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Pasta Made With Egg Nutrition Facts

74 calories in 2 oz

Pasta, homemade, made with egg, cooked
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:73% carbohydrates; 16% proteins; 11% fats
Fats:0.99 g (8 calories, 2% by weight)
Carbohydrates:13.42 g (55 calories, 24% by weight)
Proteins:3 g (12 calories, 5% by weight)
Alcohol:~
Water:39.16 g (69% by weight)
Fat Composition:37% polyunsaturated; 35% monounsaturated; 28% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:23.37 mg
Caffeine:~
Serving Sizes: 100 g
2 oz
Food Group:Cereal Grains and Pasta
USDA #:20097
Tags: pasta;
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Vitamin A:33 IU
Retinol:9.69 mcg
Retinol Activity Equivalent:9.69 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:96.90 mcg
Vitamin B-2:96.90 mcg
Vitamin B-3:712.50 mcg
Vitamin B-5:131.10 mcg
Vitamin B-6:17.10 mcg
Vitamin B-9:24.51 mcg
Food folate:10.83 mcg
Dietary Folate Equivalent:34.20 mcg
Folic acid:13.68 mcg
Vitamin B-12:0.06 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):5.70 mg
Copper (Cu):28.50 mcg
Fluoride (F):~
Iron (Fe):661.20 mcg
Magnesium (Mg):7.98 mg
Manganese (Mn):102.60 mcg
Phosphorus (P):29.64 mg
Potassium (K):11.97 mg
Selenium (Se):~
Sodium (Na):47.31 mg
Zinc (Zn):250.80 mcg
Cholesterol:23.37 mg
Phytosterols:570 mcg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:13.42 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:3 g
Essential amino acids
Phenylalanine:0.15 g
Leucine:0.22 g
Methionine:57 mg
Lysine:91.20 mg
Isoleucine:0.13 g
Valine:0.14 g
Threonine:91.20 mg
Tryptophan:34.20 mg
Histidine:62.70 mg
Arginine:0.13 g
Non-essential amino acids
Alanine:0.10 g
Aspartic acid:0.16 g
Betaine:~
Cystine:79.80 mg
Glutamic acid:0.92 g
Glycine:91.20 mg
Hydroxyproline:~
Proline:0.28 g
Serine:0.16 g
Tyrosine:85.50 mg
Fats Total:0.99 g
Saturated fatty acids:0.23 g
Monounsaturated fatty acids:0.28 g
Polyunsaturated fatty acids:0.30 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]:2.28 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.17 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:51.30 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]:17.10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.27 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2.28 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.26 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:22.80 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]:5.70 mg
[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]:2.28 mg
Ash:0.42 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:2 / 10
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Did you know?...The majority of all of the vitamin K required by the human body is produced by bacteria in the intestinal tract.
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