Pasta with cream sauce and meat, restaurant
Water: 63.05 G
Energy: 213 KCAL
Protein: 5.76 G
Total lipid (fat): 14.16 G
Carbohydrate, by difference: 15.3 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.59 G
Calcium, Ca: 30 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 62 MG
Potassium, K: 60 MG
Sodium, Na: 563 MG
Zinc, Zn: 0.87 MG
Copper, Cu: 0.059 MG
Selenium, Se: 15.4 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.138 MG
Riboflavin: 0.106 MG
Niacin: 1.24 MG
Vitamin B-6: 0.059 MG
Folate, total: 36 UG
Folic acid: 32 UG
Folate, food: 5 UG
Folate, DFE: 58 UG
Choline, total: 12.1 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 59 UG
Retinol: 58 UG
Carotene, beta: 10 UG
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 1.25 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 8.1 UG
Fatty acids, total saturated: 4.921 G
SFA 4:0: 0.115 G
SFA 6:0: 0.092 G
SFA 8:0: 0.057 G
SFA 10:0: 0.135 G
SFA 12:0: 0.159 G
SFA 14:0: 0.543 G
SFA 16:0: 2.462 G
SFA 18:0: 0.903 G
Fatty acids, total monounsaturated: 4.765 G
MUFA 16:1: 0.165 G
MUFA 18:1: 4.454 G
MUFA 20:1: 0.061 G
Fatty acids, total polyunsaturated: 3.174 G
PUFA 18:2: 2.792 G
PUFA 18:3: 0.357 G
PUFA 20:4: 0.012 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 24 MG
Pasta with cream sauce and poultry, home recipe
Water: 69.01 G
Energy: 156 KCAL
Protein: 6.41 G
Total lipid (fat): 7.09 G
Carbohydrate, by difference: 16.58 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.64 G
Calcium, Ca: 32 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 72 MG
Potassium, K: 64 MG
Sodium, Na: 251 MG
Zinc, Zn: 0.59 MG
Copper, Cu: 0.066 MG
Selenium, Se: 17 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.153 MG
Riboflavin: 0.117 MG
Niacin: 1.682 MG
Vitamin B-6: 0.068 MG
Folate, total: 39 UG
Folic acid: 34 UG
Folate, food: 5 UG
Folate, DFE: 63 UG
Choline, total: 12.1 MG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 65 UG
Retinol: 64 UG
Carotene, beta: 11 UG
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 3.907 G
SFA 4:0: 0.125 G
SFA 6:0: 0.1 G
SFA 8:0: 0.062 G
SFA 10:0: 0.146 G
SFA 12:0: 0.173 G
SFA 14:0: 0.546 G
SFA 16:0: 1.731 G
SFA 18:0: 0.624 G
Fatty acids, total monounsaturated: 1.732 G
MUFA 16:1: 0.126 G
MUFA 18:1: 1.547 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.591 G
PUFA 18:2: 0.519 G
PUFA 18:3: 0.043 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 27 MG
Pasta with cream sauce and poultry, ready-to-heat
Water: 67.51 G
Energy: 169 KCAL
Protein: 6.27 G
Total lipid (fat): 8.75 G
Carbohydrate, by difference: 16.22 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.63 G
Calcium, Ca: 31 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 71 MG
Potassium, K: 63 MG
Sodium, Na: 385 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.064 MG
Selenium, Se: 16.7 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.149 MG
Riboflavin: 0.115 MG
Niacin: 1.645 MG
Vitamin B-6: 0.066 MG
Folate, total: 38 UG
Folic acid: 33 UG
Folate, food: 5 UG
Folate, DFE: 62 UG
Choline, total: 11.8 MG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 63 UG
Retinol: 63 UG
Carotene, beta: 11 UG
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.5 UG
Fatty acids, total saturated: 4.07 G
SFA 4:0: 0.122 G
SFA 6:0: 0.098 G
SFA 8:0: 0.061 G
SFA 10:0: 0.143 G
SFA 12:0: 0.169 G
SFA 14:0: 0.535 G
SFA 16:0: 1.872 G
SFA 18:0: 0.663 G
Fatty acids, total monounsaturated: 2.425 G
MUFA 16:1: 0.13 G
MUFA 18:1: 2.223 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 1.307 G
PUFA 18:2: 1.151 G
PUFA 18:3: 0.127 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 26 MG
Pasta with cream sauce and poultry, restaurant
Water: 63.71 G
Energy: 206 KCAL
Protein: 5.92 G
Total lipid (fat): 13.38 G
Carbohydrate, by difference: 15.3 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.59 G
Calcium, Ca: 30 MG
Iron, Fe: 0.73 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 67 MG
Potassium, K: 59 MG
Sodium, Na: 562 MG
Zinc, Zn: 0.54 MG
Copper, Cu: 0.061 MG
Selenium, Se: 15.7 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.141 MG
Riboflavin: 0.108 MG
Niacin: 1.552 MG
Vitamin B-6: 0.063 MG
Folate, total: 36 UG
Folic acid: 32 UG
Folate, food: 5 UG
Folate, DFE: 58 UG
Choline, total: 11.1 MG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 60 UG
Retinol: 59 UG
Carotene, beta: 10 UG
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 1.26 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 7.9 UG
Fatty acids, total saturated: 4.541 G
SFA 4:0: 0.115 G
SFA 6:0: 0.092 G
SFA 8:0: 0.057 G
SFA 10:0: 0.135 G
SFA 12:0: 0.159 G
SFA 14:0: 0.507 G
SFA 16:0: 2.274 G
SFA 18:0: 0.775 G
Fatty acids, total monounsaturated: 4.356 G
MUFA 16:1: 0.14 G
MUFA 18:1: 4.109 G
MUFA 20:1: 0.059 G
Fatty acids, total polyunsaturated: 3.298 G
PUFA 18:2: 2.907 G
PUFA 18:3: 0.361 G
PUFA 20:4: 0.016 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 25 MG
Pasta with cream sauce and seafood, home recipe
Water: 69.59 G
Energy: 151 KCAL
Protein: 5.95 G
Total lipid (fat): 6.54 G
Carbohydrate, by difference: 16.85 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.64 G
Calcium, Ca: 39 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 73 MG
Potassium, K: 70 MG
Sodium, Na: 261 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.072 MG
Selenium, Se: 19.2 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.146 MG
Riboflavin: 0.103 MG
Niacin: 0.936 MG
Vitamin B-6: 0.033 MG
Folate, total: 39 UG
Folic acid: 34 UG
Folate, food: 5 UG
Folate, DFE: 63 UG
Choline, total: 14.3 MG
Vitamin B-12: 0.92 UG
Vitamin A, RAE: 70 UG
Retinol: 69 UG
Carotene, beta: 11 UG
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 3.758 G
SFA 4:0: 0.124 G
SFA 6:0: 0.1 G
SFA 8:0: 0.062 G
SFA 10:0: 0.146 G
SFA 12:0: 0.172 G
SFA 14:0: 0.541 G
SFA 16:0: 1.621 G
SFA 18:0: 0.589 G
Fatty acids, total monounsaturated: 1.512 G
MUFA 16:1: 0.101 G
MUFA 18:1: 1.347 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.457 G
PUFA 18:2: 0.363 G
PUFA 18:3: 0.036 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.012 G
PUFA 20:5 n-3 (EPA): 0.018 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 32 MG
Pasta with cream sauce and seafood, ready-to-heat
Water: 68.08 G
Energy: 164 KCAL
Protein: 5.82 G
Total lipid (fat): 8.21 G
Carbohydrate, by difference: 16.48 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.63 G
Calcium, Ca: 39 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 72 MG
Potassium, K: 68 MG
Sodium, Na: 396 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.071 MG
Selenium, Se: 18.7 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.143 MG
Riboflavin: 0.101 MG
Niacin: 0.916 MG
Vitamin B-6: 0.032 MG
Folate, total: 38 UG
Folic acid: 33 UG
Folate, food: 5 UG
Folate, DFE: 62 UG
Choline, total: 14 MG
Vitamin B-12: 0.9 UG
Vitamin A, RAE: 69 UG
Retinol: 68 UG
Carotene, beta: 11 UG
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.54 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.5 UG
Fatty acids, total saturated: 3.924 G
SFA 4:0: 0.122 G
SFA 6:0: 0.098 G
SFA 8:0: 0.061 G
SFA 10:0: 0.143 G
SFA 12:0: 0.168 G
SFA 14:0: 0.531 G
SFA 16:0: 1.765 G
SFA 18:0: 0.629 G
Fatty acids, total monounsaturated: 2.209 G
MUFA 16:1: 0.105 G
MUFA 18:1: 2.028 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 1.177 G
PUFA 18:2: 0.998 G
PUFA 18:3: 0.12 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 31 MG
Pasta with cream sauce and seafood, restaurant
Water: 64.24 G
Energy: 201 KCAL
Protein: 5.49 G
Total lipid (fat): 12.88 G
Carbohydrate, by difference: 15.55 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.59 G
Calcium, Ca: 37 MG
Iron, Fe: 0.84 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 68 MG
Potassium, K: 65 MG
Sodium, Na: 572 MG
Zinc, Zn: 0.47 MG
Copper, Cu: 0.067 MG
Selenium, Se: 17.7 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.135 MG
Riboflavin: 0.095 MG
Niacin: 0.864 MG
Vitamin B-6: 0.03 MG
Folate, total: 36 UG
Folic acid: 32 UG
Folate, food: 5 UG
Folate, DFE: 58 UG
Choline, total: 13.2 MG
Vitamin B-12: 0.85 UG
Vitamin A, RAE: 65 UG
Retinol: 64 UG
Carotene, beta: 10 UG
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 1.34 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 8 UG
Fatty acids, total saturated: 4.403 G
SFA 4:0: 0.115 G
SFA 6:0: 0.092 G
SFA 8:0: 0.057 G
SFA 10:0: 0.135 G
SFA 12:0: 0.159 G
SFA 14:0: 0.503 G
SFA 16:0: 2.172 G
SFA 18:0: 0.743 G
Fatty acids, total monounsaturated: 4.152 G
MUFA 16:1: 0.117 G
MUFA 18:1: 3.924 G
MUFA 20:1: 0.057 G
Fatty acids, total polyunsaturated: 3.175 G
PUFA 18:2: 2.763 G
PUFA 18:3: 0.354 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.015 G
Cholesterol: 29 MG
Pasta with cream sauce, home recipe
Water: 70.37 G
Energy: 154 KCAL
Protein: 4.15 G
Total lipid (fat): 7.78 G
Carbohydrate, by difference: 16.71 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.72 G
Calcium, Ca: 36 MG
Iron, Fe: 0.69 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 54 MG
Potassium, K: 41 MG
Sodium, Na: 267 MG
Zinc, Zn: 0.41 MG
Copper, Cu: 0.058 MG
Selenium, Se: 15 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.146 MG
Riboflavin: 0.106 MG
Niacin: 0.887 MG
Vitamin B-6: 0.033 MG
Folate, total: 39 UG
Folic acid: 34 UG
Folate, food: 4 UG
Folate, DFE: 63 UG
Choline, total: 6.4 MG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 78 UG
Retinol: 77 UG
Carotene, beta: 13 UG
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 4.577 G
SFA 4:0: 0.153 G
SFA 6:0: 0.123 G
SFA 8:0: 0.077 G
SFA 10:0: 0.18 G
SFA 12:0: 0.211 G
SFA 14:0: 0.665 G
SFA 16:0: 1.963 G
SFA 18:0: 0.715 G
Fatty acids, total monounsaturated: 1.828 G
MUFA 16:1: 0.121 G
MUFA 18:1: 1.633 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.469 G
PUFA 18:2: 0.407 G
PUFA 18:3: 0.039 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 22 MG
Pasta with cream sauce, meat, and added vegetables, home recipe
Water: 69.45 G
Energy: 153 KCAL
Protein: 6.2 G
Total lipid (fat): 6.57 G
Carbohydrate, by difference: 16.94 G
Fiber, total dietary: 1.1 G
Sugars, Total: 0.86 G
Calcium, Ca: 27 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 68 MG
Potassium, K: 90 MG
Sodium, Na: 201 MG
Zinc, Zn: 0.95 MG
Copper, Cu: 0.08 MG
Selenium, Se: 17.1 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.154 MG
Riboflavin: 0.128 MG
Niacin: 1.514 MG
Vitamin B-6: 0.078 MG
Folate, total: 42 UG
Folic acid: 34 UG
Folate, food: 8 UG
Folate, DFE: 66 UG
Choline, total: 13.6 MG
Vitamin B-12: 0.28 UG
Vitamin A, RAE: 52 UG
Retinol: 48 UG
Carotene, beta: 45 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lutein + zeaxanthin: 51 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 3.467 G
SFA 4:0: 0.095 G
SFA 6:0: 0.077 G
SFA 8:0: 0.048 G
SFA 10:0: 0.112 G
SFA 12:0: 0.133 G
SFA 14:0: 0.458 G
SFA 16:0: 1.579 G
SFA 18:0: 0.628 G
Fatty acids, total monounsaturated: 1.84 G
MUFA 16:1: 0.13 G
MUFA 18:1: 1.622 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.413 G
PUFA 18:2: 0.356 G
PUFA 18:3: 0.037 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 22 MG
Pasta with cream sauce, meat, and added vegetables, ready-to-heat
Water: 67.94 G
Energy: 166 KCAL
Protein: 6.06 G
Total lipid (fat): 8.24 G
Carbohydrate, by difference: 16.57 G
Fiber, total dietary: 1 G
Sugars, Total: 0.84 G
Calcium, Ca: 27 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 66 MG
Potassium, K: 88 MG
Sodium, Na: 337 MG
Zinc, Zn: 0.93 MG
Copper, Cu: 0.078 MG
Selenium, Se: 16.7 UG
Vitamin C, total ascorbic acid: 3.9 MG
Thiamin: 0.15 MG
Riboflavin: 0.126 MG
Niacin: 1.481 MG
Vitamin B-6: 0.077 MG
Folate, total: 41 UG
Folic acid: 33 UG
Folate, food: 8 UG
Folate, DFE: 64 UG
Choline, total: 13.3 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 51 UG
Retinol: 47 UG
Carotene, beta: 44 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lutein + zeaxanthin: 50 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.9 UG
Fatty acids, total saturated: 3.64 G
SFA 4:0: 0.093 G
SFA 6:0: 0.075 G
SFA 8:0: 0.047 G
SFA 10:0: 0.109 G
SFA 12:0: 0.13 G
SFA 14:0: 0.449 G
SFA 16:0: 1.724 G
SFA 18:0: 0.668 G
Fatty acids, total monounsaturated: 2.53 G
MUFA 16:1: 0.134 G
MUFA 18:1: 2.297 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 1.133 G
PUFA 18:2: 0.991 G
PUFA 18:3: 0.121 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 21 MG
Pasta with cream sauce, meat, and added vegetables, restaurant
Water: 64.11 G
Energy: 203 KCAL
Protein: 5.72 G
Total lipid (fat): 12.9 G
Carbohydrate, by difference: 15.64 G
Fiber, total dietary: 1 G
Sugars, Total: 0.79 G
Calcium, Ca: 25 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 63 MG
Potassium, K: 83 MG
Sodium, Na: 516 MG
Zinc, Zn: 0.88 MG
Copper, Cu: 0.074 MG
Selenium, Se: 15.8 UG
Vitamin C, total ascorbic acid: 3.6 MG
Thiamin: 0.142 MG
Riboflavin: 0.118 MG
Niacin: 1.398 MG
Vitamin B-6: 0.072 MG
Folate, total: 39 UG
Folic acid: 32 UG
Folate, food: 7 UG
Folate, DFE: 61 UG
Choline, total: 12.6 MG
Vitamin B-12: 0.26 UG
Vitamin A, RAE: 48 UG
Retinol: 44 UG
Carotene, beta: 41 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 8 UG
Lutein + zeaxanthin: 47 UG
Vitamin E (alpha-tocopherol): 1.27 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 8.3 UG
Fatty acids, total saturated: 4.135 G
SFA 4:0: 0.088 G
SFA 6:0: 0.071 G
SFA 8:0: 0.044 G
SFA 10:0: 0.103 G
SFA 12:0: 0.123 G
SFA 14:0: 0.426 G
SFA 16:0: 2.134 G
SFA 18:0: 0.779 G
Fatty acids, total monounsaturated: 4.455 G
MUFA 16:1: 0.144 G
MUFA 18:1: 4.179 G
MUFA 20:1: 0.059 G
Fatty acids, total polyunsaturated: 3.134 G
PUFA 18:2: 2.757 G
PUFA 18:3: 0.355 G
PUFA 20:4: 0.01 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 20 MG
Pasta with cream sauce, poultry, and added vegetables, home recipe
Water: 70.16 G
Energy: 145 KCAL
Protein: 6.37 G
Total lipid (fat): 5.73 G
Carbohydrate, by difference: 16.94 G
Fiber, total dietary: 1.1 G
Sugars, Total: 0.86 G
Calcium, Ca: 27 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 73 MG
Potassium, K: 89 MG
Sodium, Na: 200 MG
Zinc, Zn: 0.6 MG
Copper, Cu: 0.082 MG
Selenium, Se: 17.5 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.157 MG
Riboflavin: 0.13 MG
Niacin: 1.853 MG
Vitamin B-6: 0.082 MG
Folate, total: 42 UG
Folic acid: 34 UG
Folate, food: 7 UG
Folate, DFE: 66 UG
Choline, total: 12.6 MG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 53 UG
Retinol: 49 UG
Carotene, beta: 45 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lutein + zeaxanthin: 51 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 3.056 G
SFA 4:0: 0.095 G
SFA 6:0: 0.077 G
SFA 8:0: 0.048 G
SFA 10:0: 0.112 G
SFA 12:0: 0.133 G
SFA 14:0: 0.419 G
SFA 16:0: 1.375 G
SFA 18:0: 0.489 G
Fatty acids, total monounsaturated: 1.397 G
MUFA 16:1: 0.103 G
MUFA 18:1: 1.248 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.547 G
PUFA 18:2: 0.481 G
PUFA 18:3: 0.041 G
PUFA 20:4: 0.015 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 22 MG
Pasta with cream sauce, poultry, and added vegetables, ready-to-heat
Water: 68.63 G
Energy: 159 KCAL
Protein: 6.23 G
Total lipid (fat): 7.42 G
Carbohydrate, by difference: 16.57 G
Fiber, total dietary: 1 G
Sugars, Total: 0.84 G
Calcium, Ca: 26 MG
Iron, Fe: 0.79 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 71 MG
Potassium, K: 87 MG
Sodium, Na: 336 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.08 MG
Selenium, Se: 17.1 UG
Vitamin C, total ascorbic acid: 3.9 MG
Thiamin: 0.154 MG
Riboflavin: 0.127 MG
Niacin: 1.813 MG
Vitamin B-6: 0.08 MG
Folate, total: 41 UG
Folic acid: 33 UG
Folate, food: 7 UG
Folate, DFE: 64 UG
Choline, total: 12.3 MG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 52 UG
Retinol: 48 UG
Carotene, beta: 44 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lutein + zeaxanthin: 50 UG
Vitamin E (alpha-tocopherol): 0.48 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.7 UG
Fatty acids, total saturated: 3.237 G
SFA 4:0: 0.093 G
SFA 6:0: 0.075 G
SFA 8:0: 0.047 G
SFA 10:0: 0.11 G
SFA 12:0: 0.13 G
SFA 14:0: 0.411 G
SFA 16:0: 1.525 G
SFA 18:0: 0.531 G
Fatty acids, total monounsaturated: 2.097 G
MUFA 16:1: 0.107 G
MUFA 18:1: 1.931 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 1.264 G
PUFA 18:2: 1.114 G
PUFA 18:3: 0.125 G
PUFA 20:4: 0.015 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 22 MG
Pasta with cream sauce, poultry, and added vegetables, restaurant
Water: 64.76 G
Energy: 196 KCAL
Protein: 5.88 G
Total lipid (fat): 12.13 G
Carbohydrate, by difference: 15.64 G
Fiber, total dietary: 1 G
Sugars, Total: 0.79 G
Calcium, Ca: 25 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 67 MG
Potassium, K: 82 MG
Sodium, Na: 515 MG
Zinc, Zn: 0.55 MG
Copper, Cu: 0.075 MG
Selenium, Se: 16.2 UG
Vitamin C, total ascorbic acid: 3.6 MG
Thiamin: 0.145 MG
Riboflavin: 0.12 MG
Niacin: 1.711 MG
Vitamin B-6: 0.075 MG
Folate, total: 39 UG
Folic acid: 32 UG
Folate, food: 7 UG
Folate, DFE: 61 UG
Choline, total: 11.6 MG
Vitamin B-12: 0.12 UG
Vitamin A, RAE: 49 UG
Retinol: 46 UG
Carotene, beta: 41 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 8 UG
Lutein + zeaxanthin: 47 UG
Vitamin E (alpha-tocopherol): 1.28 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 8.2 UG
Fatty acids, total saturated: 3.755 G
SFA 4:0: 0.088 G
SFA 6:0: 0.071 G
SFA 8:0: 0.044 G
SFA 10:0: 0.104 G
SFA 12:0: 0.123 G
SFA 14:0: 0.39 G
SFA 16:0: 1.946 G
SFA 18:0: 0.651 G
Fatty acids, total monounsaturated: 4.046 G
MUFA 16:1: 0.119 G
MUFA 18:1: 3.833 G
MUFA 20:1: 0.057 G
Fatty acids, total polyunsaturated: 3.257 G
PUFA 18:2: 2.872 G
PUFA 18:3: 0.359 G
PUFA 20:4: 0.014 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 21 MG
Pasta with cream sauce, ready-to-heat
Water: 68.84 G
Energy: 167 KCAL
Protein: 4.06 G
Total lipid (fat): 9.42 G
Carbohydrate, by difference: 16.35 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.71 G
Calcium, Ca: 35 MG
Iron, Fe: 0.68 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 53 MG
Potassium, K: 41 MG
Sodium, Na: 402 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.056 MG
Selenium, Se: 14.6 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.143 MG
Riboflavin: 0.104 MG
Niacin: 0.868 MG
Vitamin B-6: 0.032 MG
Folate, total: 38 UG
Folic acid: 33 UG
Folate, food: 4 UG
Folate, DFE: 61 UG
Choline, total: 6.3 MG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 76 UG
Retinol: 75 UG
Carotene, beta: 13 UG
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.6 UG
Fatty acids, total saturated: 4.725 G
SFA 4:0: 0.15 G
SFA 6:0: 0.121 G
SFA 8:0: 0.075 G
SFA 10:0: 0.176 G
SFA 12:0: 0.206 G
SFA 14:0: 0.651 G
SFA 16:0: 2.099 G
SFA 18:0: 0.752 G
Fatty acids, total monounsaturated: 2.519 G
MUFA 16:1: 0.125 G
MUFA 18:1: 2.308 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 1.188 G
PUFA 18:2: 1.041 G
PUFA 18:3: 0.123 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 22 MG
Pasta with cream sauce, restaurant
Water: 64.96 G
Energy: 204 KCAL
Protein: 3.83 G
Total lipid (fat): 14.02 G
Carbohydrate, by difference: 15.43 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.67 G
Calcium, Ca: 34 MG
Iron, Fe: 0.65 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 50 MG
Potassium, K: 38 MG
Sodium, Na: 577 MG
Zinc, Zn: 0.38 MG
Copper, Cu: 0.053 MG
Selenium, Se: 13.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.135 MG
Riboflavin: 0.098 MG
Niacin: 0.819 MG
Vitamin B-6: 0.03 MG
Folate, total: 36 UG
Folic acid: 32 UG
Folate, food: 4 UG
Folate, DFE: 58 UG
Choline, total: 5.9 MG
Vitamin B-12: 0.05 UG
Vitamin A, RAE: 72 UG
Retinol: 71 UG
Carotene, beta: 12 UG
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 1.27 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 8.1 UG
Fatty acids, total saturated: 5.159 G
SFA 4:0: 0.141 G
SFA 6:0: 0.114 G
SFA 8:0: 0.071 G
SFA 10:0: 0.166 G
SFA 12:0: 0.194 G
SFA 14:0: 0.617 G
SFA 16:0: 2.488 G
SFA 18:0: 0.859 G
Fatty acids, total monounsaturated: 4.444 G
MUFA 16:1: 0.135 G
MUFA 18:1: 4.188 G
MUFA 20:1: 0.059 G
Fatty acids, total polyunsaturated: 3.185 G
PUFA 18:2: 2.804 G
PUFA 18:3: 0.357 G
PUFA 20:4: 0.01 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 21 MG
Pasta with cream sauce, seafood, and added vegetables, home recipe
Water: 70.73 G
Energy: 140 KCAL
Protein: 5.91 G
Total lipid (fat): 5.18 G
Carbohydrate, by difference: 17.2 G
Fiber, total dietary: 1.1 G
Sugars, Total: 0.86 G
Calcium, Ca: 34 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 74 MG
Potassium, K: 95 MG
Sodium, Na: 211 MG
Zinc, Zn: 0.52 MG
Copper, Cu: 0.088 MG
Selenium, Se: 19.6 UG
Vitamin C, total ascorbic acid: 4.1 MG
Thiamin: 0.151 MG
Riboflavin: 0.116 MG
Niacin: 1.107 MG
Vitamin B-6: 0.047 MG
Folate, total: 42 UG
Folic acid: 34 UG
Folate, food: 8 UG
Folate, DFE: 66 UG
Choline, total: 14.9 MG
Vitamin B-12: 0.91 UG
Vitamin A, RAE: 59 UG
Retinol: 54 UG
Carotene, beta: 45 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lutein + zeaxanthin: 51 UG
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 2.907 G
SFA 4:0: 0.095 G
SFA 6:0: 0.077 G
SFA 8:0: 0.048 G
SFA 10:0: 0.112 G
SFA 12:0: 0.133 G
SFA 14:0: 0.415 G
SFA 16:0: 1.266 G
SFA 18:0: 0.455 G
Fatty acids, total monounsaturated: 1.176 G
MUFA 16:1: 0.078 G
MUFA 18:1: 1.048 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.414 G
PUFA 18:2: 0.325 G
PUFA 18:3: 0.034 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.01 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 28 MG
Pasta with cream sauce, seafood, and added vegetables, ready-to-heat
Water: 69.2 G
Energy: 154 KCAL
Protein: 5.78 G
Total lipid (fat): 6.88 G
Carbohydrate, by difference: 16.83 G
Fiber, total dietary: 1 G
Sugars, Total: 0.84 G
Calcium, Ca: 34 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 72 MG
Potassium, K: 93 MG
Sodium, Na: 347 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.087 MG
Selenium, Se: 19.2 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.147 MG
Riboflavin: 0.114 MG
Niacin: 1.083 MG
Vitamin B-6: 0.046 MG
Folate, total: 41 UG
Folic acid: 33 UG
Folate, food: 7 UG
Folate, DFE: 64 UG
Choline, total: 14.6 MG
Vitamin B-12: 0.89 UG
Vitamin A, RAE: 57 UG
Retinol: 53 UG
Carotene, beta: 44 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lutein + zeaxanthin: 50 UG
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 3.091 G
SFA 4:0: 0.093 G
SFA 6:0: 0.075 G
SFA 8:0: 0.047 G
SFA 10:0: 0.109 G
SFA 12:0: 0.13 G
SFA 14:0: 0.407 G
SFA 16:0: 1.417 G
SFA 18:0: 0.498 G
Fatty acids, total monounsaturated: 1.881 G
MUFA 16:1: 0.082 G
MUFA 18:1: 1.736 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 1.134 G
PUFA 18:2: 0.961 G
PUFA 18:3: 0.118 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 27 MG
Pasta with cream sauce, seafood, and added vegetables, restaurant
Water: 65.3 G
Energy: 191 KCAL
Protein: 5.45 G
Total lipid (fat): 11.62 G
Carbohydrate, by difference: 15.88 G
Fiber, total dietary: 1 G
Sugars, Total: 0.79 G
Calcium, Ca: 32 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 68 MG
Potassium, K: 87 MG
Sodium, Na: 526 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.082 MG
Selenium, Se: 18.1 UG
Vitamin C, total ascorbic acid: 3.8 MG
Thiamin: 0.139 MG
Riboflavin: 0.107 MG
Niacin: 1.022 MG
Vitamin B-6: 0.043 MG
Folate, total: 39 UG
Folic acid: 32 UG
Folate, food: 7 UG
Folate, DFE: 61 UG
Choline, total: 13.7 MG
Vitamin B-12: 0.84 UG
Vitamin A, RAE: 54 UG
Retinol: 50 UG
Carotene, beta: 41 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 8 UG
Lutein + zeaxanthin: 47 UG
Vitamin E (alpha-tocopherol): 1.35 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 8.2 UG
Fatty acids, total saturated: 3.618 G
SFA 4:0: 0.088 G
SFA 6:0: 0.071 G
SFA 8:0: 0.044 G
SFA 10:0: 0.103 G
SFA 12:0: 0.122 G
SFA 14:0: 0.386 G
SFA 16:0: 1.844 G
SFA 18:0: 0.619 G
Fatty acids, total monounsaturated: 3.842 G
MUFA 16:1: 0.095 G
MUFA 18:1: 3.649 G
MUFA 20:1: 0.055 G
Fatty acids, total polyunsaturated: 3.134 G
PUFA 18:2: 2.728 G
PUFA 18:3: 0.352 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.015 G
Cholesterol: 25 MG
PASTA WITH CREAMY CHEESE SAUCE AND PREMIUM SEASONING
brand_owner: Nash Finch Company
brand_name: OUR FAMILY
gtin_upc: 070253468759
ingredients: ENRICHED PASTA (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID); CHEESE SAUCE (WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], SOYBEAN OIL, WHEY [FROM MILK], NON-FAT MILK, MALTODEXTRIN, SALT, SODIUM PHOSPHATE, LACTIC ACID, SODIUM ALGINATE, MONO- AND DIGLYCERIDES, NATURAL FLAVOR, XANTHAN GUM, SORBIC ACID [PRESERVATIVE]); SEASONING BLEND (MALTODEXTRIN, TOMATO*, CORN STARCH, SUGAR, ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], GARLIC*, HYDROLYZED CORN PROTEIN, ASCORBIC ACID, SPICES*, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], ONION*, GLUCONO DELTA LACTONE, NATURAL AND ARTIFICIAL FLAVORS, SALT, PAPRIKA EXTRACT [COLOR], YELLOW 5 LAKE, YELLOW 6 LAKE, RED 40 LAKE, RED 40, YELLOW 6, CITRIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM CASEINATE [FROM MILK], BUTTER OIL, SODIUM PHOSPHATE).
serving_size: 70.0 g
branded_food_category: Pasta Dinners
market_country: United States
Energy: 329 KCAL
Protein: 10 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 48.57 G
Fiber, total dietary: 1.4 G
Sugars, Total: 8.57 G
Calcium, Ca: 143 MG
Iron, Fe: 2.57 MG
Sodium, Na: 800 MG
Vitamin C, total ascorbic acid: 12.9 MG
Vitamin A, IU: 1071 IU
Fatty acids, total saturated: 2.86 G
Cholesterol: 7 MG
PASTA WITH CREAMY CHEESE SAUCE AND PREMIUM SEASONING
brand_owner: Nash Finch Company
brand_name: OUR FAMILY
gtin_upc: 070253468759
ingredients: ENRICHED PASTA (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID); CHEESE SAUCE (WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], SOYBEAN OIL, WHEY [FROM MILK], NON-FAT MILK, MALTODEXTRIN, SALT, SODIUM PHOSPHATE, LACTIC ACID, SODIUM ALGINATE, MONO- AND DIGLYCERIDES, NATURAL FLAVOR, XANTHAN GUM, SORBIC ACID [PRESERVATIVE]); SEASONING BLEND (MALTODEXTRIN, TOMATO*, CORN STARCH, SUGAR, ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], GARLIC*, HYDROLYZED CORN PROTEIN, ASCORBIC ACID, SPICES*, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], ONION*, GLUCONO DELTA LACTONE, NATURAL AND ARTIFICIAL FLAVORS, SALT, PAPRIKA EXTRACT [COLOR], YELLOW 5 LAKE, YELLOW 6 LAKE, RED 40 LAKE, RED 40, YELLOW 6, CITRIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM CASEINATE [FROM MILK], BUTTER OIL, SODIUM PHOSPHATE).
