Spaghetti, protein-fortified, dry, enriched (n x 6.25)

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ProximatesAmount in 100g
Water9.23 g
Energy374 kcal
Energy1565 kJ
Protein21.78 g
Total lipid (fat)2.23 g
Ash1.12 g
Carbohydrate, by difference65.65 g
Fiber, total dietary2.4 g
LipidsAmount in 100g
Fatty acids, total saturated0.328 g
14:00.004 g
16:00.291 g
18:00.032 g
Fatty acids, total monounsaturated0.271 g
16:1 undifferentiated0.001 g
18:1 undifferentiated0.27 g
Fatty acids, total polyunsaturated0.986 g
18:2 undifferentiated0.893 g
18:3 undifferentiated0.093 g
Carbohydrate Factor
4.12
Fat Factor
8.37
Protein Factor
3.91
Nitrogen to Protein Conversion Factor
5.7
MineralsAmount in 100g
Calcium, Ca39 mg
Iron, Fe4.15 mg
Magnesium, Mg65 mg
Phosphorus, P163 mg
Potassium, K201 mg
Sodium, Na8 mg
Zinc, Zn1.79 mg
Copper, Cu0.278 mg
Manganese, Mn0.91 mg
Amino AcidsAmount in 100g
Tryptophan0.254 g
Threonine0.561 g
Isoleucine0.784 g
Leucine1.369 g
Lysine0.47 g
Methionine0.317 g
Cystine0.54 g
Phenylalanine0.962 g
Tyrosine0.54 g
Valine0.871 g
Arginine0.774 g
Histidine0.415 g
Alanine0.638 g
Aspartic acid0.902 g
Glutamic acid6.84 g
Glycine0.662 g
Proline2.084 g
VitaminsAmount in 100g
Thiamin1.187 mg
Riboflavin0.475 mg
Niacin7.654 mg
Pantothenic acid0.684 mg
Vitamin B-60.178 mg
Folate, total278 µg
Folic acid258 µg
Folate, food20 µg
Folate, DFE458 µg
LanguaL Codes
  • MACARONI OR NOODLE PRODUCT (US CFR)
  • 2000 CEREAL GRAINS AND PASTA (USDA SR)
  • DURUM WHEAT
  • SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM)
  • WHOLE, SHAPE ACHIEVED BY FORMING
  • EXTENT OF HEAT TREATMENT NOT KNOWN
  • COOKING METHOD NOT APPLICABLE
  • WATER REMOVED
  • PROTEIN ADDED
  • IRON ADDED
  • NUTRIENT OR DIETARY SUBSTANCE ADDED
  • THIAMINE ADDED
  • RIBOFLAVIN ADDED
  • NIACIN ADDED
  • FOLIC ACID ADDED
  • DEHYDRATED OR DRIED
  • NO PACKING MEDIUM USED
  • CONTAINER OR WRAPPING NOT KNOWN
  • FOOD CONTACT SURFACE NOT KNOWN
  • HUMAN FOOD, NO AGE SPECIFICATION