Spaghetti (Boiled) Nutrition Facts

Description: Spaghetti, boiled

Local Names: Taliya Daffafe (Hausa), Supageti (Igbo)

Scientific Name:

Category: Cereals and Grain Products

Calories in Spaghetti (Boiled)

The calories in 100 grams of Spaghetti (Boiled) is 123.5 calories (kcal).

Quick Spaghetti (Boiled)  Nutritional Value

Here is a quick overview of Spaghetti (Boiled) nutrition information:

Quantity

100g

Calories

123.5 kcl

Fat

0.3g

Protein

4.2g

Carb

26g

Detailed Spaghetti (Boiled)  Nutrition Data

Here is the detailed data on Spaghetti (Boiled)  nutrition info:

Spaghetti (Boiled) Macronutrients data

Weight 

100g

Energy

524.5 Kj

Calories

123.5 kcl

Fat

0.3g

Protein

4.2g

Carb

26g

Fiber

g

Water

72g

Spaghetti (Boiled) Minerals Data

Weight 

100g

Calcium

7mg

Iron (Fe)

0.4mg

Magnesium

62mg

Phosphorus (P)

37mg

Potassium (k)

50mg

Sodium (Na)

2mg

Zinc (Zn)

1.08mg

Copper (Cu)

0.205mg

Manganese

1.504mg

Spaghetti (Boiled) Vitamins Data

Weight 

100g

Vitamin A, RAE

8μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

0.01mg

Riboflavin, B2

0.01mg

Niacin, B3 

0.3mg

0.096mg

Folate, B9 (μg)

12μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Spaghetti (Boiled) Micronutrients

Weight 

100g

Ash

0.5g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Spaghetti (Boiled) , Taliya Daffafe (Hausa), Supageti (Igbo) Nutrition Info

Serving size of 100 grams of Spaghetti (Boiled) , Taliya Daffafe (Hausa), Supageti (Igbo) contains 123.5 calories, 4.2g of Protein, 0.3g of Fat, and 26g of Carbs.

Spaghetti (Boiled) Nutrition facts Summary 

Description: 

Spaghetti, boiled

Local Names:

Taliya Daffafe (Hausa), Supageti (Igbo)

Scientific Name: 

Category: 

Cereals and Grain Products

Serving Size:

100 grams

Calories: 

123.5 Kcal/100g

Nutrients

- Energy: 524.5Kj
- Calories: 123.5Kcal
- Fat: 0.3g
- Protein: 4.2g
- Carb: 26g
- Fiber: g
- Water:72g
- Calcium: 7mg
- Iron: 0.4mg
- Magnesium: 62mg
- Phosphorus: 37mg
- Potassium: 50mg
- Sodium: 2mg
- Zinc: 1.08mg
- Copper: 0.205mg
- Manganese: 1.504mg
- Vitamin A, RAE: 8μg
- Retinol:μg
- Carotene, beta:μg
- Vitamin D: μg
- Thiamin, B1: 0.01mg
- Riboflavin, B2: 0.01mg
- Niacin, B3: 0.3mg
- Vitamin B6: 0.096mg
- Folate, B9: 12μg
- Vitamin B12: μg
- Vitamin C: mg
- Ash: 0.5g

Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), https://fdc.nal.usda.gov/