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 | 152 kCal | 1684 kCal | 9% | 5.9% | 1108 g |
| Proteins | 3.23 g | 76 g | 4.3% | 2.8% | 2353 g |
| Fats | 2.07 g | 56 g | 3.7% | 2.4% | 2705 g |
| Carbohydrates | 27.81 g | 219 g | 12.7% | 8.4% | 787 g |
| Alimentary fiber | 3.3 g | 20 g | 16.5% | 10.9% | 606 g |
| Water | 63.2 g | 2273 g | 2.8% | 1.8% | 3597 g |
| Ash | 0.39 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 1 μg | 900 μg | 0.1% | 0.1% | 90000 g |
| beta Carotene | 0.003 mg | 5 mg | 0.1% | 0.1% | 166667 g |
| beta Cryptoxanthin | 6 μg | ~ | |||
| Lutein + Zeaxanthin | 131 μg | ~ | |||
| Vitamin B1, thiamine | 0.12 mg | 1.5 mg | 8% | 5.3% | 1250 g |
| Vitamin B2, riboflavin | 0.093 mg | 1.8 mg | 5.2% | 3.4% | 1935 g |
| Vitamin B4, choline | 5.8 mg | 500 mg | 1.2% | 0.8% | 8621 g |
| Vitamin B5, pantothenic | 0.21 mg | 5 mg | 4.2% | 2.8% | 2381 g |
| Vitamin B6, pyridoxine | 0.05 mg | 2 mg | 2.5% | 1.6% | 4000 g |
| Vitamin B9, folate | 8 μg | 400 μg | 2% | 1.3% | 5000 g |
| Vitamin E, alpha tocopherol, TE | 0.23 mg | 15 mg | 1.5% | 1% | 6522 g |
| Vitamin PP, NE | 0.45 mg | 20 mg | 2.3% | 1.5% | 4444 g |
| Macronutrients | |||||
| Potassium, K | 63 mg | 2500 mg | 2.5% | 1.6% | 3968 g |
| Calcium, Ca | 7 mg | 1000 mg | 0.7% | 0.5% | 14286 g |
| Magnesium, Mg | 41 mg | 400 mg | 10.3% | 6.8% | 976 g |
| Sodium, Na | 4 mg | 1300 mg | 0.3% | 0.2% | 32500 g |
| Sulfur, S | 32.3 mg | 1000 mg | 3.2% | 2.1% | 3096 g |
| Phosphorus, P | 91 mg | 800 mg | 11.4% | 7.5% | 879 g |
| Trace Elements | |||||
| Iron, Fe | 0.72 mg | 18 mg | 4% | 2.6% | 2500 g |
| Manganese, Mn | 0.206 mg | 2 mg | 10.3% | 6.8% | 971 g |
| Copper, Cu | 64 μg | 1000 μg | 6.4% | 4.2% | 1563 g |
| Selenium, Se | 2.2 μg | 55 μg | 4% | 2.6% | 2500 g |
| Zinc, Zn | 0.7 mg | 12 mg | 5.8% | 3.8% | 1714 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 27.93 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.3 g | max 100 г | |||
| sucrose | 0.3 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.178 g | ~ | |||
| valine | 0.108 g | ~ | |||
| Histidine * | 0.089 g | ~ | |||
| Isoleucine | 0.089 g | ~ | |||
| leucine | 0.355 g | ~ | |||
| lysine | 0.158 g | ~ | |||
| methionine | 0.059 g | ~ | |||
| threonine | 0.099 g | ~ | |||
| tryptophan | 0.02 g | ~ | |||
| phenylalanine | 0.148 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.207 g | ~ | |||
| Aspartic acid | 0.187 g | ~ | |||
| glycine | 0.118 g | ~ | |||
| Glutamic acid | 0.464 g | ~ | |||
| Proline | 0.286 g | ~ | |||
| serine | 0.148 g | ~ | |||
| tyrosine | 0.118 g | ~ | |||
| Cysteine | 0.069 g | ~ | |||
| Fatty acid | |||||
| Transgender | 0.006 g | max 1.9 г | |||
| monounsaturated trans fats | 0.004 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.152 g | max 18.7 г | |||
| 10: 0 Capric | 0.002 g | ~ | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 14: 0 Myristic | 0.005 g | ~ | |||
| 15: 0 Pentadecanoic | 0.003 g | ~ | |||
| 16: 0 Palmitic | 0.088 g | ~ | |||
| 17: 0 Margarine | 0.002 g | ~ | |||
| 18: 0 Stearin | 0.036 g | ~ | |||
| 20: 0 Arachinic | 0.007 g | ~ | |||
| 22: 0 Begenic | 0.004 g | ~ | |||
| 24: 0 Lignoceric | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 0.663 g | min 16.8 г | 3.9% | 2.6% | |
| 15: 1 Pentadecene | 0.17 g | ~ | |||
| 16: 1 Palmitoleic | 0.003 g | ~ | |||
| 16: 1 cis | 0.003 g | ~ | |||
| 17: 1 Heptadecene | 0.001 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.477 g | ~ | |||
| 18: 1 cis | 0.474 g | ~ | |||
| 18: 1 trans | 0.004 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.009 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.002 g | ~ | |||
| 22: 1 cis | 0.002 g | ~ | |||
| Polyunsaturated fatty acids | 0.947 g | from 11.2 to 20.6 | 8.5% | 5.6% | |
| 18: 2 Linoleic | 0.912 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.003 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 0.909 g | ~ | |||
| 18: 3 Linolenic | 0.032 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.032 g | ~ | |||
| 20: 4 Arachidonic | 0.001 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.003 g | ~ | |||
| Omega-3 fatty acids | 0.035 g | from 0.9 to 3.7 | 3.9% | 2.6% | |
| Omega-6 fatty acids | 0.91 g | from 4.7 to 16.8 | 19.4% | 12.8% |
The energy value is 152 kcal.
Pasta (pasta, spaghetti) made from corn flour and quinoa flour, gluten-free, cooked rich in vitamins and minerals such as: phosphorus – 11,4%
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Tags: calorie content 152 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Pasta (pasta, spaghetti) from corn flour and quinoa flour, gluten-free, cooked, calories, nutrients, useful properties Pasta (pasta, spaghetti) from corn flour and flour quinoa, gluten-free, cooked