United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  20657, Pasta, gluten-free, corn and rice flour, cooked
Manufacturer Barilla 
heading Nutrient Unit
Value per 100 g

cup spaghetti 141 g
Proximates Water g 57.67 81.31
Proximates Energy kcal 179 252
Proximates Protein g 3.20 4.51
Proximates Total lipid (fat) g 1.00 1.41
Proximates Carbohydrate, by difference g 38.05 53.65
Proximates Fiber, total dietary g 1.4 2.0
Proximates Sugars, total g 0.00 0.00
Minerals Calcium, Ca mg 2 3
Minerals Iron, Fe mg 0.22 0.31
Minerals Magnesium, Mg mg 11 16
Minerals Phosphorus, P mg 33 47
Minerals Potassium, K mg 24 34
Minerals Sodium, Na mg 4 6
Minerals Zinc, Zn mg 0.27 0.38
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.050 0.071
Vitamins Riboflavin mg 0.079 0.111
Vitamins Niacin mg 0.240 0.338
Vitamins Vitamin B-6 mg 0.037 0.052
Vitamins Folate, DFE µg 4 6
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 4 6
Vitamins Vitamin A, IU IU 71 100
Vitamins Vitamin E (alpha-tocopherol) mg 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 0.0 0.0
Lipids Fatty acids, total saturated g 0.150 0.211
Lipids Fatty acids, total monounsaturated g 0.259 0.365
Lipids Fatty acids, total polyunsaturated g 0.329 0.464
Lipids Fatty acids, total trans g 0.004 0.006
Lipids Cholesterol mg 0 0
Other Caffeine mg 0 0