Pasta, homemade, made with egg, cooked nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Pasta, homemade, made with egg, cooked
| Calories ⓘ Calories for selected serving | 130 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 24 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. | 3.6 (acidic) |
Net carbs ⓘHigher in Net carbs content than 71% of foods
Carbs ⓘHigher in Carbs content than 69% of foods
Folic acid (B9) ⓘHigher in Folic acid (B9) content than 67% of foods
Vitamin B1 ⓘHigher in Vitamin B1 content than 63% of foods
Folate ⓘHigher in Folate content than 63% of foods
Pasta, homemade, made with egg, cooked calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 130 | |
| Calories in 2 oz | 74 | 57 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
174IU of 5,000IU
3.5%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
0.52mg of 1mg
43%
Vitamin B2:
0.52mg of 1mg
40%
Vitamin B3:
3.8mg of 16mg
24%
Vitamin B5:
0.69mg of 5mg
14%
Vitamin B6:
0.11mg of 1mg
8.5%
Folate:
129µg of 400µg
32%
Vitamin B12:
0.3µg of 2µg
13%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 11%
5.3 g of 50 g
5.3 g (11% of DV )
Fats:
Daily Value: 3%
1.7 g of 65 g
1.7 g (3% of DV )
Carbs:
Daily Value: 8%
23.5 g of 300 g
23.5 g (8% of DV )
Water:
Daily Value: 3%
68.7 g of 2,000 g
68.7 g (3% of DV )
Other:
0.7 g
0.7 g
Protein quality breakdown
Tryptophan:
201mg of 280mg
72%
Threonine:
498mg of 1,050mg
47%
Isoleucine:
669mg of 1,400mg
48%
Leucine:
1146mg of 2,730mg
42%
Lysine:
495mg of 2,100mg
24%
Methionine:
303mg of 1,050mg
29%
Phenylalanine:
786mg of 1,750mg
45%
Valine:
741mg of 1,820mg
41%
Histidine:
333mg of 700mg
48%
Fat type information
Saturated Fat:
0.41 g
Monounsaturated Fat:
0.51 g
Polyunsaturated fat:
0.52 g
All nutrients for Pasta, homemade, made with egg, cooked per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 130kcal | 7% | 65% |
2.8 times more than Orange
|
| Protein | 5.3g | 13% | 60% |
1.9 times more than Broccoli
|
| Fats | 1.7g | 3% | 69% |
19.1 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 24g | N/A | 29% |
2.3 times less than Chocolate
|
| Carbs | 24g | 8% | 31% |
1.2 times less than Rice
|
| Cholesterol | 41mg | 14% | 39% |
9.1 times less than Egg
|
| Magnesium | 14mg | 3% | 75% |
10 times less than Almonds
|
| Calcium | 10mg | 1% | 76% |
12.5 times less than Milk
|
| Potassium | 21mg | 1% | 95% |
7 times less than Cucumber
|
| Iron | 1.2mg | 15% | 55% |
2.2 times less than Beef broiled
|
| Copper | 0.06mg | 6% | 77% |
2.5 times less than Shiitake
|
| Zinc | 0.44mg | 4% | 72% |
14.3 times less than Beef broiled
|
| Phosphorus | 52mg | 7% | 76% |
3.5 times less than Chicken meat
|
| Sodium | 83mg | 4% | 52% |
5.9 times less than White Bread
|
| Vitamin A | 17µg | 2% | 45% | |
| Manganese | 0.18mg | 8% | 53% | |
| Vitamin B1 | 0.17mg | 14% | 37% |
1.5 times less than Pea raw
|
| Vitamin B2 | 0.17mg | 13% | 52% |
1.3 times more than Avocado
|
| Vitamin B3 | 1.3mg | 8% | 65% |
7.6 times less than Turkey meat
|
| Vitamin B5 | 0.23mg | 5% | 79% |
4.9 times less than Sunflower seeds
|
| Vitamin B6 | 0.04mg | 3% | 85% |
3.2 times less than Oat
|
| Vitamin B12 | 0.1µg | 4% | 62% |
7 times less than Pork
|
| Folate | 43µg | 11% | 37% |
1.4 times less than Brussels sprouts
|
| Saturated Fat | 0.41g | 2% | 71% |
14.4 times less than Beef broiled
|
| Monounsaturated Fat | 0.51g | N/A | 71% |
19.3 times less than Avocado
|
| Polyunsaturated fat | 0.52g | N/A | 60% |
90.5 times less than Walnut
|
| Tryptophan | 0.07mg | 0% | 83% |
4.6 times less than Chicken meat
|
| Threonine | 0.17mg | 0% | 85% |
4.3 times less than Beef broiled
|
| Isoleucine | 0.22mg | 0% | 84% |
4.1 times less than Salmon raw
|
| Leucine | 0.38mg | 0% | 84% |
6.4 times less than Tuna Bluefin
|
| Lysine | 0.17mg | 0% | 87% |
2.7 times less than Tofu
|
| Methionine | 0.1mg | 0% | 83% |
1.1 times more than Quinoa
|
| Phenylalanine | 0.26mg | 0% | 84% |
2.5 times less than Egg
|
| Valine | 0.25mg | 0% | 85% |
8.2 times less than Soybean raw
|
| Histidine | 0.11mg | 0% | 85% |
6.7 times less than Turkey meat
|
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 44% |
365 times less than Salmon
|
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 130
% Daily Value*
2.7%
Total Fat
1.7g
1.9%
Saturated Fat 0.41g
0
Trans Fat
0g
14%
Cholesterol 41mg
3.6%
Sodium 83mg
7.8%
Total Carbohydrate
24g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
5.3g
Vitamin D
0mcg
0
Calcium
10mg
1%
Iron
1.2mg
15%
Potassium
21mg
0.62%
*
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.