Pasta, cooked, unenriched, with added salt
Pasta, cooked, unenriched, with added salt is a grain at 150 calories per 100g. It provides useful amounts of Copper and Manganese, contributing 44% and 40% of the Daily Value per 100g. This grain is rich in dietary fiber, virtually fat-free. Grains are a primary source of carbohydrates, B vitamins, and minerals. Whole grains retain the bran and germ, providing substantially more fiber and micronutrients than refined grains. Our database tracks 90 nutrients for this food, plus glycemic index, insulin index, environmental footprint data.
Top Nutrients
Data for 90 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water AFCD | 58.8 | g | — | 2% |
| Calories AFCD | 150 | kcal | — | — |
| Energy (kJ) SR | 655 | kj | — | — |
| Protein SR | 5.8 | g | — | 10% |
| Total Fat SR | 0.93 | g | — | — |
| Carbohydrate SR | 30.6 | g | — | 24% |
| Fiber AFCD | 6.2 | g | — | 16% |
| Total Sugars SR | 0.56 | g | — | — |
| Starch AFCD | 14.9 | g | — | — |
| Ash AFCD | 1.1 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium AFCD | 46.0 | mg | — | 5% |
| Iron AFCD | 3.1 | mg | — | 39% |
| Magnesium AFCD | 63.0 | mg | — | 16% |
| Phosphorus AFCD | 220 | mg | — | 31% |
| Potassium AFCD | 410 | mg | — | 12% |
| Sodium AFCD | 16.0 | mg | — | 1% |
| Zinc AFCD | 1.6 | mg | — | 14% |
| Copper AFCD | 0.40 | mg | — | 44% |
| Manganese AFCD | 0.91 | mg | — | 40% |
| Selenium AFCD | 6.5 | µg | — | 12% |
Vitamins 29
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) AFCD | 0 | µg | — | — |
| Retinol AFCD | 0 | µg | — | — |
| Beta-Carotene AFCD | 0 | µg | — | — |
| Alpha-Carotene AFCD | 0 | µg | — | — |
| Vitamin C AFCD | 0 | mg | — | — |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) AFCD | 0 | IU | — | — |
| Vitamin D2 AFCD | 0 | µg | — | — |
| Vitamin D3 AFCD | 0 | µg | — | — |
| Vitamin E AFCD | 0 | mg | — | — |
| Beta-Tocopherol AFCD | 0 | mg | — | — |
| Gamma-Tocopherol AFCD | 0.70 | mg | — | — |
| Delta-Tocopherol AFCD | 0.30 | mg | — | — |
| Alpha-Tocotrienol SR | 0.05 | mg | — | — |
| Beta-Tocotrienol SR | 0 | mg | — | — |
| Gamma-Tocotrienol SR | 0 | mg | — | — |
| Delta-Tocotrienol SR | 0 | mg | — | — |
| Vitamin K1 SR | 0 | µg | — | — |
| Vitamin K2 (MK-4) SR | 0.50 | µg | — | — |
| Thiamin (B1) AFCD | 0.14 | mg | — | 12% |
| Riboflavin (B2) AFCD | 0.04 | mg | — | 3% |
| Niacin (B3) AFCD | 0 | mg | — | — |
| Pantothenic Acid (B5) AFCD | 0.25 | mg | — | 5% |
| Vitamin B6 AFCD | 0 | mg | — | — |
| Folate AFCD | 81.0 | µg | — | 20% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) AFCD | 81.0 | µg | — | — |
| Folate (DFE) AFCD | 81.0 | µg | — | — |
| Vitamin B12 AFCD | 0 | µg | — | — |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat AFCD | 0.22 | g | — | — |
| Monounsaturated Fat AFCD | 0.24 | g | — | — |
| Polyunsaturated Fat AFCD | 0.75 | g | — | — |
| Trans Fat AFCD | 0.001 | g | — | — |
| Cholesterol AFCD | 0 | mg | — | — |
| Omega-3 ALA AFCD | 0.13 | g | — | 8% |
| Omega-3 EPA AFCD | 0 | g | — | — |
| Omega-3 DPA AFCD | 0 | g | — | — |
| Omega-3 DHA AFCD | 0 | g | — | — |
Individual Fatty Acids 11
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) AFCD | 0 | g | — | — |
| Capric Acid (10:0) AFCD | 0.15 | g | — | — |
| Lauric Acid (12:0) AFCD | 0.05 | g | — | — |
| Myristic Acid (14:0) AFCD | 0 | g | — | — |
| Palmitic Acid (16:0) SR | 0.15 | g | — | — |
| Stearic Acid (18:0) SR | 0.01 | g | — | — |
| Linoleic Acid (18:2) AFCD | 0.62 | g | — | 4% |
| Omega-6 GLA SR | 0 | g | — | — |
| Linolenic Acid (18:3) SR | 0.02 | g | — | — |
Amino Acids 19
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan AFCD | 0.15 | g | — | — |
| Threonine SR | 0.21 | g | — | — |
| Isoleucine SR | 0.23 | g | — | — |
| Leucine SR | 0.44 | g | — | — |
| Lysine SR | 0.13 | g | — | — |
| Methionine SR | 0.07 | g | — | — |
| Cystine SR | 0.11 | g | — | — |
| Phenylalanine SR | 0.30 | g | — | — |
| Tyrosine SR | 0.11 | g | — | — |
| Valine SR | 0.26 | g | — | — |
| Arginine SR | 0.21 | g | — | — |
| Histidine SR | 0.13 | g | — | — |
| Alanine SR | 0.20 | g | — | — |
| Aspartic Acid SR | 0.28 | g | — | — |
| Glutamic Acid SR | 2.0 | g | — | — |
| Glycine SR | 0.20 | g | — | — |
| Proline SR | 0.70 | g | — | — |
| Serine SR | 0.28 | g | — | — |
| Hydroxyproline SR | 0 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
⚠ Antagonisms — nutrients that compete
High zinc intake induces metallothionein in enterocytes, which traps copper and blocks its absorption. Prolonged high-dose zinc can cause copper deficiency.
