Pasta Carbonara ingredients
| Whole wheat pasta, cooked | 900 g |
| Chicken egg yolk | 60 g |
| Cheese, parmesan, hard | 50 g |
| Pasteurized milk, 2.5% fat | 370 g |
| Garlic bulb | 8 g |
| Chicken breast (fillet) (Stew) | 200 g |
| Onions (Frying) | 30 g |
Nutritional value and chemical composition of “Pasta Carbonara”.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 124.6 kcal | 1684 kcal | 7.4% | 5.9% | 1352 g |
| Squirrels | 8.4 g | 76 g | 11.1% | 8.9% | 905 g |
| Fats | 3.1 g | 56 g | 5.5% | 4.4% | 1806 |
| Carbohydrates | 16.8 g | 219 g | 7.7% | 6.2% | 1304 g |
| Alimentary fiber | 1.7 g | 20 g | 8.5% | 6.8% | 1176 g |
| Water | 71 g | 2273 g | 3.1% | 2.5% | 3201 g |
| Vitamins | |||||
| Vitamin A, RE | 56.1 mcg | 900 mcg | 6.2% | 5% | 1604 g |
| beta carotene | 0.014 mg | 5 mg | 0.3% | 0.2% | 35714 g |
| Vitamin B1, thiamine | 0.09 mg | 1.5 mg | 6% | 4.8% | 1667 g |
| Vitamin B2, riboflavin | 0.091 mg | 1.8 mg | 5.1% | 4.1% | 1978 |
| Vitamin B4, choline | 42.9 mg | 500 mg | 8.6% | 6.9% | 1166 g |
| Vitamin B5, pantothenic | 0.502 mg | 5 mg | 10% | 8% | 996 g |
| Vitamin B6, pyridoxine | 0.083 mg | 2 mg | 4.2% | 3.4% | 2410 g |
| Vitamin B9, folates | 5.314 mcg | 400 mcg | 1.3% | 1% | 7527 g |
| Vitamin B12, cobalamin | 0.201 mcg | 3 mcg | 6.7% | 5.4% | 1493 g |
| Vitamin C, ascorbic acid | 0.46 mg | 90 mg | 0.5% | 0.4% | 19565 |
| Vitamin D, calciferol | 0.322 mcg | 10 mcg | 3.2% | 2.6% | 3106 g |
| Vitamin E, alpha tocopherol, TE | 0.261 mg | 15 mg | 1.7% | 1.4% | 5747 g |
| Vitamin H, biotin | 2.913 mcg | 50 mcg | 5.8% | 4.7% | 1716 g |
| Vitamin K, phylloquinone | 0.5 mcg | 120 mcg | 0.4% | 0.3% | 24000 g |
| Vitamin RR, NE | 2.1461 mg | 20 mg | 10.7% | 8.6% | 932 g |
| Macronutrients | |||||
| Potassium, K | 106.89 mg | 2500 mg | 4.3% | 3.5% | 2339 g |
| Calcium, Ca | 82.24 mg | 1000 mg | 8.2% | 6.6% | 1216 g |
| Magnesium, Mg | 33.26 mg | 400 mg | 8.3% | 6.7% | 1203 g |
| Sodium, Na | 73.54 mg | 1300 mg | 5.7% | 4.6% | 1768 |
| Sera, S | 56.55 mg | 1000 mg | 5.7% | 4.6% | 1768 |
| Phosphorus, P | 136.1 mg | 800 mg | 17% | 13.6% | 588 g |
| Chlorine, Cl | 32.15 mg | 2300 mg | 1.4% | 1.1% | 7154 g |
| Microelements | |||||
| Bor, B | 3.8 mcg | ||||
| Iron, Fe | 1.103 mg | 18 mg | 6.1% | 4.9% | 1632 g |
| Yod, I | 3.49 mcg | 150 mcg | 2.3% | 1.8% | 4298 g |
| Cobalt, Co | 2.357 mcg | 10 mcg | 23.6% | 18.9% | 424 g |
| Manganese, Mn | 0.8068 mg | 2 mg | 40.3% | 32.3% | 248 g |
| Copper, Cu | 117.57 mcg | 1000 mcg | 11.8% | 9.5% | 851 g |
| Molybdenum, Mo | 3.04 mcg | 70 mcg | 4.3% | 3.5% | 2303 g |
| Selenium, Se | 16.117 mcg | 55 mcg | 29.3% | 23.5% | 341 g |
| Fluorine, F | 5.31 mcg | 4000 mcg | 0.1% | 0.1% | 75330 g |
| Chromium, Cr | 3.96 mcg | 50 mcg | 7.9% | 6.3% | 1263 g |
| Zinc, Zn | 0.9526 mg | 12 mg | 7.9% | 6.3% | 1260 g |
| Sterols (sterols) | |||||
| Cholesterol | 63.1 mg | max 300 mg |
The energy value of Carbonara pasta is 124.6 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Source
Dietary properties:
What calorie content does carbonara pasta with bacon have, what dietary properties does it have? All this is of interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.
