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Cooked pasta
Cooked pasta: 158 kcal per 100 grams. Protein 5.8 g, fat 0.9 g, carbs 30.9 g. Serving (200 g) is 316 kcal.
158kcal
5.8 gProtein
0.9 gFat
30.9 gCarbs
1.8 gFiber
Where the calories come from
- Protein 15%
- Fat 5%
- Carbs 80%
What it is rich in
- Selenium high
- B9, folate high
- B1, thiamin source
- Manganese source
- Protein source
High in: at least 30% of the daily reference intake per 100 g, source of: at least 15%, as in EU Regulation 1924/2006.
Nutrition facts
| Basics | % DV | |
|---|---|---|
| Calories | 158 kcal | 8% |
| Protein | 5.8 g | 12% |
| Fat | 0.9 g | 1% |
| Carbohydrates | 30.9 g | 12% |
| Fiber | 1.8 g | |
| Water | 62.1 g | |
| Carbohydrates | ||
| Sugars | 0.6 g | 1% |
| Fats | ||
| Saturated | 0.2 g | 1% |
| Monounsaturated | 0.1 g | |
| Polyunsaturated | 0.3 g | |
| Cholesterol | 0 mg | |
| Vitamins | ||
| Vitamin A | 0 mcg | 0% |
| B1, thiamin | 0.27 mg | 25% |
| B2, riboflavin | 0.14 mg | 10% |
| B3, niacin | 1.7 mg | 11% |
| B5, pantothenic acid | 0.11 mg | 2% |
| B6 | 0.05 mg | 4% |
| B9, folate | 73 mcg | 36% |
| B12 | 0 mcg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.06 mg | 0% |
| Vitamin K | 0 mcg | 0% |
| Choline | 6.4 mg | |
| Minerals | ||
| Potassium | 44 mg | 2% |
| Calcium | 7 mg | 1% |
| Magnesium | 18 mg | 5% |
| Phosphorus | 58 mg | 8% |
| Sodium | 1 mg | 0% |
| Iron | 1.3 mg | 9% |
| Zinc | 0.51 mg | 5% |
| Copper | 0.1 mg | 10% |
| Manganese | 0.32 mg | 16% |
| Selenium | 26 mcg | 48% |
Percent of the adult daily reference intake (EU Regulation 1169/2011) for a 2,000 kcal diet.
Frequently asked questions
How many calories are in cooked pasta?
100 grams contain 158 kcal. Serving weighs about 200 g, which is 316 kcal.
How much protein is in cooked pasta?
100 grams contain 5.8 g of protein. Protein provides 15% of this food's calories.
How many carbs and how much sugar are in cooked pasta?
100 grams contain 30.9 g of carbs, including 0.6 g of sugars and 1.8 g of fiber.
Data: USDA FoodData Central, SR Legacy, food 169737. The same food varies with variety and cooking, so treat the numbers as estimates.
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