Prasad et al., JAMA, 1978; Fosmire, Am J Clin Nutr, 1990
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Phytates in fibre-rich foods chelate zinc, reducing its bioavailability by up to 50% in high-phytate diets. This is a major concern in plant-based diets.
Sandstrom, Food Nutr Res, 1997
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
Amino Acid Profile
Essential amino acid composition compared to the WHO/FAO adult reference pattern. The Amino Acid Score indicates protein quality — 100 means all essential amino acid requirements are met.
Tip: The limiting amino acid is Lysine. Pair with legumes, dairy, and soy for a complete amino acid profile.
All Amino Acids (18)
| Amino Acid | g / 100g | mg / g protein |
|---|---|---|
| Tryptophan | 0.15 | 25.9 |
| Threonine | 0.21 | 35.5 |
| Isoleucine | 0.23 | 39.3 |
| Leucine | 0.44 | 75.9 |
| Lysine | 0.13 | 22.9 |
| Methionine | 0.07 | 11.2 |
| Cystine | 0.11 | 19.5 |
| Phenylalanine | 0.30 | 51.2 |
| Tyrosine | 0.11 | 18.6 |
| Valine | 0.26 | 45.2 |
| Arginine | 0.21 | 36.4 |
| Histidine | 0.13 | 22.8 |
| Alanine | 0.20 | 33.6 |
| Aspartic Acid | 0.28 | 47.9 |
| Glutamic Acid | 2.0 | 352.8 |
| Glycine | 0.20 | 33.8 |
| Proline | 0.70 | 120.3 |
| Serine | 0.28 | 47.4 |
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Pasta” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Glycemic & Insulin Response
The Glycemic Index (GI) measures how quickly a food raises blood sugar on a 0–100 scale. The Insulin Index (II) measures the insulin response directly, which can differ from GI — notably, dairy and high-protein foods often trigger a higher insulin response than their GI suggests. White bread = 100 for both scales.
GI data matched from: “Spaghetti, white, boiled” · ●●● high confidence
Source: International Tables of Glycemic Index (Sydney University, 2021) · Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Vegetables” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Cereals
Top 10 countries by per capita supply of the “Cereals” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+8%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Cereal Grains and Pasta
Frequently Asked Questions
How many calories are in Pasta, cooked, unenriched, with added salt?
Pasta, cooked, unenriched, with added salt contains 150 kcal per 100 grams, making it a moderate-calorie food. The energy comes from 5.8g of protein (15% of calories), 0.93g of fat (6%), and 30.6g of carbohydrates (81%). Carbohydrates are the primary energy source.
What is Pasta, cooked, unenriched, with added salt most nutritious for?
The standout nutrient in Pasta, cooked, unenriched, with added salt is Copper, providing 0.40 mg per 100g (44% of the Daily Value). It is also a notable source of Manganese (40% DV). Our database tracks 90 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Pasta, cooked, unenriched, with added salt high in protein?
Pasta, cooked, unenriched, with added salt contains 5.8g of protein per 100 grams. While not a high-protein food, it can contribute to daily protein needs as part of a varied diet.
How much fiber is in Pasta, cooked, unenriched, with added salt?
Yes, Pasta, cooked, unenriched, with added salt is rich in dietary fiber with 6.2g per 100 grams. The daily recommended intake is 25-38g, so a serving contributes meaningfully toward that goal. Dietary fiber supports digestive health and is associated with reduced risk of cardiovascular disease.
What is the glycemic index of Pasta, cooked, unenriched, with added salt?
Pasta, cooked, unenriched, with added salt has a glycemic index of 49, which is classified as low (≤55). Low-GI foods cause a slower, more gradual rise in blood sugar levels, which may be beneficial for blood sugar management. The glycemic load, which accounts for typical serving size, provides additional context for real-world blood sugar impact.
What is the insulin index of Pasta, cooked, unenriched, with added salt?
Pasta, cooked, unenriched, with added salt has a moderate insulin response (II: 45) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). This is a typical insulin response for most mixed foods. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.