Macaroni, pasta

Food number: 117
Food type: Food
Processing method: No treatment
Ingredient class: Pasta and macaroni
Food use class: Pasta
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		3%
protein, total		13%
carbohydrate, available		82%
alcohol		0%
fibre, total		2%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		0%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		0%

Percentage of energy from carbohydrates
sugars, total		1%
starch, total		82%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1370 (327)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	66.4	g	summation from constituent components	value created within host-system
fat, total	1.1	g	other method type	food composition table	391
protein, total	10.2	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	65.9	g	analytical, generic	independent laboratory	19
sugars, total	0.5	g	summation from constituent components	value created within host-system
sucrose	0.2	g	analytical, generic	independent laboratory	19
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	0.1	g	analytical, generic	independent laboratory	19
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	3.4	g	analytical, generic	independent laboratory	158
fibre, water-insoluble	2.0	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	1.0	g	analytical, generic	independent laboratory	19
glucose	0.2	g	analytical, generic	independent laboratory	19
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.1	g	summation from constituent components	value created within host-system
fatty acids, total	0.1	g	summation from constituent components	value created within host-system
fatty acids, total saturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total trans	0	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	76	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	4	mg	analytical, generic	independent laboratory
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory
cholesterol (GC)	0	mg	calculated from related food	value created within host-system
sterols, total	49.3	mg	calculated from related food	value created within host-system	400
Minerals
sodium	3.0	mg	calculated on component profile	food label, product information
salt	7.6	mg	summation from constituent components	value created within host-system
potassium	270.0	mg	other method type	food composition table	391
magnesium	33.0	mg	other method type	food composition table	391
calcium	21.0	mg	other method type	food composition table	391
phosphorus	140.0	mg	other method type	food composition table	391
iron, total	3.3	mg	other method type	food composition table	391
zinc	1.2	mg	other method type	food composition table	391
iodide (iodine)	10.0	µg	other method type	food composition table	59
selenium, total	7.7	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	130.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.4	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	1.00	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	30.0	µg	other method type	food composition table	191
niacin equivalents, total	3.1	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.9	mg	calculated as recipe	value created within host-system
riboflavine	0.05	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.08	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	191
vitamers pyridoxine (hydrochloride)	0.06	mg	summation from constituent components	value created within host-system
carotenoids, total	197.1	µg	summation from constituent components	value created within host-system

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