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Pasta, fresh-refrigerated, spinach, cooked

74 calories in 2 oz

Pasta, fresh-refrigerated, spinach, cooked Suggest a better name
Weight Loss Rating:
Total Calories:74 calories in 2 oz
Serving Weight:2 oz = 57g ≈ 0.126lb ≈ 2.01oz
Caloric Density:1.30 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:79% carbohydrates; 15% proteins; 6% fats
Fats:0.54 g (5 calories, 1% by weight)
Carbohydrates:14.27 g (58 calories, 25% by weight)
Proteins:2.88 g (11 calories, 5% by weight)
Alcohol:~
Water:39.09 g (69% by weight)
Fat Composition:41% monounsaturated; 30% saturated; 30% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:18.81 mg
Caffeine:~
Serving Sizes: 100 g
2 oz
Food Group:Cereal Grains and Pasta
USDA #:20096
Related Foods: Calories in Cooked Bacon
Calories in Corn Pasta
Calories in Homemade Pasta
Calories in New Zealand Spinach
Calories in Pasta
Spaghetti, cooked, unenriched, with added salt
Spaghetti, dry, unenriched
Calories in Swamp Cabbage
Vitamin A:59 IU
Retinol:3.42 mcg
Retinol Activity Equivalent:5.70 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:96.90 mcg
Vitamin B-2:74.10 mcg
Vitamin B-3:575.70 mcg
Vitamin B-5:131.10 mcg
Vitamin B-6:62.70 mcg
Vitamin B-9:36.48 mcg
Food folate:10.26 mcg
Dietary Folate Equivalent:54.72 mcg
Folic acid:26.22 mcg
Vitamin B-12:0.08 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):10.26 mg
Copper (Cu):45.60 mcg
Fluoride (F):~
Iron (Fe):632.70 mcg
Magnesium (Mg):13.68 mg
Manganese (Mn):176.70 mcg
Phosphorus (P):32.49 mg
Potassium (K):21.09 mg
Selenium (Se):~
Sodium (Na):3.42 mg
Zinc (Zn):359.10 mcg
Cholesterol:18.81 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:14.27 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.88 g
Essential amino acids
Phenylalanine:0.14 g
Leucine:0.21 g
Methionine:51.30 mg
Lysine:85.50 mg
Isoleucine:0.12 g
Valine:0.14 g
Threonine:85.50 mg
Tryptophan:34.20 mg
Histidine:57 mg
Arginine:0.12 g
Non-essential amino acids
Alanine:96.90 mg
Aspartic acid:0.15 g
Betaine:~
Cystine:74.10 mg
Glutamic acid:0.88 g
Glycine:91.20 mg
Hydroxyproline:~
Proline:0.27 g
Serine:0.14 g
Tyrosine:79.80 mg
Fats Total:0.54 g
Saturated fatty acids:0.12 g
Monounsaturated fatty acids:0.17 g
Polyunsaturated fatty acids:0.12 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]:1.71 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:96.90 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:17.10 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]:11.40 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.15 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:570 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.10 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:11.40 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:0.21 g
Caffeine:~
Theobromine:~
Product Type:Pasta
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_1OE
Did you know?...Each American eats approximately 22 pounds of tomatoes yearly. Over 1/2 of the tomato consumption is in the form of catsup and tomato sauce. Florida is the number one tomato producing state, closely followed by California.
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