Pasta, cooked, enriched, with added salt
Per 100 g, Pasta, cooked, enriched, with added salt provides 157 kcal, making it a moderate-calorie food. It contains 5.8 g of protein, 30.6 g of carbohydrate and 0.93 g of fat, with 1.8 g of dietary fibre.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 5.8 g | 12% |
| Total fat | 0.93 g | 1% |
| Saturated fat | 0.18 g | 1% |
| Carbohydrates | 30.6 g | 11% |
| Fibre | 1.8 g | 6% |
| Sodium | 131 mg | 6% |
| Potassium | 44 mg | 1% |
| Calcium | 7 mg | 1% |
| Iron | 1.28 mg | 7% |
| Magnesium | 18 mg | 4% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Cholesterol | 0 mg | 0% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Pasta
Cooked pasta is a mainstay carbohydrate base for countless dishes, from simple tomato sauces to bakes and cold salads, and this version has been enriched and cooked with added salt. Per 100 g it provides 157 kcal, 5.8 g of protein and 30.6 g of carbohydrate, with only 0.93 g of fat. It contains 1.8 g of fibre and 1.28 mg of iron, reflecting the enrichment process, but also 131 mg of sodium from the added salt used in cooking, notably more than plain pasta cooked without salt.
As a starchy staple, pasta fits the food-group role that bread, rice and potatoes also play in a balanced diet, supplying energy and some iron alongside modest protein. The sodium figure here is a reminder that cooking water salt does carry through into the final dish, which matters for anyone tracking overall salt intake across the day. A practical tip: pairing pasta with vegetables and a lean protein helps round out a meal that's otherwise carbohydrate-heavy, and salting the water lightly, or not at all, keeps sodium lower.