serving_size: 70.0 g
branded_food_category: Pasta Dinners
market_country: United States
Energy: 329 KCAL
Protein: 10 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 48.57 G
Fiber, total dietary: 1.4 G
Sugars, Total: 8.57 G
Calcium, Ca: 143 MG
Iron, Fe: 2.57 MG
Sodium, Na: 800 MG
Vitamin C, total ascorbic acid: 12.9 MG
Vitamin A, IU: 1071 IU
Fatty acids, total saturated: 2.86 G
Cholesterol: 7 MG
PASTA WITH CREAMY CHEESE SAUCE AND PREMIUM SEASONING
brand_owner: Nash Finch Company
brand_name: OUR FAMILY
gtin_upc: 070253468759
ingredients: ENRICHED PASTA (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID); CHEESE SAUCE (WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], SOYBEAN OIL, WHEY [FROM MILK], NON-FAT MILK, MALTODEXTRIN, SALT, SODIUM PHOSPHATE, LACTIC ACID, SODIUM ALGINATE, MONO- AND DIGLYCERIDES, NATURAL FLAVOR, XANTHAN GUM, SORBIC ACID [PRESERVATIVE]); SEASONING BLEND (MALTODEXTRIN, TOMATO*, CORN STARCH, SUGAR, ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], GARLIC*, HYDROLYZED CORN PROTEIN, ASCORBIC ACID, SPICES*, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], ONION*, GLUCONO DELTA LACTONE, NATURAL AND ARTIFICIAL FLAVORS, SALT, PAPRIKA EXTRACT [COLOR], YELLOW 5 LAKE, YELLOW 6 LAKE, RED 40 LAKE, RED 40, YELLOW 6, CITRIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM CASEINATE [FROM MILK], BUTTER OIL, SODIUM PHOSPHATE).
serving_size: 70.0 g
branded_food_category: Pasta Dinners
package_weight: 13.1 oz/371 g
market_country: United States
Energy: 329 KCAL
Protein: 10 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 48.57 G
Fiber, total dietary: 1.4 G
Sugars, Total: 8.57 G
Calcium, Ca: 143 MG
Iron, Fe: 2.57 MG
Sodium, Na: 800 MG
Vitamin C, total ascorbic acid: 12.9 MG
Vitamin A, IU: 1071 IU
Fatty acids, total saturated: 2.86 G
Cholesterol: 7 MG
PASTA WITH CREAMY CHEESE SAUCE AND PREMIUM SEASONING
brand_owner: Nash Finch Company
gtin_upc: 070253468759
ingredients: ENRICHED PASTA (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID); CHEESE SAUCE (WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], SOYBEAN OIL, WHEY [FROM MILK], NON-FAT MILK, MALTODEXTRIN, SALT, SODIUM PHOSPHATE, LACTIC ACID, SODIUM ALGINATE, MONO- AND DIGLYCERIDES, NATURAL FLAVOR, XANTHAN GUM, SORBIC ACID [PRESERVATIVE]); SEASONING BLEND (MALTODEXTRIN, TOMATO*, CORN STARCH, SUGAR, ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], GARLIC*, HYDROLYZED CORN PROTEIN, ASCORBIC ACID, SPICES*, CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], ONION*, GLUCONO DELTA LACTONE, NATURAL AND ARTIFICIAL FLAVORS, SALT, PAPRIKA EXTRACT [COLOR], YELLOW 5 LAKE, YELLOW 6 LAKE, RED 40 LAKE, RED 40, YELLOW 6, CITRIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM CASEINATE [FROM MILK], BUTTER OIL, SODIUM PHOSPHATE).
serving_size: 70.0 g
household_serving_fulltext: 2.5 ONZ
branded_food_category: Pasta Dinners
market_country: United States
Energy: 329 KCAL
Protein: 10 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 48.57 G
Fiber, total dietary: 1.4 G
Sugars, Total: 8.57 G
Calcium, Ca: 143 MG
Iron, Fe: 2.57 MG
Sodium, Na: 800 MG
Vitamin C, total ascorbic acid: 12.9 MG
Vitamin A, IU: 1071 IU
Fatty acids, total saturated: 2.86 G
Cholesterol: 7 MG
PASTA WITH DURUM WHEAT SEMOLINA AND CHICKPEAS
brand_owner: Delverde Industrie Alimentari S.P.A.
brand_name: DELVERDE
gtin_upc: 077908611294
ingredients: DURUM WHEAT SEMOLINA, TOASTED CHICKPEA FLOUR, WATER.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 16 oz
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 4.46 G
Carbohydrate, by difference: 66.07 G
Fiber, total dietary: 7.1 G
Sugars, Total: 1.79 G
Calcium, Ca: 71 MG
Iron, Fe: 2.57 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND CHICKPEAS
brand_owner: Delverde Industrie Alimentari S.P.A.
brand_name: DELVERDE
gtin_upc: 077908611324
ingredients: DURUM WHEAT SEMOLINA, TOASTED CHICKPEA FLOUR, WATER.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 16 oz/1 lbs/453 g
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 4.46 G
Carbohydrate, by difference: 66.07 G
Fiber, total dietary: 7.1 G
Sugars, Total: 1.79 G
Calcium, Ca: 71 MG
Iron, Fe: 2.57 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND CHICKPEAS
brand_owner: Delverde Industrie Alimentari S.P.A.
brand_name: DELVERDE
gtin_upc: 077908611324
ingredients: DURUM WHEAT SEMOLINA, TOASTED CHICKPEA FLOUR, WATER.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 453 g
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 4.46 G
Carbohydrate, by difference: 66.07 G
Fiber, total dietary: 7.1 G
Sugars, Total: 1.79 G
Calcium, Ca: 71 MG
Iron, Fe: 2.57 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND CHICKPEAS
brand_owner: DELVERDE
gtin_upc: 077908611294
ingredients: DURUM WHEAT SEMOLINA, TOASTED CHICKPEA FLOUR, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 4.46 G
Carbohydrate, by difference: 66.07 G
Fiber, total dietary: 7.1 G
Sugars, Total: 1.79 G
Calcium, Ca: 71 MG
Iron, Fe: 2.57 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND CHICKPEAS
brand_owner: DELVERDE
gtin_upc: 077908611324
ingredients: DURUM WHEAT SEMOLINA, TOASTED CHICKPEA FLOUR, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 4.46 G
Carbohydrate, by difference: 66.07 G
Fiber, total dietary: 7.1 G
Sugars, Total: 1.79 G
Calcium, Ca: 71 MG
Iron, Fe: 2.57 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND FLAX SEEDS
brand_owner: Delverde Industrie Alimentari S.P.A.
brand_name: DELVERDE
gtin_upc: 077908615636
ingredients: DURUM WHEAT SEMOLINA, GOLDEN FLAX SEED FLOUR, WATER.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 16.07 G
Total lipid (fat): 0.89 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 143 MG
Iron, Fe: 3.86 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND FLAX SEEDS
brand_owner: Delverde Industrie Alimentari S.P.A.
brand_name: DELVERDE
gtin_upc: 077908615636
ingredients: DURUM WHEAT SEMOLINA, GOLDEN FLAX SEED FLOUR, WATER.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 16.07 G
Total lipid (fat): 0.89 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 143 MG
Iron, Fe: 3.86 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND FLAX SEEDS
brand_owner: Delverde Industrie Alimentari S.P.A.
brand_name: DELVERDE
gtin_upc: 077908615636
ingredients: DURUM WHEAT SEMOLINA, GOLDEN FLAX SEED FLOUR, WATER.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 16 oz/1 lbs/453 g
market_country: United States
Energy: 375 KCAL
Protein: 16.07 G
Total lipid (fat): 0.89 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 143 MG
Iron, Fe: 3.86 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND FLAX SEEDS
brand_owner: DELVERDE INDUSTRIE ALIMENTARI S.P.A.
gtin_upc: 077908615636
ingredients: DURUM WHEAT SEMOLINA, GOLDEN FLAX SEED FLOUR, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 16.07 G
Total lipid (fat): 0.89 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 143 MG
Iron, Fe: 3.86 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND FLAX SEEDS
brand_owner: Delverde Industrie Alimentari S.P.A.
gtin_upc: 077908615636
ingredients: DURUM WHEAT SEMOLINA, GOLDEN FLAX SEED FLOUR, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 16.07 G
Total lipid (fat): 0.89 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 143 MG
Iron, Fe: 3.86 MG
Sodium, Na: 27 MG
PASTA WITH DURUM WHEAT SEMOLINA AND FLAX SEEDS
brand_owner: Delverde Industrie Alimentari S.P.A.
gtin_upc: 077908615636
ingredients: DURUM WHEAT SEMOLINA, GOLDEN FLAX SEED FLOUR, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 16.07 G
Total lipid (fat): 0.89 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Sodium, Na: 27 MG
PASTA WITH GARLIC SAUCE & BROCCOLI BOWL
brand_owner: Taylor Fresh Foods, Inc.
brand_name: TAYLOR FARMS
gtin_upc: 030223009153
ingredients: COOKED PASTA (ENRICHED DURUM SEMOLINA WHEAT [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER), AIOLI (CANOLA OIL, OLIVE OIL, GARLIC, PASTEURIZED EGGS [WHOLE EGGS, CITRIC ACID], LEMON JUICE [WATER, LEMON JUICE CONCENTRATE], SALT), BROCCOLI, PARMESAN CHEESE (PASTEURIZED PART SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES [AGED OVER 10 MONTHS], CELLULOSE [TO PREVENT CAKING]), GREEN ONIONS, SUNDRIED TOMATOES (TOMATOES CONTAIN SULFUR DIOXIDE FOR COLOR RETENTION), PARSLEY.
serving_size: 148.0 g
branded_food_category: Other Deli
market_country: United States
Energy: 270 KCAL
Protein: 6.76 G
Total lipid (fat): 19.59 G
Carbohydrate, by difference: 19.59 G
Fiber, total dietary: 1.4 G
Sugars, Total: 1.35 G
Calcium, Ca: 101 MG
Iron, Fe: 3.65 MG
Sodium, Na: 182 MG
Vitamin C, total ascorbic acid: 12.2 MG
Vitamin A, IU: 338 IU
Fatty acids, total saturated: 3.38 G
Cholesterol: 20 MG
PASTA WITH GARLIC SAUCE & BROCCOLI BOWL
brand_owner: Taylor Fresh Foods, Inc.
brand_name: TAYLOR FARMS
gtin_upc: 030223009153
ingredients: COOKED PASTA (ENRICHED DURUM SEMOLINA WHEAT [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER), AIOLI (CANOLA OIL, OLIVE OIL, GARLIC, PASTEURIZED EGGS [WHOLE EGGS, CITRIC ACID], LEMON JUICE [WATER, LEMON JUICE CONCENTRATE], SALT), BROCCOLI, PARMESAN CHEESE (PASTEURIZED PART SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES [AGED OVER 10 MONTHS], CELLULOSE [TO PREVENT CAKING]), GREEN ONIONS, SUNDRIED TOMATOES (TOMATOES CONTAIN SULFUR DIOXIDE FOR COLOR RETENTION), PARSLEY.
serving_size: 148.0 g
branded_food_category: Other Deli
market_country: United States
Energy: 270 KCAL
Protein: 6.76 G
Total lipid (fat): 19.59 G
Carbohydrate, by difference: 19.59 G
Fiber, total dietary: 1.4 G
Sugars, Total: 1.35 G
Calcium, Ca: 101 MG
Iron, Fe: 3.65 MG
Sodium, Na: 182 MG
Vitamin C, total ascorbic acid: 12.2 MG
Vitamin A, IU: 338 IU
Fatty acids, total saturated: 3.38 G
Cholesterol: 20 MG
PASTA WITH GARLIC SAUCE & BROCCOLI BOWL
brand_owner: Taylor Fresh Foods, Inc.
brand_name: TAYLOR FARMS
gtin_upc: 030223009153
ingredients: COOKED PASTA (ENRICHED DURUM SEMOLINA WHEAT [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER), AIOLI (CANOLA OIL, OLIVE OIL, GARLIC, PASTEURIZED EGGS [WHOLE EGGS, CITRIC ACID], LEMON JUICE [WATER, LEMON JUICE CONCENTRATE], SALT), BROCCOLI, PARMESAN CHEESE (PASTEURIZED PART SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES [AGED OVER 10 MONTHS], CELLULOSE [TO PREVENT CAKING]), GREEN ONIONS, SUNDRIED TOMATOES (TOMATOES CONTAIN SULFUR DIOXIDE FOR COLOR RETENTION), PARSLEY.
serving_size: 148.0 g
branded_food_category: Other Deli
package_weight: 10.5 oz/298 g
market_country: United States
Energy: 270 KCAL
Protein: 6.76 G
Total lipid (fat): 19.59 G
Carbohydrate, by difference: 19.59 G
Fiber, total dietary: 1.4 G
Sugars, Total: 1.35 G
Calcium, Ca: 101 MG
Iron, Fe: 3.65 MG
Sodium, Na: 182 MG
Vitamin C, total ascorbic acid: 12.2 MG
Vitamin A, IU: 338 IU
Fatty acids, total saturated: 3.38 G
Cholesterol: 20 MG
PASTA WITH GARLIC SAUCE & BROCCOLI BOWL
brand_owner: Taylor Fresh Foods, Inc.
gtin_upc: 030223009153
ingredients: COOKED PASTA (ENRICHED DURUM SEMOLINA WHEAT [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER), AIOLI (CANOLA OIL, OLIVE OIL, GARLIC, PASTEURIZED EGGS [WHOLE EGGS, CITRIC ACID], LEMON JUICE [WATER, LEMON JUICE CONCENTRATE], SALT), BROCCOLI, PARMESAN CHEESE (PASTEURIZED PART SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES [AGED OVER 10 MONTHS], CELLULOSE [TO PREVENT CAKING]), GREEN ONIONS, SUNDRIED TOMATOES (TOMATOES CONTAIN SULFUR DIOXIDE FOR COLOR RETENTION), PARSLEY.
serving_size: 148.0 g
household_serving_fulltext: 0.5 CONTAINER
branded_food_category: Other Deli
market_country: United States
Energy: 270 KCAL
Protein: 6.76 G
Total lipid (fat): 19.59 G
Carbohydrate, by difference: 19.59 G
Fiber, total dietary: 1.4 G
Sugars, Total: 1.35 G
Calcium, Ca: 101 MG
Iron, Fe: 3.65 MG
Sodium, Na: 182 MG
Vitamin C, total ascorbic acid: 12.2 MG
Vitamin A, IU: 338 IU
Fatty acids, total saturated: 3.38 G
Cholesterol: 20 MG
PASTA WITH RICOTTA AND SPINACH MINI PASTA RIBBONS IN A CREAMY WHITE SAUCE WITH RICOTTA CHEESE AND SPINACH, PASTA WITH RICOTTA AND SPINACH
brand_owner: The Minute Maid Company
brand_name: SMART ONES
gtin_upc: 02500020256
ingredients: COOKED ENRICHED PASTA PRODUCT (WATER, ENRICHED PASTA PRODUCT [SEMOLINA WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), CREAM SAUCE (WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], HALF AND HALF [MILK, CREAM], CORNSTARCH, NONFAT MILK, ROMANO CHEESE MADE FROM COW'S MILK [CULTURED PART SKIMMED COW'S MILK, SALT, ENZYMES], ENZYME MODIFIED ROMANO CHEESE [ROMANO CHEESE FROM COW'S MILK (CULTURED MILK, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, ENZYMES], SALT, GRANULATED GARLIC, GRANULATED ONION, SPICE), RICOTTA CHEESE BLEND (NON-FAT RICOTTA CHEESE [WHEY, SKIM MILK, VINEGAR, CARRAGEENAN, XANTHAN GUM], HALF AND HALF [MILK, CREAM], WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORN STARCH, SALT, SPICES, LEMON JUICE CONCENTRATE, PARSLEY), SPINACH.
serving_size: 255.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 110 KCAL
Protein: 5.49 G
Total lipid (fat): 1.96 G
Carbohydrate, by difference: 16.86 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.57 G
Calcium, Ca: 102 MG
Iron, Fe: 0.51 MG
Potassium, K: 110 MG
Sodium, Na: 200 MG
Fatty acids, total saturated: 0.98 G
Fatty acids, total monounsaturated: 0.39 G
Cholesterol: 8 MG
PASTA WITH RICOTTA AND SPINACH MINI PASTA RIBBONS IN A CREAMY WHITE SAUCE WITH RICOTTA CHEESE AND SPINACH, PASTA WITH RICOTTA AND SPINACH
brand_owner: The Minute Maid Company
brand_name: SMART ONES
gtin_upc: 02500020256
ingredients: COOKED ENRICHED PASTA PRODUCT (WATER, ENRICHED PASTA PRODUCT [SEMOLINA WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), CREAM SAUCE (WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], HALF AND HALF [MILK, CREAM], CORNSTARCH, NONFAT MILK, ROMANO CHEESE MADE FROM COW'S MILK [CULTURED PART SKIMMED COW'S MILK, SALT, ENZYMES], ENZYME MODIFIED ROMANO CHEESE [ROMANO CHEESE FROM COW'S MILK (CULTURED MILK, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, ENZYMES], SALT, GRANULATED GARLIC, GRANULATED ONION, SPICE), RICOTTA CHEESE BLEND (NON-FAT RICOTTA CHEESE [WHEY, SKIM MILK, VINEGAR, CARRAGEENAN, XANTHAN GUM], HALF AND HALF [MILK, CREAM], WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORN STARCH, SALT, SPICES, LEMON JUICE CONCENTRATE, PARSLEY), SPINACH.
serving_size: 255.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 110 KCAL
Protein: 5.49 G
Total lipid (fat): 1.96 G
Carbohydrate, by difference: 16.86 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.57 G
Calcium, Ca: 102 MG
Iron, Fe: 0.51 MG
Potassium, K: 110 MG
Sodium, Na: 200 MG
Fatty acids, total saturated: 0.98 G
Fatty acids, total monounsaturated: 0.39 G
Cholesterol: 8 MG
PASTA WITH RICOTTA AND SPINACH MINI PASTA RIBBONS IN A CREAMY WHITE SAUCE WITH RICOTTA CHEESE AND SPINACH, PASTA WITH RICOTTA AND SPINACH
brand_owner: The Minute Maid Company
brand_name: SMART ONES
gtin_upc: 02500020256
ingredients: COOKED ENRICHED PASTA PRODUCT (WATER, ENRICHED PASTA PRODUCT [SEMOLINA WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), CREAM SAUCE (WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], HALF AND HALF [MILK, CREAM], CORNSTARCH, NONFAT MILK, ROMANO CHEESE MADE FROM COW'S MILK [CULTURED PART SKIMMED COW'S MILK, SALT, ENZYMES], ENZYME MODIFIED ROMANO CHEESE [ROMANO CHEESE FROM COW'S MILK (CULTURED MILK, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, ENZYMES], SALT, GRANULATED GARLIC, GRANULATED ONION, SPICE), RICOTTA CHEESE BLEND (NON-FAT RICOTTA CHEESE [WHEY, SKIM MILK, VINEGAR, CARRAGEENAN, XANTHAN GUM], HALF AND HALF [MILK, CREAM], WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORN STARCH, SALT, SPICES, LEMON JUICE CONCENTRATE, PARSLEY), SPINACH.
serving_size: 255.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 110 KCAL
Protein: 5.49 G
Total lipid (fat): 1.96 G
Carbohydrate, by difference: 16.86 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.57 G
Calcium, Ca: 102 MG
Iron, Fe: 0.51 MG
Potassium, K: 110 MG
Sodium, Na: 200 MG
Fatty acids, total saturated: 0.98 G
Fatty acids, total monounsaturated: 0.39 G
Cholesterol: 8 MG
PASTA WITH RICOTTA AND SPINACH MINI PASTA RIBBONS IN A CREAMY WHITE SAUCE WITH RICOTTA CHEESE AND SPINACH, PASTA WITH RICOTTA AND SPINACH
brand_owner: The Minute Maid Company
gtin_upc: 02500020256
ingredients: COOKED ENRICHED PASTA PRODUCT (WATER, ENRICHED PASTA PRODUCT [SEMOLINA WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), CREAM SAUCE (WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], HALF AND HALF [MILK, CREAM], CORNSTARCH, NONFAT MILK, ROMANO CHEESE MADE FROM COW'S MILK [CULTURED PART SKIMMED COW'S MILK, SALT, ENZYMES], ENZYME MODIFIED ROMANO CHEESE [ROMANO CHEESE FROM COW'S MILK (CULTURED MILK, SALT, ENZYMES), WATER, SODIUM PHOSPHATE, ENZYMES], SALT, GRANULATED GARLIC, GRANULATED ONION, SPICE), RICOTTA CHEESE BLEND (NON-FAT RICOTTA CHEESE [WHEY, SKIM MILK, VINEGAR, CARRAGEENAN, XANTHAN GUM], HALF AND HALF [MILK, CREAM], WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORN STARCH, SALT, SPICES, LEMON JUICE CONCENTRATE, PARSLEY), SPINACH.
serving_size: 255.0 g
household_serving_fulltext: 1 Package
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 110 KCAL
Protein: 5.49 G
Total lipid (fat): 1.96 G
Carbohydrate, by difference: 16.86 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.57 G
Calcium, Ca: 102 MG
Iron, Fe: 0.51 MG
Potassium, K: 110 MG
Sodium, Na: 200 MG
Fatty acids, total saturated: 0.98 G
Fatty acids, total monounsaturated: 0.39 G
Cholesterol: 8 MG
PASTA WITH RICOTTA AND SPINACH
brand_owner: H.J. Heinz Company
brand_name: SMART ONES
gtin_upc: 025800020256
ingredients: COOKED ENRICHED PASTA PRODUCT (WATER, ENRICHED PASTA PRODUCT [SEMOLINA WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), CREAM SAUCE (WATER, HALF AND HALF [MILK, CREAM], PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORNSTARCH, NONFAT MILK, ROMANO CHEESE MADE FROM COW'S MILK [CULTURED PART SKIMMED COW'S MILK, SALT, ENZYMES], SALT, ROMANO CHEESE FROM COW'S MILK [CULTURED MILK, SALT, ENZYMES], GRANULATED GARLIC, GRANULATED ONION, SPICE, ENZYMES, SODIUM PHOSPHATE), RICOTTA CHEESE BLEND (NON-FAT RICOTTA CHEESE [WHEY, SKIM MILK, VINEGAR, CARRAGEENAN, XANTHAN GUM], HALF AND HALF [MILK, CREAM], WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORN STARCH, SALT, SPICES, LEMON JUICE CONCENTRATE, PARSLEY), SPINACH.
serving_size: 255.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 114 KCAL
Protein: 5.49 G
Total lipid (fat): 1.96 G
Carbohydrate, by difference: 18.04 G
Fiber, total dietary: 2.4 G
Sugars, Total: 1.96 G
Calcium, Ca: 98 MG
Iron, Fe: 0.56 MG
Sodium, Na: 227 MG
Vitamin A, IU: 490 IU
Fatty acids, total saturated: 0.98 G
Fatty acids, total monounsaturated: 0.39 G
Fatty acids, total polyunsaturated: 0.2 G
Cholesterol: 6 MG
PASTA WITH RICOTTA AND SPINACH
brand_owner: H.J. Heinz Company
brand_name: SMART ONES
gtin_upc: 025800020256
ingredients: COOKED ENRICHED PASTA PRODUCT (WATER, ENRICHED PASTA PRODUCT [SEMOLINA WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), CREAM SAUCE (WATER, HALF AND HALF [MILK, CREAM], PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORNSTARCH, NONFAT MILK, ROMANO CHEESE MADE FROM COW'S MILK [CULTURED PART SKIMMED COW'S MILK, SALT, ENZYMES], SALT, ROMANO CHEESE FROM COW'S MILK [CULTURED MILK, SALT, ENZYMES], GRANULATED GARLIC, GRANULATED ONION, SPICE, ENZYMES, SODIUM PHOSPHATE), RICOTTA CHEESE BLEND (NON-FAT RICOTTA CHEESE [WHEY, SKIM MILK, VINEGAR, CARRAGEENAN, XANTHAN GUM], HALF AND HALF [MILK, CREAM], WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORN STARCH, SALT, SPICES, LEMON JUICE CONCENTRATE, PARSLEY), SPINACH.
serving_size: 255.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 114 KCAL
Protein: 5.49 G
Total lipid (fat): 1.96 G
Carbohydrate, by difference: 18.04 G
Fiber, total dietary: 2.4 G
Sugars, Total: 1.96 G
Calcium, Ca: 98 MG
Iron, Fe: 0.56 MG
Sodium, Na: 227 MG
Vitamin A, IU: 490 IU
Fatty acids, total saturated: 0.98 G
Fatty acids, total monounsaturated: 0.39 G
Fatty acids, total polyunsaturated: 0.2 G
Cholesterol: 6 MG
PASTA WITH RICOTTA AND SPINACH
brand_owner: H.J. Heinz Company
gtin_upc: 025800020256
ingredients: COOKED ENRICHED PASTA PRODUCT (WATER, ENRICHED PASTA PRODUCT [SEMOLINA WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), CREAM SAUCE (WATER, HALF AND HALF [MILK, CREAM], PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORNSTARCH, NONFAT MILK, ROMANO CHEESE MADE FROM COW'S MILK [CULTURED PART SKIMMED COW'S MILK, SALT, ENZYMES], SALT, ROMANO CHEESE FROM COW'S MILK [CULTURED MILK, SALT, ENZYMES], GRANULATED GARLIC, GRANULATED ONION, SPICE, ENZYMES, SODIUM PHOSPHATE), RICOTTA CHEESE BLEND (NON-FAT RICOTTA CHEESE [WHEY, SKIM MILK, VINEGAR, CARRAGEENAN, XANTHAN GUM], HALF AND HALF [MILK, CREAM], WATER, PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], CORN STARCH, SALT, SPICES, LEMON JUICE CONCENTRATE, PARSLEY), SPINACH.
serving_size: 255.0 g
household_serving_fulltext: 1 PACKAGE
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 114 KCAL
Protein: 5.49 G
Total lipid (fat): 1.96 G
Carbohydrate, by difference: 18.04 G
Fiber, total dietary: 2.4 G
Sugars, Total: 1.96 G
Calcium, Ca: 98 MG
Iron, Fe: 0.56 MG
Sodium, Na: 227 MG
Vitamin A, IU: 490 IU
Fatty acids, total saturated: 0.98 G
Fatty acids, total monounsaturated: 0.39 G
Fatty acids, total polyunsaturated: 0.2 G
Cholesterol: 6 MG
Pasta with sauce and meat, from school lunch
Water: 72.22 G
Energy: 117 KCAL
Protein: 5.95 G
Total lipid (fat): 3.12 G
Carbohydrate, by difference: 17.5 G
Fiber, total dietary: 2.6 G
Sugars, Total: 2.73 G
Calcium, Ca: 20 MG
Iron, Fe: 1.38 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 93 MG
Potassium, K: 213 MG
Sodium, Na: 117 MG
Zinc, Zn: 1.33 MG
Copper, Cu: 0.148 MG
Selenium, Se: 19.5 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.088 MG
Riboflavin: 0.09 MG
Niacin: 3.657 MG
Vitamin B-6: 0.155 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Choline, total: 17 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 15 UG
Carotene, beta: 170 UG
Lycopene: 5479 UG
Lutein + zeaxanthin: 126 UG
Vitamin E (alpha-tocopherol): 1.16 MG
Vitamin K (phylloquinone): 6.5 UG
Fatty acids, total saturated: 0.831 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.051 G
SFA 16:0: 0.503 G
SFA 18:0: 0.226 G
Fatty acids, total monounsaturated: 0.994 G
MUFA 16:1: 0.063 G
MUFA 18:1: 0.879 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.537 G
PUFA 18:2: 0.474 G
PUFA 18:3: 0.057 G
PUFA 20:4: 0.005 G
Cholesterol: 10 MG
Pasta with sauce, meatless, school lunch
Water: 73.98 G
Energy: 102 KCAL
Protein: 3.78 G
Total lipid (fat): 1.6 G
Carbohydrate, by difference: 19.44 G
Fiber, total dietary: 2.9 G
Sugars, Total: 3.03 G
Calcium, Ca: 20 MG
Iron, Fe: 1.26 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 82 MG
Potassium, K: 203 MG
Sodium, Na: 88 MG
Zinc, Zn: 0.79 MG
Copper, Cu: 0.155 MG
Selenium, Se: 19.3 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.092 MG
Riboflavin: 0.081 MG
Niacin: 3.5 MG
Vitamin B-6: 0.131 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 9.9 MG
Vitamin A, RAE: 16 UG
Carotene, beta: 188 UG
Lycopene: 6087 UG
Lutein + zeaxanthin: 140 UG
Vitamin E (alpha-tocopherol): 1.27 MG
Vitamin K (phylloquinone): 7 UG
Fatty acids, total saturated: 0.207 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 14:0: 0.003 G
SFA 16:0: 0.159 G
SFA 18:0: 0.03 G
Fatty acids, total monounsaturated: 0.272 G
MUFA 16:1: 0.002 G
MUFA 18:1: 0.262 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.541 G
PUFA 18:2: 0.485 G
PUFA 18:3: 0.057 G
Cholesterol: 1 MG
Pasta with sauce, NFS
Water: 71.49 G
Energy: 125 KCAL
Protein: 5.86 G
Total lipid (fat): 2.58 G
Carbohydrate, by difference: 19.15 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.44 G
Calcium, Ca: 16 MG
Iron, Fe: 1.19 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 61 MG
Potassium, K: 175 MG
Sodium, Na: 199 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.091 MG
Selenium, Se: 16.2 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.156 MG
Riboflavin: 0.11 MG
Niacin: 2.866 MG
Vitamin B-6: 0.126 MG
Folate, total: 44 UG
Folic acid: 34 UG
Folate, food: 10 UG
Folate, DFE: 68 UG
Choline, total: 15.9 MG
Vitamin B-12: 0.24 UG
Vitamin A, RAE: 13 UG
Carotene, beta: 153 UG
Lycopene: 4968 UG
Lutein + zeaxanthin: 78 UG
Vitamin E (alpha-tocopherol): 0.98 MG
Vitamin K (phylloquinone): 5.6 UG
Fatty acids, total saturated: 0.74 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.005 G
SFA 14:0: 0.047 G
SFA 16:0: 0.445 G
SFA 18:0: 0.203 G
Fatty acids, total monounsaturated: 0.892 G
MUFA 16:1: 0.056 G
MUFA 18:1: 0.792 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.411 G
PUFA 18:2: 0.355 G
PUFA 18:3: 0.049 G
PUFA 20:4: 0.004 G
Cholesterol: 9 MG
PASTA WITH SEASONED BEEF SAUCE MIX
brand_owner: Topco Associates, Inc.
gtin_upc: 036800105683
ingredients: ENRICHED MACARONI PRODUCT (DURUM FLOUR, NIACIN, IRON [FERROUS SULFATE], THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, CORN STARCH, HYDROLYZED SOY PROTEIN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: DEHYDRATED ONION, SALT, HYDROLYZED CORN AND SOY PROTEIN, POTASSIUM CHLORIDE, MONOSODIUM GLUTAMATE, SOY SAUCE POWDER (DEHYDRATED SOY SAUCE [SOYBEANS, WHEAT, SALT], MALTODEXTRIN, SALT), CARAMEL (COLOR), DEHYDRATED GARLIC, SPICE, YEAST EXTRACT, DISODIUM GUANYLATE, DISODIUM INOSINATE, YELLOW 5, YELLOW 6.
serving_size: 32.0 g
household_serving_fulltext: 1/2 cup
branded_food_category: Pasta Dinners
market_country: United States
Energy: 344 KCAL
Protein: 12.5 G
Carbohydrate, by difference: 68.75 G
Fiber, total dietary: 3.1 G
Calcium, Ca: 31 MG
Iron, Fe: 2.5 MG
Potassium, K: 781 MG
Sodium, Na: 1688 MG
Pasta with Sliced Franks in Tomato Sauce, canned entree
PASTA DISH (US CFR) Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*.