So here it is:
When purchasing, you should pay attention to the labels on the paste packaging. The inscription di grano duro means that this is a pasta made from durum wheat (it is the most healthy), and trafilata al bronzo means that the pasta was prepared using bronze molds; with this method of production, small cracks appear on the pasta, thanks to which the finished dish is better saturated with sauce.
Pasta (except stuffed) should be cooked until al dente, that is, it should remain slightly firm inside. To prepare pasta, you should take a lot of water, at the rate of 1 liter per 100 grams of pasta.
The long paste should not be broken, but gradually placed in water, softening the lower part. Be sure to take into account the recommended cooking time indicated on the package for the selected type of pasta.
Carbonara pasta ingredients
| Whole wheat spaghetti, dry | 360 g |
| lard Gerookte spekreepjes | 300 g |
| Garlic feather | 5 g |
| Chicken egg | 100 g |
| Pasteurized cream 35.0% fat | 100 g |
| Parsley | 20 g |
| Allspice | 1 g |
Nutritional value and chemical composition of “carbonara pasta”.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 295.8 kcal | 1684 kcal | 17.6% | 5.9% | 569 g |
| Squirrels | 12.6 g | 76 g | 16.6% | 5.6% | 603 g |
| Fats | 14.3 g | 56 g | 25.5% | 8.6% | 392 g |
| Carbohydrates | 31.5 g | 219 g | 14.4% | 4.9% | 695 g |
| Water | 20 g | 2273 g | 0.9% | 0.3% | 11365 g |
| Vitamins | |||||
| Vitamin A, RE | 94.8 mcg | 900 mcg | 10.5% | 3.5% | 949 g |
| beta carotene | 0.149 mg | 5 mg | 3% | 1% | 3356 g |
| Vitamin B1, thiamine | 0.21 mg | 1.5 mg | 14% | 4.7% | 714 g |
| Vitamin B2, riboflavin | 0.122 mg | 1.8 mg | 6.8% | 2.3% | 1475 g |
| Vitamin B4, choline | 28.62 mg | 500 mg | 5.7% | 1.9% | 1747 g |
| Vitamin B5, pantothenic | 0.548 mg | 5 mg | 11% | 3.7% | 912 g |
| Vitamin B6, pyridoxine | 0.11 mg | 2 mg | 5.5% | 1.9% | 1818 |
| Vitamin B9, folates | 26.433 mcg | 400 mcg | 6.6% | 2.2% | 1513 g |
| Vitamin B12, cobalamin | 0.059 mcg | 3 mcg | 2% | 0.7% | 5085 g |
| Vitamin C, ascorbic acid | 3.72 mg | 90 mg | 4.1% | 1.4% | 2419 g |
| Vitamin D, calciferol | 0.272 mcg | 10 mcg | 2.7% | 0.9% | 3676 g |
| Vitamin E, alpha tocopherol, TE | 0.177 mg | 15 mg | 1.2% | 0.4% | 8475 g |
| Vitamin H, biotin | 2.289 mcg | 50 mcg | 4.6% | 1.6% | 2184 g |
