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Pasta, gluten-free, corn, dry
Carbohydrates 79.26 g Proteins 7.46 g Fats 2.08 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 317 kcal Protein 30 kcal Fat 19 kcal
Histidine 0.228 g Isoleucine 0.267 g Leucine 0.915 g Lysine 0.21 g Methionine 0.156 g Phenylalanine 0.366 g Threonine 0.28 g Tryptophan 0.053 g Valine 0.378 g
Total polyunsaturated 0.924 g Omega 3 (n-3) 0.028 g Omega 6 (n-6) 0.896 g Total monounsaturated 0.543 g Total saturated 0.29 g Total trans - g Cholesterol 0 mg
Vitamin C 0 mg Folate, total 25 µg Folate, DFE 25 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.087 mg Vitamin B-3 (Niacin) 2.43 mg Vitamin B-5 (Pantothenic acid) 0.484 mg Vitamin B-6 0.206 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 9 µg Vitamin E (alpha-tocopherol) - mg Vitamin D (D2 + D3) - IU Vitamin K (phylloquinone) - µg
Calcium, Ca 4 mg Iron, Fe 0.93 mg Magnesium, Mg 119 mg Phosphorus, P 253 mg Potassium, K 294 mg Sodium, Na 3 mg Zinc, Zn 1.79 mg Copper, Cu 0.202 mg Manganese, Mn 0.483 mg Selenium, Se 7.9 µg
n-6 : n-3 ratio:
32 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
32
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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