PASTA DISH (EUROFIR)
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
LIQUID, HIGH VISCOSITY, WITH SOLID PIECES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
TOMATO ADDED
MEAT PRODUCT ADDED Use when meat products, e.g. salami, ham, bacon, etc., have been added as an ingredient in the food.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 78.2 G
Energy: 90 KCAL
Energy: 375 kJ
Protein: 4.37 G
Total lipid (fat): 2.38 G
Ash: 2.36 G
Carbohydrate, by difference: 12.7 G
Fiber, total dietary: 1.6 G
Sugars, Total: 3.17 G
Starch: 3.78 G
Calcium, Ca: 60 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 43 MG
Potassium, K: 191 MG
Sodium, Na: 287 MG
Zinc, Zn: 0.52 MG
Copper, Cu: 0.136 MG
Manganese, Mn: 0.129 MG
Selenium, Se: 8 UG
Vitamin C, total ascorbic acid: 3.8 MG
Thiamin: 0.078 MG
Riboflavin: 0.069 MG
Niacin: 1.157 MG
Pantothenic acid: 0.24 MG
Vitamin B-6: 0.073 MG
Folate, total: 40 UG
Folic acid: 13 UG
Folate, food: 27 UG
Folate, DFE: 49 UG
Choline, total: 12 MG
Vitamin B-12: 0.19 UG
Vitamin A, RAE: 13 UG
Retinol: 4 UG
Carotene, beta: 110 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 198 IU
Lycopene: 7506 UG
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.74 MG
Vitamin D (D2 + D3), International Units: 16 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 0.791 G
SFA 4:0: 0.003 G
SFA 6:0: 0.002 G
SFA 8:0: 0.001 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.045 G
SFA 16:0: 0.471 G
SFA 18:0: 0.256 G
Fatty acids, total monounsaturated: 1.024 G
MUFA 16:1: 0.093 G
MUFA 18:1: 0.898 G
MUFA 20:1: 0.006 G
MUFA 22:1: 0.027 G
Fatty acids, total polyunsaturated: 0.328 G
PUFA 18:2: 0.277 G
PUFA 18:3: 0.051 G
Cholesterol: 9 MG
PASTA WITH SWEDISH MEATBALLS IN A SAVORY, CREAMY SAUCE, PASTA WITH SWEDISH MEATBALLS
brand_owner: Kraft Heinz Foods Company
brand_name: SMART ONES
gtin_upc: 025800022960
ingredients: SAUCE (WATER, NONFAT MILK, ONIONS, MODIFIED CORNSTARCH, HYDROLYZED CORN, SOY AND WHEAT PROTEIN, SOUR CREAM POWDER [SOUR CREAM SOLIDS (CREAM, CULTURE), CULTURED NONFAT MILK SOLIDS, CITRIC ACID, TOCOPHEROLS, ASCORBYL PALMITATE], SALT, MALTODEXTRIN, ROASTED BEEF AND CONCENTRATED BEEF STOCK, YEAST EXTRACT, SUGAR, GARLIC, ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CORN OIL, DRIED ONION, XANTHAN GUM, CARAMEL COLOR, SAUTEED MUSHROOMS, PARSLEY, SAUTEED ONIONS, NATURAL FLAVOR, SPICES, DEXTROSE, CITRIC ACID, DRIED GARLIC, LACTIC ACID POWDER [LACTIC ACID, CALCIUM LACTATE], BUTTER [CREAM, LACTIC ACID], BEEF FAT, CANOLA OIL, CORN SYRUP SOLIDS), COOKED ENRICHED MACARONI PRODUCT (WATER, ENRICHED MACARONI PRODUCT [DURUM WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), SWEDISH MEATBALLS (PORK, WATER, BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SEA SALT, CANOLA OIL], ONION, SOY PROTEIN CONCENTRATE, DEXTROSE, SEASONING [NATURAL FLAVORS, SUGAR, ONION POWDER, SPICES, GARLIC POWDER, SALT, BEEF FAT], SALT, ONION POWDER, DEHYDRATED MILK POWDER, GARLIC POWDER, SPICES, WORCESTERSHIRE SAUCE [DISTILLED VINEGAR, WATER, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC POWDER, SUGAR, SPICES, TAMARIND, NATURAL FLAVOR], CARAMEL COLOR).
serving_size: 258.0 g
household_serving_fulltext: 1 PACKAGE
branded_food_category: Frozen Dinners & Entrees
package_weight: 9.12 oz/258 g
market_country: United States
Energy: 112 KCAL
Protein: 6.59 G
Total lipid (fat): 1.94 G
Carbohydrate, by difference: 15.5 G
Fiber, total dietary: 0.8 G
Sugars, Total: 2.71 G
Calcium, Ca: 58 MG
Iron, Fe: 0.7 MG
Sodium, Na: 287 MG
Vitamin C, total ascorbic acid: 0.9 MG
Vitamin A, IU: 39 IU
Fatty acids, total saturated: 0.58 G
Fatty acids, total monounsaturated: 0.97 G
Fatty acids, total polyunsaturated: 0.58 G
Cholesterol: 12 MG
PASTA WITH SWEDISH MEATBALLS IN A SAVORY, CREAMY SAUCE, PASTA WITH SWEDISH MEATBALLS
brand_owner: Kraft Heinz Foods Company
brand_name: SMART ONES
gtin_upc: 025800022960
ingredients: SAUCE (WATER, NONFAT MILK, ONIONS, MODIFIED CORNSTARCH, HYDROLYZED CORN, SOY AND WHEAT PROTEIN, SOUR CREAM POWDER [SOUR CREAM SOLIDS (CREAM, CULTURE), CULTURED NONFAT MILK SOLIDS, CITRIC ACID, TOCOPHEROLS, ASCORBYL PALMITATE], SALT, MALTODEXTRIN, ROASTED BEEF AND CONCENTRATED BEEF STOCK, YEAST EXTRACT, SUGAR, GARLIC, ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CORN OIL, DRIED ONION, XANTHAN GUM, CARAMEL COLOR, SAUTEED MUSHROOMS, PARSLEY, SAUTEED ONIONS, NATURAL FLAVOR, SPICES, DEXTROSE, CITRIC ACID, DRIED GARLIC, LACTIC ACID POWDER [LACTIC ACID, CALCIUM LACTATE], BUTTER [CREAM, LACTIC ACID], BEEF FAT, CANOLA OIL, CORN SYRUP SOLIDS), COOKED ENRICHED MACARONI PRODUCT (WATER, ENRICHED MACARONI PRODUCT [DURUM WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), SWEDISH MEATBALLS (PORK, WATER, BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SEA SALT, CANOLA OIL], ONION, SOY PROTEIN CONCENTRATE, DEXTROSE, SEASONING [NATURAL FLAVORS, SUGAR, ONION POWDER, SPICES, GARLIC POWDER, SALT, BEEF FAT], SALT, ONION POWDER, DEHYDRATED MILK POWDER, GARLIC POWDER, SPICES, WORCESTERSHIRE SAUCE [DISTILLED VINEGAR, WATER, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC POWDER, SUGAR, SPICES, TAMARIND, NATURAL FLAVOR], CARAMEL COLOR).
serving_size: 258.0
household_serving_fulltext: 1 PACKAGE
branded_food_category: Frozen Dinners & Entrees
package_weight: 9.12 oz/258 g
market_country: United States
Energy: 112 KCAL
Protein: 6.59 G
Total lipid (fat): 1.94 G
Carbohydrate, by difference: 15.5 G
Fiber, total dietary: 0.8 G
Sugars, Total: 2.71 G
Calcium, Ca: 58 MG
Iron, Fe: 0.7 MG
Sodium, Na: 287 MG
Vitamin C, total ascorbic acid: 0.9 MG
Vitamin A, IU: 39 IU
Fatty acids, total saturated: 0.58 G
Fatty acids, total monounsaturated: 0.97 G
Fatty acids, total polyunsaturated: 0.58 G
Cholesterol: 12 MG
PASTA WITH SWEDISH MEATBALLS
brand_owner: H.J. Heinz Company
gtin_upc: 025800022960
ingredients: SAUCE (WATER, NONFAT MILK, ONIONS, MODIFIED CORNSTARCH, HYDROLYZED CORN, SOY AND WHEAT PROTEIN, SOUR CREAM POWDER [SOUR CREAM SOLIDS (CREAM, CULTURE), CULTURED NONFAT MILK SOLIDS, CITRIC ACID, TOCOPHEROLS, ASCORBYL PALMITATE], SALT, MALTODEXTRIN, ROASTED BEEF AND CONCENTRATED BEEF STOCK, YEAST EXTRACT, SUGAR, GARLIC, ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CORN OIL, DRIED ONION, XANTHAN GUM, CARAMEL COLOR, SAUTEED MUSHROOMS, PARSLEY, SAUTEED ONIONS, NATURAL FLAVOR, SPICES, DEXTROSE, CITRIC ACID, DRIED GARLIC, LACTIC ACID POWDER [LACTIC ACID, CALCIUM LACTATE], BUTTER [CREAM, LACTIC ACID], BEEF FAT, CANOLA OIL, CORN SYRUP SOLIDS), COOKED ENRICHED MACARONI PRODUCT (WATER, ENRICHED MACARONI PRODUCT [DURUM WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), SWEDISH MEATBALLS (PORK, WATER, BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SEA SALT, CANOLA OIL], ONION, SOY PROTEIN CONCENTRATE, DEXTROSE, SEASONING [NATURAL FLAVORS, SUGAR, ONION POWDER, SPICES, GARLIC POWDER, SALT, BEEF FAT], SALT, ONION POWDER, DEHYDRATED MILK POWDER, GARLIC POWDER, SPICES, WORCESTERSHIRE SAUCE [DISTILLED VINEGAR, WATER, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC POWDER, SUGAR, SPICES, TAMARIND, NATURAL FLAVOR], CARAMEL COLOR).
serving_size: 258.0 g
household_serving_fulltext: 1 PACKAGE
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 112 KCAL
Protein: 6.59 G
Total lipid (fat): 1.94 G
Carbohydrate, by difference: 15.5 G
Fiber, total dietary: 0.8 G
Sugars, Total: 2.71 G
Calcium, Ca: 58 MG
Iron, Fe: 0.7 MG
Sodium, Na: 287 MG
Vitamin C, total ascorbic acid: 0.9 MG
Vitamin A, IU: 39 IU
Fatty acids, total saturated: 0.58 G
Fatty acids, total monounsaturated: 0.97 G
Fatty acids, total polyunsaturated: 0.58 G
Cholesterol: 12 MG
PASTA WITH SWEETY DROP
brand_owner: Kovey Company
brand_name: SWEETY DROP
gtin_upc: 837736005074
ingredients: SWEETY DROP PEPPER, WATER, SUGAR, VINEGAR, SALT, ASCORBIC ACID AND CALCIUM CHLORIDE.
serving_size: 5.0 g
branded_food_category: Pickles, Olives, Peppers & Relishes
market_country: United States
Carbohydrate, by difference: 20 G
Sugars, Total: 20 G
Sodium, Na: 100 MG
Vitamin C, total ascorbic acid: 240 MG
Vitamin A, IU: 60000 IU
PASTA WITH SWEETY DROP
brand_owner: Kovey Company
brand_name: SWEETY DROP
gtin_upc: 837736005074
ingredients: SWEETY DROP PEPPER, WATER, SUGAR, VINEGAR, SALT, ASCORBIC ACID AND CALCIUM CHLORIDE.
serving_size: 5.0 g
branded_food_category: Pickles, Olives, Peppers & Relishes
package_weight: 122 g/4.3 oz
market_country: United States
Carbohydrate, by difference: 20 G
Sugars, Total: 20 G
Sodium, Na: 100 MG
Vitamin C, total ascorbic acid: 240 MG
Vitamin A, IU: 60000 IU
PASTA WITH SWEETY DROP
brand_owner: SWEETY DROP
gtin_upc: 837736005074
ingredients: SWEETY DROP PEPPER, WATER, SUGAR, VINEGAR, SALT, ASCORBIC ACID AND CALCIUM CHLORIDE.
serving_size: 5.0 g
household_serving_fulltext: 1 tsp
branded_food_category: Pickles, Olives, Peppers & Relishes
market_country: United States
Carbohydrate, by difference: 20 G
Sugars, Total: 20 G
Sodium, Na: 100 MG
Vitamin C, total ascorbic acid: 240 MG
Vitamin A, IU: 60000 IU
Pasta with tomato sauce, no meat, canned
PASTA DISH (US CFR) Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*.
PASTA DISH (EUROFIR)
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
LIQUID, HIGH VISCOSITY, WITH SOLID PIECES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
TOMATO ADDED
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 82.15 G
Energy: 71 KCAL
Energy: 297 kJ
Protein: 2.22 G
Total lipid (fat): 0.71 G
Ash: 0.98 G
Carbohydrate, by difference: 13.94 G
Fiber, total dietary: 0.9 G
Sugars, Total: 4 G
Glucose: 1.98 G
Fructose: 2.02 G
Starch: 7.44 G
Calcium, Ca: 13 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 39 MG
Potassium, K: 192 MG
Sodium, Na: 381 MG
Zinc, Zn: 0.38 MG
Copper, Cu: 0.054 MG
Manganese, Mn: 0.162 MG
Selenium, Se: 8 UG
Thiamin: 0.058 MG
Riboflavin: 0.052 MG
Niacin: 1.302 MG
Pantothenic acid: 0.111 MG
Vitamin B-6: 0.058 MG
Folate, total: 26 UG
Folic acid: 27 UG
Folate, food: 26 UG
Folate, DFE: 72 UG
Choline, total: 4.1 MG
Betaine: 17.5 MG
Vitamin A, RAE: 36 UG
Retinol: 2 UG
Carotene, beta: 407 UG
Carotene, alpha: 14 UG
Vitamin A, IU: 696 IU
Lycopene: 2678 UG
Lutein + zeaxanthin: 92 UG
Vitamin E (alpha-tocopherol): 0.62 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 0.08 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, beta: 0.28 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 0.167 G
SFA 4:0: 0.002 G
SFA 8:0: 0.001 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.011 G
SFA 15:0: 0.002 G
SFA 16:0: 0.113 G
SFA 17:0: 0.001 G
SFA 18:0: 0.025 G
SFA 20:0: 0.001 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 0.109 G
MUFA 16:1: 0.002 G
MUFA 16:1 c: 0.002 G
MUFA 18:1: 0.1 G
MUFA 18:1 c: 0.095 G
MUFA 20:1: 0.003 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.21 G
PUFA 18:2: 0.19 G
PUFA 18:2 n-6 c,c: 0.188 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.015 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.002 G
Fatty acids, total trans: 0.007 G
Fatty acids, total trans-monoenoic: 0.005 G
TFA 18:1 t: 0.005 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Cholesterol: 6 MG
Pasta with tomato-based sauce and beans or lentils
Water: 70.14 G
Energy: 125 KCAL
Protein: 5.23 G
Total lipid (fat): 2.28 G
Carbohydrate, by difference: 20.94 G
Fiber, total dietary: 3 G
Sugars, Total: 2.2 G
Calcium, Ca: 36 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 63 MG
Potassium, K: 275 MG
Sodium, Na: 250 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.141 MG
Selenium, Se: 10.7 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.142 MG
Riboflavin: 0.084 MG
Niacin: 2.023 MG
Vitamin B-6: 0.103 MG
Folate, total: 53 UG
Folic acid: 25 UG
Folate, food: 29 UG
Folate, DFE: 70 UG
Choline, total: 16.4 MG
Vitamin A, RAE: 11 UG
Carotene, beta: 135 UG
Lycopene: 4397 UG
Lutein + zeaxanthin: 68 UG
Vitamin E (alpha-tocopherol): 1.32 MG
Vitamin K (phylloquinone): 7.2 UG
Fatty acids, total saturated: 0.331 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.003 G
SFA 14:0: 0.004 G
SFA 16:0: 0.247 G
SFA 18:0: 0.059 G
Fatty acids, total monounsaturated: 0.724 G
MUFA 16:1: 0.005 G
MUFA 18:1: 0.706 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.872 G
PUFA 18:2: 0.753 G
PUFA 18:3: 0.117 G
Cholesterol: 1 MG
Pasta with tomato-based sauce and cheese
Water: 74.88 G
Energy: 119 KCAL
Protein: 3.74 G
Total lipid (fat): 4.83 G
Carbohydrate, by difference: 14.98 G
Fiber, total dietary: 1.7 G
Sugars, Total: 3.54 G
Calcium, Ca: 50 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 59 MG
Potassium, K: 212 MG
Sodium, Na: 403 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.083 MG
Selenium, Se: 10.6 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.104 MG
Riboflavin: 0.1 MG
Niacin: 2.933 MG
Vitamin B-6: 0.124 MG
Folate, total: 32 UG
Folic acid: 21 UG
Folate, food: 11 UG
Folate, DFE: 47 UG
Choline, total: 11.1 MG
Vitamin B-12: 0.05 UG
Vitamin A, RAE: 33 UG
Retinol: 14 UG
Carotene, beta: 238 UG
Lycopene: 7734 UG
Lutein + zeaxanthin: 118 UG
Vitamin E (alpha-tocopherol): 1.86 MG
Vitamin K (phylloquinone): 10.9 UG
Fatty acids, total saturated: 1.289 G
SFA 4:0: 0.03 G
SFA 6:0: 0.024 G
SFA 8:0: 0.016 G
SFA 10:0: 0.038 G
SFA 12:0: 0.044 G
SFA 14:0: 0.139 G
SFA 16:0: 0.708 G
SFA 18:0: 0.238 G
Fatty acids, total monounsaturated: 1.463 G
MUFA 16:1: 0.031 G
MUFA 18:1: 1.431 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 1.33 G
PUFA 18:2: 1.172 G
PUFA 18:3: 0.162 G
PUFA 20:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 6 MG
Pasta with tomato-based sauce and meat, home recipe
Water: 71.49 G
Energy: 125 KCAL
Protein: 5.86 G
Total lipid (fat): 2.58 G
Carbohydrate, by difference: 19.15 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.44 G
Calcium, Ca: 16 MG
Iron, Fe: 1.19 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 61 MG
Potassium, K: 175 MG
Sodium, Na: 199 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.091 MG
Selenium, Se: 16.2 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.156 MG
Riboflavin: 0.11 MG
Niacin: 2.866 MG
Vitamin B-6: 0.126 MG
Folate, total: 44 UG
Folic acid: 34 UG
Folate, food: 10 UG
Folate, DFE: 68 UG
Choline, total: 15.9 MG
Vitamin B-12: 0.24 UG
Vitamin A, RAE: 13 UG
Carotene, beta: 153 UG
Lycopene: 4968 UG
Lutein + zeaxanthin: 78 UG
Vitamin E (alpha-tocopherol): 0.98 MG
Vitamin K (phylloquinone): 5.6 UG
Fatty acids, total saturated: 0.74 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.005 G
SFA 14:0: 0.047 G
SFA 16:0: 0.445 G
SFA 18:0: 0.203 G
Fatty acids, total monounsaturated: 0.892 G
MUFA 16:1: 0.056 G
MUFA 18:1: 0.792 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.411 G
PUFA 18:2: 0.355 G
PUFA 18:3: 0.049 G
PUFA 20:4: 0.004 G
Cholesterol: 9 MG
Pasta with tomato-based sauce and meat, ready-to-heat
Water: 69.94 G
Energy: 139 KCAL
Protein: 5.74 G
Total lipid (fat): 4.34 G
Carbohydrate, by difference: 18.74 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.39 G
Calcium, Ca: 16 MG
Iron, Fe: 1.17 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 59 MG
Potassium, K: 171 MG
Sodium, Na: 335 MG
Zinc, Zn: 0.88 MG
Copper, Cu: 0.089 MG
Selenium, Se: 15.8 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.152 MG
Riboflavin: 0.108 MG
Niacin: 2.804 MG
Vitamin B-6: 0.123 MG
Folate, total: 43 UG
Folic acid: 33 UG
Folate, food: 9 UG
Folate, DFE: 66 UG
Choline, total: 15.6 MG
Vitamin B-12: 0.24 UG
Vitamin A, RAE: 13 UG
Carotene, beta: 149 UG
Lycopene: 4860 UG
Lutein + zeaxanthin: 76 UG
Vitamin E (alpha-tocopherol): 1.25 MG
Vitamin K (phylloquinone): 7.4 UG
Fatty acids, total saturated: 0.972 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.047 G
SFA 16:0: 0.614 G
SFA 18:0: 0.251 G
Fatty acids, total monounsaturated: 1.603 G
MUFA 16:1: 0.061 G
MUFA 18:1: 1.485 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 1.131 G
PUFA 18:2: 0.991 G
PUFA 18:3: 0.132 G
PUFA 20:4: 0.004 G
Cholesterol: 8 MG
Pasta with tomato-based sauce and meat, restaurant
Water: 66.22 G
Energy: 178 KCAL
Protein: 5.43 G
Total lipid (fat): 9.25 G
Carbohydrate, by difference: 17.74 G
Fiber, total dietary: 1.5 G
Sugars, Total: 2.26 G
Calcium, Ca: 15 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 56 MG
Potassium, K: 162 MG
Sodium, Na: 383 MG
Zinc, Zn: 0.84 MG
Copper, Cu: 0.084 MG
Selenium, Se: 15 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.144 MG
Riboflavin: 0.102 MG
Niacin: 2.655 MG
Vitamin B-6: 0.117 MG
Folate, total: 41 UG
Folic acid: 32 UG
Folate, food: 9 UG
Folate, DFE: 63 UG
Choline, total: 14.8 MG
Vitamin B-12: 0.23 UG
Vitamin A, RAE: 12 UG
Carotene, beta: 141 UG
Lycopene: 4602 UG
Lutein + zeaxanthin: 72 UG
Vitamin E (alpha-tocopherol): 2.02 MG
Vitamin K (phylloquinone): 12.7 UG
Fatty acids, total saturated: 1.623 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.047 G
SFA 16:0: 1.09 G
SFA 18:0: 0.388 G
Fatty acids, total monounsaturated: 3.592 G
MUFA 16:1: 0.076 G
MUFA 18:1: 3.424 G
MUFA 20:1: 0.055 G
Fatty acids, total polyunsaturated: 3.142 G
PUFA 18:2: 2.766 G
PUFA 18:3: 0.367 G
PUFA 20:4: 0.004 G
Cholesterol: 8 MG
Pasta with tomato-based sauce and poultry, home recipe
Water: 72.2 G
Energy: 118 KCAL
Protein: 6.04 G
Total lipid (fat): 1.74 G
Carbohydrate, by difference: 19.15 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.44 G
Calcium, Ca: 16 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 66 MG
Potassium, K: 174 MG
Sodium, Na: 198 MG
Zinc, Zn: 0.55 MG
Copper, Cu: 0.093 MG
Selenium, Se: 16.6 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.159 MG
Riboflavin: 0.112 MG
Niacin: 3.205 MG
Vitamin B-6: 0.129 MG
Folate, total: 44 UG
Folic acid: 34 UG
Folate, food: 9 UG
Folate, DFE: 67 UG
Choline, total: 14.9 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 14 UG
Retinol: 2 UG
Carotene, beta: 153 UG
Lycopene: 4968 UG
Lutein + zeaxanthin: 78 UG
Vitamin E (alpha-tocopherol): 0.99 MG
Vitamin K (phylloquinone): 5.4 UG
Fatty acids, total saturated: 0.33 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.009 G
SFA 16:0: 0.24 G
SFA 18:0: 0.064 G
Fatty acids, total monounsaturated: 0.449 G
MUFA 16:1: 0.028 G
MUFA 18:1: 0.418 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.545 G
PUFA 18:2: 0.48 G
PUFA 18:3: 0.053 G
PUFA 20:4: 0.008 G
Cholesterol: 9 MG
Pasta with tomato-based sauce and poultry, ready-to-heat
Water: 70.63 G
Energy: 132 KCAL
Protein: 5.91 G
Total lipid (fat): 3.52 G
Carbohydrate, by difference: 18.74 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.39 G
Calcium, Ca: 16 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 65 MG
Potassium, K: 170 MG
Sodium, Na: 334 MG
Zinc, Zn: 0.54 MG
Copper, Cu: 0.091 MG
Selenium, Se: 16.2 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.155 MG
Riboflavin: 0.109 MG
Niacin: 3.136 MG
Vitamin B-6: 0.127 MG
Folate, total: 43 UG
Folic acid: 33 UG
Folate, food: 9 UG
Folate, DFE: 66 UG
Choline, total: 14.6 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 14 UG
Retinol: 2 UG
Carotene, beta: 149 UG
Lycopene: 4860 UG
Lutein + zeaxanthin: 76 UG
Vitamin E (alpha-tocopherol): 1.26 MG
Vitamin K (phylloquinone): 7.3 UG
Fatty acids, total saturated: 0.57 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.01 G
SFA 16:0: 0.414 G
SFA 18:0: 0.116 G
Fatty acids, total monounsaturated: 1.17 G
MUFA 16:1: 0.034 G
MUFA 18:1: 1.119 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 1.262 G
PUFA 18:2: 1.113 G
PUFA 18:3: 0.137 G
PUFA 20:4: 0.008 G
Cholesterol: 9 MG
Pasta with tomato-based sauce and poultry, restaurant
Water: 66.88 G
Energy: 171 KCAL
Protein: 5.59 G
Total lipid (fat): 8.47 G
Carbohydrate, by difference: 17.74 G
Fiber, total dietary: 1.5 G
Sugars, Total: 2.26 G
Calcium, Ca: 15 MG
Iron, Fe: 0.99 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 61 MG
Potassium, K: 161 MG
Sodium, Na: 382 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.086 MG
Selenium, Se: 15.3 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.147 MG
Riboflavin: 0.104 MG
Niacin: 2.969 MG
Vitamin B-6: 0.12 MG
Folate, total: 41 UG
Folic acid: 32 UG
Folate, food: 9 UG
Folate, DFE: 62 UG
Choline, total: 13.8 MG
Vitamin B-12: 0.09 UG
Vitamin A, RAE: 13 UG
Retinol: 1 UG
Carotene, beta: 141 UG
Lycopene: 4602 UG
Lutein + zeaxanthin: 72 UG
Vitamin E (alpha-tocopherol): 2.03 MG
Vitamin K (phylloquinone): 12.5 UG
Fatty acids, total saturated: 1.243 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.012 G
SFA 16:0: 0.901 G
SFA 18:0: 0.259 G
Fatty acids, total monounsaturated: 3.182 G
MUFA 16:1: 0.05 G
MUFA 18:1: 3.077 G
MUFA 20:1: 0.052 G
Fatty acids, total polyunsaturated: 3.266 G
PUFA 18:2: 2.882 G
PUFA 18:3: 0.371 G
PUFA 20:4: 0.007 G
Cholesterol: 9 MG
Pasta with tomato-based sauce and seafood, home recipe
Water: 72.78 G
Energy: 113 KCAL
Protein: 5.58 G
Total lipid (fat): 1.19 G
Carbohydrate, by difference: 19.42 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.44 G
Calcium, Ca: 24 MG
Iron, Fe: 1.19 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 67 MG
Potassium, K: 180 MG
Sodium, Na: 209 MG
Zinc, Zn: 0.47 MG
Copper, Cu: 0.1 MG
Selenium, Se: 18.7 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.153 MG
Riboflavin: 0.098 MG
Niacin: 2.459 MG
Vitamin B-6: 0.094 MG
Folate, total: 44 UG
Folic acid: 34 UG
Folate, food: 9 UG
Folate, DFE: 68 UG
Choline, total: 17.2 MG
Vitamin B-12: 0.87 UG
Vitamin A, RAE: 19 UG
Retinol: 7 UG
Carotene, beta: 153 UG
Lycopene: 4968 UG
Lutein + zeaxanthin: 78 UG
Vitamin E (alpha-tocopherol): 1.07 MG
Vitamin K (phylloquinone): 5.5 UG
Fatty acids, total saturated: 0.18 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.005 G
SFA 16:0: 0.131 G
SFA 18:0: 0.029 G
Fatty acids, total monounsaturated: 0.229 G
MUFA 16:1: 0.003 G
MUFA 18:1: 0.218 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.411 G
PUFA 18:2: 0.325 G
PUFA 18:3: 0.045 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 14 MG
Pasta with tomato-based sauce and seafood, ready-to-heat
Water: 71.2 G
Energy: 127 KCAL
Protein: 5.45 G
Total lipid (fat): 2.98 G
Carbohydrate, by difference: 19 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.39 G
Calcium, Ca: 23 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 65 MG
Potassium, K: 176 MG
Sodium, Na: 344 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.097 MG
Selenium, Se: 18.3 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.149 MG
Riboflavin: 0.096 MG
Niacin: 2.406 MG
Vitamin B-6: 0.092 MG
Folate, total: 43 UG
Folic acid: 33 UG
Folate, food: 9 UG
Folate, DFE: 66 UG
Choline, total: 16.8 MG
Vitamin B-12: 0.86 UG
Vitamin A, RAE: 19 UG
Retinol: 7 UG
Carotene, beta: 149 UG
Lycopene: 4860 UG
Lutein + zeaxanthin: 76 UG
Vitamin E (alpha-tocopherol): 1.34 MG
Vitamin K (phylloquinone): 7.3 UG
Fatty acids, total saturated: 0.424 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.005 G
SFA 16:0: 0.307 G
SFA 18:0: 0.082 G
Fatty acids, total monounsaturated: 0.954 G
MUFA 16:1: 0.009 G
MUFA 18:1: 0.924 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 1.131 G
PUFA 18:2: 0.961 G
PUFA 18:3: 0.129 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 14 MG
Pasta with tomato-based sauce and seafood, restaurant
Water: 67.41 G
Energy: 166 KCAL
Protein: 5.16 G
Total lipid (fat): 7.97 G
Carbohydrate, by difference: 17.98 G
Fiber, total dietary: 1.5 G
Sugars, Total: 2.26 G
Calcium, Ca: 22 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 62 MG
Potassium, K: 166 MG
Sodium, Na: 393 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.092 MG
Selenium, Se: 17.3 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.141 MG
Riboflavin: 0.091 MG
Niacin: 2.278 MG
Vitamin B-6: 0.087 MG
Folate, total: 40 UG
Folic acid: 32 UG
Folate, food: 9 UG
Folate, DFE: 63 UG
Choline, total: 15.9 MG
Vitamin B-12: 0.81 UG
Vitamin A, RAE: 18 UG
Retinol: 6 UG
Carotene, beta: 141 UG
Lycopene: 4602 UG
Lutein + zeaxanthin: 72 UG
Vitamin E (alpha-tocopherol): 2.1 MG
Vitamin K (phylloquinone): 12.6 UG
Fatty acids, total saturated: 1.104 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.008 G
SFA 16:0: 0.8 G
SFA 18:0: 0.227 G
Fatty acids, total monounsaturated: 2.978 G
MUFA 16:1: 0.027 G
MUFA 18:1: 2.892 G
MUFA 20:1: 0.051 G
Fatty acids, total polyunsaturated: 3.143 G
PUFA 18:2: 2.738 G
PUFA 18:3: 0.363 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.015 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.015 G
Cholesterol: 13 MG
Pasta with tomato-based sauce, and added vegetables, home recipe
Water: 74.78 G
Energy: 104 KCAL
Protein: 3.74 G
Total lipid (fat): 1.07 G
Carbohydrate, by difference: 19.57 G
Fiber, total dietary: 1.8 G
Sugars, Total: 2.68 G
Calcium, Ca: 15 MG
Iron, Fe: 1 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 49 MG
Potassium, K: 175 MG
Sodium, Na: 155 MG
Zinc, Zn: 0.38 MG
Copper, Cu: 0.102 MG
Selenium, Se: 15.1 UG
Vitamin C, total ascorbic acid: 5.5 MG
Thiamin: 0.157 MG
Riboflavin: 0.117 MG
Niacin: 2.532 MG
Vitamin B-6: 0.108 MG
Folate, total: 46 UG
Folic acid: 34 UG
Folate, food: 12 UG
Folate, DFE: 70 UG
Choline, total: 9.8 MG
Vitamin A, RAE: 16 UG
Carotene, beta: 189 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 11 UG
Lycopene: 4676 UG
Lutein + zeaxanthin: 132 UG
Vitamin E (alpha-tocopherol): 0.97 MG
Vitamin K (phylloquinone): 5.6 UG
Fatty acids, total saturated: 0.162 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.004 G
SFA 16:0: 0.123 G
SFA 18:0: 0.023 G
Fatty acids, total monounsaturated: 0.207 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.203 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.371 G
PUFA 18:2: 0.324 G
PUFA 18:3: 0.045 G
Cholesterol: 1 MG
Pasta with tomato-based sauce, and added vegetables, ready-to-heat
Water: 73.16 G
Energy: 118 KCAL
Protein: 3.66 G
Total lipid (fat): 2.85 G
Carbohydrate, by difference: 19.15 G
Fiber, total dietary: 1.7 G
Sugars, Total: 2.62 G
Calcium, Ca: 15 MG
Iron, Fe: 0.98 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 48 MG
Potassium, K: 171 MG
Sodium, Na: 292 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.1 MG
Selenium, Se: 14.7 UG
Vitamin C, total ascorbic acid: 5.4 MG
Thiamin: 0.154 MG
Riboflavin: 0.115 MG
Niacin: 2.477 MG
Vitamin B-6: 0.106 MG
Folate, total: 45 UG
Folic acid: 33 UG
Folate, food: 11 UG
Folate, DFE: 68 UG
Choline, total: 9.6 MG
Vitamin A, RAE: 16 UG
Carotene, beta: 184 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 11 UG
Lycopene: 4574 UG
Lutein + zeaxanthin: 129 UG
Vitamin E (alpha-tocopherol): 1.24 MG
Vitamin K (phylloquinone): 7.5 UG
Fatty acids, total saturated: 0.406 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.005 G
SFA 16:0: 0.299 G
SFA 18:0: 0.075 G
Fatty acids, total monounsaturated: 0.933 G
MUFA 16:1: 0.007 G
MUFA 18:1: 0.909 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 1.092 G
PUFA 18:2: 0.96 G
PUFA 18:3: 0.129 G
Cholesterol: 1 MG
Pasta with tomato-based sauce, and added vegetables, restaurant
Water: 69.27 G
Energy: 158 KCAL
Protein: 3.47 G
Total lipid (fat): 7.85 G
Carbohydrate, by difference: 18.13 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.48 G
Calcium, Ca: 14 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 46 MG
Potassium, K: 162 MG
Sodium, Na: 343 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.095 MG
Selenium, Se: 14 UG
Vitamin C, total ascorbic acid: 5.1 MG
Thiamin: 0.145 MG
Riboflavin: 0.109 MG
Niacin: 2.345 MG
Vitamin B-6: 0.1 MG
Folate, total: 43 UG
Folic acid: 32 UG
Folate, food: 11 UG
Folate, DFE: 65 UG
Choline, total: 9.1 MG
Vitamin A, RAE: 15 UG
Carotene, beta: 175 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 10 UG
Lycopene: 4331 UG
Lutein + zeaxanthin: 122 UG
Vitamin E (alpha-tocopherol): 2.01 MG
Vitamin K (phylloquinone): 12.7 UG
Fatty acids, total saturated: 1.087 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.003 G
SFA 14:0: 0.007 G
SFA 16:0: 0.792 G
SFA 18:0: 0.221 G
Fatty acids, total monounsaturated: 2.958 G
MUFA 16:1: 0.025 G
MUFA 18:1: 2.878 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 3.106 G
PUFA 18:2: 2.737 G
PUFA 18:3: 0.364 G
Cholesterol: 1 MG
Pasta with tomato-based sauce, cheese and meat
Water: 70.54 G
Energy: 147 KCAL
Protein: 7.61 G
Total lipid (fat): 7.1 G
Carbohydrate, by difference: 13.34 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.29 G
Calcium, Ca: 61 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 96 MG
Potassium, K: 184 MG
Sodium, Na: 325 MG
Zinc, Zn: 1.2 MG
Copper, Cu: 0.063 MG
Selenium, Se: 8.9 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.124 MG
Riboflavin: 0.18 MG
Niacin: 1.728 MG
Vitamin B-6: 0.101 MG
Folate, total: 23 UG
Folic acid: 13 UG
Folate, food: 11 UG
Folate, DFE: 32 UG
Choline, total: 41.5 MG
Vitamin B-12: 0.49 UG
Vitamin A, RAE: 45 UG
Retinol: 40 UG
Carotene, beta: 61 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 2 UG
Lycopene: 3177 UG
Lutein + zeaxanthin: 55 UG
Vitamin E (alpha-tocopherol): 0.82 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 3.3 UG
Fatty acids, total saturated: 2.736 G
SFA 4:0: 0.047 G
SFA 6:0: 0.038 G
SFA 8:0: 0.024 G
SFA 10:0: 0.058 G
SFA 12:0: 0.069 G
SFA 14:0: 0.283 G
SFA 16:0: 1.527 G
SFA 18:0: 0.59 G
Fatty acids, total monounsaturated: 2.493 G
MUFA 16:1: 0.155 G
MUFA 18:1: 2.289 G
MUFA 20:1: 0.023 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.995 G
PUFA 18:2: 0.872 G
PUFA 18:3: 0.092 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Cholesterol: 62 MG
Pasta with tomato-based sauce, home recipe
Water: 74.3 G
Energy: 106 KCAL
Protein: 3.69 G
Total lipid (fat): 1.2 G
Carbohydrate, by difference: 19.88 G
Fiber, total dietary: 1.8 G
Sugars, Total: 2.94 G
Calcium, Ca: 17 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 46 MG
Potassium, K: 176 MG
Sodium, Na: 202 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.091 MG
Selenium, Se: 14.4 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.154 MG
Riboflavin: 0.1 MG
Niacin: 2.762 MG
Vitamin B-6: 0.109 MG
Folate, total: 44 UG
Folic acid: 34 UG
Folate, food: 10 UG
Folate, DFE: 68 UG
Choline, total: 9.9 MG
Vitamin A, RAE: 15 UG
Carotene, beta: 188 UG
Lycopene: 6115 UG
Lutein + zeaxanthin: 95 UG
Vitamin E (alpha-tocopherol): 1.19 MG
Vitamin K (phylloquinone): 6.7 UG
Fatty acids, total saturated: 0.173 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.004 G
SFA 16:0: 0.129 G
SFA 18:0: 0.026 G
Fatty acids, total monounsaturated: 0.249 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.244 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.412 G
PUFA 18:2: 0.36 G
PUFA 18:3: 0.05 G
Cholesterol: 1 MG
Pasta with tomato-based sauce, meat, and added vegetables, home recipe
Water: 71.89 G
Energy: 123 KCAL
Protein: 5.91 G
Total lipid (fat): 2.48 G
Carbohydrate, by difference: 18.9 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.23 G
Calcium, Ca: 15 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 63 MG
Potassium, K: 174 MG
Sodium, Na: 161 MG
Zinc, Zn: 0.92 MG
Copper, Cu: 0.1 MG
Selenium, Se: 16.7 UG
Vitamin C, total ascorbic acid: 4.5 MG
Thiamin: 0.158 MG
Riboflavin: 0.124 MG
Niacin: 2.679 MG
Vitamin B-6: 0.126 MG
Folate, total: 45 UG
Folic acid: 34 UG
Folate, food: 11 UG
Folate, DFE: 69 UG
Choline, total: 15.8 MG
Vitamin B-12: 0.25 UG
Vitamin A, RAE: 13 UG
Carotene, beta: 153 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lycopene: 3799 UG
Lutein + zeaxanthin: 108 UG
Vitamin E (alpha-tocopherol): 0.8 MG
Vitamin K (phylloquinone): 4.7 UG
Fatty acids, total saturated: 0.731 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.005 G
SFA 14:0: 0.047 G
SFA 16:0: 0.44 G
SFA 18:0: 0.2 G
Fatty acids, total monounsaturated: 0.858 G
MUFA 16:1: 0.056 G
MUFA 18:1: 0.759 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.378 G
PUFA 18:2: 0.326 G
PUFA 18:3: 0.044 G
PUFA 20:4: 0.004 G
Cholesterol: 8 MG
Pasta with tomato-based sauce, meat, and added vegetables, ready-to-heat
Water: 70.33 G
Energy: 137 KCAL
Protein: 5.78 G
Total lipid (fat): 4.23 G
Carbohydrate, by difference: 18.49 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.18 G
Calcium, Ca: 15 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 62 MG
Potassium, K: 170 MG
Sodium, Na: 298 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.098 MG
Selenium, Se: 16.4 UG
Vitamin C, total ascorbic acid: 4.4 MG
Thiamin: 0.155 MG
Riboflavin: 0.122 MG
Niacin: 2.621 MG
Vitamin B-6: 0.123 MG
Folate, total: 44 UG
Folic acid: 33 UG
Folate, food: 11 UG
Folate, DFE: 68 UG
Choline, total: 15.5 MG
Vitamin B-12: 0.24 UG
Vitamin A, RAE: 13 UG
Carotene, beta: 150 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lycopene: 3717 UG
Lutein + zeaxanthin: 105 UG
Vitamin E (alpha-tocopherol): 1.08 MG
Vitamin K (phylloquinone): 6.6 UG
Fatty acids, total saturated: 0.963 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.047 G
SFA 16:0: 0.609 G
SFA 18:0: 0.249 G
Fatty acids, total monounsaturated: 1.57 G
MUFA 16:1: 0.061 G
MUFA 18:1: 1.453 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 1.099 G
PUFA 18:2: 0.963 G
PUFA 18:3: 0.128 G
PUFA 20:4: 0.004 G
Cholesterol: 8 MG
Pasta with tomato-based sauce, meat, and added vegetables, restaurant
Water: 66.59 G
Energy: 176 KCAL
Protein: 5.48 G
Total lipid (fat): 9.15 G
Carbohydrate, by difference: 17.51 G
Fiber, total dietary: 1.5 G
Sugars, Total: 2.07 G
Calcium, Ca: 14 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 58 MG
Potassium, K: 161 MG
Sodium, Na: 348 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.093 MG
Selenium, Se: 15.5 UG
Vitamin C, total ascorbic acid: 4.2 MG
Thiamin: 0.147 MG
Riboflavin: 0.115 MG
Niacin: 2.481 MG
Vitamin B-6: 0.116 MG
Folate, total: 42 UG
Folic acid: 32 UG
Folate, food: 10 UG
Folate, DFE: 64 UG
Choline, total: 14.6 MG
Vitamin B-12: 0.23 UG
Vitamin A, RAE: 12 UG
Carotene, beta: 142 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 8 UG
Lycopene: 3519 UG
Lutein + zeaxanthin: 100 UG
Vitamin E (alpha-tocopherol): 1.85 MG
Vitamin K (phylloquinone): 11.9 UG
Fatty acids, total saturated: 1.615 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.047 G
SFA 16:0: 1.086 G
SFA 18:0: 0.386 G
Fatty acids, total monounsaturated: 3.561 G
MUFA 16:1: 0.076 G
MUFA 18:1: 3.393 G
MUFA 20:1: 0.054 G
Fatty acids, total polyunsaturated: 3.112 G
PUFA 18:2: 2.739 G
PUFA 18:3: 0.363 G
PUFA 20:4: 0.004 G
Cholesterol: 8 MG
Pasta with tomato-based sauce, poultry, and added vegetables, home recipe
Water: 72.6 G
Energy: 116 KCAL
Protein: 6.08 G
Total lipid (fat): 1.64 G
Carbohydrate, by difference: 18.9 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.23 G
Calcium, Ca: 15 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 68 MG
Potassium, K: 173 MG
Sodium, Na: 160 MG
Zinc, Zn: 0.57 MG
Copper, Cu: 0.102 MG
Selenium, Se: 17.1 UG
Vitamin C, total ascorbic acid: 4.5 MG
Thiamin: 0.162 MG
Riboflavin: 0.126 MG
Niacin: 3.018 MG
Vitamin B-6: 0.129 MG
Folate, total: 45 UG
Folic acid: 34 UG
Folate, food: 11 UG
Folate, DFE: 69 UG
Choline, total: 14.8 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 15 UG
Retinol: 2 UG
Carotene, beta: 153 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lycopene: 3799 UG
Lutein + zeaxanthin: 108 UG
Vitamin E (alpha-tocopherol): 0.81 MG
Vitamin K (phylloquinone): 4.5 UG
Fatty acids, total saturated: 0.32 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.009 G
SFA 16:0: 0.236 G
SFA 18:0: 0.061 G
Fatty acids, total monounsaturated: 0.416 G
MUFA 16:1: 0.028 G
MUFA 18:1: 0.385 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.512 G
PUFA 18:2: 0.451 G
PUFA 18:3: 0.049 G
PUFA 20:4: 0.008 G
Cholesterol: 9 MG
Pasta with tomato-based sauce, poultry, and added vegetables, ready-to-heat
Water: 71.02 G
Energy: 130 KCAL
Protein: 5.95 G
Total lipid (fat): 3.41 G
Carbohydrate, by difference: 18.49 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.18 G
Calcium, Ca: 15 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 67 MG
Potassium, K: 169 MG
Sodium, Na: 296 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.1 MG
Selenium, Se: 16.7 UG
Vitamin C, total ascorbic acid: 4.4 MG
Thiamin: 0.158 MG
Riboflavin: 0.123 MG
Niacin: 2.953 MG
Vitamin B-6: 0.126 MG
Folate, total: 44 UG
Folic acid: 33 UG
Folate, food: 11 UG
Folate, DFE: 67 UG
Choline, total: 14.5 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 14 UG
Retinol: 2 UG
Carotene, beta: 150 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lycopene: 3717 UG
Lutein + zeaxanthin: 105 UG
Vitamin E (alpha-tocopherol): 1.09 MG
Vitamin K (phylloquinone): 6.4 UG
Fatty acids, total saturated: 0.561 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.01 G
SFA 16:0: 0.41 G
SFA 18:0: 0.113 G
Fatty acids, total monounsaturated: 1.137 G
MUFA 16:1: 0.034 G
MUFA 18:1: 1.087 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 1.23 G
PUFA 18:2: 1.085 G
PUFA 18:3: 0.132 G
PUFA 20:4: 0.008 G
Cholesterol: 9 MG
Pasta with tomato-based sauce, poultry, and added vegetables, restaurant
Water: 67.24 G
Energy: 169 KCAL
Protein: 5.64 G
Total lipid (fat): 8.38 G
Carbohydrate, by difference: 17.51 G
Fiber, total dietary: 1.5 G
Sugars, Total: 2.07 G
Calcium, Ca: 14 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 63 MG
Potassium, K: 160 MG
Sodium, Na: 347 MG
Zinc, Zn: 0.53 MG
Copper, Cu: 0.095 MG
Selenium, Se: 15.9 UG
Vitamin C, total ascorbic acid: 4.2 MG
Thiamin: 0.15 MG
Riboflavin: 0.117 MG
Niacin: 2.796 MG
Vitamin B-6: 0.119 MG
Folate, total: 42 UG
Folic acid: 32 UG
Folate, food: 10 UG
Folate, DFE: 64 UG
Choline, total: 13.7 MG
Vitamin B-12: 0.09 UG
Vitamin A, RAE: 14 UG
Retinol: 1 UG
Carotene, beta: 142 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 8 UG
Lycopene: 3519 UG
Lutein + zeaxanthin: 100 UG
Vitamin E (alpha-tocopherol): 1.86 MG
Vitamin K (phylloquinone): 11.7 UG
Fatty acids, total saturated: 1.234 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.012 G
SFA 16:0: 0.897 G
SFA 18:0: 0.257 G
Fatty acids, total monounsaturated: 3.151 G
MUFA 16:1: 0.05 G
MUFA 18:1: 3.047 G
MUFA 20:1: 0.052 G
Fatty acids, total polyunsaturated: 3.236 G
PUFA 18:2: 2.855 G
PUFA 18:3: 0.367 G
PUFA 20:4: 0.007 G
Cholesterol: 8 MG
Pasta with tomato-based sauce, ready-to-heat
Water: 72.68 G
Energy: 120 KCAL
Protein: 3.61 G
Total lipid (fat): 2.98 G
Carbohydrate, by difference: 19.44 G
Fiber, total dietary: 1.8 G
Sugars, Total: 2.88 G
Calcium, Ca: 16 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 45 MG
Potassium, K: 173 MG
Sodium, Na: 338 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.089 MG
Selenium, Se: 14.1 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.15 MG
Riboflavin: 0.098 MG
Niacin: 2.702 MG
Vitamin B-6: 0.106 MG
Folate, total: 43 UG
Folic acid: 33 UG
Folate, food: 10 UG
Folate, DFE: 66 UG
Choline, total: 9.7 MG
Vitamin A, RAE: 15 UG
Carotene, beta: 184 UG
Lycopene: 5982 UG
Lutein + zeaxanthin: 93 UG
Vitamin E (alpha-tocopherol): 1.45 MG
Vitamin K (phylloquinone): 8.5 UG
Fatty acids, total saturated: 0.417 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.005 G
SFA 16:0: 0.305 G
SFA 18:0: 0.078 G
Fatty acids, total monounsaturated: 0.974 G
MUFA 16:1: 0.007 G
MUFA 18:1: 0.949 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 1.132 G
PUFA 18:2: 0.995 G
PUFA 18:3: 0.134 G
Cholesterol: 1 MG
Pasta with tomato-based sauce, restaurant
Water: 68.82 G
Energy: 160 KCAL
Protein: 3.41 G
Total lipid (fat): 7.97 G
Carbohydrate, by difference: 18.41 G
Fiber, total dietary: 1.7 G
Sugars, Total: 2.72 G
Calcium, Ca: 16 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 43 MG
Potassium, K: 163 MG
Sodium, Na: 387 MG
Zinc, Zn: 0.33 MG
Copper, Cu: 0.084 MG
Selenium, Se: 13.3 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.142 MG
Riboflavin: 0.093 MG
Niacin: 2.558 MG
Vitamin B-6: 0.101 MG
Folate, total: 41 UG
Folic acid: 32 UG
Folate, food: 9 UG
Folate, DFE: 63 UG
Choline, total: 9.2 MG
Vitamin A, RAE: 14 UG
Carotene, beta: 174 UG
Lycopene: 5664 UG
Lutein + zeaxanthin: 88 UG
Vitamin E (alpha-tocopherol): 2.21 MG
Vitamin K (phylloquinone): 13.7 UG
Fatty acids, total saturated: 1.098 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.003 G
SFA 14:0: 0.007 G
SFA 16:0: 0.798 G
SFA 18:0: 0.224 G
Fatty acids, total monounsaturated: 2.997 G
MUFA 16:1: 0.025 G
MUFA 18:1: 2.916 G
MUFA 20:1: 0.051 G
Fatty acids, total polyunsaturated: 3.143 G
PUFA 18:2: 2.77 G
PUFA 18:3: 0.369 G
Cholesterol: 1 MG
Pasta with tomato-based sauce, seafood, and added vegetables, home recipe
Water: 73.17 G
Energy: 111 KCAL
Protein: 5.62 G
Total lipid (fat): 1.09 G
Carbohydrate, by difference: 19.17 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.23 G
Calcium, Ca: 22 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 69 MG
Potassium, K: 179 MG
Sodium, Na: 171 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.109 MG
Selenium, Se: 19.2 UG
Vitamin C, total ascorbic acid: 4.7 MG
Thiamin: 0.156 MG
Riboflavin: 0.112 MG
Niacin: 2.273 MG
Vitamin B-6: 0.094 MG
Folate, total: 45 UG
Folic acid: 34 UG
Folate, food: 11 UG
Folate, DFE: 69 UG
Choline, total: 17.1 MG
Vitamin B-12: 0.88 UG
Vitamin A, RAE: 20 UG
Retinol: 7 UG
Carotene, beta: 153 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lycopene: 3799 UG
Lutein + zeaxanthin: 108 UG
Vitamin E (alpha-tocopherol): 0.89 MG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 0.171 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.005 G
SFA 16:0: 0.126 G
SFA 18:0: 0.027 G
Fatty acids, total monounsaturated: 0.195 G
MUFA 16:1: 0.003 G
MUFA 18:1: 0.185 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.378 G
PUFA 18:2: 0.295 G
PUFA 18:3: 0.04 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 14 MG
Pasta with tomato-based sauce, seafood, and added vegetables, ready-to-heat
Water: 71.58 G
Energy: 125 KCAL
Protein: 5.5 G
Total lipid (fat): 2.88 G
Carbohydrate, by difference: 18.75 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.18 G
Calcium, Ca: 22 MG
Iron, Fe: 1.13 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 68 MG
Potassium, K: 175 MG
Sodium, Na: 307 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.106 MG
Selenium, Se: 18.8 UG
Vitamin C, total ascorbic acid: 4.6 MG
Thiamin: 0.152 MG
Riboflavin: 0.109 MG
Niacin: 2.223 MG
Vitamin B-6: 0.092 MG
Folate, total: 44 UG
Folic acid: 33 UG
Folate, food: 11 UG
Folate, DFE: 68 UG
Choline, total: 16.7 MG
Vitamin B-12: 0.86 UG
Vitamin A, RAE: 19 UG
Retinol: 7 UG
Carotene, beta: 150 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 9 UG
Lycopene: 3717 UG
Lutein + zeaxanthin: 105 UG
Vitamin E (alpha-tocopherol): 1.17 MG
Vitamin K (phylloquinone): 6.4 UG
Fatty acids, total saturated: 0.414 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.005 G
SFA 16:0: 0.302 G
SFA 18:0: 0.079 G
Fatty acids, total monounsaturated: 0.921 G
MUFA 16:1: 0.009 G
MUFA 18:1: 0.891 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 1.099 G
PUFA 18:2: 0.932 G
PUFA 18:3: 0.124 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 14 MG
Pasta with tomato-based sauce, seafood, and added vegetables, restaurant
Water: 67.78 G
Energy: 164 KCAL
Protein: 5.21 G
Total lipid (fat): 7.87 G
Carbohydrate, by difference: 17.76 G
Fiber, total dietary: 1.5 G
Sugars, Total: 2.07 G
Calcium, Ca: 21 MG
Iron, Fe: 1.08 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 64 MG
Potassium, K: 165 MG
Sodium, Na: 357 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.101 MG
Selenium, Se: 17.8 UG
Vitamin C, total ascorbic acid: 4.3 MG
Thiamin: 0.144 MG
Riboflavin: 0.104 MG
Niacin: 2.105 MG
Vitamin B-6: 0.087 MG
Folate, total: 42 UG
Folic acid: 32 UG
Folate, food: 10 UG
Folate, DFE: 64 UG
Choline, total: 15.8 MG
Vitamin B-12: 0.81 UG
Vitamin A, RAE: 18 UG
Retinol: 6 UG
Carotene, beta: 142 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 8 UG
Lycopene: 3519 UG
Lutein + zeaxanthin: 100 UG
Vitamin E (alpha-tocopherol): 1.94 MG
Vitamin K (phylloquinone): 11.7 UG
Fatty acids, total saturated: 1.095 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.004 G
SFA 14:0: 0.008 G
SFA 16:0: 0.795 G
SFA 18:0: 0.225 G
Fatty acids, total monounsaturated: 2.946 G
MUFA 16:1: 0.027 G
MUFA 18:1: 2.862 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 3.112 G
PUFA 18:2: 2.71 G
PUFA 18:3: 0.359 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.015 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.015 G
Cholesterol: 13 MG
Pasta with vegetables, no sauce or dressing
Water: 68.14 G
Energy: 144 KCAL
Protein: 4.46 G
Total lipid (fat): 3.54 G
Carbohydrate, by difference: 23.1 G
Fiber, total dietary: 2.3 G
Sugars, Total: 1.24 G
Calcium, Ca: 15 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 54 MG
Potassium, K: 102 MG
Sodium, Na: 148 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.083 MG
Selenium, Se: 17.3 UG
Vitamin C, total ascorbic acid: 8.2 MG
Thiamin: 0.199 MG
Riboflavin: 0.119 MG
Niacin: 1.326 MG
Vitamin B-6: 0.072 MG
Folate, total: 56 UG
Folic acid: 43 UG
Folate, food: 14 UG
Folate, DFE: 86 UG
Choline, total: 10.1 MG
Vitamin A, RAE: 107 UG
Carotene, beta: 1049 UG
Carotene, alpha: 475 UG
Lutein + zeaxanthin: 223 UG
Vitamin E (alpha-tocopherol): 0.66 MG
Vitamin K (phylloquinone): 17.5 UG
Fatty acids, total saturated: 0.516 G
SFA 12:0: 0.004 G
SFA 14:0: 0.005 G
SFA 16:0: 0.389 G
SFA 18:0: 0.094 G
Fatty acids, total monounsaturated: 1.244 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.212 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 1.385 G
PUFA 18:2: 1.226 G
PUFA 18:3: 0.155 G
PASTA WITH WHITE CHICKEN PEAS & CARROTS
brand_owner: Bellisio Foods Inc
gtin_upc: 717854151092
ingredients: COOKED ENRICHED PASTA (WATER, ENRICHED DURUM SEMOLINA [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHEAT GLUTEN), WATER, HALF AND HALF (MILK, CREAM), COOKED WHITE CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, SOY PROTEIN ISOLATE, 2% OR LESS OF SALT, SODIUM PHOSPHATE, MODIFIED FOOD STARCH, MALTODEXTRIN AND NATURAL FLAVOR), RENDERED CHICKEN FAT, PEAS, LESS THAN 2% OF CARROTS, ONIONS, MODIFIED FOOD STARCH, FLAVORING (SALT, NATURAL FLAVOR, MONO AND DIGLYCERIDES), CHICKEN BASE (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, MALTODEXTRIN [CORN], HYDROLYZED CORN PROTEIN, SALT, SUGAR, CHICKEN FAT, DRIED WHEY, ONION POWDER, SPICE EXTRACTIVES), SALT, CANOLA OIL, GRANULATED GARLIC, CHICKEN BROTH POWDER (CHICKEN BROTH, SALT, FLAVORING), GARLIC (WITH WATER AND CITRIC ACID), YEAST EXTRACT, GRANULATED SUGAR, XANTHAN GUM, GRANULATED ONION, SPICE, PARSLEY.
serving_size: 227.0 g
household_serving_fulltext: 1 PACKAGE
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 137 KCAL
Protein: 5.29 G
Total lipid (fat): 6.17 G
Carbohydrate, by difference: 15.42 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.32 G
Calcium, Ca: 26 MG
Iron, Fe: 0.79 MG
Sodium, Na: 379 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 441 IU
Fatty acids, total saturated: 2.2 G
Cholesterol: 15 MG
PASTA WITH WHITE CHICKEN, PEAS & CARROTS, WHITE CHICKEN, PEAS & CARROTS
brand_owner: Bellisio Foods Inc
brand_name: MICHELINA'S
gtin_upc: 717854151092
ingredients: COOKED ENRICHED PASTA (WATER, ENRICHED DURUM SEMOLINA [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHEAT GLUTEN), WATER, COOKED WHITE CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, SOY PROTEIN ISOLATE, 2% OR LESS OF SALT, SODIUM PHOSPHATE, MODIFIED FOOD STARCH, MALTODEXTRIN AND NATURAL FLAVOR), HALF AND HALF (MILK, CREAM), PEAS, CARROTS, NEUFCHATEL CHEESE (MILK, CREAM, CONTAINS LESS THAN 2% CHEESE CULTURE, SALT, CAROB BEAN GUM), CONTAINS LESS THAN 2% OF ONIONS, CHICKEN FAT, MODIFIED FOOD STARCH, SWEET DAIRY WHEY, GRATED CHEESE BLEND (PARMESAN AND ASIAGO CHEESES (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVOR, POWDERED CELLULOSE [TO PREVENT CAKING]), MARGARINE (LIQUID AND HYDROGENATED SOYBEAN OIL, WATER, SALT, LESS THAN 2% OF VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, BHA & BHT ADDED TO PROTECT FLAVOR, VITAMIN A PALMITATE AND VITAMIN D3 ADDED), ROMANO CHEESE BLEND (ROMANO CHEESE [PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVOR, POWDERED CELLULOSE [TO PREVENT CAKING]), SALT, CHICKEN BASE (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, MALTODEXTRIN [CORN], HYDROLYZED CORN PROTEIN, SALT, SUGAR, CHICKEN FAT, DRIED WHEY, ONION POWDER, SPICE EXTRACTIVES), CHICKEN FLAVOR (SALT, NATURAL FLAVOR, MONO AND DIGLYCERIDES), CANOLA OIL, CHEESE FLAVOR (PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, SALT, DISODIUM PHOSPHATE, SODIUM CITRATE), MALTODEXTRIN, GRANULATED GARLIC, SPICES, GARLIC (GARLIC, WATER), YEAST EXTRACT, GRANULATED ONION, DEXTROSE, XANTHAN GUM, PARSLEY.
serving_size: 227.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 119 KCAL
Protein: 4.85 G
Total lipid (fat): 4.41 G
Carbohydrate, by difference: 14.98 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.76 G
Calcium, Ca: 39 MG
Iron, Fe: 0.88 MG
Sodium, Na: 300 MG
Fatty acids, total saturated: 1.76 G
Cholesterol: 11 MG
PASTA WITH WHITE CHICKEN, PEAS & CARROTS, WHITE CHICKEN, PEAS & CARROTS
brand_owner: Bellisio Foods Inc
brand_name: MICHELINA'S
gtin_upc: 717854151092
ingredients: COOKED ENRICHED PASTA (WATER, ENRICHED DURUM SEMOLINA [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHEAT GLUTEN), WATER, COOKED WHITE CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, SOY PROTEIN ISOLATE, 2% OR LESS OF SALT, SODIUM PHOSPHATE, MODIFIED FOOD STARCH, MALTODEXTRIN AND NATURAL FLAVOR), HALF AND HALF (MILK, CREAM), PEAS, CARROTS, NEUFCHATEL CHEESE (MILK, CREAM, CONTAINS LESS THAN 2% CHEESE CULTURE, SALT, CAROB BEAN GUM), CONTAINS LESS THAN 2% OF ONIONS, CHICKEN FAT, MODIFIED FOOD STARCH, SWEET DAIRY WHEY, GRATED CHEESE BLEND (PARMESAN AND ASIAGO CHEESES (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVOR, POWDERED CELLULOSE [TO PREVENT CAKING]), MARGARINE (LIQUID AND HYDROGENATED SOYBEAN OIL, WATER, SALT, LESS THAN 2% OF VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, BHA & BHT ADDED TO PROTECT FLAVOR, VITAMIN A PALMITATE AND VITAMIN D3 ADDED), ROMANO CHEESE BLEND (ROMANO CHEESE [PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVOR, POWDERED CELLULOSE [TO PREVENT CAKING]), SALT, CHICKEN BASE (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, MALTODEXTRIN [CORN], HYDROLYZED CORN PROTEIN, SALT, SUGAR, CHICKEN FAT, DRIED WHEY, ONION POWDER, SPICE EXTRACTIVES), CHICKEN FLAVOR (SALT, NATURAL FLAVOR, MONO AND DIGLYCERIDES), CANOLA OIL, CHEESE FLAVOR (PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, SALT, DISODIUM PHOSPHATE, SODIUM CITRATE), MALTODEXTRIN, GRANULATED GARLIC, SPICES, GARLIC (GARLIC, WATER), YEAST EXTRACT, GRANULATED ONION, DEXTROSE, XANTHAN GUM, PARSLEY.
serving_size: 227.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 8 OZ/227 g
market_country: United States
Energy: 119 KCAL
Protein: 4.85 G
Total lipid (fat): 4.41 G
Carbohydrate, by difference: 14.98 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.76 G
Calcium, Ca: 39 MG
Iron, Fe: 0.88 MG
Potassium, K: 103 MG
Sodium, Na: 300 MG
Fatty acids, total saturated: 1.76 G
Cholesterol: 11 MG
PASTA WITH WHITE CHICKEN, PEAS & CARROTS, WHITE CHICKEN, PEAS & CARROTS
brand_owner: Bellisio Foods Inc
gtin_upc: 717854151092
ingredients: COOKED ENRICHED PASTA (WATER, ENRICHED DURUM SEMOLINA [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHEAT GLUTEN), WATER, COOKED WHITE CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, SOY PROTEIN ISOLATE, 2% OR LESS OF SALT, SODIUM PHOSPHATE, MODIFIED FOOD STARCH, MALTODEXTRIN AND NATURAL FLAVOR), HALF AND HALF (MILK, CREAM), PEAS, CARROTS, NEUFCHATEL CHEESE (MILK, CREAM, CONTAINS LESS THAN 2% CHEESE CULTURE, SALT, CAROB BEAN GUM), CONTAINS LESS THAN 2% OF ONIONS, CHICKEN FAT, MODIFIED FOOD STARCH, SWEET DAIRY WHEY, GRATED CHEESE BLEND (PARMESAN AND ASIAGO CHEESES (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVOR, POWDERED CELLULOSE [TO PREVENT CAKING]), MARGARINE (LIQUID AND HYDROGENATED SOYBEAN OIL, WATER, SALT, LESS THAN 2% OF VEGETABLE MONO AND DIGLYCERIDES, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, BHA & BHT ADDED TO PROTECT FLAVOR, VITAMIN A PALMITATE AND VITAMIN D3 ADDED), ROMANO CHEESE BLEND (ROMANO CHEESE [PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVOR, POWDERED CELLULOSE [TO PREVENT CAKING]), SALT, CHICKEN BASE (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, MALTODEXTRIN [CORN], HYDROLYZED CORN PROTEIN, SALT, SUGAR, CHICKEN FAT, DRIED WHEY, ONION POWDER, SPICE EXTRACTIVES), CHICKEN FLAVOR (SALT, NATURAL FLAVOR, MONO AND DIGLYCERIDES), CANOLA OIL, CHEESE FLAVOR (PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, SALT, DISODIUM PHOSPHATE, SODIUM CITRATE), MALTODEXTRIN, GRANULATED GARLIC, SPICES, GARLIC (GARLIC, WATER), YEAST EXTRACT, GRANULATED ONION, DEXTROSE, XANTHAN GUM, PARSLEY.
serving_size: 227.0 g
household_serving_fulltext: 1 package
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 119 KCAL
Protein: 4.85 G
Total lipid (fat): 4.41 G
Carbohydrate, by difference: 14.98 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.76 G
Calcium, Ca: 39 MG
Iron, Fe: 0.88 MG
Sodium, Na: 300 MG
Fatty acids, total saturated: 1.76 G
Cholesterol: 11 MG
PASTA WITH WHITE CHICKEN, PEAS & CARROTS
brand_owner: Bellisio Foods Inc
gtin_upc: 717854151092
ingredients: COOKED ENRICHED PASTA (WATER, ENRICHED DURUM SEMOLINA [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHEAT GLUTEN), WATER, HALF AND HALF (MILK, CREAM), COOKED WHITE CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, SOY PROTEIN ISOLATE, 2% OR LESS OF SALT, SODIUM PHOSPHATE, MODIFIED FOOD STARCH, MALTODEXTRIN AND NATURAL FLAVOR), RENDERED CHICKEN FAT, PEAS, LESS THAN 2% OF CARROTS, ONIONS, MODIFIED FOOD STARCH, FLAVORING (SALT, NATURAL FLAVOR, MONO AND DIGLYCERIDES), CHICKEN BASE (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, MALTODEXTRIN [CORN], HYDROLYZED CORN PROTEIN, SALT, SUGAR, CHICKEN FAT, DRIED WHEY, ONION POWDER, SPICE EXTRACTIVES), SALT, CANOLA OIL, GRANULATED GARLIC, CHICKEN BROTH POWDER (CHICKEN BROTH, SALT, FLAVORING), GARLIC (WITH WATER AND CITRIC ACID), YEAST EXTRACT, GRANULATED SUGAR, XANTHAN GUM, GRANULATED ONION, SPICE, PARSLEY.
