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Cereal Grains and Pasta
Pasta, fresh-refrigerated, plain, as purchased
Por 100 g · USDA FoodData Central — SR Legacy (April 2018)
g
Nutrición
Cantidades para el peso seleccionado
288kcalCalorías
11.3gProteínas
54.7gCarbohidratos
2.3gGrasas
Fibra— g
Azúcares— g
Sodio26 mg
Calcium15 mg
Iron3.4 mg
Potassium179 mg
Vitamin C0 mg
Water31 g
Todos los nutrientes disponibles+
| Nutriente | Cantidad |
|---|---|
| Water | 31 G |
| Energy | 288 KCAL |
| Energy | 1,205 kJ |
| Protein | 11.31 G |
| Total lipid (fat) | 2.3 G |
| Ash | 0.66 G |
| Carbohydrate, by difference | 54.73 G |
| Calcium, Ca | 15 MG |
| Iron, Fe | 3.35 MG |
| Magnesium, Mg | 46 MG |
| Phosphorus, P | 163 MG |
| Potassium, K | 179 MG |
| Sodium, Na | 26 MG |
| Zinc, Zn | 1.22 MG |
| Copper, Cu | 0.228 MG |
| Manganese, Mn | 0.547 MG |
| Vitamin C, total ascorbic acid | 0 MG |
| Thiamin | 0.705 MG |
| Riboflavin | 0.439 MG |
| Niacin | 3.35 MG |
| Pantothenic acid | 0.535 MG |
| Vitamin B-6 | 0.093 MG |
| Folate, total | 176 UG |
| Folic acid | 154 UG |
| Folate, food | 22 UG |
| Folate, DFE | 284 UG |
| Vitamin B-12 | 0.31 UG |
| Vitamin A, RAE | 14 UG |
| Retinol | 14 UG |
| Vitamin A, IU | 47 IU |
| Fatty acids, total saturated | 0.328 G |
| SFA 14:0 | 0.005 G |
| SFA 16:0 | 0.287 G |
| SFA 18:0 | 0.037 G |
| Fatty acids, total monounsaturated | 0.271 G |
| MUFA 18:1 | 0.271 G |
| Fatty acids, total polyunsaturated | 0.942 G |
| PUFA 18:2 | 0.86 G |
| PUFA 18:3 | 0.082 G |
| Cholesterol | 73 MG |
| Tryptophan | 0.143 G |
| Threonine | 0.295 G |
| Isoleucine | 0.431 G |
| Leucine | 0.763 G |
| Lysine | 0.214 G |
| Methionine | 0.174 G |
| Cystine | 0.315 G |
| Phenylalanine | 0.542 G |
| Tyrosine | 0.293 G |
| Valine | 0.476 G |
| Arginine | 0.411 G |
| Histidine | 0.226 G |
| Alanine | 0.327 G |
| Aspartic acid | 0.456 G |
| Glutamic acid | 4.022 G |
| Glycine | 0.353 G |
| Proline | 1.227 G |
| Serine | 0.526 G |
Datos de una fuente histórica. Los valores que faltan se indican como no disponibles, no como cero.
Fuente: USDA FoodData Central — SR Legacy (April 2018)Ver fuente ↗