Editing Pasta (section)

==Nutrition==
{{nutritionalvalue | name=Pasta, cooked, unenriched, without salt
| kJ=660
| water=62&nbsp;g
| protein=5.8&nbsp;g
| fat=0.9&nbsp;g
| carbs=30.9&nbsp;g
| fiber=1.8&nbsp;g
| sugars=0.6&nbsp;g
| starch=26.0&nbsp;g
| calcium_mg=7
| iron_mg=0.5
| magnesium_mg=18
| phosphorus_mg=58
| potassium_mg=44
| sodium_mg=1
| zinc_mg=0.5
| manganese_mg=0.32
| vitC_mg=0
| thiamin_mg=0.02
| riboflavin_mg=0.02
| niacin_mg=0.4
| pantothenic_mg=0.11
| vitB6_mg=0.05
| folate_ug=7
| vitE_mg=0.06
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168928/nutrients Link to USDA Database entry]
| source_usda=1
}}

When cooked, plain pasta is composed of 62% water, 31% [[Carbohydrate|carbohydrates]] (26% [[starch]]), 6% [[protein]], and 1% [[fat]]. A {{convert|100|g|oz|frac=2|adj=on}} portion of [[Food fortification|unenriched]] cooked pasta provides {{convert|160|kcal|kJ|order=flip}} of [[food energy]] and a moderate level of [[manganese]] (15% of the [[Reference Daily Intake|Daily Value]]), but few other [[micronutrient]]s.

Pasta has a lower [[glycemic index]] than many other staple foods in Western culture, such as bread, potatoes, and rice.<ref>{{Cite news|url=https://www.health.harvard.edu/diseases-and-conditions/glycemic-index-and-glycemic-load-for-100-foods|title=Glycemic index for 60+ foods - Harvard Health|last=Publishing|first=Harvard Health|work=Harvard Health|access-date=11 September 2018|language=en-US}}</ref>