Cooked pasta (shop-bought)
- Vegan
- Lactose free
Derived from ingredients – check the package label.
Less suited for breakfast, for lunch, for dinner, as a snack. Estimate based on the type of dish.
Side dish of dry wheat pasta for 4 servings.
Ready-made variant of the recipe Fresh egg pasta. Nutrition corresponds to the ready-made product.
4 servingsFinal yield 720 g
Ingredients
- 300 gPasta, dry, enriched
- 2 gSalt, table editorial addition
Method
- Bring a large pot of water to a boil and add 20 g salt.
- Add pasta and cook according to the packet until al dente.
- Drain pasta; do not use the drained water as sauce.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,113 kcal
- Protein
- 39.1 g
- Fat
- 4.5 g
- Total carbohydrate (by difference)
- 224 g
- Total dietary fibre (USDA)
- 9.6 g
- Saturated fatty acids
- 0.83 g
- Sodium
- 793.2 mg
- Salt (sodium × 2.5)
- 2 g
Per serving
- Protein9.8 g14%
- Fat1.1 g4%
- Total carbohydrate (by difference)56 g82%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 278.3 kcal
- Protein
- 9.8 g
- Fat
- 1.1 g
- Total carbohydrate (by difference)
- 56 g
- Total dietary fibre (USDA)
- 2.4 g
- Saturated fatty acids
- 0.21 g
- Sodium
- 198.3 mg
- Salt (sodium × 2.5)
- 0.5 g
Per 100 g of finished food
- Energy
- 154.6 kcal
- Protein
- 5.4 g
- Fat
- 0.63 g
- Total carbohydrate (by difference)
- 31.1 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 0.12 g
- Sodium
- 110.2 mg
- Salt (sodium × 2.5)
- 0.28 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten
May contain: Egg
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal