Macaroni whole wheat, spaghetti

Food number: 119
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		7%
protein, total		15%
carbohydrate, available		75%
alcohol		0%
fibre, total		3%
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		2%

Percentage of energy from carbohydrates
sugars, total		1%
starch, total		74%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1505 (360)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	65.7	g	summation from constituent components	value created within host-system
fat, total	3.0	g	other method type	food composition table	391
protein, total	13.5	g	calculated on component profile	food label, product information
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	65.2	g	calculated, generic	food label, product information
sugars, total	0.5	g	summation from constituent components	value created within host-system
sucrose	0.3	g	imputed/estimated from related food	value created within host-system
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	0.1	g	imputed/estimated from related food	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	5.9	g	analytical, generic	independent laboratory	158
fibre, water-insoluble	4.5	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	1.0	g	imputed/estimated from related food	value created within host-system
glucose	0.1	g	imputed/estimated from related food	value created within host-system
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	1.0	g	calculated as recipe	value created within host-system
fatty acids, total	1.0	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.2	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	0.2	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.6	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	588	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	42	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated as recipe	value created within host-system
sterols, total	58.1	mg	calculated as recipe	value created within host-system
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	280.0	mg	other method type	food composition table	391
magnesium	91.0	mg	other method type	food composition table	391
calcium	23.0	mg	other method type	food composition table	391
phosphorus	280.0	mg	other method type	food composition table	391
iron, total	4.1	mg	other method type	food composition table	391
zinc	3.1	mg	other method type	food composition table	391
iodide (iodine)	10.0	µg	other method type	food composition table	391
selenium, total	8.1	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	136.3	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.3	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	0.7	mg	summation from constituent components	value created within host-system
vitamin K, total	1.69	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	40.0	µg	other method type	food composition table	147
niacin equivalents, total	5.0	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	2.8	mg	calculated as recipe	value created within host-system
riboflavine	0.12	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.20	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)	0.05	mg	summation from constituent components	value created within host-system
carotenoids, total	198.0	µg	summation from constituent components	value created within host-system

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