Pasta, green, fresh, uncooked
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 47 | g | MI0002 | EuroFIR recipe calculation procedure |
| Kilojoules | 949 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
| Kilocalories | 225 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
| Fat | 3.9 | g | MI0002 | EuroFIR recipe calculation procedure |
| Saturated fatty acids | 0.9 | g | MI0002 | EuroFIR recipe calculation procedure |
| C12:0 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C14:0 | 0.01 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:0 | 0.65 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:0 | 0.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Transunsaturated fatty acids | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-mono unsaturated fatty acids | 1.4 | g | MI0002 | EuroFIR recipe calculation procedure |
| C16:1 sum | 0.05 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:1 sum | 1.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids | 1.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:2n-6 | 1 | g | MI0002 | EuroFIR recipe calculation procedure |
| C18:3n-3 | 0.09 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:3n-6 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-3 | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:4n-6 | 0.04 | g | MI0002 | EuroFIR recipe calculation procedure |
| C20:5n-3 (EPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:5n-3 (DPA) | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| C22:6n-3 (DHA) | 0.02 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-3 | 0.11 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cis-poly unsaturated fatty acids, n-6 | 1.05 | g | MI0002 | EuroFIR recipe calculation procedure |
| Cholesterol | 69 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Carbohydrate, glycemic | 36.4 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 36.2 | g | MI0002 | EuroFIR recipe calculation procedure |
| Mono+Di saccharides | 0.3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Sugar, added | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Dietary fibre | 3 | g | MI0002 | EuroFIR recipe calculation procedure |
| Protein | 9.6 | g | MI0002 | EuroFIR recipe calculation procedure |
| Salt | 0.7 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin A | 77 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 38 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Beta-carotene | 473 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin D | 0.5 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin E | 1.8 | mg-ATE | MI0002 | EuroFIR recipe calculation procedure |
| Thiamin | 0.16 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Riboflavin | 0.12 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Niacin | 0.7 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B6 | 0.1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Folate | 30 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin B12 | 0.3 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Vitamin C | 1 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Calcium | 39 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iron | 1.2 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Sodium | 272 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Potassium | 176 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Magnesium | 26 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Zinc | 0.8 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Selenium | 5 | µg | MI0002 | EuroFIR recipe calculation procedure |
| Copper | 0.11 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Phosphorus | 114 | mg | MI0002 | EuroFIR recipe calculation procedure |
| Iodine | 7 | µg | MI0002 | EuroFIR recipe calculation procedure |
Classifications
| LanguaL | Classification |
|---|---|
| A0275 | MACARONI OR NOODLE PRODUCT (US CFR) |
| A0815 | PASTA AND SIMILAR PRODUCTS (EUROFIR) |
| B1079 | DURUM WHEAT |
| C0208 | SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) |
| E0153 | WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM. |
| F0003 | NOT HEAT-TREATED |
| G0003 | COOKING METHOD NOT APPLICABLE |
| H0186 | EGG ADDED |
| H0212 | VEGETABLE ADDED |
| H0366 | FLATTENED |
| J0131 | PRESERVED BY CHILLING |
| K0003 | NO PACKING MEDIUM USED |
| M0001 | CONTAINER OR WRAPPING NOT KNOWN |
| N0001 | FOOD CONTACT SURFACE NOT KNOWN |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
| Z0112 | FOOD INDUSTRY PREPARED |
Foods in Grain, rice, pasta, raw
- Millet, grain
- Barley, uncooked
- Rolled oats
- Wheat, grain
- Pasta, plain, macaroni, spaghetti etc., uncooked
- Rice, brown, long-grain, uncooked
- Rice, white, parboiled, long-grain, uncooked
- Rice, white, short-grain, for porridge, uncooked
- Rice, white, pre-boiled, uncooked
- Semolina, wheat meal
- Rice, white, long-grain, uncooked
- Noodles, without egg, uncooked
- Sorghum
- Couscous, uncooked
- Pasta, plain, fresh, uncooked
- Pasta, green, fresh, uncooked
- Buckwheat, grain
- Bulgur, uncooked
- Rice, Basmati, uncooked
- Rice, white, pre-boiled with 1 % salt, uncooked
- Rice, Jasmin, uncooked
- Rice, white, for porridge, pre-boiled, uncooked
- Pasta, fresh, filled with meat, Tortellini, industrially made, uncooked
- Pasta, fresh, filled with meat and cheese, Tortellini, industrially made, uncooked
- Pasta, fresh, filled with cheese, no sauce, Ravioli, industrially made, uncooked
- Noodles, with egg, uncooked
- Noodles, rice, uncooked
- Pasta, whole-grain, uncooked
- Rice, wild rice, raw
- Noodles, cellophane, uncooked
- Rice, arborio, risotto rice, uncooked
- Pasta, made of corn and rice, gluten-free, uncooked, Barilla
- Pasta, spaghetti, gluten-free, uncooked, Semper
- Pasta, made of rice and vegetables, gluten-free, uncooked, Orgran tricolore
- Pearled spelt
- Pearled barley
- Rolled oats, organic
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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