| Vitamin K, phylloquinone | 37.1 mcg | 120 mcg | 30.9% | 10.4% | 323 g |
| Vitamin RR, NE | 2.5837 mg | 20 mg | 12.9% | 4.4% | 774 g |
| Macronutrients | |||||
| Potassium, K | 131.38 mg | 2500 mg | 5.3% | 1.8% | 1903 |
| Calcium, Ca | 37.7 mg | 1000 mg | 3.8% | 1.3% | 2653 g |
| Magnesium, Mg | 62.17 mg | 400 mg | 15.5% | 5.2% | 643 g |
| Sodium, Na | 598.26 mg | 1300 mg | 46% | 15.6% | 217 g |
| Sera, S | 81.79 mg | 1000 mg | 8.2% | 2.8% | 1223 g |
| Phosphorus, P | 135.2 mg | 800 mg | 16.9% | 5.7% | 592 g |
| Chlorine, Cl | 17.61 mg | 2300 mg | 0.8% | 0.3% | 13061 g |
| Microelements | |||||
| Iron, Fe | 1.823 mg | 18 mg | 10.1% | 3.4% | 987 g |
| Yod, I | 2.26 mcg | 150 mcg | 1.5% | 0.5% | 6637 g |
| Cobalt, Co | 1.129 mcg | 10 mcg | 11.3% | 3.8% | 886 g |
| Manganese, Mn | 1.2482 mg | 2 mg | 62.4% | 21.1% | 160 g |
| Copper, Cu | 197.2 mcg | 1000 mcg | 19.7% | 6.7% | 507 g |
| Molybdenum, Mo | 0.677 mcg | 70 mcg | 1% | 0.3% | 10340 g |
| Selenium, Se | 33.242 mcg | 55 mcg | 60.4% | 20.4% | 165 g |
| Fluorine, F | 6.21 mcg | 4000 mcg | 0.2% | 0.1% | 64412 g |
| Chromium, Cr | 0.45 mcg | 50 mcg | 0.9% | 0.3% | 11111 g |
| Zinc, Zn | 1.1124 mg | 12 mg | 9.3% | 3.1% | 1079 g |
| Sterols (sterols) | |||||
| Cholesterol | 80.1 mg | max 300 mg |
Carbonara pasta ingredients
| Premium flour pasta | 250 g |
| Roasted pumpkin 2-58 | 400 g |
| Garlic bulb | 5 g |
| Garlic bulb | 5 g |
| Raw cow's milk | 100 g |
| Premium flour pasta | 250 g |
| Boiled beef sausage | 150 g |
| Parmesan cheese, grated, low fat | 50 g |
Ingredients 2 servings Pasta 250 g Smoked bacon 6 pieces Pumpkin 2 cups Garlic 1 clove Chopped sage leaves 1 tablespoon Freshly ground black pepper to taste Egg yolk 2 pieces Cream 40% 2 tablespoons Grated Parmesan cheese ¼ cup Print recipe Instructions 1. Boil pasta in boiling salted water until tender. 2. Meanwhile, in a frying pan, fry the bacon cut into thin strips until golden brown. Add 2 cups peeled and diced pumpkin, finely chopped garlic, sage and black pepper. Mix well. 3. Mix yolks, cream and Parmesan in a bowl. 4. Drain the pasta, reserving some liquid. 5. Place the pasta in the pan and stir well. Remove the pan from the heat and leave for 2 minutes. 6. Pour in the egg mixture and stir quickly. Then add some pasta water and stir again. 7. Serve garnished with sage leaves.
