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Food ID: 305
Pasta, rå Danish
Name
Pasta, raw
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 5.70
Fatty acid conversion factor (FCF) 0.690
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1532 kJ 1003
Energy, kcal 361 kcal 1003
total N 2.162 g 1.61 - 2.42 11 1059, 1825
Protein, total 12.3 g 9.19 - 13.7 11 1059, 1825
Protein labeling 13.5 g 10 - 15.1 11 1059, 1825
Carbohydrate by difference 75.6 g 1003
Carbohydrates, available 72.4 g 1003
Carbohydrate, declaration 73.9 g 1003
Added sugar 0.0 g 1655
Dietary fiber 3.2 g 2.4 - 4.4 9 1825
Fat, total 1.8 g 1.1 - 2.4 5 1825
Alcohol 0.0 g 1655
Ash 0.8 g 0.4 - 0.9 9 1825
Dry matter 90.5 g 88 - 91.6 9 1825
Water 9.5 g 8.4 - 12 9 1825
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 0 RE 1003
Retinol 0 µg 1655
beta-carotene 0 µg 1003
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 0.200 α-TE
alpha-tocopherol 0.200 mg 0.2 - 0.23 2 1034
alpha-tokotrienol 0.150 mg 0.14 - 0.15 2 1034
Vitamin K1 0 µg 1655
Vitamin B1 0.150 mg 0.106 - 0.189 9 1019
Vitamin B2, Riboflavin 0.0350 mg 0.023 - 0.042 9 1022
Niacin 2.23 NE 1003
niacin 1.000 mg 0.76 - 1.31 10 1018
Vitamin B6 0.0500 mg 0.045 - 0.06 5 1025
Pantothenic 0.300 mg 1344
Biotin 1.000 µg 1344
Folate 29.4 µg 18 - 37 10 1803, 1845
Folate, free 4.00 µg 3.7 - 4.9 8 1374
B12 0 µg 1352
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 2.00 mg 1.6 - 4 5 1058
Potassium, K 215 mg 201 - 226 5 1058
Calcium, Ca 20.0 mg 20 - 24 3 1030
Magnesium, Mg 62.0 mg 57 - 66 5 1058
Phosphorus, P 140 mg 79 - 450 8 1348
Iron, Fe 1.70 mg 1.3 - 1.9 7 1043
Copper, Cu 0.250 mg 0.13 - 0.8 8 1348
Zinc, Zn 1.20 mg 0.69 - 3.8 8 1348
Iodine In 0.600 µg 0.3 - 0.8 5 1055
Manganese, Mn 0.580 mg 0.26 - 1.1 8 1348
Chromium, Cr 4.00 µg 1 - 13 8 1348
Selenium, Se 4.80 µg 5.1 0.7 - 8.5 9 1889
Molybdenum, Mo 20.0 µg 5 1348
Nickel, Ni 9.40 µg 9.9 6.7 - 12.4 10 1889
Cadmium, Cd 2.20 µg 2.2 0.89 - 3.3 10 1889
Lead, Pb 2.10 µg 1.5 0 - 5.9 10 1889
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1314
Glucose 0 g 1314
Monosaccharides, total 0 g 1003
Lactose 0 g 1655
Maltose 0 g 1314
Sucrose 0 g 1314
Disaccharides total 0 g 1003
Sugars, total 0 g 1003
Starch 73.9 g 1314
(a) Hexoses 3.71 g 1314
(b) the pentoses 1.57 g 1314
(c) UronicAcids 0.290 g 1314
Cellulose 0 g 1314
Lignin 0.0800 g 1314
Saturated fatty acids g/100g % Source
C16: 0 0.233 18.7 1345
C18: 0 0.009 0.725 1345
C20: 0 0.009 0.725 1345
Monounsaturated fatty acids g/100g % Source
C18: 1 n-9 0.189 15.2 1345
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.747 60.1 1345
C18: 3 n-3 0.054 4.35 1345
Fatty acids sums g/100g % Source
Sum saturated 0.251 20.2 1003
Sum monounsaturated 0.189 15.2 1003
Sum polyunsaturated 0.801 64.5 1003
Fatty acids, total 1.242 100 1003
Sum n-3 fatty acids 0.054 4.35 1003
Sum n-6 fatty acids 0.747 60.1 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 562 260 1059
Leucine 951 440 1059
Lysine 281 130 1059
Methionine 201 93 1059
Cystine 188 87 1059
Phenylalanine 692 320 1059
Tyrosine 238 110 1059
Threonine 346 160 1059
Tryptophan 134 62 1059
Valin 627 290 1059
Arginine 497 230 1059
Histidine 303 140 1059
Alanine 432 200 1059
Aspartic acid 584 270 1059
Glutamic acid 4410 2040 1059
Glycine 454 210 1059
Proline 1600 740 1059
Serin 649 300 1059

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby