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Pasta, dry, whole grain, spaghetti

Cereal Grains and PastaFDC ID 2759000NDB #100420Published 2026-04-30

How this was measured

This value is aggregated from 3 market samples acquired between Nov 24, 2025 and Jan 14, 2026, from MD, VA.

Brands sampled: Barilla, Great Value, Signature Select

16 nutrients were lab-analyzed rather than calculated. Recognized analytical techniques for each:

  • WaterForced air, HPLC
  • AshGravimetric
  • Calcium, CaAAS, ICP
  • Iron, FeAAS, ICP
  • Magnesium, MgAAS, ICP
  • Phosphorus, PColorimetric, ICP
10 more nutrients
  • Potassium, KAAS, AES
  • Sodium, NaAAS, AES
  • Zinc, ZnAAS, ICP
  • Copper, CuAAS, ICP
  • Manganese, MnAAS, ICP
  • ThiaminFluorometric, HPLC
  • RiboflavinFluorometric, HPLC
  • NiacinColorimetric, HPLC
  • BiotinMicrobiological
  • Folate, totalMicrobiological, Single Enzyme

Read how USDA measures nutrient values →

Notably high in

Pasta, dry, whole grain, spaghetti ranks in the top 10% of USDA Foundation Foods for these nutrients.

Nutrients (16)

NutrientAmount / 100gUnitDerivation
Water7.558GAnalytical
Ash1.701GAnalytical
Calcium, Ca28.3MGAnalytical
Iron, Fe4.523MGAnalytical
Magnesium, Mg120.1MGAnalytical
Phosphorus, P353MGAnalytical
Potassium, K426.7MGAnalytical
Sodium, Na4.583MGAnalytical
Zinc, Zn2.95MGAnalytical
Copper, Cu0.4587MGAnalytical
Manganese, Mn2.737MGAnalytical
Thiamin0.5967MGAnalytical
Riboflavin0.29MGAnalytical
Niacin12.63MGAnalytical
Biotin6.7UGAnalytical
Folate, total124UGAnalytical

Samples analyzed (3)

  • Pasta, dry, whole grain, spaghetti
  • Pasta, dry, whole grain, spaghetti
  • Pasta, dry, whole grain, spaghetti

Last verified against USDA FoodData Central — Foundation Foods.

USDA release 2026-04-30. All values are per 100 g unless stated otherwise.