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 | 131 kCal | 1684 kCal | 7.8% | 6% | 1285 g |
| Proteins | 5.15 g | 76 g | 6.8% | 5.2% | 1476 g |
| Fats | 1.05 g | 56 g | 1.9% | 1.5% | 5333 g |
| Carbohydrates | 24.93 g | 219 g | 11.4% | 8.7% | 878 g |
| Water | 68.56 g | 2273 g | 3% | 2.3% | 3315 g |
| Ash | 0.3 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 6 μg | 900 μg | 0.7% | 0.5% | 15000 g |
| Retinol | 0.006 mg | ~ | |||
| Vitamin B1, thiamine | 0.209 mg | 1.5 mg | 13.9% | 10.6% | 718 g |
| Vitamin B2, riboflavin | 0.15 mg | 1.8 mg | 8.3% | 6.3% | 1200 g |
| Vitamin B5, pantothenic | 0.183 mg | 5 mg | 3.7% | 2.8% | 2732 g |
| Vitamin B6, pyridoxine | 0.034 mg | 2 mg | 1.7% | 1.3% | 5882 g |
| Vitamin B9, folate | 104 μg | 400 μg | 26% | 19.8% | 385 g |
| Vitamin B12, cobalamin | 0.14 μg | 3 μg | 4.7% | 3.6% | 2143 g |
| Vitamin PP, NE | 0.992 mg | 20 mg | 5% | 3.8% | 2016 g |
| Macronutrients | |||||
| Potassium, K | 24 mg | 2500 mg | 1% | 0.8% | 10417 g |
| Calcium, Ca | 6 mg | 1000 mg | 0.6% | 0.5% | 16667 g |
| Magnesium, Mg | 18 mg | 400 mg | 4.5% | 3.4% | 2222 g |
| Sodium, Na | 6 mg | 1300 mg | 0.5% | 0.4% | 21667 g |
| Sulfur, S | 51.5 mg | 1000 mg | 5.2% | 4% | 1942 g |
| Phosphorus, P | 63 mg | 800 mg | 7.9% | 6% | 1270 g |
| Trace Elements | |||||
| Iron, Fe | 1.14 mg | 18 mg | 6.3% | 4.8% | 1579 g |
| Manganese, Mn | 0.224 mg | 2 mg | 11.2% | 8.5% | 893 g |
| Copper, Cu | 93 μg | 1000 μg | 9.3% | 7.1% | 1075 g |
| Zinc, Zn | 0.56 mg | 12 mg | 4.7% | 3.6% | 2143 g |
| Essential Amino Acids | |||||
| Arginine * | 0.187 g | ~ | |||
| valine | 0.217 g | ~ | |||
| Histidine * | 0.103 g | ~ | |||
| Isoleucine | 0.197 g | ~ | |||
| leucine | 0.348 g | ~ | |||
| lysine | 0.097 g | ~ | |||
| methionine | 0.079 g | ~ | |||
| threonine | 0.134 g | ~ | |||
| tryptophan | 0.065 g | ~ | |||
| phenylalanine | 0.247 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.149 g | ~ | |||
| Aspartic acid | 0.208 g | ~ | |||
| glycine | 0.161 g | ~ | |||
| Glutamic acid | 1.832 g | ~ | |||
| Proline | 0.559 g | ~ | |||
| serine | 0.24 g | ~ | |||
| tyrosine | 0.134 g | ~ | |||
| Cysteine | 0.143 g | ~ | |||
| Sterols | |||||
| Cholesterol | 33 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.15 g | max 18.7 г | |||
| 14: 0 Myristic | 0.002 g | ~ | |||
| 16: 0 Palmitic | 0.131 g | ~ | |||
| 18: 0 Stearin | 0.017 g | ~ | |||
| Monounsaturated fatty acids | 0.124 g | min 16.8 г | 0.7% | 0.5% | |
| 18: 1 Olein (omega-9) | 0.124 g | ~ | |||
| Polyunsaturated fatty acids | 0.429 g | from 11.2 to 20.6 | 3.8% | 2.9% | |
| 18: 2 Linoleic | 0.392 g | ~ | |||
| 18: 3 Linolenic | 0.037 g | ~ | |||
| Omega-3 fatty acids | 0.037 g | from 0.9 to 3.7 | 4.1% | 3.1% | |
| Omega-6 fatty acids | 0.392 g | from 4.7 to 16.8 | 8.3% | 6.3% |
The energy value is 131 kcal.
- 2 oz = 57 g (74.7 kCal)
Pasta (pasta, spaghetti), fresh frozen, cooked rich in vitamins and minerals such as: vitamin B1 – 13,9%, vitamin B9 – 26%, manganese – 11,2%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin B6 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
- 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.
Tags: calorie content 131 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Pasta (pasta, spaghetti), fresh frozen, cooked, calories, nutrients, useful properties Pasta (pasta, spaghetti), freshly frozen, cooked