| back to USDA Nutrition Index |
 |
Spaghetti, whole-wheat, cooked |
|
|
Spaghetti, whole-wheat, cooked (USDA#20125) |
| Serving Size 1 cup |
|
|
|
| Water 67g |
|
| Calories 124 |
|
| Energy 519kj |
|
| Protein 5g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 26g |
|
| Dietary Fiber 4g |
|
| Sugars 0g |
|
| Calcium, Ca 15mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 30mg |
|
| Phosphorus, P 89mg |
|
| Potassium 44mg |
|
| Sodium 3mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 1mg |
|
| Selenium, Se 25mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 4mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 7mg |
|
| Folate, total 5mcg |
|
| Folic acid 0mcg |
|
| Folate, food 5mcg |
|
| Folate, DFE 5mcg_DFE |
|
| Choline, total 10mg |
|
| Betaine 26mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 3IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 9g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 9g |
|
| 18:0 5g |
|
| Fatty acids, total monounsaturated 7g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 7g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 6g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 8g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 1g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 2mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 81mcg |
|
|
|
|
|
|
|
|
Spaghetti, whole-wheat, cooked usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Whole-wheat flour makes these bread rounds nutritious as well as delicious. The preparation is unusual in that this bread is cooked on the stovetop rather than baked in the oven. |
|
|
 |
|
|
|
| Flavorful dish that's high on taste and low on calories. |
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
|
|
|
|
|
| Old southern favorite but forget the layering. Just mix in large bowl and pour into pan to bake. |
|
|
|
|
|
|
|
| Spaghetti casserole |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process. Whole-wheat pastry ... |
|
|
|
|
|
|
|
| Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour. The noodles have a nuttier flavor than basic pasta and ... |
|
|
|
|
|
|
|
| A type of wheat flour yeast bread that is made with ground whole-wheat rather than processed white flour or a combination of white and whole wheat flour, such as wheat bread. ... |
|
|
|
|
|
|
|
| A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, ... |
|
|
|
|
|
|
|
| A type of pasta that is made with whole-wheat flour instead of the commonly used semolina, which is hard-wheat flour. Whole-wheat flour produces pasta that is darker in color with ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
