corn Pasta

Discussion

corn Pasta Food Facts

Pasta, corn, cooked food facts

USDA SR27 Database Food #20092 category pasta-grains Food Products
Measurement
measure spectrum
Amount: 1 cup = 140 grams
of PASTA,CORN,COOKED
Current Multiple = 1
20092
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
176 kcal
 
738 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
39.07 g
 
1.02 g
 
3.68 g
 
6.7 g
 
95.63 g
 
0.59 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.081 mg
 
0 mcg
 
0.074 mg
 
0.032 mg
 
0.778 mg
 
0.179 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1 mg
 
0.09 mg
 
0.35 mg
 
50 mg
 
0.214 mg
 
106 mg
 
3.9 mcg
 
43 mg
 
0 mg
 
0.88 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.02 g
 
Fat Calories = 9 kcals = 5% of total
0.014 g
nmb/Ω6   0.03:1
0.442 g
Ω6/Ω3   31.57:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.68 g
 
Protein Calories = 14.4 kcals = 8% of total
Nine Indispensable Amino Acids
0.112 g
 
0.451 g
 
0.132 g
 
0.104 g
 
0.139 g
 
0.027 g
 
0.186 g
 
End of Nine
 
 
0.077 g
 
0.066 g
 
0.15 g
 
0.181 g
 
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Proteins are:
Footnotes:

This food, briefly described as PASTA,CORN,COOKED, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Cystine Phenylalanine Fatty acids, total polyunsaturated 18:2 undifferentiated Ω6
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight. Magnesium, Mg, is a cofactor for enzyme systems. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Alanine Glutamic acid Glycine Proline Serine