Nutritional value and chemical composition of “carbonara pasta”.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 206.1 kcal | 1684 kcal | 12.2% | 5.9% | 817 g |
| Squirrels | 8.1 g | 76 g | 10.7% | 5.2% | 938 g |
| Fats | 5 g | 56 g | 8.9% | 4.3% | 1120 g |
| Carbohydrates | 32.1 g | 219 g | 14.7% | 7.1% | 682 g |
| Alimentary fiber | 2.4 g | 20 g | 12% | 5.8% | 833 g |
| Water | 51 g | 2273 g | 2.2% | 1.1% | 4457 g |
| Vitamins | |||||
| Vitamin A, RE | 104.8 mcg | 900 mcg | 11.6% | 5.6% | 859 g |
| beta carotene | 0.562 mg | 5 mg | 11.2% | 5.4% | 890 g |
| Vitamin B1, thiamine | 0.099 mg | 1.5 mg | 6.6% | 3.2% | 1515 g |
| Vitamin B2, riboflavin | 0.089 mg | 1.8 mg | 4.9% | 2.4% | 2022 |
| Vitamin B4, choline | 24.69 mg | 500 mg | 4.9% | 2.4% | 2025 |
| Vitamin B5, pantothenic | 0.174 mg | 5 mg | 3.5% | 1.7% | 2874 g |
| Vitamin B6, pyridoxine | 0.077 mg | 2 mg | 3.9% | 1.9% | 2597 g |
| Vitamin B9, folates | 9.116 mcg | 400 mcg | 2.3% | 1.1% | 4388 g |
| Vitamin B12, cobalamin | 0.126 mcg | 3 mcg | 4.2% | 2% | 2381 g |
| Vitamin C, ascorbic acid | 1.69 mg | 90 mg | 1.9% | 0.9% | 5325 g |
| Vitamin D, calciferol | 0.021 mcg | 10 mcg | 0.2% | 0.1% | 47619 g |
| Vitamin E, alpha tocopherol, TE | 1.638 mg | 15 mg | 10.9% | 5.3% | 916 g |
| Vitamin H, biotin | 1.099 mcg | 50 mcg | 2.2% | 1.1% | 4550 g |
| Vitamin K, phylloquinone | 0.1 mcg | 120 mcg | 0.1% | 120000 g | |
| Vitamin RR, NE | 2.4518 mg | 20 mg | 12.3% | 6% | 816 g |
| Macronutrients | |||||
| Potassium, K | 182.07 mg | 2500 mg | 7.3% | 3.5% | 1373 g |
| Calcium, Ca | 78.84 mg | 1000 mg | 7.9% | 3.8% | 1268 g |
| Silicon, Si | 1.653 mg | 30 mg | 5.5% | 2.7% | 1815 |
| Magnesium, Mg | 17.81 mg | 400 mg | 4.5% | 2.2% | 2246 g |
| Sodium, Na | 295.02 mg | 1300 mg | 22.7% | 11% | 441 g |
| Sera, S | 58.6 mg | 1000 mg | 5.9% | 2.9% | 1706 g |
| Phosphorus, P | 110.8 mg | 800 mg | 13.9% | 6.7% | 722 g |
| Chlorine, Cl | 41.16 mg | 2300 mg | 1.8% | 0.9% | 5588 g |
| Microelements | |||||
| Iron, Fe | 1.315 mg | 18 mg | 7.3% | 3.5% | 1369 g |
| Yod, I | 1.44 mcg | 150 mcg | 1% | 0.5% | 10417 g |
| Cobalt, Co | 0.802 mcg | 10 mcg | 8% | 3.9% | 1247 g |
| Manganese, Mn | 0.2491 mg | 2 mg | 12.5% | 6.1% | 803 g |
| Copper, Cu | 301.16 mcg | 1000 mcg | 30.1% | 14.6% | 332 g |
| Molybdenum, Mo | 5.62 mcg | 70 mcg | 8% | 3.9% | 1246 g |
| Selenium, Se | 1.014 mcg | 55 mcg | 1.8% | 0.9% | 5424 g |
| Fluorine, F | 11.16 mcg | 4000 mcg | 0.3% | 0.1% | 35842 g |
| Chromium, Cr | 1.07 mcg | 50 mcg | 2.1% | 1% | 4673 g |
| Zinc, Zn | 0.494 mg | 12 mg | 4.1% | 2% | 2429 g |
| Sterols (sterols) | |||||
| Cholesterol | 59.8 mg | max 300 mg |
Calorie content of the finished pasta. Pasta (Pasta)
Pasta means “dough” in Italian. The dough is usually prepared from durum wheat flour and mineral water. In the north of Italy, eggs are sometimes added to the pasta, and in the south - natural dyes from spinach, cuttlefish ink, turmeric, tomatoes and other coloring products.
