Pasta, dry, enriched
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.9 MG | 74% | |
| Riboflavin | 0.4 MG | 31% | |
| Niacin | 7.2 MG | 45% | |
| Pantothenic acid | 0.4 MG | 9% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 237 UG | 59% | |
| Choline, total | 15.1 MG | 3% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 21 MG | 2% | |
| Iron, Fe | 3.3 MG | 18% | |
| Magnesium, Mg | 53 MG | 13% | |
| Phosphorus, P | 189 MG | 15% | |
| Potassium, K | 223 MG | 5% | |
| Sodium, Na | 6 MG | 0% | |
| Zinc, Zn | 1.4 MG | 13% | |
| Copper, Cu | 0.3 MG | 32% | |
| Manganese, Mn | 0.9 MG | 40% | |
| Selenium, Se | 63.2 UG | 115% |
Nutrition Highlights
- Good source of protein with 13.0g per 100g.
- Very low in fat (1.5g per 100g).
- Good source of dietary fiber (3.2g per 100g).
- Good source of Copper, Cu (32% DV).
- Good source of Manganese, Mn (40% DV).
- Rich source of Selenium, Se (115% of Daily Value per 100g).
About Pasta, dry, enriched
This versatile staple is a type of processed wheat product made from durum semolina or other wheat flours, often enriched with vitamins and minerals to replace nutrients lost during milling. It's a concentrated source of complex carbohydrates, making it an efficient energy food. A 100-gram serving provides about 371 calories, with 74.7 grams of carbohydrates, 13 grams of protein, and just 1.5 grams of fat. It's also a good source of B vitamins like thiamin, riboflavin, niacin, and folate, thanks to enrichment, as well as iron. While low in fiber at 3.2 grams per 100 grams, whole grain versions can offer significantly more. The protein quality is moderate, though it lacks some essential amino acids, which can be balanced by pairing it with legumes or other plant proteins.
In the kitchen, it's most often boiled and paired with a wide range of sauces, from simple olive oil and garlic to rich tomato or creamy Alfredo. It serves as the base for countless dishes across many cuisines, especially Italian, but also in casseroles, soups, and cold salads. Its neutral flavor and firm texture when cooked al dente make it an ideal canvas for vegetables, lean proteins, and healthy fats. For those mindful of blood sugar or calorie intake, portion control and pairing with fiber-rich vegetables or proteins can help create a more balanced meal.
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