In 100 g (Grams) of Pasta, gluten-free, corn and rice flour, cooked there is 0 g of 18:2 conjugated linoleic acid (CLAs).

cup spaghetti grams (g) kilograms (kg) 100 grams (g) ounce pound

Pasta, gluten-free, corn and rice flour, cooked

Pasta, gluten-free, corn and rice flour, cooked is a type of Cereal Grains and Pasta. The most significant nutrients in Pasta, gluten-free, corn and rice flour, cooked are listed below.

Water	57.67 g	57.67	g	57.67%
Energy (calorie)	179 kcal	179	kcal
Energy (joule)	748 kJ	748	kJ
Protein	3.2 g	3.2	g	3.2%
Total lipid (fat)	1 g	1	g	1%
Ash	0.07 g	0.07	g	0.07%
Carbohydrate, by difference	38.05 g	38.05	g	38.05%
Fiber, total dietary	1.4 g	1.4	g	1.4%
Sugars, total	0 g	0	g
Sucrose	0 g	0	g
Glucose (dextrose)	0 g	0	g
Fructose	0 g	0	g
Lactose	0 g	0	g
Maltose	0 g	0	g
Galactose	0 g	0	g
Starch	36.15 g	36.15	g	36.15%
Calcium, Ca	2 mg	2	mg
Iron, Fe	0.22 mg	0.22	mg
Magnesium, Mg	11 mg	11	mg	0.01%
Phosphorus, P	33 mg	33	mg	0.03%
Potassium, K	24 mg	24	mg	0.02%
Sodium, Na	4 mg	4	mg
Zinc, Zn	0.27 mg	0.27	mg
Copper, Cu	0.02 mg	0.02	mg
Manganese, Mn	0.094 mg	0.094	mg
Selenium, Se	2.2 µg	2.2	µg
Vitamin C, total ascorbic acid	0 mg	0	mg
Thiamin	0.05 mg	0.05	mg
Riboflavin	0.079 mg	0.079	mg
Niacin	0.24 mg	0.24	mg
Pantothenic acid	0.14 mg	0.14	mg
Vitamin B-6	0.037 mg	0.037	mg
Folate, total	4 µg	4	µg
Folic acid	0 µg	0	µg
Folate, food	4 µg	4	µg
Folate, DFE	4 µg	4	µg
Choline, total	1.7 mg	1.7	mg
Vitamin B-12	0 µg	0	µg
Vitamin B-12, added	0 µg	0	µg
Vitamin A, RAE	4 µg	4	µg
Retinol	0 µg	0	µg
Carotene, beta	32 µg	32	µg
Carotene, alpha	21 µg	21	µg
Cryptoxanthin, beta	0 µg	0	µg
Vitamin A, IU	71 IU	71	IU
Lycopene	0 µg	0	µg
Lutein + zeaxanthin	539 µg	539	µg
Vitamin E (alpha-tocopherol)	0 mg	0	mg
Vitamin E, added	0 mg	0	mg
Tocopherol, beta	0 mg	0	mg
Tocopherol, gamma	0 mg	0	mg
Tocopherol, delta	0 mg	0	mg
Tocotrienol, alpha	0 mg	0	mg
Tocotrienol, beta	0 mg	0	mg
Tocotrienol, gamma	0 mg	0	mg
Tocotrienol, delta	0 mg	0	mg
Vitamin D (D2 + D3)	0 µg	0	µg
Vitamin D	0 IU	0	IU
Vitamin K (phylloquinone)	0 µg	0	µg
Fatty acids, total saturated	0.15 g	0.15	g	0.15%
4:0 butanoic, butyric fatty acid	0 g	0	g
6:0 hexanoic, caproic fatty acid	0 g	0	g
8:0 octanoic, caprylic fatty acid	0 g	0	g
10:0 decanoic, capric fatty acid	0 g	0	g
12:0 dodecanoic, lauric fatty acid	0 g	0	g
14:0 tetradecanoic, myristic, common saturated fatty acid	0.005 g	0.005	g
15:0 monounsaturated fatty acid	0.003 g	0.003	g
16:0 hexadecanoic, palmitic fatty acid	0.106 g	0.106	g	0.11%
17:0 heptadecanoic, margaric fatty acid	0.002 g	0.002	g
18:0 octadecanoic, stearic fatty acid	0.029 g	0.029	g	0.03%
20:0 eicosanoic, arachidic fatty acid	0.003 g	0.003	g
22:0 saturated fatty acid	0.002 g	0.002	g
24:0 saturated fatty acids	0.002 g	0.002	g
Fatty acids, total monounsaturated	0.259 g	0.259	g	0.26%
14:1 monounsaturated fatty acid	0 g	0	g
15:1 monounsaturated fatty acid	0.1 g	0.1	g	0.1%
16:1 undifferentiated, hexadecenoic, palmitoleic	0.001 g	0.001	g
16:1 cis monounsaturated fatty acid	0.001 g	0.001	g
16:1 t monounsaturated fatty acid	0 g	0	g
17:1 monounsaturated fatty acid	0 g	0	g
18:1 undifferentiated	0.155 g	0.155	g	0.16%
18:1 cis	0.153 g	0.153	g	0.15%
18:1 trans	0.002 g	0.002	g
20:1 eicosenoic, gadoleic	0.003 g	0.003	g
22:1 undifferentiated, docosenoic, erucic	0 g	0	g
22:1 c saturated fatty acid	0 g	0	g
22:1 t saturated fatty acid	0 g	0	g
24:1 monounsaturated fatty acids	0 g	0	g
Fatty acids, total polyunsaturated	0.329 g	0.329	g	0.33%
18:2 undifferentiated	0.315 g	0.315	g	0.32%
18:2 n-6 c,c	0.314 g	0.314	g	0.31%
18:2 conjugated linoleic acid (CLAs)	0 g	0	g
18:2 t not further defined	0.002 g	0.002	g
18:3 undifferentiated, octadecatrienoic, linolenic	0.013 g	0.013	g	0.01%
18:3 n-3 c,c,c (ALA)	0.013 g	0.013	g	0.01%
18:3 n-6 c,c,c	0 g	0	g
18:3i	0 g	0	g
18:4 octadecatetraenoic, parinaric	0 g	0	g
20:2 n-6 c,c	0 g	0	g
20:3 undifferentiated	0 g	0	g

Nutrients in Pasta, gluten-free, corn and rice flour, cooked