United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  20092, Pasta, gluten-free, corn, cooked
heading Nutrient Unit
Value per 100 g

cup 140 g
Proximates Water g 68.31 95.63
Proximates Energy kcal 126 176
Proximates Protein g 2.63 3.68
Proximates Total lipid (fat) g 0.73 1.02
Proximates Carbohydrate, by difference g 27.91 39.07
Proximates Fiber, total dietary g 4.8 6.7
Minerals Calcium, Ca mg 1 1
Minerals Iron, Fe mg 0.25 0.35
Minerals Magnesium, Mg mg 36 50
Minerals Phosphorus, P mg 76 106
Minerals Potassium, K mg 31 43
Minerals Sodium, Na mg 0 0
Minerals Zinc, Zn mg 0.63 0.88
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.053 0.074
Vitamins Riboflavin mg 0.023 0.032
Vitamins Niacin mg 0.556 0.778
Vitamins Vitamin B-6 mg 0.058 0.081
Vitamins Folate, DFE µg 6 8
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 3 4
Vitamins Vitamin A, IU IU 57 80
Lipids Fatty acids, total saturated g 0.102 0.143
Lipids Fatty acids, total monounsaturated g 0.191 0.267
Lipids Fatty acids, total polyunsaturated g 0.325 0.455
Lipids Cholesterol mg 0 0