Sodium, Na in Pasta, gluten-free, brown rice flour, cooked, TINKYADA Calculator

Cereal Grains and Pasta

In 100 g (Grams) of Pasta, gluten-free, brown rice flour, cooked, TINKYADA there is 4 mg of Sodium, Na.


Pasta, gluten-free, brown rice flour, cooked, TINKYADA

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

Water 62.3 g
Energy (calorie) 138 kcal
Energy (joule) 577 kJ
Protein 3.46 g
Total lipid (fat) 1.67 g
Ash 0.38 g
Carbohydrate, by difference 32.2 g
Fiber, total dietary 1.7 g
Sugars, total 0 g
Sucrose 0 g
Glucose (dextrose) 0 g
Fructose 0 g
Lactose 0 g
Maltose 0 g
Galactose 0 g
Starch 30.96 g
Calcium, Ca 5 mg
Iron, Fe 0.53 mg
Magnesium, Mg 36 mg
Phosphorus, P 87 mg
Potassium, K 25 mg
Sodium, Na 4 mg
Zinc, Zn 0.83 mg
Copper, Cu 0.069 mg
Manganese, Mn 1.227 mg
Selenium, Se 11.1 µg
Vitamin C, total ascorbic acid 0 mg
Thiamin 0.095 mg
Riboflavin 0.082 mg
Niacin 1.465 mg
Pantothenic acid 0.26 mg
Vitamin B-6 0.075 mg
Folate, total 4 µg
Folic acid 0 µg
Folate, food 4 µg
Folate, DFE 4 µg
Choline, total 2.7 mg
Vitamin B-12 0 µg
Vitamin B-12, added 0 µg
Vitamin A, RAE 0 µg
Retinol 0 µg
Carotene, beta 0 µg
Carotene, alpha 0 µg
Cryptoxanthin, beta 0 µg
Vitamin A, IU 0 IU
Lycopene 0 µg
Lutein + zeaxanthin 0 µg
Vitamin E (alpha-tocopherol) 0 mg
Vitamin E, added 0 mg
Tocopherol, beta 0 mg
Tocopherol, gamma 0 mg
Tocopherol, delta 0 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin D (D2 + D3) 0 µg
Vitamin D 0 IU
Vitamin K (phylloquinone) 0.3 µg
Fatty acids, total saturated 0.203 g
4:0 butanoic, butyric fatty acid 0 g
6:0 hexanoic, caproic fatty acid 0 g
8:0 octanoic, caprylic fatty acid 0 g
10:0 decanoic, capric fatty acid 0.001 g
12:0 dodecanoic, lauric fatty acid 0 g
14:0 tetradecanoic, myristic, common saturated fatty acid 0.013 g
15:0 monounsaturated fatty acid 0.003 g
16:0 hexadecanoic, palmitic fatty acid 0.136 g
17:0 heptadecanoic, margaric fatty acid 0.001 g
18:0 octadecanoic, stearic fatty acid 0.03 g
20:0 eicosanoic, arachidic fatty acid 0.008 g
22:0 saturated fatty acid 0.004 g
24:0 saturated fatty acids 0.008 g
Fatty acids, total monounsaturated 0.596 g
14:1 monounsaturated fatty acid 0 g
15:1 monounsaturated fatty acid 0.123 g
16:1 undifferentiated, hexadecenoic, palmitoleic 0.002 g
16:1 cis monounsaturated fatty acid 0.002 g
16:1 t monounsaturated fatty acid 0 g
17:1 monounsaturated fatty acid 0 g
18:1 undifferentiated 0.463 g
18:1 cis 0.463 g
18:1 trans 0.001 g
20:1 eicosenoic, gadoleic 0.007 g
22:1 undifferentiated, docosenoic, erucic 0 g
22:1 c saturated fatty acid 0 g
22:1 t saturated fatty acid 0 g
24:1 monounsaturated fatty acids 0 g
Fatty acids, total polyunsaturated 0.446 g
18:2 undifferentiated 0.428 g
18:2 n-6 c,c 0.427 g
18:2 conjugated linoleic acid (CLAs) 0 g
18:2 t not further defined 0.001 g
18:3 undifferentiated, octadecatrienoic, linolenic 0.014 g
18:3 n-3 c,c,c (ALA) 0.014 g
18:3 n-6 c,c,c 0 g
18:3i 0 g
18:4 octadecatetraenoic, parinaric 0 g
20:2 n-6 c,c 0 g
20:3 undifferentiated 0 g

Nutrients in Pasta, gluten-free, brown rice flour, cooked, TINKYADA