Pasta Without Added Salt (Cooked)
SR Legacy·Comprehensive Reference DataStandard Reference Legacy database is a comprehensive compilation of nutrient data maintained by the USDA. It covers a wide range of foods with reliable reference values.Pasta, cooked, unenriched, without added salt
Cereal Grains and Pasta
Macronutrients distribute relatively evenly across protein (5.8g), fat (0.9g), and carbohydrates (30.9g) per 100g. At 158 calories per 100g, Pasta Without Added Salt (Cooked) offers moderate energy density suitable for balanced meals. With only 1mg of sodium, Pasta Without Added Salt (Cooked) is naturally very low in sodium and suitable for sodium-restricted diets. Nutritionally broad, Pasta Without Added Salt (Cooked) delivers meaningful amounts of 5 different vitamins and minerals above 10% of daily value.
Calorie Distribution
- Protein15%5.8 g
- Fat5%0.93 g
- Carbs80%30.9 g
Serving Size
% Daily Value
per 100g serving · FDA 2020 reference
Nutrition Facts per 100g
| Water | 62.1 | G |
| Energy | 158 | KCAL |
| Protein | 5.8 | G |
| Total lipid (fat) | 0.93 | G |
| Carbohydrate, by difference | 30.9 | G |
| Fiber, total dietary | 1.8 | G |
| Total Sugars | 0.56 | G |
| Cholesterol | 0 | MG |
| Vitamin C, total ascorbic acid | 0 | MG |
| Thiamin | 0.02 | MG |
| Riboflavin | 0.02 | MG |
| Niacin | 0.40 | MG |
| Vitamin B-6 | 0.05 | MG |
| Folate, total | 7.0 | UG |
| Vitamin B-12 | 0 | UG |
| Vitamin A, RAE | 0 | UG |
| Vitamin E (alpha-tocopherol) | 0.06 | MG |
| Vitamin D (D2 + D3) | 0 | UG |
| Vitamin K (phylloquinone) | 0 | UG |
| Calcium, Ca | 7.0 | MG |
| Iron, Fe | 0.50 | MG |
| Magnesium, Mg | 18.0 | MG |
| Phosphorus, P | 58.0 | MG |
| Potassium, K | 44.0 | MG |
| Sodium, Na | 1.0 | MG |
| Zinc, Zn | 0.51 | MG |
| Copper, Cu | 0.10 | MG |
| Manganese, Mn | 0.32 | MG |
| Selenium, Se | 26.4 | UG |
| Energy | 660 | kJ |
| Ash | 0.27 | G |
| Sucrose | 0.09 | G |
| Glucose | 0.04 | G |
| Fructose | 0.03 | G |
| Lactose | 0 | G |
| Maltose | 0.40 | G |
| Galactose | 0 | G |
| Starch | 26.0 | G |
| Pantothenic acid | 0.11 | MG |
| Folic acid | 0 | UG |
| Folate, food | 7.0 | UG |
| Folate, DFE | 7.0 | UG |
| Choline, total | 6.4 | MG |
| Betaine | 68.0 | MG |
| Vitamin B-12, added | 0 | UG |
| Retinol | 0 | UG |
| Carotene, beta | 0 | UG |
| Carotene, alpha | 0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Vitamin A, IU | 0 | IU |
| Lycopene | 0 | UG |
| Lutein + zeaxanthin | 7.0 | UG |
| Vitamin E, added | 0 | MG |
| Tocopherol, beta | 0.03 | MG |
| Tocopherol, gamma | 0.50 | MG |
| Tocopherol, delta | 0 | MG |
| Tocotrienol, alpha | 0.05 | MG |
| Tocotrienol, beta | 0 | MG |
| Tocotrienol, gamma | 0 | MG |
| Tocotrienol, delta | 0 | MG |
| Vitamin D (D2 + D3), International Units | 0 | IU |
| Vitamin K (Dihydrophylloquinone) | 0.50 | UG |
| Fatty acids, total saturated | 0.18 | G |
| SFA 4:0 | 0 | G |
| SFA 6:0 | 0 | G |
| SFA 8:0 | 0 | G |
| SFA 10:0 | 0 | G |
| SFA 12:0 | 0.006 | G |
| SFA 13:0 | 0 | G |
| SFA 14:0 | 0.006 | G |
| SFA 15:0 | 0 | G |
| SFA 16:0 | 0.15 | G |
| SFA 17:0 | 0 | G |
| SFA 18:0 | 0.01 | G |
| SFA 20:0 | 0 | G |
| SFA 22:0 | 0 | G |
| SFA 24:0 | 0 | G |
| Fatty acids, total monounsaturated | 0.13 | G |
| MUFA 14:1 | 0 | G |
| MUFA 15:1 | 0 | G |
| MUFA 16:1 | 0 | G |
| MUFA 17:1 | 0 | G |
| MUFA 18:1 | 0.13 | G |
| MUFA 18:1 c | 0.13 | G |
| MUFA 20:1 | 0 | G |
| MUFA 22:1 | 0 | G |
| MUFA 24:1 c | 0 | G |
| Fatty acids, total polyunsaturated | 0.33 | G |
| PUFA 18:2 | 0.29 | G |
| PUFA 18:3 | 0.02 | G |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 | G |
| PUFA 18:3 n-6 c,c,c | 0 | G |
| PUFA 18:4 | 0 | G |
| PUFA 20:2 n-6 c,c | 0 | G |
| PUFA 20:3 | 0 | G |
| PUFA 20:4 | 0 | G |
| PUFA 20:5 n-3 (EPA) | 0 | G |
| PUFA 22:5 n-3 (DPA) | 0 | G |
| PUFA 22:6 n-3 (DHA) | 0 | G |
| Fatty acids, total trans | 0 | G |
| Fatty acids, total trans-monoenoic | 0 | G |
| TFA 18:1 t | 0 | G |
| Tryptophan | 0.08 | G |
| Threonine | 0.21 | G |
| Isoleucine | 0.23 | G |
| Leucine | 0.44 | G |
| Lysine | 0.13 | G |
| Methionine | 0.07 | G |
| Cystine | 0.11 | G |
| Phenylalanine | 0.30 | G |
| Tyrosine | 0.11 | G |
| Valine | 0.26 | G |
| Arginine | 0.21 | G |
| Histidine | 0.13 | G |
| Alanine | 0.20 | G |
| Aspartic acid | 0.28 | G |
| Glutamic acid | 2.0 | G |
| Glycine | 0.20 | G |
| Proline | 0.70 | G |
| Serine | 0.28 | G |
| Hydroxyproline | 0 | G |
| Alcohol, ethyl | 0 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
Common Serving Sizes
| Serving | Cal | Protein | Fat | Carbs |
|---|---|---|---|---|
| cup shells (105g) | 166 | 6.1g | 1g | 32.4g |
| cup penne (107g) | 169 | 6.2g | 1g | 33g |
| cup rotini (107g) | 169 | 6.2g | 1g | 33g |
| cup farfalle (107g) | 169 | 6.2g | 1g | 33g |
Scaled from Pasta Without Added Salt (Cooked)'s per-100g values using USDA portion data.
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Nutrient Highlights
- Pasta Without Added Salt (Cooked) is a good source of Protein (12% DV) — see top foods ranked by Protein
Dietary Considerations
Pasta Without Added Salt (Cooked) is naturally low in sodium at 1mg per 100g, making it compatible with the DASH diet. See the DASH Diet Guide.
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Nutrition Facts
Serving Size 100g
* 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.
Data Source
Data sourced from USDA FoodData Central — SR Legacy. FDC ID: 168928.
View on USDA FoodData Central →