serving_size: 227.0 g
household_serving_fulltext: 1 PACKAGE
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 137 KCAL
Protein: 5.29 G
Total lipid (fat): 6.17 G
Carbohydrate, by difference: 15.42 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.32 G
Calcium, Ca: 26 MG
Iron, Fe: 0.79 MG
Sodium, Na: 379 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 441 IU
Fatty acids, total saturated: 2.2 G
Cholesterol: 15 MG
PASTA WITH WHITE CHICKEN, PEAS & CARROTS
brand_owner: Bellisio Foods Inc
gtin_upc: 717854151092
ingredients: COOKED ENRICHED PASTA (WATER, ENRICHED DURUM SEMOLINA [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHEAT GLUTEN), WATER, HALF AND HALF (MILK, CREAM), COOKED WHITE CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, SOY PROTEIN ISOLATE, 2% OR LESS OF SALT, SODIUM PHOSPHATE, MODIFIED FOOD STARCH, MALTODEXTRIN AND NATURAL FLAVOR), RENDERED CHICKEN FAT, PEAS, LESS THAN 2% OF CARROTS, ONIONS, MODIFIED FOOD STARCH, FLAVORING (SALT, NATURAL FLAVOR, MONO AND DIGLYCERIDES), CHICKEN BASE (CHICKEN MEAT INCLUDING NATURAL CHICKEN JUICES, MALTODEXTRIN [CORN], HYDROLYZED CORN PROTEIN, SALT, SUGAR, CHICKEN FAT, DRIED WHEY, ONION POWDER, SPICE EXTRACTIVES), SALT, CANOLA OIL, GRANULATED GARLIC, CHICKEN BROTH POWDER (CHICKEN BROTH, SALT, FLAVORING), GARLIC (WITH WATER AND CITRIC ACID), YEAST EXTRACT, GRANULATED SUGAR, XANTHAN GUM, GRANULATED ONION, SPICE, PARSLEY.
serving_size: 227.0 g
household_serving_fulltext: 1 PACKAGE
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 137 KCAL
Protein: 5.29 G
Total lipid (fat): 6.17 G
Carbohydrate, by difference: 15.42 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.32 G
Sodium, Na: 379 MG
Fatty acids, total saturated: 2.2 G
Cholesterol: 15 MG
PASTA ZERO SHAPED SHIRATAKI SPAGHETTI
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006706
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE.
serving_size: 113.0 g
branded_food_category: Other Deli
market_country: United States
Energy: 18 KCAL
Total lipid (fat): 0.44 G
Carbohydrate, by difference: 4.42 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 44 MG
Iron, Fe: 0.18 MG
PASTA ZERO SHAPED SHIRATAKI SPAGHETTI
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006706
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE.
serving_size: 113.0 g
branded_food_category: Other Deli
market_country: United States
Energy: 18 KCAL
Total lipid (fat): 0.44 G
Carbohydrate, by difference: 4.42 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 44 MG
Iron, Fe: 0.18 MG
PASTA ZERO SHAPED SHIRATAKI SPAGHETTI
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006706
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE.
serving_size: 113.0 g
branded_food_category: Other Deli
package_weight: 8 oz/227 g
market_country: United States
Energy: 18 KCAL
Total lipid (fat): 0.44 G
Carbohydrate, by difference: 4.42 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 44 MG
Iron, Fe: 0.18 MG
PASTA ZERO SHAPED SHIRATAKI SPAGHETTI
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006706
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE.
serving_size: 113.0 g
household_serving_fulltext: 2/3 cup
branded_food_category: Other Deli
package_weight: 8 oz/227 g
market_country: United States
Energy: 18 KCAL
Total lipid (fat): 0.44 G
Carbohydrate, by difference: 4.42 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 44 MG
Iron, Fe: 0.18 MG
PASTA ZERO SHAPED SHIRATAKI SPAGHETTI
brand_owner: Nasoya Foods USA, LLC
gtin_upc: 025484006706
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE.
serving_size: 113.0 g
branded_food_category: Other Deli
market_country: United States
Energy: 18 KCAL
Total lipid (fat): 0.44 G
Carbohydrate, by difference: 4.42 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 44 MG
Iron, Fe: 0.18 MG
PASTA ZERO SHAPED SHIRATAKI SPAGHETTI
brand_owner: Nasoya Foods USA, LLC
gtin_upc: 025484006706
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE.
serving_size: 113.0 g
household_serving_fulltext: 2/3 cup
branded_food_category: Other Deli
market_country: United States
Energy: 18 KCAL
Total lipid (fat): 0.44 G
Carbohydrate, by difference: 4.42 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 44 MG
Iron, Fe: 0.18 MG
PASTA ZERO SHAPED SHIRATAKI SPAGHETTI
brand_owner: Nasoya Foods USA, LLC
gtin_upc: 025484006706
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE.
serving_size: 113.0 g
household_serving_fulltext: 2/3 cup
branded_food_category: Other Deli
market_country: United States
Energy: 18 KCAL
Total lipid (fat): 0.44 G
Carbohydrate, by difference: 4.42 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 44 MG
Iron, Fe: 0.18 MG
PASTA ZERO SHIRATAKI FETTUCCINE
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006690
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE, REDUCED IRON.
serving_size: 113.0 g
branded_food_category: Entrees, Sides & Small Meals
market_country: United States
Energy: 13 KCAL
Protein: 0.88 G
Carbohydrate, by difference: 3.54 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 88 MG
Iron, Fe: 2.39 MG
PASTA ZERO SHIRATAKI FETTUCCINE
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006690
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE, REDUCED IRON.
serving_size: 113.0 g
branded_food_category: Entrees, Sides & Small Meals
market_country: United States
Energy: 13 KCAL
Protein: 0.88 G
Carbohydrate, by difference: 3.54 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 88 MG
Iron, Fe: 2.39 MG
PASTA ZERO SHIRATAKI FETTUCCINE
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006690
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE, REDUCED IRON.
serving_size: 113.0 g
branded_food_category: Entrees, Sides & Small Meals
package_weight: 8 oz/227 g
market_country: United States
Energy: 13 KCAL
Protein: 0.88 G
Carbohydrate, by difference: 3.54 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 88 MG
Iron, Fe: 2.39 MG
PASTA ZERO SHIRATAKI FETTUCCINE
brand_owner: Nasoya Foods USA, LLC
gtin_upc: 025484006690
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE, REDUCED IRON.
serving_size: 113.0 g
household_serving_fulltext: 0.666 cup
branded_food_category: Entrees, Sides & Small Meals
market_country: United States
Energy: 13 KCAL
Protein: 0.88 G
Carbohydrate, by difference: 3.54 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 88 MG
Iron, Fe: 2.39 MG
PASTA ZERO
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006966
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE, REDUCED IRON.
serving_size: 113.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 13 KCAL
Protein: 0.88 G
Carbohydrate, by difference: 3.54 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 88 MG
Iron, Fe: 2.39 MG
PASTA ZERO
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006966
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE, REDUCED IRON.
serving_size: 113.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 13 KCAL
Protein: 0.88 G
Carbohydrate, by difference: 3.54 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 88 MG
Iron, Fe: 2.39 MG
PASTA ZERO
brand_owner: Nasoya Foods USA, LLC
brand_name: NASOYA
gtin_upc: 025484006966
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE, REDUCED IRON.
serving_size: 113.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 8 oz/227 g
market_country: United States
Energy: 13 KCAL
Protein: 0.88 G
Carbohydrate, by difference: 3.54 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 88 MG
Iron, Fe: 2.39 MG
PASTA ZERO
brand_owner: Nasoya Foods USA, LLC
gtin_upc: 025484006966
ingredients: WATER, KONJAC FLOUR, CHICKPEA FLOUR, POTATO STARCH, CALCIUM HYDROXIDE, REDUCED IRON.
serving_size: 113.0 g
household_serving_fulltext: 0.66 cup
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 13 KCAL
Protein: 0.88 G
Carbohydrate, by difference: 3.54 G
Fiber, total dietary: 2.7 G
Calcium, Ca: 88 MG
Iron, Fe: 2.39 MG
PASTA, BAKED PUFFED SNACK, CREAMY RANCH
brand_owner: VINTAGE ITALIA LLC
brand_name: BOW TIES
gtin_upc: 816272021540
ingredients: ENRICHED DURUM SEMOLINA (WHEAT FLOUR, MALTED BARLEY, IRON, THIAMINE, NIACIN, RIBOFLAVIN, FOLIC ACID), OLIVE OIL, SEASONING (WHEY, ONION AND GARLIC POWDER, SALT, CANE SUGAR, SOUR CREAM POWDER (SOUR CREAM (CULTURED CREAM, NONFAT MILK), YEAST EXTRACT, TOMATO POWDER, PAPRIKA, CITRIC ACID, SPICE, PARSLEY, MALIC ACID), POTATO STARCH, CANOLA OIL, YEAST (SORBITAN MONOSTEARATE, ASCORBIC ACID), PARSLEY FLAKES, SUNFLOWER LECITHIN, SALT, LEAVENING (CALCIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), FARRO FLOUR, BAKING SODA.
serving_size: 28.0 g
branded_food_category: Chips, Pretzels & Snacks
package_weight: 141 g
market_country: United States
Energy: 429 KCAL
Protein: 10.71 G
Total lipid (fat): 16.07 G
Carbohydrate, by difference: 0.07 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Calcium, Ca: 143 MG
Sodium, Na: 714 MG
PASTA, BAKED PUFFED SNACK, CREAMY RANCH
brand_owner: VINTAGE ITALIA LLC
brand_name: BOW TIES
gtin_upc: 816272021540
ingredients: ENRICHED DURUM SEMOLINA (WHEAT FLOUR, MALTED BARLEY, IRON, THIAMINE, NIACIN, RIBOFLAVIN, FOLIC ACID), OLIVE OIL, SEASONING (WHEY, ONION AND GARLIC POWDER, SALT, CANE SUGAR, SOUR CREAM POWDER (SOUR CREAM (CULTURED CREAM, NONFAT MILK), YEAST EXTRACT, TOMATO POWDER, PAPRIKA, CITRIC ACID, SPICE, PARSLEY, MALIC ACID), POTATO STARCH, CANOLA OIL, YEAST (SORBITAN MONOSTEARATE, ASCORBIC ACID), PARSLEY FLAKES, SUNFLOWER LECITHIN, SALT, LEAVENING (CALCIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), FARRO FLOUR, BAKING SODA.
serving_size: 28.0 g
branded_food_category: Chips, Pretzels & Snacks
package_weight: 5 oz/141 g
market_country: United States
Energy: 429 KCAL
Protein: 10.71 G
Total lipid (fat): 16.07 G
Carbohydrate, by difference: 0.07 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Calcium, Ca: 143 MG
Sodium, Na: 714 MG
PASTA, BAKED PUFFED SNACK
brand_owner: BOW TIES
gtin_upc: 816272021540
ingredients: ENRICHED DURUM SEMOLINA (WHEAT FLOUR, MALTED BARLEY, IRON, THIAMINE, NIACIN, RIBOFLAVIN, FOLIC ACID), OLIVE OIL, SEASONING (WHEY, ONION AND GARLIC POWDER, SALT, CANE SUGAR, SOUR CREAM POWDER (SOUR CREAM (CULTURED CREAM, NONFAT MILK), YEAST EXTRACT, TOMATO POWDER, PAPRIKA, CITRIC ACID, SPICE, PARSLEY, MALIC ACID), POTATO STARCH, CANOLA OIL, YEAST (SORBITAN MONOSTEARATE, ASCORBIC ACID), PARSLEY FLAKES, SUNFLOWER LECITHIN, SALT, LEAVENING (CALCIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), FARRO FLOUR, BAKING SODA.
serving_size: 28.0 g
household_serving_fulltext: 1 ONZ
branded_food_category: Chips, Pretzels & Snacks
market_country: United States
Energy: 429 KCAL
Protein: 10.71 G
Total lipid (fat): 16.07 G
Carbohydrate, by difference: 0.07 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Calcium, Ca: 143 MG
Sodium, Na: 714 MG
PASTA, BROCCOLI AND CHICKEN WITH AN ALFREDO SAUCE, CHICKEN BROCCOLI ALFREDO
brand_owner: Conagra Foodservice Frozen Prepared Foods
brand_name: HEALTHY CHOICE
gtin_upc: 094643417097
ingredients: WATER, BROCCOLI, COOKED WHITE MEAT CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, OLIVE OIL, ISOLATED SOY PROTEIN PRODUCT [ISOLATED SOY PROTEIN, MODIFIED POTATO STARCH, CORN STARCH, CARRAGEENAN, SOY LECITHIN], DEXTROSE, POTASSIUM CHLORIDE, SALT, SODIUM PHOSPHATES, FLAVORING), COOKED ENRICHED EGG NOODLES (WATER, DURUM FLOUR [DURUM WHEAT, SEMOLINA, NIACIN, FERROUS SULFATE {IRON}, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SOYBEAN OIL, DRIED EGG WHITES), PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, MODIFIED CORN STARCH, NONFAT DRY MILK, ALFREDO CHEESE BLEND (PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], NONFAT DRY MILK, SALT, ROMANO CHEESE [PASTEURIZED COW'S MILK, CULTURES, SALT, ENZYMES], DISODIUM PHOSPHATE, SODIUM CITRATE), POTASSIUM CHLORIDE, SEA SALT, FLAVORINGS, XANTHAN GUM, SPICE, GUAR GUM.
serving_size: 227.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 84 KCAL
Protein: 7.93 G
Total lipid (fat): 2.2 G
Carbohydrate, by difference: 7.49 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.44 G
Calcium, Ca: 35 MG
Iron, Fe: 0.35 MG
Potassium, K: 115 MG
Sodium, Na: 181 MG
Fatty acids, total saturated: 1.1 G
Fatty acids, total monounsaturated: 0.66 G
Fatty acids, total polyunsaturated: 0.44 G
Cholesterol: 26 MG
PASTA, BROCCOLI AND CHICKEN WITH AN ALFREDO SAUCE, CHICKEN BROCCOLI ALFREDO
brand_owner: Conagra Foodservice Frozen Prepared Foods
brand_name: HEALTHY CHOICE
gtin_upc: 094643417097
ingredients: WATER, BROCCOLI, COOKED WHITE MEAT CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, OLIVE OIL, ISOLATED SOY PROTEIN PRODUCT [ISOLATED SOY PROTEIN, MODIFIED POTATO STARCH, CORN STARCH, CARRAGEENAN, SOY LECITHIN], DEXTROSE, POTASSIUM CHLORIDE, SALT, SODIUM PHOSPHATES, FLAVORING), COOKED ENRICHED EGG NOODLES (WATER, DURUM FLOUR [DURUM WHEAT, SEMOLINA, NIACIN, FERROUS SULFATE {IRON}, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SOYBEAN OIL, DRIED EGG WHITES), PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, MODIFIED CORN STARCH, NONFAT DRY MILK, ALFREDO CHEESE BLEND (PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], NONFAT DRY MILK, SALT, ROMANO CHEESE [PASTEURIZED COW'S MILK, CULTURES, SALT, ENZYMES], DISODIUM PHOSPHATE, SODIUM CITRATE), POTASSIUM CHLORIDE, SEA SALT, FLAVORINGS, XANTHAN GUM, SPICE, GUAR GUM.
serving_size: 227.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 84 KCAL
Protein: 7.93 G
Total lipid (fat): 2.2 G
Carbohydrate, by difference: 7.49 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.44 G
Calcium, Ca: 35 MG
Iron, Fe: 0.35 MG
Potassium, K: 115 MG
Sodium, Na: 181 MG
Fatty acids, total saturated: 1.1 G
Fatty acids, total monounsaturated: 0.66 G
Fatty acids, total polyunsaturated: 0.44 G
Cholesterol: 26 MG
PASTA, BROCCOLI AND CHICKEN WITH AN ALFREDO SAUCE, CHICKEN BROCCOLI ALFREDO
brand_owner: Conagra Foodservice Frozen Prepared Foods
brand_name: HEALTHY CHOICE
gtin_upc: 094643417097
ingredients: WATER, BROCCOLI, COOKED WHITE MEAT CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, OLIVE OIL, ISOLATED SOY PROTEIN PRODUCT [ISOLATED SOY PROTEIN, MODIFIED POTATO STARCH, CORN STARCH, CARRAGEENAN, SOY LECITHIN], DEXTROSE, POTASSIUM CHLORIDE, SALT, SODIUM PHOSPHATES, FLAVORING), COOKED ENRICHED EGG NOODLES (WATER, DURUM FLOUR [DURUM WHEAT, SEMOLINA, NIACIN, FERROUS SULFATE {IRON}, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SOYBEAN OIL, DRIED EGG WHITES), PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, MODIFIED CORN STARCH, NONFAT DRY MILK, ALFREDO CHEESE BLEND (PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], NONFAT DRY MILK, SALT, ROMANO CHEESE [PASTEURIZED COW'S MILK, CULTURES, SALT, ENZYMES], DISODIUM PHOSPHATE, SODIUM CITRATE), POTASSIUM CHLORIDE, SEA SALT, FLAVORINGS, XANTHAN GUM, SPICE, GUAR GUM.
serving_size: 227.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 72 oz/2.04 kg
market_country: United States
Energy: 84 KCAL
Protein: 7.93 G
Total lipid (fat): 2.2 G
Carbohydrate, by difference: 7.49 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.44 G
Calcium, Ca: 35 MG
Iron, Fe: 0.35 MG
Potassium, K: 115 MG
Sodium, Na: 181 MG
Fatty acids, total saturated: 1.1 G
Fatty acids, total monounsaturated: 0.66 G
Fatty acids, total polyunsaturated: 0.44 G
Cholesterol: 26 MG
PASTA, BROCCOLI AND CHICKEN WITH AN ALFREDO SAUCE, CHICKEN BROCCOLI ALFREDO
brand_owner: Conagra Foodservice Frozen Prepared Foods
gtin_upc: 094643417097
ingredients: WATER, BROCCOLI, COOKED WHITE MEAT CHICKEN (CHICKEN BREAST WITH RIB MEAT, WATER, OLIVE OIL, ISOLATED SOY PROTEIN PRODUCT [ISOLATED SOY PROTEIN, MODIFIED POTATO STARCH, CORN STARCH, CARRAGEENAN, SOY LECITHIN], DEXTROSE, POTASSIUM CHLORIDE, SALT, SODIUM PHOSPHATES, FLAVORING), COOKED ENRICHED EGG NOODLES (WATER, DURUM FLOUR [DURUM WHEAT, SEMOLINA, NIACIN, FERROUS SULFATE {IRON}, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SOYBEAN OIL, DRIED EGG WHITES), PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, MODIFIED CORN STARCH, NONFAT DRY MILK, ALFREDO CHEESE BLEND (PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, CHEDDAR CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], NONFAT DRY MILK, SALT, ROMANO CHEESE [PASTEURIZED COW'S MILK, CULTURES, SALT, ENZYMES], DISODIUM PHOSPHATE, SODIUM CITRATE), POTASSIUM CHLORIDE, SEA SALT, FLAVORINGS, XANTHAN GUM, SPICE, GUAR GUM.
serving_size: 227.0 g
household_serving_fulltext: 1 cup
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 84 KCAL
Protein: 7.93 G
Total lipid (fat): 2.2 G
Carbohydrate, by difference: 7.49 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.44 G
Calcium, Ca: 35 MG
Iron, Fe: 0.35 MG
Potassium, K: 115 MG
Sodium, Na: 181 MG
Fatty acids, total saturated: 1.1 G
Fatty acids, total monounsaturated: 0.66 G
Fatty acids, total polyunsaturated: 0.44 G
Cholesterol: 26 MG
PASTA, BROCCOLI, CARROTS & CHEESE SAUCE, LIGHTLY SAUCED
brand_owner: General Mills, Inc.
brand_name: GREEN GIANT
gtin_upc: 020000126760
ingredients: COOKED ENRICHED ROTINI PASTA (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BROCCOLI, WATER, CARROTS, WHEY, MODIFIED CORN STARCH, NATURAL FLAVOR, SALT, SOYBEAN OIL, PALM OIL, CHEDDAR CHEESE (MILK CHEESE CULTURES, SALT, ENZYMES), DRIED RICOTTA CHEESE (WHEY, MILKFAT, LACTIC ACID, SALT), WHEY PROTEIN CONCENTRATE, XANTHAN GUM, MILK PROTEIN CONCENTRATE, SODIUM ALGINATE, ANNATTO AND PAPRIKA EXTRACT COLORS.
serving_size: 237.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 97 KCAL
Protein: 3.38 G
Total lipid (fat): 1.48 G
Carbohydrate, by difference: 18.14 G
Fiber, total dietary: 1.7 G
Sugars, Total: 4.22 G
Calcium, Ca: 42 MG
Iron, Fe: 0.76 MG
Potassium, K: 114 MG
Sodium, Na: 397 MG
Vitamin C, total ascorbic acid: 10.1 MG
Vitamin A, IU: 422 IU
Fatty acids, total saturated: 0.42 G
Cholesterol: 2 MG
PASTA, BROCCOLI, CARROTS & CHEESE SAUCE, LIGHTLY SAUCED
brand_owner: General Mills, Inc.
brand_name: GREEN GIANT
gtin_upc: 020000126760
ingredients: COOKED ENRICHED ROTINI PASTA (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BROCCOLI, WATER, CARROTS, WHEY, MODIFIED CORN STARCH, NATURAL FLAVOR, SALT, SOYBEAN OIL, PALM OIL, CHEDDAR CHEESE (MILK CHEESE CULTURES, SALT, ENZYMES), DRIED RICOTTA CHEESE (WHEY, MILKFAT, LACTIC ACID, SALT), WHEY PROTEIN CONCENTRATE, XANTHAN GUM, MILK PROTEIN CONCENTRATE, SODIUM ALGINATE, ANNATTO AND PAPRIKA EXTRACT COLORS.
serving_size: 237.0 g
branded_food_category: Frozen Dinners & Entrees
market_country: United States
Energy: 97 KCAL
Protein: 3.38 G
Total lipid (fat): 1.48 G
Carbohydrate, by difference: 18.14 G
Fiber, total dietary: 1.7 G
Sugars, Total: 4.22 G
Calcium, Ca: 42 MG
Iron, Fe: 0.76 MG
Potassium, K: 114 MG
Sodium, Na: 397 MG
Vitamin C, total ascorbic acid: 10.1 MG
Vitamin A, IU: 422 IU
Fatty acids, total saturated: 0.42 G
Cholesterol: 2 MG
PASTA, CASARECCE
brand_owner: New Seasons Market, LLC
brand_name: NEW SEASONS
gtin_upc: 840600104261
ingredients: UNENRICHED DURUM WHEAT SEMOLINA FLOUR, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 21 MG
Iron, Fe: 1.79 MG
Potassium, K: 220 MG
PASTA, CAVATELLI
brand_owner: Rosina Food Products, Inc.
brand_name: ROSINA
gtin_upc: 041646124132
ingredients: WATER, ENRICHED DURUM FLOUR (DURUM WHEAT, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), DRIED WHOLE EGGS.
serving_size: 110.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 12 OZ
market_country: United States
Energy: 155 KCAL
Protein: 5.45 G
Total lipid (fat): 0.91 G
Carbohydrate, by difference: 30.91 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.91 G
Calcium, Ca: 9 MG
Iron, Fe: 2.18 MG
Potassium, K: 64 MG
Sodium, Na: 5 MG
Cholesterol: 14 MG
PASTA, CHEESE TORTELLINI
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 077890440605
ingredients: ENRICHED DURUM FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RICOTTA CHEESE (WHEY, MILK, CREAM, VINEGAR, CARRAGEENAN), BREAD CRUMBS (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR, SOYBEAN OIL, YEAST), PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), EGGS, CONTAINS LESS THAN 2% OF EACH: GARLIC POWDER, SPICES, SEA SALT.
serving_size: 106.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 16 oz/1 lbs/453 g
market_country: United States
Energy: 208 KCAL
Protein: 8.49 G
Total lipid (fat): 4.25 G
Carbohydrate, by difference: 33.96 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.89 G
Calcium, Ca: 94 MG
Iron, Fe: 1.7 MG
Sodium, Na: 189 MG
Vitamin A, IU: 94 IU
Fatty acids, total saturated: 2.36 G
Cholesterol: 24 MG
PASTA, CHEESE TORTELLINI
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 077890440605
ingredients: ENRICHED DURUM FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RICOTTA CHEESE (WHEY, MILK, CREAM, VINEGAR, CARRAGEENAN), BREAD CRUMBS (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR, SOYBEAN OIL, YEAST), PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), EGGS, CONTAINS LESS THAN 2% OF EACH: GARLIC POWDER, SPICES, SEA SALT.
serving_size: 106.0 g
branded_food_category: Frozen Dinners & Entrees
package_weight: 453 g
market_country: United States
Energy: 208 KCAL
Protein: 8.49 G
Total lipid (fat): 4.25 G
Carbohydrate, by difference: 33.96 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.89 G
Calcium, Ca: 94 MG
Iron, Fe: 1.7 MG
Sodium, Na: 189 MG
Vitamin A, IU: 94 IU
Fatty acids, total saturated: 2.36 G
Cholesterol: 24 MG
PASTA, CONCHIGLIE
brand_owner: New Seasons Market, LLC
brand_name: NEW SEASONS
gtin_upc: 840600104278
ingredients: UNENRICHED DURUM WHEAT SEMOLINA FLOUR, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 21 MG
Iron, Fe: 1.79 MG
Potassium, K: 220 MG
Pasta, cooked, enriched, with added salt
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 62.13 G
Energy: 157 KCAL
Energy: 655 kJ
Protein: 5.8 G
Total lipid (fat): 0.93 G
Ash: 0.55 G
Carbohydrate, by difference: 30.59 G
Fiber, total dietary: 1.8 G
Sugars, Total: 0.56 G
Sucrose: 0.09 G
Glucose: 0.04 G
Fructose: 0.03 G
Maltose: 0.4 G
Starch: 26.01 G
Calcium, Ca: 7 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 58 MG
Potassium, K: 44 MG
Sodium, Na: 131 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.322 MG
Selenium, Se: 26.4 UG
Thiamin: 0.274 MG
Riboflavin: 0.136 MG
Niacin: 1.689 MG
Pantothenic acid: 0.112 MG
Vitamin B-6: 0.049 MG
Folate, total: 73 UG
Folic acid: 66 UG
Folate, food: 7 UG
Folate, DFE: 119 UG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 0.5 MG
Tocotrienol, alpha: 0.05 MG
Vitamin K (Dihydrophylloquinone): 0.5 UG
Fatty acids, total saturated: 0.176 G
SFA 12:0: 0.006 G
SFA 14:0: 0.006 G
SFA 16:0: 0.149 G
SFA 18:0: 0.014 G
Fatty acids, total monounsaturated: 0.131 G
MUFA 18:1: 0.131 G
MUFA 18:1 c: 0.131 G
Fatty acids, total polyunsaturated: 0.326 G
PUFA 18:2: 0.295 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
Tryptophan: 0.081 G
Threonine: 0.203 G
Isoleucine: 0.224 G
Leucine: 0.434 G
Lysine: 0.131 G
Methionine: 0.064 G
Cystine: 0.112 G
Phenylalanine: 0.293 G
Tyrosine: 0.107 G
Valine: 0.258 G
Arginine: 0.208 G
Histidine: 0.131 G
Alanine: 0.192 G
Aspartic acid: 0.274 G
Glutamic acid: 2.018 G
Glycine: 0.194 G
Proline: 0.689 G
Serine: 0.271 G
Pasta, cooked, enriched, without added salt
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 62.13 G
Energy: 158 KCAL
Energy: 660 kJ
Protein: 5.8 G
Total lipid (fat): 0.93 G
Ash: 0.27 G
Carbohydrate, by difference: 30.86 G
Fiber, total dietary: 1.8 G
Sugars, Total: 0.56 G
Sucrose: 0.09 G
Glucose: 0.04 G
Fructose: 0.03 G
Maltose: 0.4 G
Starch: 26.01 G
Calcium, Ca: 7 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 58 MG
Potassium, K: 44 MG
Sodium, Na: 1 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.322 MG
Selenium, Se: 26.4 UG
Fluoride, F: 7 UG
Thiamin: 0.274 MG
Riboflavin: 0.136 MG
Niacin: 1.689 MG
Pantothenic acid: 0.112 MG
Vitamin B-6: 0.049 MG
Folate, total: 73 UG
Folic acid: 66 UG
Folate, food: 7 UG
Folate, DFE: 119 UG
Choline, total: 6.4 MG
Betaine: 68 MG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 0.5 MG
Tocotrienol, alpha: 0.05 MG
Vitamin K (Dihydrophylloquinone): 0.5 UG
Fatty acids, total saturated: 0.176 G
SFA 12:0: 0.006 G
SFA 14:0: 0.006 G
SFA 16:0: 0.149 G
SFA 18:0: 0.014 G
Fatty acids, total monounsaturated: 0.131 G
MUFA 18:1: 0.131 G
MUFA 18:1 c: 0.131 G
Fatty acids, total polyunsaturated: 0.326 G
PUFA 18:2: 0.295 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
Tryptophan: 0.081 G
Threonine: 0.203 G
Isoleucine: 0.224 G
Leucine: 0.434 G
Lysine: 0.131 G
Methionine: 0.064 G
Cystine: 0.112 G
Phenylalanine: 0.293 G
Tyrosine: 0.107 G
Valine: 0.258 G
Arginine: 0.208 G
Histidine: 0.131 G
Alanine: 0.192 G
Aspartic acid: 0.274 G
Glutamic acid: 2.018 G
Glycine: 0.194 G
Proline: 0.689 G
Serine: 0.271 G
Pasta, cooked, unenriched, with added salt
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNENRICHED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 62.13 G
Energy: 157 KCAL
Energy: 655 kJ
Protein: 5.8 G
Total lipid (fat): 0.93 G
Ash: 0.55 G
Carbohydrate, by difference: 30.59 G
Fiber, total dietary: 1.8 G
Sugars, Total: 0.56 G
Sucrose: 0.09 G
Glucose: 0.04 G
Fructose: 0.03 G
Maltose: 0.4 G
Starch: 26.01 G
Calcium, Ca: 7 MG
Iron, Fe: 0.5 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 58 MG
Potassium, K: 44 MG
Sodium, Na: 131 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.322 MG
Selenium, Se: 26.4 UG
Thiamin: 0.02 MG
Riboflavin: 0.02 MG
Niacin: 0.4 MG
Pantothenic acid: 0.112 MG
Vitamin B-6: 0.049 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 0.5 MG
Tocotrienol, alpha: 0.05 MG
Vitamin K (Dihydrophylloquinone): 0.5 UG
Fatty acids, total saturated: 0.176 G
SFA 12:0: 0.006 G
SFA 14:0: 0.006 G
SFA 16:0: 0.149 G
SFA 18:0: 0.014 G
Fatty acids, total monounsaturated: 0.351 G
MUFA 18:1: 0.131 G
MUFA 18:1 c: 0.153 G
Fatty acids, total polyunsaturated: 0.319 G
PUFA 18:2: 0.295 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.027 G
Tryptophan: 0.083 G
Threonine: 0.206 G
Isoleucine: 0.228 G
Leucine: 0.44 G
Lysine: 0.133 G
Methionine: 0.065 G
Cystine: 0.113 G
Phenylalanine: 0.297 G
Tyrosine: 0.108 G
Valine: 0.262 G
Arginine: 0.211 G
Histidine: 0.132 G
Alanine: 0.195 G
Aspartic acid: 0.278 G
Glutamic acid: 2.046 G
Glycine: 0.196 G
Proline: 0.698 G
Serine: 0.275 G
Pasta, cooked, unenriched, without added salt
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
UNENRICHED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 62.13 G
Energy: 158 KCAL
Energy: 660 kJ
Protein: 5.8 G
Total lipid (fat): 0.93 G
Ash: 0.27 G
Carbohydrate, by difference: 30.86 G
Fiber, total dietary: 1.8 G
Sugars, Total: 0.56 G
Sucrose: 0.09 G
Glucose: 0.04 G
Fructose: 0.03 G
Maltose: 0.4 G
Starch: 26.01 G
Calcium, Ca: 7 MG
Iron, Fe: 0.5 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 58 MG
Potassium, K: 44 MG
Sodium, Na: 1 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.322 MG
Selenium, Se: 26.4 UG
Thiamin: 0.02 MG
Riboflavin: 0.02 MG
Niacin: 0.4 MG
Pantothenic acid: 0.112 MG
Vitamin B-6: 0.049 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 6.4 MG
Betaine: 68 MG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 0.5 MG
Tocotrienol, alpha: 0.05 MG
Vitamin K (Dihydrophylloquinone): 0.5 UG
Fatty acids, total saturated: 0.176 G
SFA 12:0: 0.006 G
SFA 14:0: 0.006 G
SFA 16:0: 0.149 G
SFA 18:0: 0.014 G
Fatty acids, total monounsaturated: 0.131 G
MUFA 18:1: 0.131 G
MUFA 18:1 c: 0.131 G
Fatty acids, total polyunsaturated: 0.326 G
PUFA 18:2: 0.295 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
Tryptophan: 0.083 G
Threonine: 0.206 G
Isoleucine: 0.228 G
Leucine: 0.44 G
Lysine: 0.133 G
Methionine: 0.065 G
Cystine: 0.113 G
Phenylalanine: 0.297 G
Tyrosine: 0.108 G
Valine: 0.262 G
Arginine: 0.211 G
Histidine: 0.132 G
Alanine: 0.195 G
Aspartic acid: 0.278 G
Glutamic acid: 2.046 G
Glycine: 0.196 G
Proline: 0.698 G
Serine: 0.275 G
Pasta, cooked
Water: 61.76 G
Energy: 157 KCAL
Protein: 5.76 G
Total lipid (fat): 0.92 G
Carbohydrate, by difference: 30.68 G
Fiber, total dietary: 1.8 G
Sugars, Total: 0.56 G
Calcium, Ca: 7 MG
Iron, Fe: 1.27 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 58 MG
Potassium, K: 44 MG
Sodium, Na: 232 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.099 MG
Selenium, Se: 26.2 UG
Thiamin: 0.272 MG
Riboflavin: 0.135 MG
Niacin: 1.679 MG
Vitamin B-6: 0.049 MG
Folate, total: 73 UG
Folic acid: 66 UG
Folate, food: 7 UG
Folate, DFE: 118 UG
Choline, total: 6.4 MG
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Fatty acids, total saturated: 0.175 G
SFA 12:0: 0.006 G
SFA 14:0: 0.006 G
SFA 16:0: 0.148 G
SFA 18:0: 0.014 G
Fatty acids, total monounsaturated: 0.13 G
MUFA 18:1: 0.13 G
Fatty acids, total polyunsaturated: 0.324 G
PUFA 18:2: 0.293 G
PUFA 18:3: 0.024 G
PASTA, CURVY MAC
brand_owner: New Seasons Market, LLC
brand_name: NEW SEASONS
gtin_upc: 840600120315
ingredients: UNENRICHED DURUM WHEAT SEMOLINA FLOUR, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta Dinners
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 21 MG
Iron, Fe: 1.79 MG
Potassium, K: 220 MG
PASTA, DELUXE BEEF STROGANOFF
brand_owner: General Mills, Inc.
