.17mg of 1mg
13%
Folate:
18µg of 400µg
4.5%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 5%
2.6 g of 50 g
2.6 g (5% of DV )
Fats:
Daily Value: 1%
0.7 g of 65 g
0.7 g (1% of DV )
Carbs:
Daily Value: 9%
27.9 g of 300 g
27.9 g (9% of DV )
Water:
Daily Value: 3%
68.3 g of 2,000 g
68.3 g (3% of DV )
Other:
0.4 g
0.4 g
Protein quality breakdown
Tryptophan:
57mg of 280mg
20%
Threonine:
297mg of 1,050mg
28%
Isoleucine:
282mg of 1,400mg
20%
Leucine:
966mg of 2,730mg
35%
Lysine:
222mg of 2,100mg
11%
Methionine:
165mg of 1,050mg
16%
Phenylalanine:
387mg of 1,750mg
22%
Valine:
399mg of 1,820mg
22%
Histidine:
240mg of 700mg
34%
Fat type information
Saturated fat:
0.1 g
Monounsaturated fat:
0.19 g
Polyunsaturated fat:
0.33 g
Fiber content ratio for Pasta, gluten-free, corn, cooked
Sugar:
0 g
Fiber:
4.8 g
Other:
23 g
All nutrients for Pasta, gluten-free, corn, cooked per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 3µg | 0% | 62% | |
| Calories | 126kcal | 6% | 66% |
2.7 times more than Orange
|
| Protein | 2.6g | 6% | 73% |
1.1 times less than Broccoli
|
| Fats | 0.73g | 1% | 77% |
45.6 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 23g | N/A | 29% |
2.3 times less than Chocolate
|
| Carbs | 28g | 9% | 28% |
Equal to Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Magnesium | 36mg | 9% | 28% |
3.9 times less than Almonds
|
| Calcium | 1mg | 0% | 97% |
125 times less than Milk
|
| Potassium | 31mg | 1% | 94% |
4.7 times less than Cucumber
|
| Iron | 0.25mg | 3% | 87% |
10.4 times less than Beef broiled
|
| Fiber | 4.8g | 19% | 19% |
2 times more than Orange
|
| Copper | 0.06mg | 7% | 73% |
2.2 times less than Shiitake
|
| Zinc | 0.63mg | 6% | 64% |
10 times less than Beef broiled
|
| Phosphorus | 76mg | 11% | 70% |
2.4 times less than Chicken meat
|
| Sodium | 0mg | 0% | 100% |
N/A
|
| Manganese | 153mg | 6652% | 56% | |
| Selenium | 2.8µg | 5% | 73% | |
| Vitamin B1 | 0.05mg | 4% | 70% |
5 times less than Pea raw
|
| Vitamin B2 | 0.02mg | 2% | 90% |
5.7 times less than Avocado
|
| Vitamin B3 | 0.56mg | 3% | 77% |
17.2 times less than Turkey meat
|
| Vitamin B5 | 0.13mg | 3% | 87% |
8.8 times less than Sunflower seeds
|
| Vitamin B6 | 0.06mg | 4% | 76% |
2.1 times less than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 6µg | 2% | 76% |
10.2 times less than Brussels sprouts
|
| Saturated fat | 0.1g | 1% | 81% |
57.8 times less than Beef broiled
|
| Monounsaturated fat | 0.19g | N/A | 78% |
51.3 times less than Avocado
|
| Polyunsaturated fat | 0.33g | N/A | 70% |
145.2 times less than Walnut
|
| Tryptophan | 0.02mg | 0% | 93% |
16.1 times less than Chicken meat
|
| Threonine | 0.1mg | 0% | 90% |
7.3 times less than Beef broiled
|
| Isoleucine | 0.09mg | 0% | 91% |
9.7 times less than Salmon raw
|
| Leucine | 0.32mg | 0% | 86% |
7.5 times less than Tuna Bluefin
|
| Lysine | 0.07mg | 0% | 93% |
6.1 times less than Tofu
|
| Methionine | 0.06mg | 0% | 88% |
1.7 times less than Quinoa
|
| Phenylalanine | 0.13mg | 0% | 89% |
5.2 times less than Egg
|
| Valine | 0.13mg | 0% | 90% |
15.3 times less than Soybean raw
|
| Histidine | 0.08mg | 0% | 88% |
9.4 times less than Turkey meat
|
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 126
% Daily Value*
1.1%
Total Fat
0.73g
0.46%
Saturated Fat 0.1g
0
Trans Fat
0g
0
Cholesterol 0mg
0
Sodium 0mg
9.3%
Total Carbohydrate
28g
19%
Dietary Fiber
4.8g
Total Sugars 0g
Includes ? g Added Sugars
Protein
2.6g
Vitamin D
0mcg
0
Calcium
1mg
0.1%
Iron
0.25mg
3.1%
Potassium
31mg
0.91%
*
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
ⓘ
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
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
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 Saturated Fats
ⓘ
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
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.