In total, there are more than 350 types of pasta in Italy, including all the variety of shapes and colors - from long spaghetti and tubular pasta to the most complex “engineering structures” in the shape of a tennis racket, sea shells or butterflies. Europeans owe it to Italian pasta for the appearance of an additional two prongs on the double-pronged fork, which added to the ease of use of this useful cutlery.
Types of pasta
All pasta in Italy is divided into several groups:
- Pasta secca (dry pasta) - prepared industrially from durum wheat.
- Pasta lunga (long).
- Pasta corta (short).
- Pasta fresca (all'uovo) – fresh or raw pasta with eggs added. Similar to Russian homemade noodles.
- Pasta piena (ripiena) – pasta that is hollow inside for filling with filling.
Long and dry:
- Spaghetti, which translates to “little ropes.” Thin, long, round. Good with vegetables, salads and not very thick sauces.
- Linguine (linguine) – “little tongues” – flat spaghetti.
- Fettuccine (fettuccine) – flat, wider than linguine (up to 1 cm). Served with thick, thick sauces.
- Pechutelle (perciatelli) - thin straight tubes. Great with meat sauces.
- Vermicelli (vermicelli) is thinner than spaghetti.
- Capellini (capellini) – very thin, round. Serve hot with olive oil and vegetables.
- Lasagna (lasagna) is a wide, long plate with wavy edges. Used to prepare the dish of the same name.
Short and twisty:
- Fusilli (fusilli) - in the form of a drill of varying thickness.
- Rotini are short, spiral-shaped tubes. Can be served cold and in salads.
- Cavatappi (cavatappi) – small-sized “worms”.
Short and Hollow:
- Pasta (macceroni) - Soviet-style “horns”. Small, corrugated tubes (calorizator). Can be served cold or hot.
- Ditali (ditali) – small, ring-shaped short tubes.
- Penne (penne) are medium-sized hollow tubes with cuts at an acute angle. Can be used in soups.
- Paccheri (paccheri) – thick and short. Used for stuffing.
- Radiators (radiatori) are short ring tubes with transverse plates. Good with meat sauces.
- Manicotti are long and wide tubes stuffed with cheese or meat.
Complex shaped paste:
- Alphabet – paste in the form of letters.
- Bows or butterflies (farfalle) are squares compressed in the middle, forming a butterfly shape.
- Conchiglie – shells.
- Lumaconi are large “snails”.
- Merletti (merletti) - look like medallions with delicate ornaments.
- Quadrettini - square flat plates.
Popular in Italy, pasta is often prepared just before eating. It is not designed for long-term storage:
- Tagliatelle – twisted “nests” of thin, flat and long spaghetti and fettuccine.
- Pappardelle – wide, long and flat plates. Served with thick sauces.
Paste for stuffing:
- Angelotti (agnolotti) – “crescents” for stuffing with meat, cottage cheese or spinach.
- Gnocchi (gnocchi) - dumplings with cheese, potatoes or semolina. Can be served as a side dish.
- Ravioli (ravioli) is a small analogue of Siberian dumplings, but square in shape.
- Tortellini (tortellini) - resemble dumplings with joined edges.
Calorie content of pasta
The calorie content of the paste is on average 344 kcal per 100 grams of dry product.
