Pasta

Pasta

Spaghetti, cooked, unenriched, with added salt

7.8%
156 kcal

Energy

1.3%
0.9 g

Fat

0.9%
0.2 g

Saturates

0.6%
0.6 g

Sugar

5.5%
0.3 g

Salt

carbs
80%
fat
5%
protein
15%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 156 (655 kJ)
8%
from Carbohydrate 122 (512 kJ)
from Fat 8 (35 kJ)
from Protein 23 (97 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 30.6 g
11%
Dietary Fiber 1.8 g
6%
Starch 26.0 g
Sugars 0.6 g
Sucrose 90.0 mg
Glucose 40.0 mg
Fructose 30.0 mg
Lactose 0.0 mg
Maltose 400.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 0.9 g
1%
Saturated Fat 0.2 g
1%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 6.0 mg
Tridecylic Acid 0.0 mg
Myristic Acid 6.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 149.0 mg
Margaric Acid 0.0 mg
Stearic Acid 14.0 mg
Arachidic Acid 0.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.1 g
Myristoleic Acid 0.0 mg
15:1 0.0 mg
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 131.0 mg
18:1 c 131.0 mg
18:1 t 0.0 mg
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid 0.0 mg
Polyunsaturated Fat 0.3 g
Linoleic Acid 295.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 24.0 mg
alpha-Linolenic Acid 24.0 mg
gamma-Linolenic acid 0.0 mg
Parinaric Acid 0.0 mg
Eicosadienoic Acid 0.0 mg
Eicosatrienoic Acid 0.0 mg
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.0 g
Omega-3 Fatty Acids 24.0 mg
Omega-6 Fatty Acids 295.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 5.8 g
12%
Essential Aminos
Histidine 132.0 mg
16%
Isoleucine 228.0 mg
20%
Leucine 440.0 mg
17%
Lysine 133.0 mg
6%
Methionine 65.0 mg
6%
Phenylalanine 297.0 mg
15%
Threonine 206.0 mg
17%
Tryptophan 83.0 mg
28%
Valine 262.0 mg
18%
Non-essential Aminos
Alanine 195.0 mg
Arginine 211.0 mg
Aspartic Acid 278.0 mg
Cystine 113.0 mg
Glutamic Acid 2,046.0 mg
Glycine 196.0 mg
Proline 698.0 mg
Serine 275.0 mg
Tyrosine 108.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 62.1 g
Ash 0.6 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A ~
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.0 mg
1%
Vitamin B3 (niacin) 0.4 mg
2%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 7 mcg
2%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 7.0 mg
1%
Copper 0.1 mg
5%
Fluoride ~
Iron 0.5 mg
3%
Magnesium 18.0 mg
5%
Manganese 0.3 mg
16%
Phosphorus 58.0 mg
6%
Potassium 44.0 mg
1%
Sodium 131.0 mg
5%
Zinc 0.5 mg
3%
Pasta

About Pasta

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Read More

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta. Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are broadly available in supermarkets. Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked. Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.