Seafood · SOURCE-BASED NUTRITION
Pasta with cream sauce, seafood, and added vegetables, ready-to-heat nutrition facts
Survey (FNDDS)
Pasta with cream sauce, seafood, and added vegetables, ready-to-heat. 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 | 154 kcal | — |
| Protein | 5.71 g | 11.4% |
| Carbohydrate, by difference | 16.9 g | 6.1% |
| Total lipid (fat) | 6.83 g | 8.8% |
| Fiber, total dietary | 1 g | 3.6% |
| Total Sugars | 0.84 g | — |
| Fatty acids, total saturated | 2.85 g | 14.3% |
| Cholesterol | 26 mg | 8.7% |
| Sodium, Na | 346 mg | 15% |
| Potassium, K | 93 mg | 2% |
| Calcium, Ca | 33 mg | 2.5% |
| Iron, Fe | 0.91 mg | 5.1% |
| Magnesium, Mg | 15 mg | 3.6% |
| Phosphorus, P | 72 mg | 5.8% |
| Zinc, Zn | 0.5 mg | 4.5% |
| Copper, Cu | 0.09 mg | 9.6% |
| Selenium, Se | 19.2 µg | 34.9% |
| Vitamin A, RAE | 50 µg | 5.6% |
| Vitamin C, total ascorbic acid | 4.3 mg | 4.8% |
| Vitamin D (D2 + D3) | 0.2 µg | 1% |
| Vitamin E (alpha-tocopherol) | 0.6 mg | 4% |
| Vitamin K (phylloquinone) | 2.6 µg | 2.2% |
| Thiamin | 0.15 mg | 12.4% |
| Riboflavin | 0.11 mg | 8.8% |
| Niacin | 1.08 mg | 6.8% |
| Vitamin B-6 | 0.05 mg | 2.6% |
| Folate, DFE | 64 µg | 16% |
| Vitamin B-12 | 0.88 µg | 36.7% |
| Choline, total | 14.6 mg | 2.7% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 1 µg | — |
| Carotene, beta | 37 µg | — |
| Cryptoxanthin, beta | 9 µg | — |
| Fatty acids, total monounsaturated | 1.76 g | — |
| Fatty acids, total polyunsaturated | 1.1 g | — |
| Folate, food | 7 µg | — |
| Folate, total | 41 µg | — |
| Folic acid | 33 µg | — |
| Lutein + zeaxanthin | 50 µg | — |
| Lycopene | 0 µg | — |
| MUFA 16:1 | 0.08 g | — |
| MUFA 18:1 | 1.77 g | — |
| MUFA 20:1 | 0.02 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 0.89 g | — |
| PUFA 18:3 | 0.11 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0.01 g | — |
| PUFA 20:5 n-3 (EPA) | 0.02 g | — |
| PUFA 22:5 n-3 (DPA) | 0.01 g | — |
| PUFA 22:6 n-3 (DHA) | 0.02 g | — |
| Retinol | 46 µg | — |
| SFA 10:0 | 0.11 g | — |
| SFA 12:0 | 0.13 g | — |
| SFA 14:0 | 0.41 g | — |
| SFA 16:0 | 1.42 g | — |
| SFA 18:0 | 0.46 g | — |
| SFA 4:0 | 0.09 g | — |
| SFA 6:0 | 0.08 g | — |
| SFA 8:0 | 0.05 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 69.2 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 Vitamin B12 (36.7% DV), Selenium (34.9% DV) and Folate (16% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin B12: blood cells and nerves
This amount provides 0.88 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system 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 19.2 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 64 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 referenceThiamin (B1): energy and cell function
This amount provides 0.15 mg. Thiamin helps turn food into energy and supports normal cell growth and function. 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
High in Vitamin B12
This amount provides 0.88 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system 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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