Vegetable pasta, cooked

USDA name: Pasta, vegetable, cooked

179 calories in 1 cup, cooked (140 g). Per 100 g, protein: 4.5 g, carbohydrates: 26.6 g, fat: 0.11 g.

Serving
1
= 140 g
179KCAL

Vegetable pasta, cooked, 1 cup, cooked

179 calories

Protein
6.3 g
Carbs
37.2 g
Fat
0.15 g
Fiber
6 g
Sugars
1.6 g

Nutrition Facts

Serving size1 cup, cooked (140 g)
Amount per serving
Calories179
% Daily Value*
Total Fat 0.15 g0%
Saturated Fat 0.022 g0%
Cholesterol 0 mg0%
Sodium 139 mg6%
Total Carbohydrate 37.2 g14%
Dietary Fiber 6 g22%
Total Sugars 1.6 g
Protein 6.3 g
Vitamin D 0 mcg0%
Calcium 15.4 mg1%
Iron 0.69 mg4%
Potassium 43.4 mg1%

* 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. — means not reported. Estimates use the assumptions explained on this page.

vitamins

% of the Daily Value in this serving

  • Folate37% 148 µg
  • Thiamin (B1)13% 0.16 mg
  • Niacin (B3)9% 1.5 mg
  • Riboflavin (B2)7% 0.085 mg
  • Vitamin B62% 0.034 mg
  • Vitamin E2% 0.29 mg
  • Choline1% 7 mg
  • Vitamin A1% 7 µg

Little or none: Vitamin K, Vitamin B12, Vitamin C, Vitamin D.

minerals

% of the Daily Value in this serving

  • Selenium50% 27.7 µg
  • Copper14% 0.13 mg
  • Magnesium6% 26.6 mg
  • Sodium6% 139 mg
  • Phosphorus6% 70 mg
  • Zinc6% 0.62 mg
  • Iron4% 0.69 mg
  • Calcium1% 15.4 mg
  • Potassium1% 43.4 mg

How it compares

Against other records in Pasta, noodles, cooked grains, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.

  • Sugars

    Higher than 100%

    Same value as 0 of 17 other records.

    leastmost

  • Total fat

    Lower than 94%

    Same value as 0 of 17 other records.

    leastmost

  • Fiber

    Higher than 88%

    Same value as 0 of 17 other records.

    leastmost

  • Sodium

    Lower than 88%

    Same value as 0 of 17 other records.

    leastmost

  • Protein

    Higher than 82%

    Same value as 0 of 17 other records.

    leastmost

  • Potassium

    Lower than 82%

    Same value as 0 of 17 other records.

    leastmost

Questions

How many calories are in vegetable pasta, cooked?
1 cup, cooked (140 g): 179 calories; protein: 6.3 g, carbohydrates: 37.2 g, fat: 0.15 g.
How much protein is in vegetable pasta, cooked?
4.5 g per 100 g. Its estimated share of calories is 14%, using 4 kcal per gram of protein.
How many net carbs are in vegetable pasta, cooked?
22.3 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.

Similar foods

All 65 reported nutrients, per 100 g+
Water68.2 g
Energy128 kcal
Protein4.5 g
Total lipid (fat)0.11 g
Carbohydrate, by difference26.6 g
Fiber, total dietary4.3 g
Total Sugars1.1 g
Calcium, Ca11 mg
Iron, Fe0.49 mg
Magnesium, Mg19 mg
Phosphorus, P50 mg
Potassium, K31 mg
Sodium, Na99 mg
Zinc, Zn0.44 mg
Copper, Cu0.092 mg
Selenium, Se19.8 µg
Vitamin C, total ascorbic acid0 mg
Thiamin0.11 mg
Riboflavin0.061 mg
Niacin1.1 mg
Vitamin B-60.024 mg
Folate, total65 µg
Folic acid59 µg
Folate, food6 µg
Folate, DFE106 µg
Choline, total5 mg
Vitamin B-120 µg
Vitamin B-12, added0 µg
Vitamin A, RAE5 µg
Retinol0 µg
Carotene, beta55 µg
Carotene, alpha0 µg
Cryptoxanthin, beta0 µg
Lycopene244 µg
Lutein + zeaxanthin13 µg
Vitamin E (alpha-tocopherol)0.21 mg
Vitamin E, added0 mg
Vitamin D (D2 + D3)0 µg
Vitamin K (phylloquinone)0.3 µg
Fatty acids, total saturated0.016 g
SFA 4:00 g
SFA 6:00 g
SFA 8:00 g
SFA 10:00 g
SFA 12:00 g
SFA 14:00 g
SFA 16:00.013 g
SFA 18:00.002 g
Fatty acids, total monounsaturated0.012 g
MUFA 16:10 g
MUFA 18:10.012 g
MUFA 20:10 g
MUFA 22:10 g
Fatty acids, total polyunsaturated0.044 g
PUFA 18:20.039 g
PUFA 18:30.005 g
PUFA 18:40 g
PUFA 20:40 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
Cholesterol0 mg
Alcohol, ethyl0 g
Caffeine0 mg
Theobromine0 mg

Source: USDA Survey foods (FNDDS): foods as Americans report eating them, from What We Eat in America. FDC ID 2708351, published 2024-10-31. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.