brand_name: HAMBURGER HELPER
gtin_upc: 016000496446
ingredients: ENRICHED PASTA (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED WHEY, CORN STARCH, SALT, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YEAST EXTRACT, ONION*, SUGAR, GARLIC*, NATURAL FLAVOR, SOUR CREAM* (CREAM, NONFAT MILK, CULTURES), CITRIC ACID, VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER), MALTODEXTRIN, HYDROLYZED CORN PROTEIN, LACTIC ACID, SPICE, GLUTAMIC ACID, MONOGLYCERIDES, PARSLEY*, CALCIUM LACTATE, SILICON DIOXIDE (ANTICAKING AGENT), TOMATO*, WHEAT STARCH, VINEGAR*, PAPRIKA, TURMERIC. FRESHNESS PRESERVED BY CITRIC ACID.
serving_size: 28.0 g
branded_food_category: Pizza Mixes & Other Dry Dinners
market_country: United States
Energy: 357 KCAL
Protein: 10.71 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 3.6 G
Sugars, Total: 7.14 G
Iron, Fe: 2.57 MG
Sodium, Na: 1714 MG
PASTA, DELUXE BEEF STROGANOFF
brand_owner: General Mills, Inc.
brand_name: HAMBURGER HELPER
gtin_upc: 016000496446
ingredients: ENRICHED PASTA (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED WHEY, CORN STARCH, SALT, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), YEAST EXTRACT, ONION*, SUGAR, GARLIC*, NATURAL FLAVOR, SOUR CREAM* (CREAM, NONFAT MILK, CULTURES), CITRIC ACID, VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER), MALTODEXTRIN, HYDROLYZED CORN PROTEIN, LACTIC ACID, SPICE, GLUTAMIC ACID, MONOGLYCERIDES, PARSLEY*, CALCIUM LACTATE, SILICON DIOXIDE (ANTICAKING AGENT), TOMATO*, WHEAT STARCH, VINEGAR*, PAPRIKA, TURMERIC. FRESHNESS PRESERVED BY CITRIC ACID.
serving_size: 28.0 g
branded_food_category: Pizza Mixes & Other Dry Dinners
market_country: United States
Energy: 357 KCAL
Protein: 10.71 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 3.6 G
Sugars, Total: 7.14 G
Iron, Fe: 2.57 MG
Sodium, Na: 1714 MG
Pasta, dry, enriched
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 9.9 G
Energy: 371 KCAL
Energy: 1553 kJ
Protein: 13.04 G
Total lipid (fat): 1.51 G
Ash: 0.88 G
Carbohydrate, by difference: 74.67 G
Fiber, total dietary: 3.2 G
Sugars, Total: 2.67 G
Sucrose: 0.48 G
Glucose: 0.12 G
Fructose: 0.11 G
Maltose: 1.96 G
Starch: 62.45 G
Calcium, Ca: 21 MG
Iron, Fe: 3.3 MG
Magnesium, Mg: 53 MG
Phosphorus, P: 189 MG
Potassium, K: 223 MG
Sodium, Na: 6 MG
Zinc, Zn: 1.41 MG
Copper, Cu: 0.289 MG
Manganese, Mn: 0.917 MG
Selenium, Se: 63.2 UG
Fluoride, F: 18 UG
Thiamin: 0.891 MG
Riboflavin: 0.4 MG
Niacin: 7.177 MG
Pantothenic acid: 0.431 MG
Vitamin B-6: 0.142 MG
Folate, total: 237 UG
Folic acid: 219 UG
Folate, food: 18 UG
Folate, DFE: 391 UG
Choline, total: 15.1 MG
Betaine: 142.4 MG
Lutein + zeaxanthin: 18 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Tocopherol, beta: 0.06 MG
Tocopherol, gamma: 0.88 MG
Tocotrienol, alpha: 0.13 MG
Tocotrienol, beta: 0.01 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.277 G
SFA 16:0: 0.251 G
SFA 18:0: 0.025 G
Fatty acids, total monounsaturated: 0.171 G
MUFA 18:1: 0.171 G
MUFA 18:1 c: 0.171 G
Fatty acids, total polyunsaturated: 0.564 G
PUFA 18:2: 0.54 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
Tryptophan: 0.185 G
Threonine: 0.462 G
Isoleucine: 0.511 G
Leucine: 0.988 G
Lysine: 0.298 G
Methionine: 0.147 G
Cystine: 0.255 G
Phenylalanine: 0.668 G
Tyrosine: 0.243 G
Valine: 0.588 G
Arginine: 0.474 G
Histidine: 0.298 G
Alanine: 0.438 G
Aspartic acid: 0.624 G
Glutamic acid: 4.596 G
Glycine: 0.441 G
Proline: 1.569 G
Serine: 0.617 G
Pasta, dry, unenriched
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNENRICHED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 9.9 G
Energy: 371 KCAL
Energy: 1553 kJ
Protein: 13.04 G
Total lipid (fat): 1.51 G
Ash: 0.88 G
Carbohydrate, by difference: 74.67 G
Fiber, total dietary: 3.2 G
Sugars, Total: 2.67 G
Sucrose: 0.48 G
Glucose: 0.12 G
Fructose: 0.11 G
Maltose: 1.96 G
Starch: 62.45 G
Calcium, Ca: 21 MG
Iron, Fe: 1.3 MG
Magnesium, Mg: 53 MG
Phosphorus, P: 189 MG
Potassium, K: 223 MG
Sodium, Na: 6 MG
Zinc, Zn: 1.41 MG
Copper, Cu: 0.289 MG
Manganese, Mn: 0.917 MG
Selenium, Se: 63.2 UG
Thiamin: 0.09 MG
Riboflavin: 0.06 MG
Niacin: 1.7 MG
Pantothenic acid: 0.431 MG
Vitamin B-6: 0.142 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Tocopherol, beta: 0.05 MG
Tocopherol, gamma: 0.88 MG
Tocotrienol, alpha: 0.13 MG
Tocotrienol, beta: 0.01 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.277 G
SFA 16:0: 0.251 G
SFA 18:0: 0.025 G
Fatty acids, total monounsaturated: 0.171 G
MUFA 18:1: 0.171 G
MUFA 18:1 c: 0.171 G
Fatty acids, total polyunsaturated: 0.564 G
PUFA 18:2: 0.54 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.024 G
Tryptophan: 0.185 G
Threonine: 0.462 G
Isoleucine: 0.511 G
Leucine: 0.988 G
Lysine: 0.298 G
Methionine: 0.147 G
Cystine: 0.255 G
Phenylalanine: 0.668 G
Tyrosine: 0.243 G
Valine: 0.588 G
Arginine: 0.474 G
Histidine: 0.298 G
Alanine: 0.438 G
Aspartic acid: 0.624 G
Glutamic acid: 4.596 G
Glycine: 0.441 G
Proline: 1.569 G
Serine: 0.617 G
PASTA, ELBOW
brand_owner: Brandable Inc
brand_name: VEGGIECRAFT FARMS
gtin_upc: 810809038445
ingredients: LENTIL FLOUR, PEA FLOUR, CAULIFLOWER FLOUR.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 339 KCAL
Protein: 23.21 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Calcium, Ca: 43 MG
Iron, Fe: 5.54 MG
Potassium, K: 839 MG
Sodium, Na: 27 MG
PASTA, ELBOW
brand_owner: Brandable Inc
brand_name: VEGGIECRAFT FARMS
gtin_upc: 810809038445
ingredients: LENTIL FLOUR, PEA FLOUR, CAULIFLOWER FLOUR.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 339 KCAL
Protein: 23.21 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Calcium, Ca: 43 MG
Iron, Fe: 5.54 MG
Potassium, K: 839 MG
Sodium, Na: 27 MG
PASTA, ELBOW
brand_owner: Brandable Inc
brand_name: VEGGIECRAFT FARMS
gtin_upc: 810809038445
ingredients: LENTIL FLOUR, PEA FLOUR, CAULIFLOWER FLOUR.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 8 oz/227 g
market_country: United States
Energy: 339 KCAL
Protein: 23.21 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Calcium, Ca: 43 MG
Iron, Fe: 5.54 MG
Potassium, K: 839 MG
Sodium, Na: 27 MG
PASTA, ELBOW
brand_owner: Brandable Inc
gtin_upc: 810809038445
ingredients: LENTIL FLOUR, PEA FLOUR, CAULIFLOWER FLOUR.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 339 KCAL
Protein: 23.21 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Calcium, Ca: 43 MG
Iron, Fe: 5.54 MG
Potassium, K: 839 MG
Sodium, Na: 27 MG
PASTA, ELBOW
brand_owner: Brandable Inc
gtin_upc: 810809038445
ingredients: LENTIL FLOUR, PEA FLOUR, CAULIFLOWER FLOUR.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 339 KCAL
Protein: 23.21 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Calcium, Ca: 43 MG
Iron, Fe: 5.54 MG
Potassium, K: 839 MG
Sodium, Na: 27 MG
PASTA, ENRICHED MACARONI PRODUCT, CASARECCE
brand_owner: Wal-Mart Stores, Inc.
brand_name: SAM'S CHOICE
gtin_upc: 078742230818
ingredients: DURUM WHEAT SEMOLINA, NIACIN, FERROUS LACTATE (IRON), THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 17.6 oz/500 g
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Iron, Fe: 2.86 MG
Potassium, K: 188 MG
PASTA, ENRICHED MACARONI PRODUCT, CASARECCE
brand_owner: Wal-Mart Stores, Inc.
brand_name: SAM'S CHOICE
gtin_upc: 078742230818
ingredients: DURUM WHEAT SEMOLINA, NIACIN, FERROUS LACTATE (IRON), THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.
serving_size: 56.0 g
household_serving_fulltext: 0.5 cup
branded_food_category: Pasta by Shape & Type
package_weight: 17.6 oz/500 g
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Iron, Fe: 2.86 MG
Potassium, K: 188 MG
PASTA, ENRICHED MACARONI PRODUCT
brand_owner: Wal-Mart Stores, Inc.
brand_name: SAM'S CHOICE
gtin_upc: 078742230818
ingredients: DURUM WHEAT SEMOLINA, NIACIN, FERROUS LACTATE (IRON), THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Iron, Fe: 2.86 MG
Potassium, K: 188 MG
PASTA, ENRICHED MACARONI PRODUCT
brand_owner: Wal-Mart Stores, Inc.
brand_name: SAM'S CHOICE
gtin_upc: 078742230818
ingredients: DURUM WHEAT SEMOLINA, NIACIN, FERROUS LACTATE (IRON), THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Iron, Fe: 2.86 MG
Potassium, K: 188 MG
PASTA, ENRICHED MACARONI PRODUCT
brand_owner: Wal-Mart Stores, Inc.
gtin_upc: 078742230818
ingredients: DURUM WHEAT SEMOLINA, NIACIN, FERROUS LACTATE (IRON), THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID.
serving_size: 56.0 g
household_serving_fulltext: 0.5 cup
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Iron, Fe: 2.86 MG
Potassium, K: 188 MG
PASTA, EXTRA BROAD RIBBONS
brand_owner: FRESH&EASY
gtin_upc: 5051379034122
ingredients: ENRICHED DURUM SEMOLINA [SEMOLINA, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], CORN FLOUR, EGG WHITE.
serving_size: 56.0 g
household_serving_fulltext: 1.5 cup
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 375 KCAL
Protein: 14.29 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Sugars, Total: 5.36 G
Iron, Fe: 3.21 MG
Sodium, Na: 36 MG
Thiamin: 1 MG
Riboflavin: 0.455 MG
Niacin: 7.143 MG
Pasta, fresh-refrigerated, plain, as purchased
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 31 G
Energy: 288 KCAL
Energy: 1205 kJ
Protein: 11.31 G
Total lipid (fat): 2.3 G
Ash: 0.66 G
Carbohydrate, by difference: 54.73 G
Calcium, Ca: 15 MG
Iron, Fe: 3.35 MG
Magnesium, Mg: 46 MG
Phosphorus, P: 163 MG
Potassium, K: 179 MG
Sodium, Na: 26 MG
Zinc, Zn: 1.22 MG
Copper, Cu: 0.228 MG
Manganese, Mn: 0.547 MG
Thiamin: 0.705 MG
Riboflavin: 0.439 MG
Niacin: 3.35 MG
Pantothenic acid: 0.535 MG
Vitamin B-6: 0.093 MG
Folate, total: 176 UG
Folic acid: 154 UG
Folate, food: 22 UG
Folate, DFE: 284 UG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 47 IU
Fatty acids, total saturated: 0.328 G
SFA 14:0: 0.005 G
SFA 16:0: 0.287 G
SFA 18:0: 0.037 G
Fatty acids, total monounsaturated: 0.271 G
MUFA 18:1: 0.271 G
Fatty acids, total polyunsaturated: 0.942 G
PUFA 18:2: 0.86 G
PUFA 18:3: 0.082 G
Cholesterol: 73 MG
Tryptophan: 0.143 G
Threonine: 0.295 G
Isoleucine: 0.431 G
Leucine: 0.763 G
Lysine: 0.214 G
Methionine: 0.174 G
Cystine: 0.315 G
Phenylalanine: 0.542 G
Tyrosine: 0.293 G
Valine: 0.476 G
Arginine: 0.411 G
Histidine: 0.226 G
Alanine: 0.327 G
Aspartic acid: 0.456 G
Glutamic acid: 4.022 G
Glycine: 0.353 G
Proline: 1.227 G
Serine: 0.526 G
Pasta, fresh-refrigerated, plain, cooked
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 68.56 G
Energy: 131 KCAL
Energy: 548 kJ
Protein: 5.15 G
Total lipid (fat): 1.05 G
Ash: 0.3 G
Carbohydrate, by difference: 24.93 G
Calcium, Ca: 6 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 63 MG
Potassium, K: 24 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.224 MG
Thiamin: 0.209 MG
Riboflavin: 0.15 MG
Niacin: 0.992 MG
Pantothenic acid: 0.183 MG
Vitamin B-6: 0.034 MG
Folate, total: 64 UG
Folic acid: 57 UG
Folate, food: 7 UG
Folate, DFE: 104 UG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Vitamin A, IU: 20 IU
Fatty acids, total saturated: 0.15 G
SFA 14:0: 0.002 G
SFA 16:0: 0.131 G
SFA 18:0: 0.017 G
Fatty acids, total monounsaturated: 0.124 G
MUFA 18:1: 0.124 G
Fatty acids, total polyunsaturated: 0.429 G
PUFA 18:2: 0.392 G
PUFA 18:3: 0.037 G
Cholesterol: 33 MG
Tryptophan: 0.065 G
Threonine: 0.134 G
Isoleucine: 0.197 G
Leucine: 0.348 G
Lysine: 0.097 G
Methionine: 0.079 G
Cystine: 0.143 G
Phenylalanine: 0.247 G
Tyrosine: 0.134 G
Valine: 0.217 G
Arginine: 0.187 G
Histidine: 0.103 G
Alanine: 0.149 G
Aspartic acid: 0.208 G
Glutamic acid: 1.832 G
Glycine: 0.161 G
Proline: 0.559 G
Serine: 0.24 G
Pasta, fresh-refrigerated, spinach, as purchased
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
VEGETABLE ADDED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 30.1 G
Energy: 289 KCAL
Energy: 1209 kJ
Protein: 11.26 G
Total lipid (fat): 2.1 G
Ash: 0.82 G
Carbohydrate, by difference: 55.72 G
Calcium, Ca: 43 MG
Iron, Fe: 3.3 MG
Magnesium, Mg: 63 MG
Phosphorus, P: 148 MG
Potassium, K: 272 MG
Sodium, Na: 27 MG
Zinc, Zn: 1.4 MG
Copper, Cu: 0.197 MG
Manganese, Mn: 0.781 MG
Thiamin: 0.609 MG
Riboflavin: 0.398 MG
Niacin: 3.46 MG
Pantothenic acid: 0.688 MG
Vitamin B-6: 0.315 MG
Folate, total: 177 UG
Folic acid: 121 UG
Folate, food: 56 UG
Folate, DFE: 262 UG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 25 UG
Retinol: 15 UG
Vitamin A, IU: 241 IU
Fatty acids, total saturated: 0.483 G
SFA 14:0: 0.007 G
SFA 16:0: 0.388 G
SFA 18:0: 0.087 G
Fatty acids, total monounsaturated: 0.659 G
MUFA 16:1: 0.063 G
MUFA 18:1: 0.595 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.467 G
PUFA 18:2: 0.403 G
PUFA 18:3: 0.064 G
Cholesterol: 73 MG
Tryptophan: 0.15 G
Threonine: 0.352 G
Isoleucine: 0.488 G
Leucine: 0.813 G
Lysine: 0.336 G
Methionine: 0.208 G
Cystine: 0.297 G
Phenylalanine: 0.56 G
Tyrosine: 0.332 G
Valine: 0.544 G
Arginine: 0.48 G
Histidine: 0.237 G
Alanine: 0.399 G
Aspartic acid: 0.601 G
Glutamic acid: 3.449 G
Glycine: 0.369 G
Proline: 1.056 G
Serine: 0.577 G
Pasta, fresh-refrigerated, spinach, cooked
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
VEGETABLE ADDED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 68.58 G
Energy: 130 KCAL
Energy: 544 kJ
Protein: 5.06 G
Total lipid (fat): 0.94 G
Ash: 0.37 G
Carbohydrate, by difference: 25.04 G
Calcium, Ca: 18 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 57 MG
Potassium, K: 37 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.63 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.316 MG
Thiamin: 0.178 MG
Riboflavin: 0.134 MG
Niacin: 1.011 MG
Pantothenic acid: 0.232 MG
Vitamin B-6: 0.113 MG
Folate, total: 64 UG
Folic acid: 46 UG
Folate, food: 18 UG
Folate, DFE: 96 UG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 10 UG
Retinol: 6 UG
Vitamin A, IU: 103 IU
Fatty acids, total saturated: 0.217 G
SFA 14:0: 0.003 G
SFA 16:0: 0.174 G
SFA 18:0: 0.039 G
Fatty acids, total monounsaturated: 0.296 G
MUFA 16:1: 0.028 G
MUFA 18:1: 0.267 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.21 G
PUFA 18:2: 0.181 G
PUFA 18:3: 0.029 G
Cholesterol: 33 MG
Tryptophan: 0.067 G
Threonine: 0.158 G
Isoleucine: 0.219 G
Leucine: 0.365 G
Lysine: 0.151 G
Methionine: 0.093 G
Cystine: 0.134 G
Phenylalanine: 0.252 G
Tyrosine: 0.149 G
Valine: 0.245 G
Arginine: 0.216 G
Histidine: 0.107 G
Alanine: 0.179 G
Aspartic acid: 0.27 G
Glutamic acid: 1.55 G
Glycine: 0.166 G
Proline: 0.474 G
Serine: 0.259 G
PASTA, FUSILLI
brand_owner: New Seasons Market, LLC
brand_name: NEW SEASONS
gtin_upc: 840600104247
ingredients: UNENRICHED DURUM WHEAT SEMOLINA FLOUR, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 21 MG
Iron, Fe: 1.79 MG
Potassium, K: 220 MG
PASTA, FUSILLI
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 07789049617
ingredients: COOKED FUSILLI PASTA (WATER, DURUM WHEAT SEMOLINA, EGG WHITE), EXTRA VIRGIN OLIVE OIL, SEA SALT.
serving_size: 200.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 150 KCAL
Protein: 6.5 G
Total lipid (fat): 1.5 G
Carbohydrate, by difference: 28 G
Fiber, total dietary: 2 G
Sugars, Total: 0.5 G
Calcium, Ca: 20 MG
Iron, Fe: 0.45 MG
Potassium, K: 45 MG
Sodium, Na: 175 MG
Fatty acids, total saturated: 0.25 G
Cholesterol: 2 MG
PASTA, FUSILLI
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 07789049617
ingredients: COOKED FUSILLI PASTA (WATER, DURUM WHEAT SEMOLINA, EGG WHITE), EXTRA VIRGIN OLIVE OIL, SEA SALT.
serving_size: 200.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 7.05 OZ/200 g
market_country: United States
Energy: 150 KCAL
Protein: 6.5 G
Total lipid (fat): 1.5 G
Carbohydrate, by difference: 28 G
Fiber, total dietary: 2 G
Sugars, Total: 0.5 G
Calcium, Ca: 20 MG
Iron, Fe: 0.45 MG
Potassium, K: 45 MG
Sodium, Na: 175 MG
Fatty acids, total saturated: 0.25 G
Cholesterol: 2 MG
Pasta, gluten free
Water: 57.67 G
Energy: 179 KCAL
Protein: 3.2 G
Total lipid (fat): 1 G
Carbohydrate, by difference: 38.05 G
Fiber, total dietary: 1.4 G
Calcium, Ca: 2 MG
Iron, Fe: 0.22 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 33 MG
Potassium, K: 24 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.27 MG
Copper, Cu: 0.02 MG
Selenium, Se: 2.2 UG
Thiamin: 0.05 MG
Riboflavin: 0.079 MG
Niacin: 0.24 MG
Vitamin B-6: 0.037 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 1.7 MG
Vitamin A, RAE: 4 UG
Carotene, beta: 32 UG
Carotene, alpha: 21 UG
Lutein + zeaxanthin: 539 UG
Fatty acids, total saturated: 0.15 G
SFA 14:0: 0.005 G
SFA 16:0: 0.106 G
SFA 18:0: 0.029 G
Fatty acids, total monounsaturated: 0.259 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.155 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.329 G
PUFA 18:2: 0.315 G
PUFA 18:3: 0.013 G
PUFA 20:5 n-3 (EPA): 0.002 G
Pasta, gluten-free, brown rice flour, cooked, TINKYADA
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
RICE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Oryza sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=41976]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=26077]
[https://plants.usda.gov/home/plantProfile?symbol=ORSA]
[EuroFIR-NETTOX 2007 198]
[DPNL 2003 11528]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,20986]
<DICTION><i>Oryza sativa</i>, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. <i>Oryza sativa</i> contains two major subspecies: the sticky, short-grained <i>japonica</i> or <i>sinica</i> variety, and the nonsticky, long-grained <i>indica</i> variety.
Rice occurs in a variety of colors, including white, brown, black, purple, and red rices. Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. [https://en.wikipedia.org/wiki/Oryza_sativa]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GLUTEN FREE CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 62.3 G
Energy: 138 KCAL
Energy: 577 kJ
Protein: 3.46 G
Total lipid (fat): 1.67 G
Ash: 0.38 G
Carbohydrate, by difference: 32.2 G
Fiber, total dietary: 1.7 G
Starch: 30.96 G
Calcium, Ca: 5 MG
Iron, Fe: 0.53 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 87 MG
Potassium, K: 25 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.83 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 1.227 MG
Selenium, Se: 11.1 UG
Thiamin: 0.095 MG
Riboflavin: 0.082 MG
Niacin: 1.465 MG
Pantothenic acid: 0.26 MG
Vitamin B-6: 0.075 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 2.7 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 0.203 G
SFA 10:0: 0.001 G
SFA 14:0: 0.013 G
SFA 15:0: 0.003 G
SFA 16:0: 0.136 G
SFA 17:0: 0.001 G
SFA 18:0: 0.03 G
SFA 20:0: 0.008 G
SFA 22:0: 0.004 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 0.596 G
MUFA 15:1: 0.123 G
MUFA 16:1: 0.002 G
MUFA 16:1 c: 0.002 G
MUFA 18:1: 0.463 G
MUFA 18:1 c: 0.463 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.446 G
PUFA 18:2: 0.428 G
PUFA 18:2 n-6 c,c: 0.427 G
PUFA 18:3: 0.014 G
PUFA 18:3 n-3 c,c,c (ALA): 0.014 G
PUFA 20:5 n-3 (EPA): 0.004 G
Fatty acids, total trans: 0.002 G
Fatty acids, total trans-monoenoic: 0.001 G
TFA 18:1 t: 0.001 G
TFA 18:2 t not further defined: 0.001 G
Fatty acids, total trans-polyenoic: 0.001 G
Tryptophan: 0.04 G
Threonine: 0.109 G
Isoleucine: 0.114 G
Leucine: 0.264 G
Lysine: 0.208 G
Methionine: 0.079 G
Cystine: 0.07 G
Phenylalanine: 0.174 G
Tyrosine: 0.149 G
Valine: 0.134 G
Arginine: 0.308 G
Histidine: 0.084 G
Alanine: 0.174 G
Aspartic acid: 0.289 G
Glutamic acid: 0.478 G
Glycine: 0.154 G
Proline: 0.155 G
Serine: 0.174 G
Pasta, gluten-free, corn and rice flour, cooked
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
RICE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GLUTEN FREE CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 57.67 G
Energy: 179 KCAL
Energy: 748 kJ
Protein: 3.2 G
Total lipid (fat): 1 G
Ash: 0.07 G
Carbohydrate, by difference: 38.05 G
Fiber, total dietary: 1.4 G
Starch: 36.15 G
Calcium, Ca: 2 MG
Iron, Fe: 0.22 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 33 MG
Potassium, K: 24 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.27 MG
Copper, Cu: 0.02 MG
Manganese, Mn: 0.094 MG
Selenium, Se: 2.2 UG
Thiamin: 0.05 MG
Riboflavin: 0.079 MG
Niacin: 0.24 MG
Pantothenic acid: 0.14 MG
Vitamin B-6: 0.037 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 1.7 MG
Vitamin A, RAE: 4 UG
Carotene, beta: 32 UG
Carotene, alpha: 21 UG
Vitamin A, IU: 71 IU
Lutein + zeaxanthin: 539 UG
Fatty acids, total saturated: 0.15 G
SFA 14:0: 0.005 G
SFA 15:0: 0.003 G
SFA 16:0: 0.106 G
SFA 17:0: 0.002 G
SFA 18:0: 0.029 G
SFA 20:0: 0.003 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 0.259 G
MUFA 15:1: 0.1 G
MUFA 16:1: 0.001 G
MUFA 16:1 c: 0.001 G
MUFA 18:1: 0.155 G
MUFA 18:1 c: 0.153 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.329 G
PUFA 18:2: 0.315 G
PUFA 18:2 n-6 c,c: 0.314 G
PUFA 18:3: 0.013 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.004 G
Fatty acids, total trans-monoenoic: 0.002 G
TFA 18:1 t: 0.002 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Tryptophan: 0.02 G
Threonine: 0.103 G
Isoleucine: 0.103 G
Leucine: 0.452 G
Lysine: 0.164 G
Methionine: 0.072 G
Cystine: 0.072 G
Phenylalanine: 0.175 G
Tyrosine: 0.144 G
Valine: 0.103 G
Arginine: 0.154 G
Histidine: 0.092 G
Alanine: 0.236 G
Aspartic acid: 0.175 G
Glutamic acid: 0.544 G
Glycine: 0.103 G
Proline: 0.349 G
Serine: 0.164 G
Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
GRAIN ADDED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GLUTEN FREE CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 63.2 G
Energy: 152 KCAL
Energy: 638 kJ
Protein: 3.23 G
Total lipid (fat): 2.07 G
Ash: 0.39 G
Carbohydrate, by difference: 31.11 G
Fiber, total dietary: 3.3 G
Sugars, Total: 0.3 G
Sucrose: 0.3 G
Starch: 27.93 G
Calcium, Ca: 7 MG
Iron, Fe: 0.72 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 91 MG
Potassium, K: 63 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.7 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.206 MG
Selenium, Se: 2.2 UG
Thiamin: 0.12 MG
Riboflavin: 0.093 MG
Niacin: 0.45 MG
Pantothenic acid: 0.21 MG
Vitamin B-6: 0.05 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 5.8 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 3 UG
Cryptoxanthin, beta: 6 UG
Vitamin A, IU: 11 IU
Lutein + zeaxanthin: 131 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Fatty acids, total saturated: 0.152 G
SFA 10:0: 0.002 G
SFA 12:0: 0.001 G
SFA 14:0: 0.005 G
SFA 15:0: 0.003 G
SFA 16:0: 0.088 G
SFA 17:0: 0.002 G
SFA 18:0: 0.036 G
SFA 20:0: 0.007 G
SFA 22:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 0.663 G
MUFA 15:1: 0.17 G
MUFA 16:1: 0.003 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.001 G
MUFA 18:1: 0.477 G
MUFA 18:1 c: 0.474 G
MUFA 20:1: 0.009 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.947 G
PUFA 18:2: 0.912 G
PUFA 18:2 n-6 c,c: 0.909 G
PUFA 18:3: 0.032 G
PUFA 18:3 n-3 c,c,c (ALA): 0.032 G
PUFA 20:4: 0.001 G
PUFA 20:5 n-3 (EPA): 0.003 G
Fatty acids, total trans: 0.006 G
Fatty acids, total trans-monoenoic: 0.004 G
TFA 18:1 t: 0.004 G
TFA 18:2 t not further defined: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Tryptophan: 0.02 G
Threonine: 0.099 G
Isoleucine: 0.089 G
Leucine: 0.355 G
Lysine: 0.158 G
Methionine: 0.059 G
Cystine: 0.069 G
Phenylalanine: 0.148 G
Tyrosine: 0.118 G
Valine: 0.108 G
Arginine: 0.178 G
Histidine: 0.089 G
Alanine: 0.207 G
Aspartic acid: 0.187 G
Glutamic acid: 0.464 G
Glycine: 0.118 G
Proline: 0.286 G
Serine: 0.148 G
Pasta, gluten-free, corn, cooked
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GLUTEN FREE CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 68.31 G
Energy: 126 KCAL
Energy: 527 kJ
Protein: 2.63 G
Total lipid (fat): 0.73 G
Ash: 0.42 G
Carbohydrate, by difference: 27.91 G
Fiber, total dietary: 4.8 G
Calcium, Ca: 1 MG
Iron, Fe: 0.25 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 76 MG
Potassium, K: 31 MG
Zinc, Zn: 0.63 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.153 MG
Selenium, Se: 2.8 UG
Thiamin: 0.053 MG
Riboflavin: 0.023 MG
Niacin: 0.556 MG
Pantothenic acid: 0.128 MG
Vitamin B-6: 0.058 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin A, RAE: 3 UG
Vitamin A, IU: 57 IU
Fatty acids, total saturated: 0.102 G
SFA 16:0: 0.087 G
SFA 18:0: 0.011 G
Fatty acids, total monounsaturated: 0.191 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.191 G
Fatty acids, total polyunsaturated: 0.325 G
PUFA 18:2: 0.316 G
PUFA 18:3: 0.01 G
Tryptophan: 0.019 G
Threonine: 0.099 G
Isoleucine: 0.094 G
Leucine: 0.322 G
Lysine: 0.074 G
Methionine: 0.055 G
Cystine: 0.047 G
Phenylalanine: 0.129 G
Tyrosine: 0.107 G
Valine: 0.133 G
Arginine: 0.131 G
Histidine: 0.08 G
Alanine: 0.197 G
Aspartic acid: 0.183 G
Glutamic acid: 0.493 G
Glycine: 0.108 G
Proline: 0.229 G
Serine: 0.125 G
Pasta, gluten-free, corn, dry
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GLUTEN FREE CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 10 G
Energy: 357 KCAL
Energy: 1494 kJ
Protein: 7.46 G
Total lipid (fat): 2.08 G
Ash: 1.2 G
Carbohydrate, by difference: 79.26 G
Fiber, total dietary: 11 G
Calcium, Ca: 4 MG
Iron, Fe: 0.93 MG
Magnesium, Mg: 119 MG
Phosphorus, P: 253 MG
Potassium, K: 294 MG
Sodium, Na: 3 MG
Zinc, Zn: 1.79 MG
Copper, Cu: 0.202 MG
Manganese, Mn: 0.483 MG
Selenium, Se: 7.9 UG
Thiamin: 0.231 MG
Riboflavin: 0.087 MG
Niacin: 2.43 MG
Pantothenic acid: 0.484 MG
Vitamin B-6: 0.206 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Vitamin A, RAE: 9 UG
Vitamin A, IU: 170 IU
Fatty acids, total saturated: 0.29 G
SFA 16:0: 0.247 G
SFA 18:0: 0.033 G
Fatty acids, total monounsaturated: 0.543 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.541 G
Fatty acids, total polyunsaturated: 0.924 G
PUFA 18:2: 0.896 G
PUFA 18:3: 0.028 G
Tryptophan: 0.053 G
Threonine: 0.28 G
Isoleucine: 0.267 G
Leucine: 0.915 G
Lysine: 0.21 G
Methionine: 0.156 G
Cystine: 0.134 G
Phenylalanine: 0.366 G
Tyrosine: 0.303 G
Valine: 0.378 G
Arginine: 0.372 G
Histidine: 0.228 G
Alanine: 0.558 G
Aspartic acid: 0.519 G
Glutamic acid: 1.4 G
Glycine: 0.306 G
Proline: 0.651 G
Serine: 0.354 G
Pasta, gluten-free, rice flour and rice bran extract, cooked, DE BOLES
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
RICE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Oryza sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=41976]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=26077]
[https://plants.usda.gov/home/plantProfile?symbol=ORSA]
[EuroFIR-NETTOX 2007 198]
[DPNL 2003 11528]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,20986]
<DICTION><i>Oryza sativa</i>, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. <i>Oryza sativa</i> contains two major subspecies: the sticky, short-grained <i>japonica</i> or <i>sinica</i> variety, and the nonsticky, long-grained <i>indica</i> variety.
