Nutrients in Pasta Gluten · corn flour and quinoa flour, cooked, ANCIENT HARVEST
| Nutrient | Per 100g | All foods | Grains |
|---|---|---|---|
| Macronutrients | |||
| Carbohydrate | 31.1 g | > 69% | > 23% |
| of which Sugars | 0.3 g | > 6% | > 21% |
| Dietary Fiber | 3.3 g | > 67% | > 44% |
| Protein | 3.2 g | > 28% | > 12% |
| Fats | |||
| Omega-3 (ALA) | 0.0 g | > 37% | > 42% |
| Total Fat | 2.1 g | > 32% | |
| of which Saturated Fat | 0.2 g | > 20% | |
| Vitamins | |||
| Choline | 5.8 mg | > 14% | |
| Folate | 8.0 µg | > 36% | > 16% |
| Niacin (B3) | 0.8 mg | > 21% | > 4% |
| Pantothenic Acid (B5) | 0.2 mg | > 23% | |
| Riboflavin (B2) | 0.1 mg | > 31% | > 41% |
| Thiamine (B1) | 0.1 mg | > 63% | > 25% |
| Vitamin B6 | 0.1 mg | > 19% | |
| Vitamin E | 0.2 mg | > 36% | |
| Minerals | |||
| Calcium | 7.0 mg | > 15% | > 15% |
| Copper | 0.1 mg | > 30% | > 8% |
| Iron | 0.7 mg | > 30% | > 15% |
| Magnesium | 41.0 mg | > 82% | > 46% |
| Manganese | 0.2 mg | > 64% | > 8% |
| Phosphorus | 91.0 mg | > 33% | > 25% |
| Potassium | 63.0 mg | > 8% | > 22% |
| Selenium | 2.2 µg | > 26% | > 4% |
| Sodium | 4.0 mg | > 7% | |
| Zinc | 0.7 mg | > 40% | > 24% |
| Amino Acids | |||
| Histidine | 0.1 g | > 21% | |
| Isoleucine | 0.1 g | > 14% | |
| Leucine | 0.4 g | > 24% | |
| Lysine | 0.2 g | > 19% | |
| Methionine | 0.1 g | > 19% | |
| Phenylalanine | 0.1 g | > 19% | |
| Threonine | 0.1 g | > 16% | |
| Tryptophan | 0.0 g | > 11% | |
| Valine | 0.1 g | > 13% | |