Nutritional Information for Pasta, fresh-refrigerated, plain, cooked
| Nutrient | Value | Daily Recommendation | Potential |
|---|---|---|---|
| Size | 2.000 oz 57.0 grams | Max calories at 26 servings. | |
| Protein | 2.94 g | 5.25% | 141% |
| Total lipid (fat) | 0.60 g | 2% | 54% |
| Carbohydrate, by difference | 14.21 g | 4.74% | 127% |
| Energy (Calories) | 74.67 kcal | 3.73% | 100% |
| Calcium, Ca | 3.42 mg | 0.34% | 9% |
| Iron, Fe | 0.65 mg | 8.13% | 218% |
| Magnesium, Mg | 10.26 mg | 2.57% | 69% |
| Phosphorus, P | 35.91 mg | 5.13% | 137% |
| Potassium, K | 13.68 mg | 0.29% | 8% |
| Sodium, Na | 3.42 mg | 0.23% | 6% |
| Zinc, Zn | 0.32 mg | 2.91% | 78% |
| Manganese, Mn | 0.13 mg | 5.65% | 151% |
| Vitamin A, IU | 11.40 IU | 0.38% | 10% |
| Vitamin C, total ascorbic acid | 0.00 mg | 0% | 0% |
| Thiamin | 0.12 mg | 10% | 268% |
| Riboflavin | 0.09 mg | 6.92% | 185% |
| Niacin | 0.57 mg | 3.56% | 95% |
| Pantothenic acid | 0.10 mg | 2% | 54% |
| Vitamin B-6 | 0.02 mg | 1.54% | 41% |
| Folate, total | 36.48 mcg | 9.12% | 244% |
| Vitamin B-12 | 0.08 mcg | 3.33% | 89% |
| Omega 6 | 0.22 g | 1.41% | 38% |
| Omega 3 | 0.02 g | 0.9% | 24% |
| Ash | 0.17 g | ||
| Water | 39.08 g | ||
| Energy | 312.36 kJ | ||
| Copper, Cu | 0.05 mg | ||
| Retinol | 3.42 mcg | ||
| Vitamin A, RAE | 3.42 mcg_RAE | ||
| Folic acid | 32.49 mcg | ||
| Folate, food | 3.99 mcg | ||
| Folate, DFE | 59.28 mcg_DFE | ||
| Tryptophan | 0.04 g | ||
| Threonine | 0.08 g | ||
| Isoleucine | 0.11 g | ||
| Leucine | 0.20 g | ||
| Lysine | 0.06 g | ||
| Methionine | 0.05 g | ||
| Cystine | 0.08 g | ||
| Phenylalanine | 0.14 g | ||
| Tyrosine | 0.08 g | ||
| Valine | 0.12 g | ||
| Arginine | 0.11 g | ||
| Histidine | 0.06 g | ||
| Alanine | 0.08 g | ||
| Aspartic acid | 0.12 g | ||
| Glutamic acid | 1.04 g | ||
| Glycine | 0.09 g | ||
| Proline | 0.32 g | ||
| Serine | 0.14 g | ||
| Cholesterol | 18.81 mg | ||
| Fatty acids, total saturated | 0.09 g | ||
| Fatty acids, total monounsaturated | 0.07 g | ||
| Fatty acids, total polyunsaturated | 0.24 g | ||