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Spaghetti, spinach, dry

212 calories in 2 oz

Calories in Spaghetti, spinach, dry
Spaghetti, spinach, dry Suggest a better name
212 calories in 2 oz
2 oz = 57g ≈ 0.126lb ≈ 2.01oz
3.72 calories / gram
4 Weight Watchers points
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Calorie Sources:83% carbohydrates; 14% proteins; 4% fats
Fats:0.89 g (7 calories, 2% by weight)
Carbohydrates:42.64 g (175 calories, 75% by weight)
Proteins:7.61 g (29 calories, 13% by weight)
Alcohol:~
Water:4.75 g (8% by weight)
Fat Composition:62% polyunsaturated; 21% saturated; 17% monounsaturated
Trans Fat :~
Dietary Fiber:6.04 g (11% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
2 oz
Food Group:Cereal Grains and Pasta
USDA #:20126
Related Foods: Calories in Chard
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Spaghetti, cooked, enriched, without added salt
Spaghetti, dry, enriched
Spaghetti, dry, unenriched
Calories in Swamp Cabbage
Vitamin A:263 IU
Retinol:~
Retinol Activity Equivalent:13.11 mcg
α-Carotene:~
β-Carotene:157.89 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:1.99 mg
Vitamin B-1:210.90 mcg
Vitamin B-2:108.30 mcg
Vitamin B-3:2.59 mg
Vitamin B-5:689.70 mcg
Vitamin B-6:182.40 mcg
Vitamin B-9:27.36 mcg
Food folate:27.36 mcg
Dietary Folate Equivalent:27.36 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:9.75 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:421.80 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:86.35 mcg
Calcium (Ca):33.06 mg
Copper (Cu):279.30 mcg
Fluoride (F):~
Iron (Fe):1.21 mg
Magnesium (Mg):99.18 mg
Manganese (Mn):1.50 mg
Phosphorus (P):0.19 g
Potassium (K):0.21 g
Selenium (Se):36.19 mcg
Sodium (Na):20.52 mg
Zinc (Zn):1.57 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:42.64 g
Dietary Fiber:6.04 g
Sugars Total:1.55 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.61 g
Essential amino acids
Phenylalanine:0.36 g
Leucine:0.52 g
Methionine:0.11 g
Lysine:0.15 g
Isoleucine:0.29 g
Valine:0.32 g
Threonine:0.21 g
Tryptophan:96.90 mg
Histidine:0.15 g
Arginine:0.28 g
Non-essential amino acids
Alanine:0.22 g
Aspartic acid:0.32 g
Betaine:~
Cystine:0.21 g
Glutamic acid:2.69 g
Glycine:0.24 g
Hydroxyproline:~
Proline:0.81 g
Serine:0.36 g
Tyrosine:0.20 g
Fats Total:0.89 g
Saturated fatty acids:0.13 g
Monounsaturated fatty acids:0.10 g
Polyunsaturated fatty acids:0.36 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]:0.11 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:11.40 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]:570 mcg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.10 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.32 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:39.90 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:1.10 g
Caffeine:~
Theobromine:~
Product Type:Spaghetti
Weight Watchers Points:4 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/_3rJ
Did you know?...Before modern food storage techniques were devised, sailors on long voyages would frequently eat only meat, bread, and canned foods - all of which are low in Vitamin C. Fresh fruits and vegetables - the best source of vitamin C - were a scarce commodity because of their short shelf-life.
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