Grains & Cereals · SOURCE-BASED NUTRITION
Pasta with Sliced Franks in Tomato Sauce, canned entree nutrition facts
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Pasta with Sliced Franks in Tomato Sauce, canned entree. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 90 kcal | — |
| Protein | 4.37 g | 8.7% |
| Carbohydrate, by difference | 12.7 g | 4.6% |
| Total lipid (fat) | 2.38 g | 3.1% |
| Fiber, total dietary | 1.6 g | 5.7% |
| Total Sugars | 3.17 g | — |
| Fatty acids, total saturated | 0.79 g | 4% |
| Cholesterol | 9 mg | 3% |
| Sodium, Na | 287 mg | 12.5% |
| Potassium, K | 191 mg | 4.1% |
| Calcium, Ca | 60 mg | 4.6% |
| Iron, Fe | 0.91 mg | 5.1% |
| Magnesium, Mg | 14 mg | 3.3% |
| Phosphorus, P | 43 mg | 3.4% |
| Zinc, Zn | 0.52 mg | 4.7% |
| Copper, Cu | 0.14 mg | 15.1% |
| Manganese, Mn | 0.13 mg | 5.6% |
| Selenium, Se | 8 µg | 14.5% |
| Vitamin A, RAE | 13 µg | 1.4% |
| Vitamin C, total ascorbic acid | 3.8 mg | 4.2% |
| Vitamin D (D2 + D3) | 0.4 µg | 2% |
| Vitamin E (alpha-tocopherol) | 0.74 mg | 4.9% |
| Vitamin K (phylloquinone) | 1.6 µg | 1.3% |
| Thiamin | 0.08 mg | 6.5% |
| Riboflavin | 0.07 mg | 5.3% |
| Niacin | 1.16 mg | 7.3% |
| Pantothenic acid | 0.24 mg | 4.8% |
| Vitamin B-6 | 0.07 mg | 4.3% |
| Folate, DFE | 49 µg | 12.3% |
| Vitamin B-12 | 0.19 µg | 7.9% |
| Choline, total | 12 mg | 2.2% |
| Alcohol, ethyl | 0 g | — |
| Ash | 2.36 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 110 µg | — |
| Cryptoxanthin, beta | 1 µg | — |
| Fatty acids, total monounsaturated | 1.02 g | — |
| Fatty acids, total polyunsaturated | 0.33 g | — |
| Folate, food | 27 µg | — |
| Folate, total | 40 µg | — |
| Folic acid | 13 µg | — |
| Lutein + zeaxanthin | 5 µg | — |
| Lycopene | 7,510 µg | — |
| MUFA 14:1 | 0 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 | 0.09 g | — |
| MUFA 17:1 | 0 g | — |
| MUFA 18:1 | 0.9 g | — |
| MUFA 20:1 | 0.01 g | — |
| MUFA 22:1 | 0.03 g | — |
| MUFA 24:1 c | 0 g | — |
| PUFA 18:2 | 0.28 g | — |
| PUFA 18:3 | 0.05 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 n-6 c,c | 0 g | — |
| PUFA 20:3 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 4 µg | — |
| SFA 10:0 | 0.01 g | — |
| SFA 12:0 | 0.01 g | — |
| SFA 13:0 | 0 g | — |
| SFA 14:0 | 0.05 g | — |
| SFA 15:0 | 0 g | — |
| SFA 16:0 | 0.47 g | — |
| SFA 17:0 | 0 g | — |
| SFA 18:0 | 0.26 g | — |
| SFA 20:0 | 0 g | — |
| SFA 22:0 | 0 g | — |
| SFA 24:0 | 0 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Starch | 3.78 g | — |
| Theobromine | 0 mg | — |
| Vitamin A, IU | 198 iu | — |
| Vitamin E, added | 0 mg | — |
| Water | 78.2 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Copper (15.1% DV), Selenium (14.5% DV) and Folate (12.3% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Copper: iron metabolism and nerves
This amount provides 0.14 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceSelenium: thyroid and antioxidant defense
This amount provides 8 µg. Selenium supports thyroid hormone metabolism, DNA synthesis and protection from oxidative damage. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceFolate: DNA and cell division
This amount provides 49 µg. Folate is needed to make DNA and RNA and for normal cell division. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Copper
This amount provides 0.14 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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