52 forms & preparations
Dietary labels are inferred automatically from Pasta, corn, cooked's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Fair nutrient density 21/100
How many beneficial nutrients Pasta, corn, cooked delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Pasta, corn, cooked come from — the split across carbs, fat & protein.
87% from carbs
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Carbs 87%27.9 g per serving
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Fat 5%0.7 g per serving
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Protein 8%2.6 g per serving
What Pasta, corn, cooked is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value.
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 27.9 g | |
| Dietary Fiber | 4.8 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 0.7 g | |
| Saturated Fat | 0.1 g | |
| Monounsaturated Fat | 0.2 g | — |
| Polyunsaturated Fat | 0.3 g | — |
| Omega-3 Fatty Acids | 10.0 mg | — |
| Omega-6 Fatty Acids | 316.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 0.0 mg | — |
| Palmitic Acid | 87.0 mg | — |
| Stearic Acid | 11.0 mg | — |
| Palmitoleic Acid | 1.0 mg | — |
| Oleic Acid | 191.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 316.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 2.6 g | |
| Histidine | 80.0 mg | — |
| Isoleucine | 94.0 mg | — |
| Leucine | 322.0 mg | — |
| Lysine | 74.0 mg | — |
| Methionine | 55.0 mg | — |
| Phenylalanine | 129.0 mg | — |
| Threonine | 99.0 mg | — |
| Tryptophan | 19.0 mg | — |
| Valine | 133.0 mg | — |
| Alanine | 197.0 mg | — |
| Arginine | 131.0 mg | — |
| Aspartic Acid | 183.0 mg | — |
| Cystine | 47.0 mg | — |
| Glutamic Acid | 493.0 mg | — |
| Glycine | 108.0 mg | — |
| Proline | 229.0 mg | — |
| Serine | 125.0 mg | — |
| Tyrosine | 107.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 3.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | — |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.6 mg | |
| Vitamin B6 | 0.1 mg | |
| Folate (B9) | 6.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.1 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 1.0 mg | |
| Iron | 0.3 mg | |
| Magnesium | 36.0 mg | |
| Phosphorus | 76.0 mg | |
| Potassium | 31.0 mg | |
| Sodium | 0.0 mg | |
| Zinc | 0.6 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.2 mg | |
| Selenium | 2.8 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 0.4 g | — |
About Pasta, corn, cooked
Pasta is a staple of Italian cooking and one of the world's most beloved comfort foods, made from a simple dough of wheat flour and water, often with egg. Durum wheat semolina gives dried pasta its firm, golden bite, while fresh egg pasta is softer and richer. It comes in hundreds of shapes, from long strands like spaghetti and fettuccine to tubes, twists, and filled shapes like ravioli, each suited to particular sauces.
Pasta is an affordable source of carbohydrates for steady energy, and whole wheat versions add fiber, B vitamins, and minerals. It is endlessly versatile, tossed with everything from a quick tomato sauce or garlic and oil to creamy Alfredo, hearty Bolognese, baked lasagna, and cold pasta salads. The secret to great pasta is cooking it al dente, tender with a slight firmness, in well-salted boiling water.
Store dried pasta in a cool, dry pantry.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Pasta, corn, cooked?
There are 126 calories in 100 g of Pasta, corn, cooked, or about 176 calories in 1 cup (140 g).
How much protein is in Pasta, corn, cooked?
Pasta, corn, cooked contains 2.6 g of protein per 100 g.
How many carbs are in Pasta, corn, cooked?
Pasta, corn, cooked has 27.9 g of carbohydrates per 100 g.
How much fat is in Pasta, corn, cooked?
Pasta, corn, cooked provides 0.7 g of total fat per 100 g.
What is Pasta, corn, cooked a good source of?
Pasta, corn, cooked is a good source of Dietary Fiber (per 100 g). Daily Values are based on a 2,000-calorie diet.
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