Wholemeal pasta, boiled
BLS 4.0 food: Wholemeal pasta egg-free, boiled (Vollkornteigwaren eifrei, gekocht), code E500032 · cross-reference USDA FDC #168910
Per portion (180 g)
234 kcalenergy
9.7 gprotein
7 gfibre
2 gfat
40.7 gcarbohydrate
Verified benefits — authorised EU health claims
Wholemeal pasta, boiled meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Protein contributes to a growth in muscle mass.
✓ 17 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 17 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 17 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionNiacin contributes to normal energy-yielding metabolism.
✓ 2.9 mg per 100 g = 18 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 2.9 mg per 100 g = 18 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 2.9 mg per 100 g = 18 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 13 more authorised claims
Niacin contributes to the reduction of tiredness and fatigue.
✓ 2.9 mg per 100 g = 18 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 130 mg per 100 g = 19 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 36.3 µg per 100 g = 66 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal hair.
✓ 36.3 µg per 100 g = 66 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 36.3 µg per 100 g = 66 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 36.3 µg per 100 g = 66 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 36.3 µg per 100 g = 66 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to maintenance of normal connective tissues.
✓ 0.18 mg per 100 g = 18 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal hair pigmentation.
✓ 0.18 mg per 100 g = 18 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal iron transport in the body.
✓ 0.18 mg per 100 g = 18 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to the normal function of the immune system.
✓ 0.18 mg per 100 g = 18 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the maintenance of normal bones.
✓ 1.1 mg per 100 g = 54 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the normal formation of connective tissue.
✓ 1.1 mg per 100 g = 54 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”
Goals this food supports
⚖️ Lose weight💪 Build & keep muscle💞 Sexual health & fertility🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🦵 Joints & cartilage🛡️ Immune system✨ Healthy skin💇 Hair & nails🩸 Healthy blood & iron🌱 Long life & healthy ageing🦋 Thyroid function
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 180 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 130 kcal | 234 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 5.4 g | 9.7 g | BLS PROT625 · Recipe calculation | |
| Fat | 1.1 g | 2 g | BLS FAT · Recipe calculation | |
| Carbohydrate (available) | 22.6 g | 40.7 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 1 g | 1.8 g | BLS SUGAR · Calculated by formula | |
| starch | 21.6 g | 38.9 g | BLS STARCH · Recipe calculation | |
| Dietary fibre | 3.9 g | 7 g | BLS FIBT · Recipe calculation | |
| Water | 67.6 g | 122 g | BLS WATER · Recipe calculation | |
| Salt | 0.0 g | 0.0 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 180 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 0.17 g | 0.3 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.1 g | 0.18 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.43 g | 0.77 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.03 g | 0.05 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.03 g | 0.05 g | BLS F18:3CN3 · Recipe calculation | |
| EPA | 0 mg | 0 mg | BLS F20:5CN3 · Recipe calculation | |
| DHA | 0 mg | 0 mg | BLS F22:6CN3 · Recipe calculation | |
| EPA + DHA (long-chain omega-3) | 0 mg | 0 mg | BLS | |
| omega6 | 0.4 g | 0.72 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.4 g | 0.72 g | BLS F18:2CN6 · Recipe calculation | |
| Oleic acid | 0.1 g | 0.18 g | BLS F18:1CN9 · Recipe calculation | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Recipe calculation |
Vitamins
| Nutrient | per 100 g | per 180 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 0 µg | 0 µg | 0 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.17 mg | 0.31 mg | 1 % | BLS VITE · Recipe calculation |
| Vitamin K | 0.5 µg | 0.9 µg | 1 % | BLS VITK · Calculated by formula |
| Vitamin C | 0 mg | 0 mg | 0 % | BLS VITC · Recipe calculation |
| Thiamin (vitamin B1) | 0.1 mg | 0.18 mg | 9 % | BLS THIA · Recipe calculation |
| Riboflavin (vitamin B2) | 0.04 mg | 0.07 mg | 3 % | BLS RIBF · Recipe calculation |
| Niacin (vitamin B3) | 2.9 mg | 5.2 mg | 18 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.2 mg | 0.36 mg | 3 % | BLS PANTAC · Recipe calculation |
| Vitamin B6 | 0.1 mg | 0.18 mg | 7 % | BLS VITB6 · Recipe calculation |
| Biotin | 1 µg | 1.8 µg | 2 % | BLS BIOT · Recipe calculation |
| Folate | 13 µg | 23.4 µg | 7 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Recipe calculation |
| Choline | 6.5 mg | 11.7 mg | USDA FDC 168910 |
Minerals & trace elements
| Nutrient | per 100 g | per 180 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 1 mg | 1.8 mg | BLS NA · Recipe calculation | |
| Potassium | 103 mg | 185 mg | 5 % | BLS K · Recipe calculation |
| Calcium | 13 mg | 23.4 mg | 2 % | BLS CA · Recipe calculation |
| Magnesium | 37 mg | 66.6 mg | 10 % | BLS MG · Recipe calculation |
| Phosphorus | 130 mg | 234 mg | 19 % | BLS P · Recipe calculation |
| Iron | 1 mg | 1.8 mg | 7 % | BLS FE · Recipe calculation |
| Zinc | 1.1 mg | 2 mg | 11 % | BLS ZN · Recipe calculation |
| Selenium | 36.3 µg | 65.3 µg | 66 % | USDA FDC 168910 |
| Copper | 0.18 mg | 0.32 mg | 18 % | BLS CU · Recipe calculation |
| Manganese | 1.1 mg | 1.9 mg | 54 % | BLS MN · Recipe calculation |
Essential amino acids
| Nutrient | per 100 g | per 180 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.1 g | 0.18 g | BLS HIS · Recipe calculation | |
| Isoleucine | 0.2 g | 0.36 g | BLS ILE · Recipe calculation | |
| Leucine | 0.4 g | 0.72 g | BLS LEU · Recipe calculation | |
| Lysine | 0.1 g | 0.18 g | BLS LYS · Recipe calculation | |
| Methionine | 0.1 g | 0.18 g | BLS MET · Recipe calculation | |
| Phenylalanine | 0.3 g | 0.54 g | BLS PHE · Recipe calculation | |
| Threonine | 0.2 g | 0.36 g | BLS THR · Recipe calculation | |
| Tryptophan | 0.07 g | 0.13 g | BLS TRP · Recipe calculation | |
| Valine | 0.2 g | 0.36 g | BLS VAL · Recipe calculation |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
- Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Copper — fact sheet for health professionals — NIH Office of Dietary Supplements
- Manganese — fact sheet for health professionals — NIH Office of Dietary Supplements
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.