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

164 calories in 100 g

Calories in Spaghetti, protein-fortified, cooked, enriched (n x 6.25)
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) Suggest a better name
164 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.64 calories / gram
3 Weight Watchers points
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Calorie Sources:78% carbohydrates; 21% proteins; 1% fats
Fats:0.21 g (2 calories, 0% by weight)
Carbohydrates:30.88 g (127 calories, 31% by weight)
Proteins:8.86 g (35 calories, 9% by weight)
Alcohol:~
Water:59.73 g (60% by weight)
Fat Composition:64% polyunsaturated; 21% saturated; 14% monounsaturated
Trans Fat :~
Dietary Fiber:2 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20523
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Spaghetti, cooked, enriched, with added salt
Spaghetti, cooked, enriched, without added salt
Spaghetti, dry, enriched
Spaghetti, dry, unenriched
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:290 mcg
Vitamin B-2:160 mcg
Vitamin B-3:1.83 mg
Vitamin B-5:280 mcg
Vitamin B-6:60 mcg
Vitamin B-9:82 mcg
Food folate:11 mcg
Dietary Folate Equivalent:132 mcg
Folic acid:71 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:0
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 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):720 mcg
Magnesium (Mg):30 mg
Manganese (Mn):410 mcg
Phosphorus (P):50 mg
Potassium (K):42 mg
Selenium (Se):25.20 mcg
Sodium (Na):5 mg
Zinc (Zn):500 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:30.88 g
Dietary Fiber:2 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.86 g
Essential amino acids
Phenylalanine:0.39 g
Leucine:0.55 g
Methionine:0.12 g
Lysine:0.19 g
Isoleucine:0.31 g
Valine:0.35 g
Threonine:0.22 g
Tryptophan:0.10 g
Histidine:0.16 g
Arginine:0.31 g
Non-essential amino acids
Alanine:0.25 g
Aspartic acid:0.36 g
Betaine:~
Cystine:0.22 g
Glutamic acid:2.78 g
Glycine:0.26 g
Hydroxyproline:~
Proline:0.84 g
Serine:0.38 g
Tyrosine:0.22 g
Fats Total:0.21 g
Saturated fatty acids:30 mg
Monounsaturated fatty acids:20 mg
Polyunsaturated fatty acids:90 mg
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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3 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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:20 mg
[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]:80 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:9 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:0.31 g
Caffeine:~
Theobromine:~
Product Type:Spaghetti
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
Shorter URL for this page:http://calobonga.com/_1DP
Did you know?...Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking.
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