United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  20094, Pasta, fresh-refrigerated, plain, cooked
heading Nutrient Unit
Value per 100 g

oz 224 g
Proximates Water g 68.56 153.57
Proximates Energy kcal 131 293
Proximates Protein g 5.15 11.54
Proximates Total lipid (fat) g 1.05 2.35
Proximates Carbohydrate, by difference g 24.93 55.84
Minerals Calcium, Ca mg 6 13
Minerals Iron, Fe mg 1.14 2.55
Minerals Magnesium, Mg mg 18 40
Minerals Phosphorus, P mg 63 141
Minerals Potassium, K mg 24 54
Minerals Sodium, Na mg 6 13
Minerals Zinc, Zn mg 0.56 1.25
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.209 0.468
Vitamins Riboflavin mg 0.150 0.336
Vitamins Niacin mg 0.992 2.222
Vitamins Vitamin B-6 mg 0.034 0.076
Vitamins Folate, DFE µg 104 233
Vitamins Vitamin B-12 µg 0.14 0.31
Vitamins Vitamin A, RAE µg 6 13
Vitamins Vitamin A, IU IU 20 45
Lipids Fatty acids, total saturated g 0.150 0.336
Lipids Fatty acids, total monounsaturated g 0.124 0.278
Lipids Fatty acids, total polyunsaturated g 0.429 0.961
Lipids Cholesterol mg 33 74