Rice occurs in a variety of colors, including white, brown, black, purple, and red rices. Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. [https://en.wikipedia.org/wiki/Oryza_sativa]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
BRAN ADDED Used when bran is the second to fourth ingredient in order of predominance, excluding water. If a choice must be made between *BRAN ADDED* and the type of grain added, prefer *BRAN ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GLUTEN FREE CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 52.8 G
Energy: 200 KCAL
Energy: 836 kJ
Protein: 4.21 G
Total lipid (fat): 1.7 G
Ash: 0.54 G
Carbohydrate, by difference: 40.75 G
Fiber, total dietary: 1.9 G
Starch: 36.3 G
Calcium, Ca: 21 MG
Iron, Fe: 0.62 MG
Magnesium, Mg: 52 MG
Phosphorus, P: 132 MG
Potassium, K: 55 MG
Sodium, Na: 4 MG
Zinc, Zn: 1.08 MG
Copper, Cu: 0.125 MG
Manganese, Mn: 1.94 MG
PASTA, GREEN PEA SPAGHETTI
brand_owner: Ahold USA, Inc.
brand_name: NATURE'S PROMISE
gtin_upc: 688267550003
ingredients: GREEN PEA FLOUR.
serving_size: 56.0 g
household_serving_fulltext: 2 oz dry
branded_food_category: Pasta by Shape & Type
package_weight: 8.8 OZ/250 g
market_country: United States
Energy: 357 KCAL
Protein: 19.64 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 8.9 G
Sugars, Total: 5.36 G
Calcium, Ca: 71 MG
Iron, Fe: 3.57 MG
Potassium, K: 982 MG
Sodium, Na: 18 MG
Pasta, homemade, made with egg, cooked
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
HOME PREPARED
Water: 68.71 G
Energy: 130 KCAL
Energy: 544 kJ
Protein: 5.28 G
Total lipid (fat): 1.74 G
Ash: 0.73 G
Carbohydrate, by difference: 23.54 G
Calcium, Ca: 10 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 52 MG
Potassium, K: 21 MG
Sodium, Na: 83 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.183 MG
Thiamin: 0.173 MG
Riboflavin: 0.174 MG
Niacin: 1.257 MG
Pantothenic acid: 0.231 MG
Vitamin B-6: 0.037 MG
Folate, total: 43 UG
Folic acid: 24 UG
Folate, food: 19 UG
Folate, DFE: 60 UG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Vitamin A, IU: 58 IU
Fatty acids, total saturated: 0.408 G
SFA 14:0: 0.004 G
SFA 16:0: 0.301 G
SFA 18:0: 0.097 G
Fatty acids, total monounsaturated: 0.508 G
MUFA 16:1: 0.03 G
MUFA 18:1: 0.473 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.521 G
PUFA 18:2: 0.459 G
PUFA 18:3: 0.045 G
PUFA 20:4: 0.014 G
PUFA 22:6 n-3 (DHA): 0.004 G
Cholesterol: 41 MG
Phytosterols: 1 MG
Tryptophan: 0.067 G
Threonine: 0.166 G
Isoleucine: 0.223 G
Leucine: 0.382 G
Lysine: 0.165 G
Methionine: 0.101 G
Cystine: 0.143 G
Phenylalanine: 0.262 G
Tyrosine: 0.156 G
Valine: 0.247 G
Arginine: 0.223 G
Histidine: 0.111 G
Alanine: 0.187 G
Aspartic acid: 0.288 G
Glutamic acid: 1.628 G
Glycine: 0.169 G
Proline: 0.497 G
Serine: 0.282 G
Pasta, homemade, made without egg, cooked
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
HOME PREPARED
Water: 68.86 G
Energy: 124 KCAL
Energy: 519 kJ
Protein: 4.37 G
Total lipid (fat): 0.98 G
Ash: 0.66 G
Carbohydrate, by difference: 25.12 G
Calcium, Ca: 6 MG
Iron, Fe: 1.13 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 40 MG
Potassium, K: 19 MG
Sodium, Na: 74 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.193 MG
Thiamin: 0.182 MG
Riboflavin: 0.148 MG
Niacin: 1.343 MG
Pantothenic acid: 0.15 MG
Vitamin B-6: 0.028 MG
Folate, total: 43 UG
Folic acid: 26 UG
Folate, food: 17 UG
Folate, DFE: 61 UG
Fatty acids, total saturated: 0.14 G
SFA 14:0: 0.001 G
SFA 16:0: 0.109 G
SFA 18:0: 0.029 G
Fatty acids, total monounsaturated: 0.187 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.185 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.508 G
PUFA 18:2: 0.453 G
PUFA 18:3: 0.055 G
Phytosterols: 2 MG
Tryptophan: 0.056 G
Threonine: 0.116 G
Isoleucine: 0.169 G
Leucine: 0.299 G
Lysine: 0.084 G
Methionine: 0.068 G
Cystine: 0.123 G
Phenylalanine: 0.212 G
Tyrosine: 0.115 G
Valine: 0.186 G
Arginine: 0.161 G
Histidine: 0.089 G
Alanine: 0.128 G
Aspartic acid: 0.179 G
Glutamic acid: 1.577 G
Glycine: 0.138 G
Proline: 0.481 G
Serine: 0.206 G
PASTA, IMITATION BACON BITS, TOMATOES & SEASONING SUDDENLY SALAD, BACON LETTUCE & TOMATO
brand_owner: General Mills, Inc.
brand_name: BETTY CROCKER
gtin_upc: 016000134539
ingredients: ENRICHED PASTA SHELLS (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, IMITATION BACON BITS (SOY FLOUR, SOYBEAN OIL, SALT, HYDROLYZED SOY AND CORN PROTEIN, YEAST*, NATURAL AND ARTIFICIAL FLAVOR, SUNFLOWER OIL, SUGAR, POTASSIUM CHLORIDE, DEXTROSE, DRIED YEAST, COLOR [CARAMEL COLOR, RED 3], TBHQ [PRESERVATIVE], SOY LECITHIN). CONTAINS 2% OR LESS OF: TOMATO FLAKES, SALT, WHEY, VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER), MONOSODIUM GLUTAMATE, ONION*, GARLIC*, BUTTERMILK*, MODIFIED CORN STARCH, LACTIC ACID, PARSLEY*, CALCIUM LACTATE, HYDROLYZED CORN GLUTEN, CITRIC ACID, DEXTROSE, GUAR GUM, BLACK PEPPER, SILICON DIOXIDE (ANTICAKING AGENT), YEAST EXTRACT, BACON FAT, NATURAL FLAVOR, SUGAR.
serving_size: 45.0 g
branded_food_category: Pasta Dinners
market_country: United States
Energy: 356 KCAL
Protein: 11.11 G
Total lipid (fat): 2.22 G
Carbohydrate, by difference: 75.56 G
Fiber, total dietary: 4.4 G
Sugars, Total: 6.67 G
Iron, Fe: 2.4 MG
Sodium, Na: 711 MG
PASTA, IMITATION BACON BITS, TOMATOES & SEASONING SUDDENLY SALAD, BACON LETTUCE & TOMATO
brand_owner: General Mills, Inc.
brand_name: BETTY CROCKER
gtin_upc: 016000134539
ingredients: ENRICHED PASTA SHELLS (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, IMITATION BACON BITS (SOY FLOUR, SOYBEAN OIL, SALT, HYDROLYZED SOY AND CORN PROTEIN, YEAST*, NATURAL AND ARTIFICIAL FLAVOR, SUNFLOWER OIL, SUGAR, POTASSIUM CHLORIDE, DEXTROSE, DRIED YEAST, COLOR [CARAMEL COLOR, RED 3], TBHQ [PRESERVATIVE], SOY LECITHIN). CONTAINS 2% OR LESS OF: TOMATO FLAKES, SALT, WHEY, VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER), MONOSODIUM GLUTAMATE, ONION*, GARLIC*, BUTTERMILK*, MODIFIED CORN STARCH, LACTIC ACID, PARSLEY*, CALCIUM LACTATE, HYDROLYZED CORN GLUTEN, CITRIC ACID, DEXTROSE, GUAR GUM, BLACK PEPPER, SILICON DIOXIDE (ANTICAKING AGENT), YEAST EXTRACT, BACON FAT, NATURAL FLAVOR, SUGAR.
serving_size: 45.0 g
branded_food_category: Pasta Dinners
market_country: United States
Energy: 356 KCAL
Protein: 11.11 G
Total lipid (fat): 2.22 G
Carbohydrate, by difference: 75.56 G
Fiber, total dietary: 4.4 G
Sugars, Total: 6.67 G
Iron, Fe: 2.4 MG
Sodium, Na: 711 MG
PASTA, LINGUINE
brand_owner: OA FOODS LLC
gtin_upc: 855694004380
ingredients: WATER, NATURAL SEA SALT, SLICED HEARTS OF PALM, CITRIC ACID.
serving_size: 75.0 g
household_serving_fulltext: 75 GRM
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 27 KCAL
Protein: 1.33 G
Carbohydrate, by difference: 5.33 G
Fiber, total dietary: 2.7 G
Sodium, Na: 80 MG
PASTA, LINGUINE
brand_owner: OA FOODS LLC
gtin_upc: 855694004380
ingredients: WATER, NATURAL SEA SALT, SLICED HEARTS OF PALM, CITRIC ACID.
serving_size: 75.0 g
household_serving_fulltext: 75 GRM
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 27 KCAL
Protein: 1.33 G
Carbohydrate, by difference: 5.33 G
Fiber, total dietary: 2.7 G
Sodium, Na: 80 MG
PASTA, LINGUINE
brand_owner: PALMINI
gtin_upc: 855694004380
ingredients: WATER, NATURAL SEA SALT, SLICED HEARTS OF PALM, CITRIC ACID.
serving_size: 75.0 g
household_serving_fulltext: 75 GRM
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 27 KCAL
Protein: 1.33 G
Carbohydrate, by difference: 5.33 G
Fiber, total dietary: 2.7 G
Sodium, Na: 80 MG
PASTA, MACARONI AND CHEESE
brand_owner: Hormel Foods Corporation
brand_name: HORMEL
gtin_upc: 037600782555
ingredients: ENRICHED MACARONI (WATER, DURUM SEMOLINA [WHEAT], FERROUS SULFATE, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MILK WITH VITAMIN D3, WATER, PASTEURIZED PROCESS CHEESE SPREAD (AMERICAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, SALT, MILKFAT, ARTIFICIAL COLOR), CHEDDAR CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], NONFAT MILK, WHEY, SALT, ANNATTO EXTRACT [COLOR], AND NATURAL FLAVOR), LIQUID MARGARINE (LIQUID AND HYDROGENATED SOYBEAN OIL, WATER, SALT, VEGETABLE MONO-AND DIGLYCERIDES, SOY LECITHIN, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, VITAMIN A PALMITATE ADDED), MODIFIED CORNSTARCH, SALT, SODIUM BENZOATE (PRESERVATIVE), POTASSIUM SORBATE (PRESERVATIVE), ANNATTO COLOR.
serving_size: 230.0 g
branded_food_category: Other Deli
package_weight: 32 oz/2 lbs/907 g
market_country: United States
Energy: 143 KCAL
Protein: 6.09 G
Total lipid (fat): 6.09 G
Carbohydrate, by difference: 0.02 G
Fiber, total dietary: 0.9 G
Sugars, Total: 3.04 G
Calcium, Ca: 85 MG
Iron, Fe: 0.61 MG
Potassium, K: 123 MG
Sodium, Na: 413 MG
Fatty acids, total saturated: 2.61 G
Cholesterol: 13 MG
PASTA, MACARONI AND CHEESE
brand_owner: Hormel Foods Corporation
brand_name: HORMEL
gtin_upc: 037600782555
ingredients: ENRICHED MACARONI (WATER, DURUM SEMOLINA [WHEAT], FERROUS SULFATE, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MILK WITH VITAMIN D3, WATER, PASTEURIZED PROCESS CHEESE SPREAD (AMERICAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, SALT, MILKFAT, ARTIFICIAL COLOR), CHEDDAR CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], NONFAT MILK, WHEY, SALT, ANNATTO EXTRACT [COLOR], AND NATURAL FLAVOR), LIQUID MARGARINE (LIQUID AND HYDROGENATED SOYBEAN OIL, WATER, SALT, VEGETABLE MONO-AND DIGLYCERIDES, SOY LECITHIN, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, VITAMIN A PALMITATE ADDED), MODIFIED CORNSTARCH, SALT, SODIUM BENZOATE (PRESERVATIVE), POTASSIUM SORBATE (PRESERVATIVE), ANNATTO COLOR.
serving_size: 230.0 g
branded_food_category: Other Deli
package_weight: 907 g
market_country: United States
Energy: 143 KCAL
Protein: 6.09 G
Total lipid (fat): 6.09 G
Carbohydrate, by difference: 0.02 G
Fiber, total dietary: 0.9 G
Sugars, Total: 3.04 G
Calcium, Ca: 85 MG
Iron, Fe: 0.61 MG
Potassium, K: 123 MG
Sodium, Na: 413 MG
Fatty acids, total saturated: 2.61 G
Cholesterol: 13 MG
PASTA, MACARONI
brand_owner: Bdc Products, LLC
brand_name: PASTIFICIO G. DI MARTINO
gtin_upc: 818928000671
ingredients: DURUM WHEAT SEMOLINA, WATER
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 16 oz/1 lbs/453 g
market_country: United States
Energy: 357 KCAL
Protein: 14.29 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 1.8 G
Sugars, Total: 1.79 G
PASTA, MACARONI
brand_owner: Bdc Products, LLC
brand_name: PASTIFICIO G. DI MARTINO
gtin_upc: 818928000671
ingredients: DURUM WHEAT SEMOLINA, WATER
serving_size: 56.0 g
household_serving_fulltext: 1/3 cup
branded_food_category: Pasta by Shape & Type
package_weight: 16 oz/1 lbs/453 g
market_country: United States
Energy: 357 KCAL
Protein: 14.29 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 73.21 G
Fiber, total dietary: 1.8 G
Sugars, Total: 1.79 G
PASTA, OVEN READY LASAGNA NO. 81
brand_owner: Riviana Foods Inc.
brand_name: RONZONI
gtin_upc: 071300001790
ingredients: INGREDIENTS: DURUM WHEAT SEMOLINA. EGGS.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 3.6 G
Sugars, Total: 1.79 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Potassium, K: 241 MG
Sodium, Na: 18 MG
Fatty acids, total polyunsaturated: 0.89 G
Cholesterol: 45 MG
PASTA, OVEN READY LASAGNA NO. 81
brand_owner: Riviana Foods Inc.
brand_name: RONZONI
gtin_upc: 071300001790
ingredients: INGREDIENTS: DURUM WHEAT SEMOLINA. EGGS.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 8 oz/227 g
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 3.6 G
Sugars, Total: 1.79 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Potassium, K: 241 MG
Sodium, Na: 18 MG
Fatty acids, total polyunsaturated: 0.89 G
Cholesterol: 45 MG
PASTA, OVEN READY LASAGNA NO. 81
brand_owner: Riviana Foods Inc.
brand_name: RONZONI
gtin_upc: 071300001790
ingredients: INGREDIENTS: DURUM WHEAT SEMOLINA. EGGS.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
package_weight: 8 oz/227 g
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 3.6 G
Sugars, Total: 1.79 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Potassium, K: 241 MG
Sodium, Na: 18 MG
Fatty acids, total polyunsaturated: 0.89 G
Cholesterol: 45 MG
PASTA, OVEN READY LASAGNA NO. 81
brand_owner: Riviana Foods Inc.
brand_name: SAN GIORGIO
gtin_upc: 033400055592
ingredients: INGREDIENTS: DURUM WHEAT SEMOLINA, EGGS.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 3.6 G
Sugars, Total: 1.79 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Potassium, K: 241 MG
Sodium, Na: 18 MG
Fatty acids, total polyunsaturated: 0.89 G
Cholesterol: 45 MG
PASTA, OVEN READY LASAGNA NO. 81
brand_owner: Riviana Foods Inc.
brand_name: SAN GIORGIO
gtin_upc: 033400055592
ingredients: INGREDIENTS: DURUM WHEAT SEMOLINA, EGGS.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 8 oz/227 g
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 3.6 G
Sugars, Total: 1.79 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Potassium, K: 241 MG
Sodium, Na: 18 MG
Fatty acids, total polyunsaturated: 0.89 G
Cholesterol: 45 MG
PASTA, OVEN READY LASAGNA NO. 81
brand_owner: Riviana Foods Inc.
gtin_upc: 033400055592
ingredients: INGREDIENTS: DURUM WHEAT SEMOLINA, EGGS.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 3.6 G
Sugars, Total: 1.79 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Potassium, K: 241 MG
Sodium, Na: 18 MG
Fatty acids, total polyunsaturated: 0.89 G
Cholesterol: 45 MG
PASTA, OVEN READY LASAGNA NO. 81
brand_owner: Riviana Foods Inc.
gtin_upc: 071300001790
ingredients: INGREDIENTS: DURUM WHEAT SEMOLINA. EGGS.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 2.68 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 3.6 G
Sugars, Total: 1.79 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Potassium, K: 241 MG
Sodium, Na: 18 MG
Fatty acids, total polyunsaturated: 0.89 G
Cholesterol: 45 MG
PASTA, PARMESAN
brand_owner: Farmhouse Foods, Inc.
brand_name: FARMHOUSE
gtin_upc: 740500962001
ingredients: PASTA (DURUM WHEAT SEMOLINA), WHEY, SALT, BUTTERMILK, CORN STARCH, DEXTROSE, NONFAT MILK, ROMANO CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), ONION*, BLUE CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), SPICES, YEAST EXTRACT, PARMESAN CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), NATURAL FLAVORS, GARLIC*, CITRIC ACID, DISODIUM PHOSPHATE, EXTRACTIVES OF CARROT.
serving_size: 70.0 g
branded_food_category: Pasta Dinners
package_weight: 139 g
market_country: United States
Energy: 371 KCAL
Protein: 14.29 G
Total lipid (fat): 2.86 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 2.9 G
Sugars, Total: 12.86 G
Calcium, Ca: 86 MG
Iron, Fe: 1.54 MG
Sodium, Na: 743 MG
Vitamin A, IU: 286 IU
Fatty acids, total saturated: 0.71 G
Cholesterol: 7 MG
PASTA, PARMESAN
brand_owner: Farmhouse Foods, Inc.
brand_name: FARMHOUSE
gtin_upc: 740500962001
ingredients: PASTA (DURUM WHEAT SEMOLINA), WHEY, SALT, BUTTERMILK, CORN STARCH, DEXTROSE, NONFAT MILK, ROMANO CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), ONION*, BLUE CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), SPICES, YEAST EXTRACT, PARMESAN CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), NATURAL FLAVORS, GARLIC*, CITRIC ACID, DISODIUM PHOSPHATE, EXTRACTIVES OF CARROT.
serving_size: 70.0 g
branded_food_category: Pasta Dinners
package_weight: 4.9 oz
market_country: United States
Energy: 371 KCAL
Protein: 14.29 G
Total lipid (fat): 2.86 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 2.9 G
Sugars, Total: 12.86 G
Calcium, Ca: 86 MG
Iron, Fe: 1.54 MG
Sodium, Na: 743 MG
Vitamin A, IU: 286 IU
Fatty acids, total saturated: 0.71 G
Cholesterol: 7 MG
PASTA, PARMESAN
brand_owner: Farmhouse Foods, Inc.
brand_name: FARMHOUSE
gtin_upc: 740500962001
ingredients: PASTA (DURUM WHEAT SEMOLINA), WHEY, SALT, BUTTERMILK, CORN STARCH, DEXTROSE, NONFAT MILK, ROMANO CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), ONION*, BLUE CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), SPICES, YEAST EXTRACT, PARMESAN CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), NATURAL FLAVORS, GARLIC*, CITRIC ACID, DISODIUM PHOSPHATE, EXTRACTIVES OF CARROT.
serving_size: 70.0 g
household_serving_fulltext: 2.5 ONZ
branded_food_category: Pasta Dinners
package_weight: 139 g
market_country: United States
Energy: 371 KCAL
Protein: 14.29 G
Total lipid (fat): 2.86 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 2.9 G
Sugars, Total: 12.86 G
Calcium, Ca: 86 MG
Iron, Fe: 1.54 MG
Sodium, Na: 743 MG
Vitamin A, IU: 286 IU
Fatty acids, total saturated: 0.71 G
Cholesterol: 7 MG
PASTA, PENNE
brand_owner: Brandable Inc
brand_name: VEGGIECRAFT FARMS
gtin_upc: 810016280248
ingredients: LENTIL FLOUR, PEA FLOUR, ZUCCHINI FLOUR.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 357 KCAL
Protein: 21.43 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 8.9 G
Sugars, Total: 3.57 G
Calcium, Ca: 73 MG
Iron, Fe: 7.32 MG
Potassium, K: 1071 MG
PASTA, PENNE
brand_owner: Brandable Inc
brand_name: VEGGIECRAFT FARMS
gtin_upc: 810016280248
ingredients: LENTIL FLOUR, PEA FLOUR, ZUCCHINI FLOUR.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 8 oz/227 g
market_country: United States
Energy: 357 KCAL
Protein: 21.43 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 8.9 G
Sugars, Total: 3.57 G
Calcium, Ca: 73 MG
Iron, Fe: 7.32 MG
Potassium, K: 1071 MG
PASTA, PENNE
brand_owner: Brandable Inc
brand_name: VEGGIECRAFT FARMS
gtin_upc: 810809038575
ingredients: LENTIL FLOUR, PEA FLOUR, SWEET POTATO FLOUR.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 357 KCAL
Protein: 21.43 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Calcium, Ca: 57 MG
Iron, Fe: 7.14 MG
Potassium, K: 1054 MG
PASTA, PENNE
brand_owner: Brandable Inc
brand_name: VEGGIECRAFT FARMS
gtin_upc: 810809038575
ingredients: LENTIL FLOUR, PEA FLOUR, SWEET POTATO FLOUR.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 8 oz/227 g
market_country: United States
Energy: 357 KCAL
Protein: 21.43 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Calcium, Ca: 57 MG
Iron, Fe: 7.14 MG
Potassium, K: 1054 MG
PASTA, PENNE
brand_owner: Riviana Foods Inc.
brand_name: RONZONI
gtin_upc: 071300350058
ingredients: INGREDIENTS: SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), MODIFIED WHEAT STARCH, WHEAT FLOUR, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 268 KCAL
Protein: 10.71 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 23.2 G
Sugars, Total: 3.57 G
Calcium, Ca: 36 MG
Iron, Fe: 2.57 MG
Potassium, K: 161 MG
Sodium, Na: 71 MG
Thiamin: 1 MG
Riboflavin: 0.304 MG
Niacin: 5.357 MG
Folate, total: 214 UG
PASTA, PENNE
brand_owner: Riviana Foods Inc.
brand_name: RONZONI
gtin_upc: 071300350058
ingredients: INGREDIENTS: SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), MODIFIED WHEAT STARCH, WHEAT FLOUR, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 10 oz/283 g
market_country: United States
Energy: 268 KCAL
Protein: 10.71 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 23.2 G
Sugars, Total: 3.57 G
Calcium, Ca: 36 MG
Iron, Fe: 2.57 MG
Potassium, K: 161 MG
Sodium, Na: 71 MG
Thiamin: 1 MG
Riboflavin: 0.304 MG
Niacin: 5.357 MG
Folate, total: 214 UG
PASTA, PENNE
brand_owner: Riviana Foods Inc.
gtin_upc: 071300350058
ingredients: INGREDIENTS: SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), MODIFIED WHEAT STARCH, WHEAT FLOUR, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
serving_size: 56.0 g
household_serving_fulltext: 3/4 cup
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 268 KCAL
Protein: 10.71 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 23.2 G
Sugars, Total: 3.57 G
Calcium, Ca: 36 MG
Iron, Fe: 2.57 MG
Potassium, K: 161 MG
Sodium, Na: 71 MG
Thiamin: 1 MG
Riboflavin: 0.304 MG
Niacin: 5.357 MG
Folate, total: 214 UG
PASTA, RED PEPPERS, CROUTONS & SEASONING, CAESAR
brand_owner: General Mills, Inc.
brand_name: BETTY CROCKER
gtin_upc: 016000492936
ingredients: ENRICHED PLAIN AND SPINACH ROTINI PASTA (WHEAT FLOUR, SPINACH*, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BREAD CRUMBS (ENRICHED FLOUR BLEACHED [WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], VINEGAR, SUGAR, SALT, BAKING SODA, CARAMEL COLOR, YEAST, SPICE EXTRACT, ASCORBIC ACID [DOUGH CONDITIONER]), SUGAR, SALT. CONTAINS LESS THAN 2% OF: MALTODEXTRIN, RED BELL PEPPERS*, WHEY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, GARLIC*, ONION*, CITRIC ACID, LACTIC ACID, VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER OIL), CALCIUM LACTATE, CARROTS*, BASIL, PARMESAN CHEESE* (MILK, CHEESE CULTURES, SALT, ENZYMES), POTASSIUM CHLORIDE, SPICE, NATURAL FLAVOR, WHEY, GUAR GUM, HYDROLYZED SOY PROTEIN, CARAMEL COLOR, SILICON DIOXIDE (ANTICAKING AGENT), YEAST EXTRACT, SODIUM PHOSPHATE, ENZYME MODIFIED ROMANO CHEESE (CULTURED MILK, SALT, ENZYMES), MOLASSES*.
serving_size: 52.0 g
branded_food_category: Pasta Dinners
market_country: United States
Energy: 346 KCAL
Protein: 11.54 G
Total lipid (fat): 1.92 G
Carbohydrate, by difference: 71.15 G
Fiber, total dietary: 1.9 G
Sugars, Total: 3.85 G
Iron, Fe: 3.46 MG
Sodium, Na: 942 MG
PASTA, RED PEPPERS, CROUTONS & SEASONING, CAESAR
brand_owner: General Mills, Inc.
brand_name: BETTY CROCKER
gtin_upc: 016000492936
ingredients: ENRICHED PLAIN AND SPINACH ROTINI PASTA (WHEAT FLOUR, SPINACH*, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BREAD CRUMBS (ENRICHED FLOUR BLEACHED [WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], VINEGAR, SUGAR, SALT, BAKING SODA, CARAMEL COLOR, YEAST, SPICE EXTRACT, ASCORBIC ACID [DOUGH CONDITIONER]), SUGAR, SALT. CONTAINS LESS THAN 2% OF: MALTODEXTRIN, RED BELL PEPPERS*, WHEY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, GARLIC*, ONION*, CITRIC ACID, LACTIC ACID, VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER OIL), CALCIUM LACTATE, CARROTS*, BASIL, PARMESAN CHEESE* (MILK, CHEESE CULTURES, SALT, ENZYMES), POTASSIUM CHLORIDE, SPICE, NATURAL FLAVOR, WHEY, GUAR GUM, HYDROLYZED SOY PROTEIN, CARAMEL COLOR, SILICON DIOXIDE (ANTICAKING AGENT), YEAST EXTRACT, SODIUM PHOSPHATE, ENZYME MODIFIED ROMANO CHEESE (CULTURED MILK, SALT, ENZYMES), MOLASSES*.
serving_size: 52.0 g
branded_food_category: Pasta Dinners
market_country: United States
Energy: 346 KCAL
Protein: 11.54 G
Total lipid (fat): 1.92 G
Carbohydrate, by difference: 71.15 G
Fiber, total dietary: 1.9 G
Sugars, Total: 3.85 G
Iron, Fe: 3.46 MG
Sodium, Na: 942 MG
PASTA, ROTINI
brand_owner: BJ's Wholesale Club / Corporate Brands
brand_name: WELLSLEY FARMS
gtin_upc: 888670103159
ingredients: 100% DURUM WHEAT SEMOLINA, WATER.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
package_weight: 16 oz/454 g
market_country: United States
Energy: 357 KCAL
Protein: 12.5 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Fatty acids, total saturated: 0.36 G
PASTA, SEASONING, CORN, BLACK BEANS & RED BELL PEPPERS, SOUTHWEST
brand_owner: General Mills, Inc.
brand_name: BETTY CROCKER
gtin_upc: 016000743342
ingredients: ENRICHED PLAIN/SPINACH/TOMATO ROTINI (WHEAT FLOUR, TOMATO*, SPINACH*, FERROUS SULFATE, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, CORN*, BLACK BEANS, RED BELL PEPPERS*, SALT, SUGAR, MODIFIED CORN STARCH. CONTAINS 0.5% OR LESS OF: SPICE, OREGANO, ONION*, POTASSIUM CHLORIDE, GARLIC*, MOLASSES*, RED PEPPER, VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER OIL), TOMATO*, CITRIC ACID, PAPRIKA, BLACK PEPPER, GUAR GUM, SILICON DIOXIDE (ANTICAKING AGENT), YEAST EXTRACT, NATURAL FLAVOR, MONO AND DIGLYCERIDES, CALCIUM CHLORIDE.
serving_size: 45.0 g
branded_food_category: Pasta Dinners
market_country: United States
Energy: 356 KCAL
Protein: 11.11 G
Total lipid (fat): 2.22 G
Carbohydrate, by difference: 73.33 G
Fiber, total dietary: 4.4 G
Sugars, Total: 6.67 G
Iron, Fe: 3.2 MG
Sodium, Na: 933 MG
Vitamin A, IU: 222 IU
PASTA, SEASONING, CORN, BLACK BEANS & RED BELL PEPPERS, SOUTHWEST
brand_owner: General Mills, Inc.