Method for preparing pasta:
Place the pasta in boiling salted water and cook according to the instructions on the package. Typically, 100 g of pasta requires 1 liter of water and 10 g of salt. Cooking time depends on the type of flour and the size of the paste itself (calorizer). In Italy, pasta is prepared until it is al dente (“to the tooth”), when it is still quite hard and has not had time to boil. If you want to cook pasta until al dente, cook it 2 minutes less than package directions.
Ingredients Pasta Carbonara
| Pasta made from premium flour (Cooking with drain) | 170 g |
| Beef, corned beef, sausage, cooked, smoked | 150 g |
| Pasteurized cream 10.0% fat | 200 g |
| Chicken egg yolk | 50 g |
| Garlic bulb | 10 g |
| Cheese, parmesan, hard | 35 g |
| Olive oil | 5 g |
| Water | 200 g |
| Table salt | 1 g |
Nutritional value and chemical composition of “Pasta Carbonara”.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 208 kcal | 1684 kcal | 12.4% | 6% | 810 g |
| Squirrels | 9 g | 76 g | 11.8% | 5.7% | 844 g |
| Fats | 12 g | 56 g | 21.4% | 10.3% | 467 g |
| Carbohydrates | 15 g | 219 g | 6.8% | 3.3% | 1460 g |
| Organic acids | 0.1 g | ||||
| Alimentary fiber | 1 g | 20 g | 5% | 2.4% | 2000 g |
| Water | 69 g | 2273 g | 3% | 1.4% | 3294 g |
| Vitamins | |||||
| Vitamin A, RE | 100.3 mcg | 900 mcg | 11.1% | 5.3% | 897 g |
| beta carotene | 0.025 mg | 5 mg | 0.5% | 0.2% | 20000 g |
| Vitamin B1, thiamine | 0.062 mg | 1.5 mg | 4.1% | 2% | 2419 g |
| Vitamin B2, riboflavin | 0.096 mg | 1.8 mg | 5.3% | 2.5% | 1875 |
| Vitamin B4, choline | 78.95 mg | 500 mg | 15.8% | 7.6% | 633 g |
| Vitamin B5, pantothenic | 0.481 mg | 5 mg | 9.6% | 4.6% | 1040 g |
| Vitamin B6, pyridoxine | 0.117 mg | 2 mg | 5.9% | 2.8% | 1709 |
| Vitamin B9, folates | 9.193 mcg | 400 mcg | 2.3% | 1.1% | 4351 g |
| Vitamin B12, cobalamin | 0.655 mcg | 3 mcg | 21.8% | 10.5% | 458 g |
| Vitamin C, ascorbic acid | 0.27 mg | 90 mg | 0.3% | 0.1% | 33333 g |
| Vitamin D, calciferol | 0.558 mcg | 10 mcg | 5.6% | 2.7% | 1792 |
| Vitamin E, alpha tocopherol, TE | 0.515 mg | 15 mg | 3.4% | 1.6% | 2913 g |
| Vitamin H, biotin | 5.258 mcg | 50 mcg | 10.5% | 5% | 951 g |
| Vitamin K, phylloquinone | 0.1 mcg | 120 mcg | 0.1% | 120000 g | |
| Vitamin RR, NE | 1.7646 mg | 20 mg | 8.8% | 4.2% | 1133 g |
| Macronutrients | |||||
| Potassium, K | 100.53 mg | 2500 mg | 4% | 1.9% | 2487 g |
| Calcium, Ca | 95.32 mg | 1000 mg | 9.5% | 4.6% | 1049 g |
| Silicon, Si | 0.907 mg | 30 mg | 3% | 1.4% | 3308 g |
| Magnesium, Mg | 12.1 mg | 400 mg | 3% | 1.4% | 3306 g |
| Sodium, Na | 367.28 mg | 1300 mg | 28.3% | 13.6% | 354 g |
| Sera, S | 51.82 mg | 1000 mg | 5.2% | 2.5% | 1930 |
| Phosphorus, P | 128.5 mg | 800 mg | 16.1% | 7.7% | 623 g |
| Chlorine, Cl | 126.75 mg | 2300 mg | 5.5% | 2.6% | 1815 |
| Microelements | |||||
| Iron, Fe | 1.228 mg | 18 mg | 6.8% | 3.3% | 1466 g |
