Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Caloric value | 157 kCal | 1684 kCal | 9.3% | 5.9% | 1073 g |
| Proteins | 5.8 g | 76 g | 7.6% | 4.8% | 1310 g |
| Fats | 0.93 g | 56 g | 1.7% | 1.1% | 6022 g |
| Carbohydrates | 28.79 g | 219 g | 13.1% | 8.3% | 761 g |
| Alimentary fiber | 1.8 g | 20 g | 9% | 5.7% | 1111 g |
| Water | 62.13 g | 2273 g | 2.7% | 1.7% | 3658 g |
| Ash | 0.55 g | ~ | |||
| Vitamins | |||||
| Vitamin B1, thiamine | 0.02 mg | 1.5 mg | 1.3% | 0.8% | 7500 g |
| Vitamin B2, riboflavin | 0.02 mg | 1.8 mg | 1.1% | 0.7% | 9000 g |
| Vitamin B5, pantothenic | 0.112 mg | 5 mg | 2.2% | 1.4% | 4464 g |
| Vitamin B6, pyridoxine | 0.049 mg | 2 mg | 2.5% | 1.6% | 4082 g |
| Vitamin B9, folate | 7 μg | 400 μg | 1.8% | 1.1% | 5714 g |
| Vitamin E, alpha tocopherol, TE | 0.06 mg | 15 mg | 0.4% | 0.3% | 25000 g |
| beta Tocopherol | 0.03 mg | ~ | |||
| gamma Tocopherol | 0.5 mg | ~ | |||
| Vitamin PP, NE | 0.4 mg | 20 mg | 2% | 1.3% | 5000 g |
| Macronutrients | |||||
| Potassium, K | 44 mg | 2500 mg | 1.8% | 1.1% | 5682 g |
| Calcium, Ca | 7 mg | 1000 mg | 0.7% | 0.4% | 14286 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 2.9% | 2222 g |
| Sodium, Na | 131 mg | 1300 mg | 10.1% | 6.4% | 992 g |
| Sulfur, S | 58 mg | 1000 mg | 5.8% | 3.7% | 1724 g |
| Phosphorus, P | 58 mg | 800 mg | 7.3% | 4.6% | 1379 g |
| Trace Elements | |||||
| Iron, Fe | 0.5 mg | 18 mg | 2.8% | 1.8% | 3600 g |
| Manganese, Mn | 0.322 mg | 2 mg | 16.1% | 10.3% | 621 g |
| Copper, Cu | 100 μg | 1000 μg | 10% | 6.4% | 1000 g |
| Selenium, Se | 26.4 μg | 55 μg | 48% | 30.6% | 208 g |
| Zinc, Zn | 0.51 mg | 12 mg | 4.3% | 2.7% | 2353 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 26.01 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.56 g | max 100 г | |||
| Glucose (dextrose) | 0.04 g | ~ | |||
| Maltose | 0.4 g | ~ | |||
| sucrose | 0.09 g | ~ | |||
| fructose | 0.03 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.211 g | ~ | |||
| valine | 0.262 g | ~ | |||
| Histidine * | 0.132 g | ~ | |||
| Isoleucine | 0.228 g | ~ | |||
| leucine | 0.44 g | ~ | |||
| lysine | 0.133 g | ~ | |||
| methionine | 0.065 g | ~ | |||
| threonine | 0.206 g | ~ | |||
| tryptophan | 0.083 g | ~ | |||
| phenylalanine | 0.297 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.195 g | ~ | |||
| Aspartic acid | 0.278 g | ~ | |||
| glycine | 0.196 g | ~ | |||
| Glutamic acid | 2.046 g | ~ | |||
| Proline | 0.698 g | ~ | |||
| serine | 0.275 g | ~ | |||
| tyrosine | 0.108 g | ~ | |||
| Cysteine | 0.113 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.176 g | max 18.7 г | |||
| 12: 0 Lauric | 0.006 g | ~ | |||
| 14: 0 Myristic | 0.006 g | ~ | |||
| 16: 0 Palmitic | 0.149 g | ~ | |||
| 18: 0 Stearin | 0.014 g | ~ | |||
| Monounsaturated fatty acids | 0.351 g | min 16.8 г | 2.1% | 1.3% | |
| 18: 1 Olein (omega-9) | 0.131 g | ~ | |||
| 18: 1 cis | 0.153 g | ~ | |||
| Polyunsaturated fatty acids | 0.319 g | from 11.2 to 20.6 | 2.8% | 1.8% | |
| 18: 2 Linoleic | 0.295 g | ~ | |||
| 18: 3 Linolenic | 0.024 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.027 g | ~ | |||
| Omega-3 fatty acids | 0.027 g | from 0.9 to 3.7 | 3% | 1.9% | |
| Omega-6 fatty acids | 0.295 g | from 4.7 to 16.8 | 6.3% | 4% |
The energy value is 157 kcal.
- cup = 140 g (219.8 kCal)
Pasta (pasta, spaghetti) cooked with salt rich in vitamins and minerals such as: manganese – 16,1%, selenium – 48%
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Tags: calorie content 157 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Pasta (pasta, spaghetti) cooked with salt, calories, nutrients, useful properties Pasta (pasta, spaghetti) cooked with salt