spinach Spaghetti

foodfactform.comFFF-logo

Grain, Speghetti and Grains Nutritional Data

Find a Food and Click the Link.

Fruit Nutrition Facts

title spectrum

spinach Spaghetti Food Facts

Spaghetti, spinach, cooked food facts

USDA SR27 Database Food #20127 category pasta-grains Food Products
Measurement
measure spectrum
Amount: 1 cup = 140 grams
of SPAGHETTI,SPINACH,COOKED
Current Multiple = 1
20127
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
182 kcal
 
762 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
36.61 g
 
0.88 g
 
6.41 g
 
95.4 g
 
0.7 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
0.134 mg
 
0 mcg
 
0.136 mg
 
0.144 mg
 
2.142 mg
 
0.256 mg
 
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
42 mg
 
0.287 mg
 
1.46 mg
 
87 mg
 
2.106 mg
 
151 mg
 
30.9 mcg
 
81 mg
 
20 mg
 
1.51 mg
 
NS
 
FFF-logo
Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.88 g
 
Fat Calories = 8 kcals = 4% of total
0.042 g
nmb/Ω6   0.13:1
0.318 g
Ω6/Ω3   7.57:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
6.41 g
 
Protein Calories = 25.9 kcals = 14% of total
Nine Indispensable Amino Acids
0.13 g
 
0.437 g
 
0.248 g
 
0.132 g
 
0.172 g
 
0.081 g
 
0.274 g
 
End of Nine
 
 
0.099 g
 
0.176 g
 
0.171 g
 
0.308 g
 
FFF-logo
Proteins are:
Footnotes:

This food, briefly described as SPAGHETTI,SPINACH,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 Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
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. Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. 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. 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. Arginine Alanine Glutamic acid Glycine Proline Serine