Amount of 18:3i in Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program)

Cereal Grains and Pasta

In 100 g (Grams) of Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program) there is 0 g of 18:3i. Change amount

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18:3i

18:3i is a nutrient present in many other foods. The below table lists foods high in 18:3i other than Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program).

Oil, industrial, canola for salads, woks and light frying 1.295 g 1.30%
Oil, industrial, canola with antifoaming agent, principal uses salads, woks and light frying 1.276 g 1.28%
Oil, cooking and salad, ENOVA, 80% diglycerides 1.193 g 1.19%
Shortening, industrial, soy (partially hydrogenated ) and corn for frying 0.695 g 0.70%
Shortening, industrial, soy (partially hydrogenated), pourable liquid fry shortening 0.695 g 0.70%
Oil, industrial, soy (partially hydrogenated), principal uses popcorn and flavoring vegetables 0.676 g 0.68%
Oil, industrial, soy (partially hydrogenated), multiuse for non-dairy butter flavor 0.552 g 0.55%
Oil, industrial, soy (partially hydrogenated) and cottonseed, principal use as a tortilla shortening 0.533 g 0.53%
Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%) 0.527 g 0.53%
Oil, vegetable, soybean, refined 0.497 g 0.50%
Oil, industrial, soy ( partially hydrogenated), all purpose 0.495 g 0.50%
Oil, industrial, soy (partially hydrogenated ), palm, principal uses icings and fillings 0.486 g 0.49%
Margarine, industrial, non-dairy, cottonseed, soy oil (partially hydrogenated ), for flaky pastries 0.473 g 0.47%
Oil, industrial, canola (partially hydrogenated) oil for deep fat frying 0.466 g 0.47%
Oil, industrial, soy (partially hydrogenated ) and soy (winterized), pourable clear fry 0.438 g 0.44%
Shortening, industrial, soy (partially hydrogenated ) for baking and confections 0.4 g 0.4%
Margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy 0.343 g 0.34%
Oil, industrial, soy, low linolenic 0.287 g 0.29%
Margarine-like shortening, industrial, soy (partially hydrogenated), cottonseed, and soy, principal use flaky pastries 0.264 g 0.26%
Margarine-like spread, BENECOL Light Spread 0.211 g 0.21%
Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program)

Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program) is a type of Cereal Grains and Pasta. The most significant nutrients in Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program) are listed below.

Water 8.21 g 8.21%
Energy (calorie) 352 kcal
Energy (joule) 1471 kJ
Protein 13.87 g 13.87%
Total lipid (fat) 2.93 g 2.93%
Ash 1.62 g 1.62%
Carbohydrate, by difference 73.37 g 73.37%
Fiber, total dietary 9.2 g 9.2%
Sugars, total 2.74 g 2.74%
Sucrose 0.68 g 0.68%
Glucose (dextrose) 0.24 g 0.24%
Fructose 0.3 g 0.3%
Lactose 0 g
Maltose 1.52 g 1.52%
Galactose 0 g
Starch 56.75 g 56.75%
Calcium, Ca 29 mg 0.03%
Iron, Fe 3.62 mg
Magnesium, Mg 128 mg 0.13%
Phosphorus, P 343 mg 0.34%

Nutrients in Pasta, whole-wheat, dry (Includes foods for USDA's Food Distribution Program)