Pasta, fresh-refrigerated, spinach, cooked

130 calories in 100 g

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Total Calories:130 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.30 calories / gram
Weight Watchers Counter:3 Weight Watchers points
 
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Calorie Sources:79% carbohydrates; 15% proteins; 6% fats
Fats:0.94 g (8 calories, 1% by weight)
Carbohydrates:25.04 g (102 calories, 25% by weight)
Proteins:5.06 g (20 calories, 5% by weight)
Alcohol:~
Water:68.58 g (69% by weight)
Fat Composition:41% monounsaturated; 30% saturated; 30% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:33 mg
Caffeine:~
Serving Sizes: 100 g
2 oz
Food Group:Cereal Grains and Pasta
USDA #:20096
Related Foods: Calories in Chard
Calories in Cooked Bacon
Calories in Homemade Pasta
Calories in Pasta
Calories in Pasta Sauce
Calories in Spaghetti
Spaghetti, cooked, unenriched, with added salt
Calories in Spinach
Vitamin A:103 IU
Retinol:6 mcg
Retinol Activity Equivalent:10 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:170 mcg
Vitamin B-2:130 mcg
Vitamin B-3:1 mg
Vitamin B-5:230 mcg
Vitamin B-6:110 mcg
Vitamin B-9:64 mcg
Food folate:18 mcg
Dietary Folate Equivalent:96 mcg
Folic acid:46 mcg
Vitamin B-12:0.14 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):18 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):1.11 mg
Magnesium (Mg):24 mg
Manganese (Mn):310 mcg
Phosphorus (P):57 mg
Potassium (K):37 mg
Selenium (Se):~
Sodium (Na):6 mg
Zinc (Zn):630 mcg
Cholesterol:33 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:25.04 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.06 g
Essential amino acids
Phenylalanine:0.25 g
Leucine:0.36 g
Methionine:90 mg
Lysine:0.15 g
Isoleucine:0.21 g
Valine:0.24 g
Threonine:0.15 g
Tryptophan:60 mg
Histidine:0.10 g
Arginine:0.21 g
Non-essential amino acids
Alanine:0.17 g
Aspartic acid:0.27 g
Betaine:~
Cystine:0.13 g
Glutamic acid:1.55 g
Glycine:0.16 g
Hydroxyproline:~
Proline:0.47 g
Serine:0.25 g
Tyrosine:0.14 g
Fats Total:0.94 g
Saturated fatty acids:0.21 g
Monounsaturated fatty acids:0.29 g
Polyunsaturated fatty acids:0.21 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:3 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.17 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:30 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:20 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.26 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.37 g
Caffeine:~
Theobromine:~
Product Type:Pasta
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:1 / 10
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Did you know?...Broccoli's florets should be tightly closed and uniformly green; yellow florets are a sign that the broccoli is past its prime. Good color also indicates nutritional quality: dark green, purplish or bluish green florets have more beta carotene and vitamin C than paler florets.
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