| Yod, I | 5.06 mcg | 150 mcg | 3.4% | 1.6% | 2964 g |
| Cobalt, Co | 2.116 mcg | 10 mcg | 21.2% | 10.2% | 473 g |
| Manganese, Mn | 0.1505 mg | 2 mg | 7.5% | 3.6% | 1329 g |
| Copper, Cu | 191.68 mcg | 1000 mcg | 19.2% | 9.2% | 522 g |
| Molybdenum, Mo | 5.136 mcg | 70 mcg | 7.3% | 3.5% | 1363 g |
| Selenium, Se | 4.266 mcg | 55 mcg | 7.8% | 3.8% | 1289 g |
| Fluorine, F | 36.41 mcg | 4000 mcg | 0.9% | 0.4% | 10986 g |
| Chromium, Cr | 0.97 mcg | 50 mcg | 1.9% | 0.9% | 5155 g |
| Zinc, Zn | 1.1396 mg | 12 mg | 9.5% | 4.6% | 1053 g |
| Sterols (sterols) | |||||
| Cholesterol | 24.6 mg | max 300 mg |
I love pasta: what are the benefits of Italian pasta?
Along with Caesar salad, steaks, cheesecakes, the menu of most restaurants and cafes also includes pasta - this is the Italian name for all types of pasta (more than 600 forms), as well as dishes based on them. Russians can safely be classified as “pasta lovers” - according to statistics, everyone eats about 6 kilos of pasta annually (however, an Italian consumes as much as 20 kilos). But there is some difference between a pack of cones from a supermarket cooked by a bachelor and a dish from a restaurant or the creation of an Italian housewife.
Italian pasta is made exclusively from durum wheat, the flour from which is called “durum” or triticum durum. Navy-style pasta from the USSR was made from completely different flour, so don’t equate cones for 20 rubles with durum spaghetti for 200.
Ingredients Pasta Carbonara
| Spaghetti, unenriched, dry | 100 g |
| Cheese, Parmesan, grated | 50 g |
| Average whole egg (5/5) (1 piece) | 1 g |
| Pork bacon | 70 g |
Nutritional value and chemical composition of “Pasta Carbonara”.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 406.4 kcal | 1684 kcal | 24.1% | 5.9% | 414 g |
| Squirrels | 24.5 g | 76 g | 32.2% | 7.9% | 310 g |
| Fats | 18.2 g | 56 g | 32.5% | 8% | 308 g |
| Carbohydrates | 35.2 g | 219 g | 16.1% | 4% | 622 g |
| Alimentary fiber | 1 g | 20 g | 5% | 1.2% | 2000 g |
| Water | 26 g | 2273 g | 1.1% | 0.3% | 8742 g |
| Vitamins | |||||
| Vitamin A, RE | 51.8 mcg | 900 mcg | 5.8% | 1.4% | 1737 |
| beta carotene | 0.017 mg | 5 mg | 0.3% | 0.1% | 29412 g |
| Vitamin B1, thiamine | 0.237 mg | 1.5 mg | 15.8% | 3.9% | 633 g |
| Vitamin B2, riboflavin | 0.188 mg | 1.8 mg | 10.4% | 2.6% | 957 g |
| Vitamin B4, choline | 25.66 mg | 500 mg | 5.1% | 1.3% | 1949 |
| Vitamin B5, pantothenic | 0.427 mg | 5 mg | 8.5% | 2.1% | 1171 g |
| Vitamin B6, pyridoxine | 0.17 mg | 2 mg | 8.5% | 2.1% | 1176 g |
| Vitamin B9, folates | 11.706 mcg | 400 mcg | 2.9% | 0.7% | 3417 g |
| Vitamin B12, cobalamin | 1.145 mcg | 3 mcg | 38.2% | 9.4% | 262 g |
| Vitamin D, calciferol | 0.113 mcg | 10 mcg | 1.1% | 0.3% | 8850 g |
| Vitamin E, alpha tocopherol, TE | 0.265 mg | 15 mg | 1.8% | 0.4% | 5660 g |
