Rye macaroni, boiled with salt

Food number: 28912
Food type: Dish
Processing method: Boiled
Ingredient class: Dish
Food use class: Pasta
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		6%
protein, total		15%
carbohydrate, available		76%
alcohol		0%
fibre, total		3%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		1%
fatty acids, total polyunsaturated		2%

Percentage of energy from carbohydrates
sugars, total		4%
starch, total		72%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition
Macro-components
energy,calculated	443 (106)	kJ (kcal)	calculated as recipe	value created within host-system
carbohydrate, available	19.8	g	calculated as recipe	value created within host-system
fat, total	0.7	g	calculated as recipe	value created within host-system
protein, total	3.8	g	calculated as recipe	value created within host-system
alcohol	0	g	calculated as recipe	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	18.8	g	calculated as recipe	value created within host-system
sugars, total	1.0	g	calculated as recipe	value created within host-system
sucrose	< 0.1	g	calculated as recipe	value created within host-system
lactose	0	g	calculated as recipe	value created within host-system
fructose	<0.1	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	1.8	g	calculated as recipe	value created within host-system
fibre, water-insoluble	1.2	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0.3	g	calculated as recipe	value created within host-system
glucose	<0.1	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	0.4	g	calculated as recipe	value created within host-system
fatty acids, total	0.4	g	calculated as recipe	value created within host-system
fatty acids, total saturated	0.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.2	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)	207	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	14	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	14.1	mg	calculated as recipe	value created within host-system
Minerals
sodium	197.4	mg	calculated as recipe	value created within host-system
salt	503.1	mg	calculated as recipe	value created within host-system
potassium	96.1	mg	calculated as recipe	value created within host-system
magnesium	28.1	mg	calculated as recipe	value created within host-system
calcium	10.5	mg	calculated as recipe	value created within host-system
phosphorus	99.6	mg	calculated as recipe	value created within host-system
iron, total	0.8	mg	calculated as recipe	value created within host-system
zinc	0.8	mg	calculated as recipe	value created within host-system
iodide (iodine)	13.8	µg	calculated as recipe	value created within host-system
selenium, total	1.7	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	42.4	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.1	µg	calculated as recipe	value created within host-system
vitamin D	0	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.3	mg	calculated as recipe	value created within host-system
vitamin K, total	0.55	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	12.0	µg	calculated as recipe	value created within host-system
niacin equivalents, total	1.9	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	1.2	mg	calculated as recipe	value created within host-system
riboflavine	0.03	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.09	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.08	mg	calculated as recipe	value created within host-system
carotenoids, total	24.6	µg	calculated as recipe	value created within host-system

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