homemade Pasta

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homemade Pasta Food Facts

Pasta, homemade, made without egg, cooked food facts

USDA SR27 Database Food #20098 category pasta-grains Food Products
Measurement
measure spectrum
Amount: 2 oz = 57 grams
of PASTA,HOMEMADE,MADE WO/EGG,CKD
Current Multiple = 1
20098
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
71 kcal
 
296 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
14.32 g
 
0.56 g
 
2.49 g
 
39.25 g
 
0.38 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
0.016 mg
 
0 mcg
 
0.104 mg
 
0.084 mg
 
0.766 mg
 
0.086 mg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3 mg
 
0.034 mg
 
0.64 mg
 
8 mg
 
0.11 mg
 
11 mg
 
42 mg
 
0.21 mg
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.56 g
 
Fat Calories = 5 kcals = 7% of total
0.031 g
nmb/Ω6   0.12:1
0.258 g
Ω6/Ω3   8.32:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.49 g
 
Protein Calories = 9.8 kcals = 14% of total
Nine Indispensable Amino Acids
0.051 g
 
0.17 g
 
0.096 g
 
0.048 g
 
0.066 g
 
0.032 g
 
0.106 g
 
End of Nine
 
 
0.039 g
 
0.07 g
 
0.066 g
 
0.121 g
 
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Proteins are:
Footnotes:

This food, briefly described as PASTA,HOMEMADE,MADE WO/EGG,CKD, 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 Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6
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. Iron, Fe, prevents microcitic hypochromic anemia. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia. Folic acid Folate, DFE Arginine Alanine Glutamic acid Glycine Proline Serine