| Vitamin H, biotin | 0.95 mcg | 50 mcg | 1.9% | 0.5% | 5263 g |
| Vitamin K, phylloquinone | 0.5 mcg | 120 mcg | 0.4% | 0.1% | 24000 g |
| Vitamin RR, NE | 2.9172 mg | 20 mg | 14.6% | 3.6% | 686 g |
| Macronutrients | |||||
| Potassium, K | 229.28 mg | 2500 mg | 9.2% | 2.3% | 1090 g |
| Calcium, Ca | 262.94 mg | 1000 mg | 26.3% | 6.5% | 380 g |
| Magnesium, Mg | 41.13 mg | 400 mg | 10.3% | 2.5% | 973 g |
| Sodium, Na | 368.91 mg | 1300 mg | 28.4% | 7% | 352 g |
| Sera, S | 159.86 mg | 1000 mg | 16% | 3.9% | 626 g |
| Phosphorus, P | 308.1 mg | 800 mg | 38.5% | 9.5% | 260 g |
| Chlorine, Cl | 19 mg | 2300 mg | 0.8% | 0.2% | 12105 g |
| Microelements | |||||
| Iron, Fe | 1.394 mg | 18 mg | 7.7% | 1.9% | 1291 g |
| Yod, I | 2.22 mcg | 150 mcg | 1.5% | 0.4% | 6757 g |
| Cobalt, Co | 2.217 mcg | 10 mcg | 22.2% | 5.5% | 451 g |
| Manganese, Mn | 0.4452 mg | 2 mg | 22.3% | 5.5% | 449 g |
| Copper, Cu | 241.63 mcg | 1000 mcg | 24.2% | 6% | 414 g |
| Molybdenum, Mo | 3.801 mcg | 70 mcg | 5.4% | 1.3% | 1842 |
| Selenium, Se | 32.602 mcg | 55 mcg | 59.3% | 14.6% | 169 g |
| Fluorine, F | 19.95 mcg | 4000 mcg | 0.5% | 0.1% | 20050 g |
| Chromium, Cr | 3.17 mcg | 50 mcg | 6.3% | 1.6% | 1577 g |
| Zinc, Zn | 2.4638 mg | 12 mg | 20.5% | 5% | 487 g |
| Sterols (sterols) | |||||
| Cholesterol | 38.9 mg | max 300 mg |
The energy value of Pasta Carbonara is 406.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Calorie content of carbonara
The energy value of a classic carbonara recipe is about 450-500 calories per serving. However, you can also prepare a diet version of the pasta. Using low-fat cheese, just like using lean ham instead of bacon, will reduce the calorie content by 150-200 calories, which will make this version a food for PP - proper nutrition.
You can also use corn pasta, which is both lower in calories than regular carbonara pasta and also gluten-free. However, keep in mind that using cream and additional cheese will significantly increase the energy value, making any spaghetti carbonara a calorie bomb, easily containing as much as 1,000 calories per serving.
Despite this, the glycemic index of pasta, especially slightly undercooked (al dente), is not that high - about 40 units. In fact, avoiding excess fat is the only thing needed to prepare diet carbonara.
History of pasta carbonara
The most plausible version of the origin of this dish is that it was brought to Italy by American soldiers during the Second World War. The beautiful story that carbonara was invented by coal miners (Italian: Carbonari), unfortunately, is not supported by facts.
The first mention of Pasta alla carbonara in a cookbook dates back to 1954 - there is no recipe for carbonara in earlier sources and classical works on Italian cooking. The traditional ingredients of the dish are as simple as possible - bacon, eggs and spaghetti.
