51% whole wheat pasta enriched dry (1 cup spaghetti, 91 g) has 329 calories, 12 g protein, 66.7 g carbohydrate and 2.3 g fat, according to USDA FoodData Central. 100 g has 361 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
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1 cup spaghetti (91 g)
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| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 329 | 361 | |
| Total fat | 2.3 g | 3% | 2.55 g |
| Saturated fat | 0.3 g | 1% | 0.32 g |
| Trans fat | <0.1 g | 0 g | |
| Monounsaturated fat | 0.2 g | 0.24 g | |
| Polyunsaturated fat | 0.8 g | 0.85 g | |
| Cholesterol | not reported | ||
| Sodium | 11 mg | 0% | 12 mg |
| Total carbohydrate | 66.7 g | 24% | 73.3 g |
| Dietary fiber | 10.3 g | 37% | 11.3 g |
| Total sugars | 2 g | 2.2 g | |
| Added sugars | 0 g | 0% | 0 g |
| Protein | 12 g | 13.2 g | |
| Vitamins | |||
| Vitamin D | not reported | ||
| Vitamin A | not reported | ||
| Vitamin C | not reported | ||
| Vitamin E | not reported | ||
| Vitamin K | 0.82 mcg | 1% | 0.9 mcg |
| Thiamin (B1) | 0.5 mg | 42% | 0.55 mg |
| Riboflavin (B2) | 0.28 mg | 22% | 0.31 mg |
| Niacin (B3) | 7.9 mg | 49% | 8.63 mg |
| Vitamin B6 | 0.22 mg | 13% | 0.24 mg |
| Folate (DFE) | 139 mcg | 35% | 153 mcg |
| Vitamin B12 | not reported | ||
| Choline | 16 mg | 3% | 17.9 mg |
| Minerals | |||
| Calcium | 23 mg | 2% | 25 mg |
| Iron | 3.1 mg | 17% | 3.41 mg |
| Potassium | 289 mg | 6% | 318 mg |
| Magnesium | 86 mg | 20% | 94 mg |
| Phosphorus | 229 mg | 18% | 252 mg |
| Zinc | 2 mg | 18% | 2.2 mg |
| Copper | 0.35 mg | 39% | 0.39 mg |
| Manganese | 1.9 mg | 83% | 2.11 mg |
| Selenium | 70 mcg | 127% | 76.8 mcg |
| Other | |||
| Water | 8.4 g | 9.23 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 cup spaghetti | 91 g | 329 | 66.7 g | 12 g | 2.3 g | 10.3 g | 2 g |
| 1 cup elbows | 122 g | 440 | 89.4 g | 16.1 g | 3.1 g | 13.8 g | 2.7 g |
| 1 cup penne | 95 g | 343 | 69.6 g | 12.5 g | 2.4 g | 10.7 g | 2.1 g |
| 1 cup farfalle | 81 g | 292 | 59.4 g | 10.7 g | 2.1 g | 9.2 g | 1.8 g |
| 1 cup rotini | 96 g | 347 | 70.4 g | 12.7 g | 2.4 g | 10.8 g | 2.1 g |
| 1 cup shells | 64 g | 231 | 46.9 g | 8.4 g | 1.6 g | 7.2 g | 1.4 g |
| 1 cup lasagne | 90 g | 325 | 66 g | 11.9 g | 2.3 g | 10.2 g | 2 g |
| 100 g | 100 g | 361 | 73.3 g | 13.2 g | 2.6 g | 11.3 g | 2.2 g |
51% whole wheat pasta enriched dry (1 cup spaghetti, 91 g) has 329 calories. 100 g has 361 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 330.
51% whole wheat pasta enriched dry (1 cup spaghetti, 91 g) has 70 mcg of selenium, 127% of the Daily Value. 100 g has 76.8 mcg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
51% whole wheat pasta enriched dry (1 cup spaghetti, 91 g) has 1.9 mg of manganese, 83% of the Daily Value. 100 g has 2.11 mg. At 20% DV or more per serving, that meets the FDA threshold for an "excellent source" claim.
100 g of 51% whole wheat pasta enriched dry has 361 calories, 13.2 g protein, 73.3 g carbohydrate, 11.3 g fiber, 2.2 g sugars and 2.55 g fat.
About 79% of the calories in 51% whole wheat pasta enriched dry come from carbohydrate, 6% from fat and 14% from protein (Atwater factors of 4, 9 and 4 calories per gram).
The same serving of 51% whole wheat pasta enriched dry, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 2.3 g | 3 % |
| Saturated / Saturés | 0.3 g + Trans 0 g | 1 % |
| Cholesterol / Cholestérol | 0 mg | 0 % |
| Sodium | 10 mg | 0 % |
| Carbohydrate / Glucides | 67 g | 24 % |
| Fibre / Fibres | 10 g | 37 % |
| Sugars / Sucres | 2 g | 2 % |
| Protein / Protéines | 12 g | |
| Vitamin D / Vitamine D | 0 mcg | 0 % |
| Calcium | 23 mg | 2 % |
| Iron / Fer | 3 mg | 17 % |
| Potassium | 289 mg | 9 % |
| Per 100g | |
|---|---|
| Energy | 1510 kJ / 361 kcal |
| Fat | 2.6 g |
| of which saturates | 0.3 g |
| Carbohydrate | 73 g |
| of which sugars | 2.2 g |
| Protein | 13 g |
| Salt | 0.0 g |
| Per 100g | Per 91g | %RI* | |
|---|---|---|---|
| Energy | 1510 kJ 361 kcal |
1374 kJ 329 kcal |
16% |
| Fat | 2.6g | 2.3g | 3.3% |
| of which saturates | 0.3g | 0.3g | 1.5% |
| Carbohydrate | 73g | 67g | 26% |
| of which sugars | 2.2g | 2.0g | 2.2% |
| Fibre | 11g | 10g | - |
| Protein | 13g | 12g | 24% |
| Salt | 0.03g | 0.03g | <1% |
If you make and sell a product that contains 51% whole wheat pasta enriched dry, these free tools cover the next steps.
Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 172025: "Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program)". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field. This is a whole or unsweetened food, so added sugars are shown as 0 g. View the USDA record ↗