Pasta, gluten-free, brown rice flour, cooked, TINKYADA

Composition

Energy

Protein 3.5 g · 14 kcal/100g

Fat 1.7 g · 15 kcal/100g

Carbs 32.2 g · 129 kcal/100g

Fiber 1.7 g

Water 62 g

Total energy 138 kcal

Energy is predominantly from carbs (82%); EFSA recommends 45–60% for a balanced diet

Total fat

1.7g

Saturated

0.2g

Monounsat.

0.6g

Polyunsat.

0.4g

Omega-3

0.01g

Omega-6

0.43g

Saturated fat is 1.3% of energy, within the WHO limit of 10%. ω-6:ω-3 ratio is 30.6 (target ≤ 4).

Histidine 100%

Isoleucine 100%

Leucine 100%

Lysine 100%

Methionine + Cysteine 100%

Phenylalanine + Tyrosine 100%

Threonine 100%

Tryptophan 100%

Valine 99%

Limiting amino acid is Valine (99% of FAO reference). Combining with complementary protein sources raises the overall score.

Vitamins

Vitamin A 0 µg

Vitamin C 0.0 mg

Vitamin D 0.0 µg

Vitamin E 0.0 mg

Vitamin K 0 µg

Thiamin (B1) 0.10 mg

Riboflavin (B2) 0.08 mg

Niacin (B3) 1.5 mg

Pantothenic (B5) 0.3 mg

Vitamin B6 0.08 mg

Folate (B9) 4 µg

Vitamin B12 0.00 µg

Minerals

Calcium 5 mg

Iron 0.5 mg

Magnesium 36 mg

Phosphorus 87 mg

Potassium 25 mg

Sodium 4 mg

Zinc 0.8 mg

Copper 0.07 mg

Manganese 1.23 mg

Selenium 11.1 µg

Notable source of Manganese (61% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.