brand_name: BETTY CROCKER
gtin_upc: 016000743342
ingredients: ENRICHED PLAIN/SPINACH/TOMATO ROTINI (WHEAT FLOUR, TOMATO*, SPINACH*, FERROUS SULFATE, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, CORN*, BLACK BEANS, RED BELL PEPPERS*, SALT, SUGAR, MODIFIED CORN STARCH. CONTAINS 0.5% OR LESS OF: SPICE, OREGANO, ONION*, POTASSIUM CHLORIDE, GARLIC*, MOLASSES*, RED PEPPER, VEGETABLE OIL (CANOLA, SOYBEAN AND/OR SUNFLOWER OIL), TOMATO*, CITRIC ACID, PAPRIKA, BLACK PEPPER, GUAR GUM, SILICON DIOXIDE (ANTICAKING AGENT), YEAST EXTRACT, NATURAL FLAVOR, MONO AND DIGLYCERIDES, CALCIUM CHLORIDE.
serving_size: 45.0 g
branded_food_category: Pasta Dinners
market_country: United States
Energy: 356 KCAL
Protein: 11.11 G
Total lipid (fat): 2.22 G
Carbohydrate, by difference: 73.33 G
Fiber, total dietary: 4.4 G
Sugars, Total: 6.67 G
Iron, Fe: 3.2 MG
Sodium, Na: 933 MG
Vitamin A, IU: 222 IU
PASTA, SPAGHETTI
brand_owner: Banza LLC
brand_name: BANZA
gtin_upc: 850011443118
ingredients: CHICKPEAS, TAPIOCA, XANTHAN GUM.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 2.5 LBS/1.13 KG
market_country: United States
Energy: 339 KCAL
Protein: 21.43 G
Total lipid (fat): 6.25 G
Carbohydrate, by difference: 57.14 G
Fiber, total dietary: 8.9 G
Sugars, Total: 3.57 G
Calcium, Ca: 71 MG
Iron, Fe: 5.36 MG
Magnesium, Mg: 107 MG
Phosphorus, P: 312 MG
Potassium, K: 911 MG
Sodium, Na: 62 MG
PASTA, THIN SPAGHETTI
brand_owner: Riviana Foods Inc.
brand_name: RONZONI
gtin_upc: 071300350041
ingredients: INGREDIENTS: SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), MODIFIED WHEAT STARCH, WHEAT FLOUR, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 268 KCAL
Protein: 10.71 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 23.2 G
Sugars, Total: 3.57 G
Calcium, Ca: 36 MG
Iron, Fe: 2.57 MG
Potassium, K: 161 MG
Sodium, Na: 71 MG
Thiamin: 1 MG
Riboflavin: 0.304 MG
Niacin: 5.357 MG
Folate, total: 214 UG
PASTA, THIN SPAGHETTI
brand_owner: Riviana Foods Inc.
brand_name: RONZONI
gtin_upc: 071300350041
ingredients: INGREDIENTS: SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), MODIFIED WHEAT STARCH, WHEAT FLOUR, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
serving_size: 56.0 g
branded_food_category: Pasta by Shape & Type
package_weight: 10 oz/283 g
market_country: United States
Energy: 268 KCAL
Protein: 10.71 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 23.2 G
Sugars, Total: 3.57 G
Calcium, Ca: 36 MG
Iron, Fe: 2.57 MG
Potassium, K: 161 MG
Sodium, Na: 71 MG
Thiamin: 1 MG
Riboflavin: 0.304 MG
Niacin: 5.357 MG
Folate, total: 214 UG
PASTA, THIN SPAGHETTI
brand_owner: Riviana Foods Inc.
gtin_upc: 071300350041
ingredients: INGREDIENTS: SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), MODIFIED WHEAT STARCH, WHEAT FLOUR, NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
serving_size: 56.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Pasta by Shape & Type
market_country: United States
Energy: 268 KCAL
Protein: 10.71 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 75 G
Fiber, total dietary: 23.2 G
Sugars, Total: 3.57 G
Calcium, Ca: 36 MG
Iron, Fe: 2.57 MG
Potassium, K: 161 MG
Sodium, Na: 71 MG
Thiamin: 1 MG
Riboflavin: 0.304 MG
Niacin: 5.357 MG
Folate, total: 214 UG
PASTA, TOMATO & CHEESE SAUCE
brand_owner: General Mills, Inc.
brand_name: ANNIE'S
gtin_upc: 013562300662
ingredients: WATER, ORGANIC PASTA (ORGANIC SEMOLINA WHEAT), ORGANIC TOMATO PASTE, ORGANIC CANE SUGAR, SEA SALT, ORGANIC CORN STARCH, ORGANIC CHEDDAR CHEESE (ORGANIC CULTURED PASTEURIZED MILK, SALT, NON-ANIMAL ENZYMES), CITRIC ACID, ORGANIC ONION POWDER, ORGANIC PAPRIKA, ORGANIC GARLIC POWDER.
serving_size: 242.0 g
branded_food_category: Canned Soup
market_country: United States
Energy: 50 KCAL
Protein: 1.65 G
Total lipid (fat): 0.21 G
Carbohydrate, by difference: 10.33 G
Fiber, total dietary: 0.8 G
Sugars, Total: 3.72 G
Calcium, Ca: 8 MG
Iron, Fe: 0.15 MG
Sodium, Na: 273 MG
PASTA, TOMATO & CHEESE SAUCE
brand_owner: General Mills, Inc.
brand_name: ANNIE'S
gtin_upc: 013562300662
ingredients: WATER, ORGANIC PASTA (ORGANIC SEMOLINA WHEAT), ORGANIC TOMATO PASTE, ORGANIC CANE SUGAR, SEA SALT, ORGANIC CORN STARCH, ORGANIC CHEDDAR CHEESE (ORGANIC CULTURED PASTEURIZED MILK, SALT, NON-ANIMAL ENZYMES), CITRIC ACID, ORGANIC ONION POWDER, ORGANIC PAPRIKA, ORGANIC GARLIC POWDER.
serving_size: 242.0 g
branded_food_category: Canned Soup
market_country: United States
Energy: 50 KCAL
Protein: 1.65 G
Total lipid (fat): 0.21 G
Carbohydrate, by difference: 10.33 G
Fiber, total dietary: 0.8 G
Sugars, Total: 3.72 G
Calcium, Ca: 8 MG
Iron, Fe: 0.15 MG
Sodium, Na: 273 MG
PASTA, TOMATO
brand_owner: United Natural Foods, Inc.
brand_name: WOODSTOCK
gtin_upc: 042563012625
ingredients: ORGANIC TOMATOES, NATURALLY DERIVED CITRIC ACID.
serving_size: 33.0 g
branded_food_category: Tomatoes
package_weight: 6 oz/170 g
market_country: United States
Energy: 76 KCAL
Protein: 3.03 G
Carbohydrate, by difference: 15.15 G
Fiber, total dietary: 6.1 G
Sugars, Total: 12.12 G
Calcium, Ca: 61 MG
Iron, Fe: 2.18 MG
Potassium, K: 1242 MG
Sodium, Na: 61 MG
Vitamin C, total ascorbic acid: 10.9 MG
Vitamin A, IU: 2273 IU
Pasta, vegetable, cooked
Water: 68.21 G
Energy: 128 KCAL
Protein: 4.52 G
Total lipid (fat): 0.11 G
Carbohydrate, by difference: 26.55 G
Fiber, total dietary: 4.3 G
Sugars, Total: 1.15 G
Calcium, Ca: 11 MG
Iron, Fe: 0.49 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 50 MG
Potassium, K: 31 MG
Sodium, Na: 99 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.092 MG
Selenium, Se: 19.8 UG
Thiamin: 0.112 MG
Riboflavin: 0.061 MG
Niacin: 1.068 MG
Vitamin B-6: 0.024 MG
Folate, total: 65 UG
Folic acid: 59 UG
Folate, food: 6 UG
Folate, DFE: 106 UG
Choline, total: 5 MG
Vitamin A, RAE: 5 UG
Carotene, beta: 55 UG
Lycopene: 244 UG
Lutein + zeaxanthin: 13 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 0.016 G
SFA 16:0: 0.013 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.012 G
MUFA 18:1: 0.012 G
Fatty acids, total polyunsaturated: 0.044 G
PUFA 18:2: 0.039 G
PUFA 18:3: 0.005 G
Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program)
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 61.49 G
Energy: 156 KCAL
Energy: 652 kJ
Protein: 5.67 G
Total lipid (fat): 1.48 G
Ash: 0.49 G
Carbohydrate, by difference: 30.87 G
Fiber, total dietary: 4.5 G
Sugars, Total: 0.65 G
Sucrose: 0.1 G
Glucose: 0.07 G
Fructose: 0.07 G
Maltose: 0.4 G
Starch: 24.73 G
Calcium, Ca: 11 MG
Iron, Fe: 1.58 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 97 MG
Potassium, K: 71 MG
Sodium, Na: 4 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.18 MG
Manganese, Mn: 0.986 MG
Selenium, Se: 30.7 UG
Thiamin: 0.197 MG
Riboflavin: 0.133 MG
Niacin: 2.657 MG
Pantothenic acid: 0.26 MG
Vitamin B-6: 0.065 MG
Folate, total: 38 UG
Folic acid: 18 UG
Folate, food: 20 UG
Folate, DFE: 51 UG
Choline, total: 13 MG
Vitamin K (phylloquinone): 0.2 UG
Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program)
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
WHEAT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 9.23 G
Energy: 361 KCAL
Energy: 1509 kJ
Protein: 13.2 G
Total lipid (fat): 2.55 G
Ash: 1.73 G
Carbohydrate, by difference: 73.3 G
Fiber, total dietary: 11.3 G
Sugars, Total: 2.2 G
Sucrose: 0.4 G
Glucose: 0.2 G
Fructose: 0.2 G
Maltose: 1.4 G
Starch: 55.67 G
Calcium, Ca: 25 MG
Iron, Fe: 3.41 MG
Magnesium, Mg: 94 MG
Phosphorus, P: 252 MG
Potassium, K: 318 MG
Sodium, Na: 12 MG
Zinc, Zn: 2.2 MG
Copper, Cu: 0.39 MG
Manganese, Mn: 2.11 MG
Selenium, Se: 76.8 UG
Thiamin: 0.55 MG
Riboflavin: 0.313 MG
Niacin: 8.63 MG
Pantothenic acid: 0.7 MG
Vitamin B-6: 0.24 MG
Folate, total: 114 UG
Folic acid: 55 UG
Folate, food: 59 UG
Folate, DFE: 153 UG
Choline, total: 17.9 MG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 0.324 G
SFA 14:0: 0.003 G
SFA 15:0: 0.003 G
SFA 16:0: 0.282 G
SFA 17:0: 0.002 G
SFA 18:0: 0.026 G
SFA 20:0: 0.003 G
SFA 22:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 0.241 G
MUFA 16:1: 0.003 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.001 G
MUFA 18:1: 0.227 G
MUFA 18:1 c: 0.227 G
MUFA 20:1: 0.009 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.846 G
PUFA 18:2: 0.791 G
PUFA 18:2 n-6 c,c: 0.79 G
PUFA 18:3: 0.053 G
PUFA 18:3 n-3 c,c,c (ALA): 0.053 G
PUFA 20:2 n-6 c,c: 0.002 G
Fatty acids, total trans: 0.002 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, cooked
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNENRICHED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 60.72 G
Energy: 159 KCAL
Energy: 665 kJ
Protein: 5.82 G
Total lipid (fat): 1.5 G
Ash: 0.45 G
Carbohydrate, by difference: 31.51 G
Fiber, total dietary: 4.6 G
Sugars, Total: 0.85 G
Sucrose: 0.2 G
Glucose: 0.07 G
Fructose: 0.07 G
Maltose: 0.5 G
Starch: 26.39 G
Calcium, Ca: 12 MG
Iron, Fe: 1.65 MG
Magnesium, Mg: 45 MG
Phosphorus, P: 110 MG
Potassium, K: 77 MG
Sodium, Na: 6 MG
Zinc, Zn: 1.12 MG
Copper, Cu: 0.199 MG
Manganese, Mn: 1.032 MG
Selenium, Se: 34.2 UG
Thiamin: 0.157 MG
Riboflavin: 0.103 MG
Niacin: 2.887 MG
Pantothenic acid: 0.23 MG
Vitamin B-6: 0.097 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 0.06 MG
Tocotrienol, alpha: 0.07 MG
Tocotrienol, beta: 0.6 MG
Fatty acids, total saturated: 0.239 G
SFA 14:0: 0.004 G
SFA 15:0: 0.003 G
SFA 16:0: 0.206 G
SFA 17:0: 0.001 G
SFA 18:0: 0.02 G
SFA 20:0: 0.002 G
SFA 22:0: 0.002 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 0.171 G
MUFA 16:1: 0.002 G
MUFA 16:1 c: 0.002 G
MUFA 18:1: 0.164 G
MUFA 18:1 c: 0.164 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.584 G
PUFA 18:2: 0.545 G
PUFA 18:2 n-6 c,c: 0.545 G
PUFA 18:3: 0.039 G
PUFA 18:3 n-3 c,c,c (ALA): 0.039 G
Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry
MACARONI OR NOODLE PRODUCT (US CFR) A prepared grain or starch product made by forming units of dough composed of one or more flours, water and other ingredients. Macaroni, spaghetti and vermicelli may have *EGG WHITE ADDED*, but not egg yolk. Noodles, egg macaroni, egg spaghetti and egg vermicelli have *EGG YOLK ADDED* and should be so indexed. This refers to macaroni or noodles used as ingredients; excludes *PASTA DISH*, which is found under *PREPARED FOOD PRODUCT* (21 CFR 139).
PASTA AND SIMILAR PRODUCTS (EUROFIR) Renamed from *PASTA (EUROFIR)* (LanguaL 2010). Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal.
2000 CEREAL GRAINS AND PASTA (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
WHEAT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNENRICHED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 8.85 G
Energy: 362 KCAL
Energy: 1515 kJ
Protein: 13.51 G
Total lipid (fat): 2.68 G
Ash: 1.87 G
Carbohydrate, by difference: 73.1 G
Fiber, total dietary: 10.1 G
Sugars, Total: 2.6 G
Sucrose: 0.6 G
Glucose: 0.2 G
Fructose: 0.2 G
Maltose: 1.6 G
Starch: 57.39 G
Calcium, Ca: 27 MG
Iron, Fe: 3.33 MG
Magnesium, Mg: 104 MG
Phosphorus, P: 287 MG
Potassium, K: 366 MG
Sodium, Na: 11 MG
Zinc, Zn: 2.4 MG
Copper, Cu: 0.426 MG
Manganese, Mn: 2.242 MG
Selenium, Se: 69.4 UG
Thiamin: 0.371 MG
Riboflavin: 0.193 MG
Niacin: 7.948 MG
Pantothenic acid: 0.8 MG
Vitamin B-6: 0.28 MG
Folate, total: 59 UG
Folate, food: 59 UG
Folate, DFE: 59 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Tocopherol, beta: 0.1 MG
Tocopherol, gamma: 0.64 MG
Tocotrienol, alpha: 0.15 MG
Tocotrienol, beta: 1.42 MG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 0.351 G
SFA 14:0: 0.004 G
SFA 15:0: 0.003 G
SFA 16:0: 0.307 G
SFA 17:0: 0.001 G
SFA 18:0: 0.026 G
SFA 20:0: 0.003 G
SFA 22:0: 0.004 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.281 G
MUFA 16:1: 0.003 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.001 G
MUFA 18:1: 0.265 G
MUFA 18:1 c: 0.265 G
MUFA 20:1: 0.011 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.928 G
PUFA 18:2: 0.865 G
PUFA 18:2 n-6 c,c: 0.863 G
PUFA 18:3: 0.062 G
PUFA 18:3 n-3 c,c,c (ALA): 0.062 G
PUFA 20:2 n-6 c,c: 0.002 G
Fatty acids, total trans: 0.002 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Pasta, whole grain, cooked
Water: 61.43 G
Energy: 148 KCAL
Protein: 5.95 G
Total lipid (fat): 1.7 G
Carbohydrate, by difference: 29.89 G
Fiber, total dietary: 3.9 G
Sugars, Total: 0.75 G
Calcium, Ca: 13 MG
Iron, Fe: 1.71 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 126 MG
Potassium, K: 95 MG
Sodium, Na: 235 MG
Zinc, Zn: 1.33 MG
Copper, Cu: 0.224 MG
Selenium, Se: 36.1 UG
Thiamin: 0.155 MG
Riboflavin: 0.098 MG
Niacin: 3.107 MG
Vitamin B-6: 0.092 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Choline, total: 6.5 MG
Carotene, beta: 2 UG
Lutein + zeaxanthin: 93 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 0.242 G
SFA 14:0: 0.004 G
SFA 16:0: 0.206 G
SFA 18:0: 0.021 G
Fatty acids, total monounsaturated: 0.175 G
MUFA 16:1: 0.002 G
MUFA 18:1: 0.167 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.571 G
PUFA 18:2: 0.535 G
PUFA 18:3: 0.036 G
Pasta, whole grain, with cream sauce and meat, home recipe
Water: 68.13 G
Energy: 159 KCAL
Protein: 6.34 G
Total lipid (fat): 8.34 G
Carbohydrate, by difference: 16.17 G
Fiber, total dietary: 2 G
Sugars, Total: 0.74 G
Calcium, Ca: 35 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 103 MG
Potassium, K: 92 MG
Sodium, Na: 253 MG
Zinc, Zn: 1.37 MG
Copper, Cu: 0.129 MG
Selenium, Se: 21.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.088 MG
Riboflavin: 0.096 MG
Niacin: 2.088 MG
Vitamin B-6: 0.087 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 13.1 MG
Vitamin B-12: 0.29 UG
Vitamin A, RAE: 64 UG
Retinol: 63 UG
Carotene, beta: 12 UG
Lutein + zeaxanthin: 49 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1 UG
Fatty acids, total saturated: 4.353 G
SFA 4:0: 0.124 G
SFA 6:0: 0.1 G
SFA 8:0: 0.062 G
SFA 10:0: 0.146 G
SFA 12:0: 0.169 G
SFA 14:0: 0.583 G
SFA 16:0: 1.965 G
SFA 18:0: 0.766 G
Fatty acids, total monounsaturated: 2.199 G
MUFA 16:1: 0.154 G
MUFA 18:1: 1.94 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 0.586 G
PUFA 18:2: 0.52 G
PUFA 18:3: 0.045 G
PUFA 20:4: 0.013 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 26 MG
Pasta, whole grain, with cream sauce and meat, ready-to-heat
Water: 66.65 G
Energy: 172 KCAL
Protein: 6.2 G
Total lipid (fat): 9.97 G
Carbohydrate, by difference: 15.82 G
Fiber, total dietary: 2 G
Sugars, Total: 0.73 G
Calcium, Ca: 35 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 101 MG
Potassium, K: 90 MG
Sodium, Na: 388 MG
Zinc, Zn: 1.34 MG
Copper, Cu: 0.126 MG
Selenium, Se: 21.3 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.086 MG
Riboflavin: 0.094 MG
Niacin: 2.043 MG
Vitamin B-6: 0.085 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 12.8 MG
Vitamin B-12: 0.28 UG
Vitamin A, RAE: 62 UG
Retinol: 61 UG
Carotene, beta: 12 UG
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.54 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.9 UG
Fatty acids, total saturated: 4.506 G
SFA 4:0: 0.122 G
SFA 6:0: 0.098 G
SFA 8:0: 0.061 G
SFA 10:0: 0.143 G
SFA 12:0: 0.166 G
SFA 14:0: 0.571 G
SFA 16:0: 2.101 G
SFA 18:0: 0.802 G
Fatty acids, total monounsaturated: 2.881 G
MUFA 16:1: 0.157 G
MUFA 18:1: 2.608 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 1.302 G
PUFA 18:2: 1.152 G
PUFA 18:3: 0.129 G
PUFA 20:4: 0.013 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 26 MG
Pasta, whole grain, with cream sauce and meat, restaurant
Water: 62.9 G
Energy: 209 KCAL
Protein: 5.85 G
Total lipid (fat): 14.53 G
Carbohydrate, by difference: 14.93 G
Fiber, total dietary: 1.9 G
Sugars, Total: 0.68 G
Calcium, Ca: 33 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 95 MG
Potassium, K: 85 MG
Sodium, Na: 564 MG
Zinc, Zn: 1.27 MG
Copper, Cu: 0.119 MG
Selenium, Se: 20.1 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.081 MG
Riboflavin: 0.089 MG
Niacin: 1.927 MG
Vitamin B-6: 0.08 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 12.1 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 59 UG
Retinol: 58 UG
Carotene, beta: 11 UG
Lutein + zeaxanthin: 45 UG
Vitamin E (alpha-tocopherol): 1.34 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 8.4 UG
Fatty acids, total saturated: 4.953 G
SFA 4:0: 0.115 G
SFA 6:0: 0.092 G
SFA 8:0: 0.057 G
SFA 10:0: 0.135 G
SFA 12:0: 0.156 G
SFA 14:0: 0.542 G
SFA 16:0: 2.49 G
SFA 18:0: 0.907 G
Fatty acids, total monounsaturated: 4.786 G
MUFA 16:1: 0.166 G
MUFA 18:1: 4.472 G
MUFA 20:1: 0.064 G
Fatty acids, total polyunsaturated: 3.293 G
PUFA 18:2: 2.908 G
PUFA 18:3: 0.362 G
PUFA 20:4: 0.012 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 24 MG
Pasta, whole grain, with cream sauce and poultry, home recipe
Water: 68.84 G
Energy: 152 KCAL
Protein: 6.51 G
Total lipid (fat): 7.5 G
Carbohydrate, by difference: 16.17 G
Fiber, total dietary: 2 G
Sugars, Total: 0.74 G
Calcium, Ca: 35 MG
Iron, Fe: 1 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 108 MG
Potassium, K: 91 MG
Sodium, Na: 252 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.131 MG
Selenium, Se: 22.2 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.091 MG
Riboflavin: 0.098 MG
Niacin: 2.427 MG
Vitamin B-6: 0.091 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 12.1 MG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 65 UG
Retinol: 64 UG
Carotene, beta: 12 UG
Lutein + zeaxanthin: 49 UG
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 3.942 G
SFA 4:0: 0.125 G
SFA 6:0: 0.1 G
SFA 8:0: 0.062 G
SFA 10:0: 0.146 G
SFA 12:0: 0.169 G
SFA 14:0: 0.545 G
SFA 16:0: 1.761 G
SFA 18:0: 0.627 G
Fatty acids, total monounsaturated: 1.756 G
MUFA 16:1: 0.127 G
MUFA 18:1: 1.566 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 0.719 G
PUFA 18:2: 0.645 G
PUFA 18:3: 0.049 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 27 MG
Pasta, whole grain, with cream sauce and poultry, ready-to-heat
Water: 67.35 G
Energy: 165 KCAL
Protein: 6.37 G
Total lipid (fat): 9.15 G
Carbohydrate, by difference: 15.82 G
Fiber, total dietary: 2 G
Sugars, Total: 0.73 G
Calcium, Ca: 35 MG
Iron, Fe: 0.98 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 106 MG
Potassium, K: 89 MG
Sodium, Na: 387 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.128 MG
Selenium, Se: 21.7 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.089 MG
Riboflavin: 0.096 MG
Niacin: 2.374 MG
Vitamin B-6: 0.089 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 11.8 MG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 63 UG
Retinol: 63 UG
Carotene, beta: 12 UG
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 4.104 G
SFA 4:0: 0.122 G
SFA 6:0: 0.098 G
SFA 8:0: 0.061 G
SFA 10:0: 0.143 G
SFA 12:0: 0.166 G
SFA 14:0: 0.534 G
SFA 16:0: 1.902 G
SFA 18:0: 0.666 G
Fatty acids, total monounsaturated: 2.448 G
MUFA 16:1: 0.131 G
MUFA 18:1: 2.242 G
MUFA 20:1: 0.028 G
Fatty acids, total polyunsaturated: 1.433 G
PUFA 18:2: 1.274 G
PUFA 18:3: 0.133 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 26 MG
Pasta, whole grain, with cream sauce and poultry, restaurant
Water: 63.55 G
Energy: 202 KCAL
Protein: 6.01 G
Total lipid (fat): 13.76 G
Carbohydrate, by difference: 14.93 G
Fiber, total dietary: 1.9 G
Sugars, Total: 0.68 G
Calcium, Ca: 33 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 100 MG
Potassium, K: 84 MG
Sodium, Na: 564 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.121 MG
Selenium, Se: 20.5 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.084 MG
Riboflavin: 0.09 MG
Niacin: 2.24 MG
Vitamin B-6: 0.084 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 11.2 MG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 60 UG
Retinol: 59 UG
Carotene, beta: 11 UG
Lutein + zeaxanthin: 45 UG
Vitamin E (alpha-tocopherol): 1.35 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 8.2 UG
Fatty acids, total saturated: 4.573 G
SFA 4:0: 0.115 G
SFA 6:0: 0.092 G
SFA 8:0: 0.057 G
SFA 10:0: 0.135 G
SFA 12:0: 0.156 G
SFA 14:0: 0.506 G
SFA 16:0: 2.301 G
SFA 18:0: 0.778 G
Fatty acids, total monounsaturated: 4.377 G
MUFA 16:1: 0.141 G
MUFA 18:1: 4.126 G
MUFA 20:1: 0.062 G
Fatty acids, total polyunsaturated: 3.416 G
PUFA 18:2: 3.024 G
PUFA 18:3: 0.366 G
PUFA 20:4: 0.016 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Cholesterol: 25 MG
Pasta, whole grain, with cream sauce and seafood, home recipe
Water: 69.42 G
Energy: 147 KCAL
Protein: 6.05 G
Total lipid (fat): 6.95 G
Carbohydrate, by difference: 16.44 G
Fiber, total dietary: 2 G
Sugars, Total: 0.74 G
Calcium, Ca: 43 MG
Iron, Fe: 1.13 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 109 MG
Potassium, K: 97 MG
Sodium, Na: 263 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.137 MG
Selenium, Se: 24.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.085 MG
Riboflavin: 0.084 MG
Niacin: 1.681 MG
Vitamin B-6: 0.055 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 14.4 MG
Vitamin B-12: 0.92 UG
Vitamin A, RAE: 70 UG
Retinol: 69 UG
Carotene, beta: 12 UG
Lutein + zeaxanthin: 49 UG
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 3.793 G
SFA 4:0: 0.124 G
SFA 6:0: 0.1 G
SFA 8:0: 0.062 G
SFA 10:0: 0.146 G
SFA 12:0: 0.169 G
SFA 14:0: 0.54 G
SFA 16:0: 1.651 G
SFA 18:0: 0.593 G
Fatty acids, total monounsaturated: 1.535 G
MUFA 16:1: 0.102 G
MUFA 18:1: 1.366 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 0.586 G
PUFA 18:2: 0.489 G
PUFA 18:3: 0.042 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.012 G
PUFA 20:5 n-3 (EPA): 0.018 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 32 MG
Pasta, whole grain, with cream sauce and seafood, ready-to-heat
Water: 67.91 G
Energy: 160 KCAL
Protein: 5.92 G
Total lipid (fat): 8.61 G
Carbohydrate, by difference: 16.08 G
Fiber, total dietary: 2 G
Sugars, Total: 0.73 G
Calcium, Ca: 42 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 107 MG
Potassium, K: 95 MG
Sodium, Na: 398 MG
Zinc, Zn: 0.92 MG
Copper, Cu: 0.134 MG
Selenium, Se: 23.8 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.083 MG
Riboflavin: 0.082 MG
Niacin: 1.645 MG
Vitamin B-6: 0.054 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 14.1 MG
Vitamin B-12: 0.9 UG
Vitamin A, RAE: 69 UG
Retinol: 68 UG
Carotene, beta: 12 UG
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.62 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 3.958 G
SFA 4:0: 0.122 G
SFA 6:0: 0.098 G
SFA 8:0: 0.061 G
SFA 10:0: 0.143 G
SFA 12:0: 0.165 G
SFA 14:0: 0.53 G
SFA 16:0: 1.794 G
SFA 18:0: 0.633 G
Fatty acids, total monounsaturated: 2.232 G
MUFA 16:1: 0.106 G
MUFA 18:1: 2.047 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 1.302 G
PUFA 18:2: 1.122 G
PUFA 18:3: 0.126 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.017 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.016 G
Cholesterol: 31 MG
Pasta, whole grain, with cream sauce and seafood, restaurant
Water: 64.08 G
Energy: 197 KCAL
Protein: 5.58 G
Total lipid (fat): 13.25 G
Carbohydrate, by difference: 15.17 G
Fiber, total dietary: 1.9 G
Sugars, Total: 0.68 G
Calcium, Ca: 40 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 101 MG
Potassium, K: 89 MG
Sodium, Na: 574 MG
Zinc, Zn: 0.87 MG
Copper, Cu: 0.126 MG
Selenium, Se: 22.4 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.079 MG
Riboflavin: 0.078 MG
Niacin: 1.552 MG
Vitamin B-6: 0.051 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 13.3 MG
Vitamin B-12: 0.85 UG
Vitamin A, RAE: 65 UG
Retinol: 64 UG
Carotene, beta: 11 UG
Lutein + zeaxanthin: 45 UG
Vitamin E (alpha-tocopherol): 1.42 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 8.2 UG
Fatty acids, total saturated: 4.435 G
SFA 4:0: 0.115 G
SFA 6:0: 0.092 G
SFA 8:0: 0.057 G
SFA 10:0: 0.135 G
SFA 12:0: 0.156 G
SFA 14:0: 0.502 G
SFA 16:0: 2.2 G
SFA 18:0: 0.747 G
Fatty acids, total monounsaturated: 4.174 G
MUFA 16:1: 0.118 G
MUFA 18:1: 3.942 G
MUFA 20:1: 0.06 G
Fatty acids, total polyunsaturated: 3.293 G
PUFA 18:2: 2.88 G
PUFA 18:3: 0.359 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.016 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.015 G
Cholesterol: 29 MG
Pasta, whole grain, with cream sauce, and added vegetables, home recipe
Water: 71.61 G
Energy: 136 KCAL
Protein: 4.2 G
Total lipid (fat): 6.51 G
Carbohydrate, by difference: 16.74 G
Fiber, total dietary: 2.2 G
Sugars, Total: 1.08 G
Calcium, Ca: 33 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 91 MG
Potassium, K: 99 MG
Sodium, Na: 207 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.142 MG
Selenium, Se: 20.7 UG
Vitamin C, total ascorbic acid: 4.9 MG
Thiamin: 0.09 MG
Riboflavin: 0.103 MG
Niacin: 1.843 MG
Vitamin B-6: 0.073 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 7.1 MG
Vitamin B-12: 0.04 UG
Vitamin A, RAE: 64 UG
Retinol: 59 UG
Carotene, beta: 56 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 107 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 3.564 G
SFA 4:0: 0.117 G
SFA 6:0: 0.094 G
SFA 8:0: 0.059 G
SFA 10:0: 0.138 G
SFA 12:0: 0.159 G
SFA 14:0: 0.508 G
SFA 16:0: 1.555 G
SFA 18:0: 0.553 G
Fatty acids, total monounsaturated: 1.438 G
MUFA 16:1: 0.093 G
MUFA 18:1: 1.285 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 0.543 G
PUFA 18:2: 0.486 G
PUFA 18:3: 0.043 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 17 MG
Pasta, whole grain, with cream sauce, and added vegetables, ready-to-heat
Water: 70.06 G
Energy: 149 KCAL
Protein: 4.1 G
Total lipid (fat): 8.18 G
Carbohydrate, by difference: 16.38 G
Fiber, total dietary: 2.1 G
Sugars, Total: 1.06 G
Calcium, Ca: 32 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 89 MG
Potassium, K: 97 MG
Sodium, Na: 342 MG
Zinc, Zn: 0.83 MG
Copper, Cu: 0.139 MG
Selenium, Se: 20.2 UG
Vitamin C, total ascorbic acid: 4.8 MG
Thiamin: 0.088 MG
Riboflavin: 0.101 MG
Niacin: 1.803 MG
Vitamin B-6: 0.071 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 7 MG
Vitamin B-12: 0.04 UG
Vitamin A, RAE: 62 UG
Retinol: 57 UG
Carotene, beta: 55 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 11 UG
Lutein + zeaxanthin: 104 UG
Vitamin E (alpha-tocopherol): 0.57 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 3.2 UG
Fatty acids, total saturated: 3.734 G
SFA 4:0: 0.114 G
SFA 6:0: 0.092 G
SFA 8:0: 0.057 G
SFA 10:0: 0.135 G
SFA 12:0: 0.155 G
SFA 14:0: 0.498 G
SFA 16:0: 1.7 G
SFA 18:0: 0.594 G
Fatty acids, total monounsaturated: 2.138 G
MUFA 16:1: 0.098 G
MUFA 18:1: 1.967 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 1.261 G
PUFA 18:2: 1.119 G
PUFA 18:3: 0.127 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 17 MG
Data Sources
https://fdc.nal.usda.gov
https://langual.org