This wiki page organizes 14 exact USDA Survey Foods records labeled “Pasta, noodles, cooked grains.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Pasta, noodles, cooked grains” survey-food category. Within Feast’s broader navigation, they appear under Pasta, rice & grains (14 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Long rice noodles, made from mung beans, cooked; Bulgur, fat added; Pasta, cooked; Pasta, whole grain, cooked; Pasta, vegetable, cooked; Barley. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 14 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 125 kcal | 91 kcal–154 kcal | 83 kcal–179 kcal | 14 |
| Proteinper 100 g | 3.4 g | 1.9 g–5.9 g | 0 g–6 g | 14 |
| Carbohydrateper 100 g | 24.5 g | 18.7 g–30.5 g | 17.3 g–38 g | 14 |
| Total fatper 100 g | 1 g | 0.1 g–3.6 g | 0 g–5.1 g | 14 |
| Dietary fiberper 100 g | 2.2 g | 1.1 g–4.3 g | 0.1 g–4.5 g | 14 |
| Total sugarsper 100 g | 0.2 g | 0 g–0.8 g | 0 g–1.2 g | 14 |
| Sodiumper 100 g | 205 mg | 33 mg–241 mg | 4 mg–250 mg | 14 |
| Potassiumper 100 g | 60 mg | 10 mg–94 mg | 2 mg–95 mg | 14 |
| Calciumper 100 g | 9 mg | 3 mg–13 mg | 2 mg–13 mg | 14 |
| Ironper 100 g | 0.8 mg | 0.3 mg–1.6 mg | 0.1 mg–1.7 mg | 14 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported calories value is 125 kcal per 100 grams. The central records run from 91 kcal to 154 kcal, while the complete observed span is 83 kcal to 179 kcal.
Long rice noodles, made from mung beans, cooked is nearest the lower central boundary, and Pasta, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported protein value is 3.4 g per 100 grams. The central records run from 1.9 g to 5.9 g, while the complete observed span is 0 g to 6 g.
Rice noodles, cooked is nearest the lower central boundary, and Pasta, whole grain, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported carbohydrate value is 24.5 g per 100 grams. The central records run from 18.7 g to 30.5 g, while the complete observed span is 17.3 g to 38 g.
Bulgur, no added fat is nearest the lower central boundary, and Pasta, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported total fat value is 1 g per 100 grams. The central records run from 0.1 g to 3.6 g, while the complete observed span is 0 g to 5.1 g.
Pasta, vegetable, cooked is nearest the lower central boundary, and Buckwheat groats is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported dietary fiber value is 2.2 g per 100 grams. The central records run from 1.1 g to 4.3 g, while the complete observed span is 0.1 g to 4.5 g.
Rice noodles, cooked is nearest the lower central boundary, and Pasta, vegetable, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported total sugars value is 0.2 g per 100 grams. The central records run from 0 g to 0.8 g, while the complete observed span is 0 g to 1.2 g.
Long rice noodles, made from mung beans, cooked is nearest the lower central boundary, and Buckwheat groats is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported sodium value is 205 mg per 100 grams. The central records run from 33 mg to 241 mg, while the complete observed span is 4 mg to 250 mg.
Long rice noodles, made from mung beans, cooked is nearest the lower central boundary, and Bulgur, fat added is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported potassium value is 60 mg per 100 grams. The central records run from 10 mg to 94 mg, while the complete observed span is 2 mg to 95 mg.
Rice noodles, cooked is nearest the lower central boundary, and Noodles, whole grain, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported calcium value is 9 mg per 100 grams. The central records run from 3 mg to 13 mg, while the complete observed span is 2 mg to 13 mg.
Millet is nearest the lower central boundary, and Noodles, whole grain, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 14 “Pasta, noodles, cooked grains” records, the middle reported iron value is 0.8 mg per 100 grams. The central records run from 0.3 mg to 1.6 mg, while the complete observed span is 0.1 mg to 1.7 mg.
Pasta, gluten free is nearest the lower central boundary, and Noodles, whole grain, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 14 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
8 records use this wording, including Couscous, plain, cooked; Long rice noodles, made from mung beans, cooked; Noodles, cooked.
2 records use this wording, including Noodles, whole grain, cooked; Pasta, whole grain, cooked.
1 records use this wording, including Bulgur, fat added.
1 records use this wording, including Pasta, gluten free.
1 records use this wording, including Bulgur, no added fat.
Portion context
14 of 14 records (100%) include at least one named measure in the source data. Together those records provide 32 usable named measures.
Across the pooled named measures, the midpoint gram weight is 140 g. The central 10th-to-90th-percentile interval runs from 80 g to 671 g, while the complete observed span is 75–760 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Pasta, noodles, cooked grains” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| BarleyFDC 2708361 | 139 kcalper 100 g | 2.2 gper 100 g | 3.7 gper 100 g | 199 mgper 100 g | 170 gUSDA reference amount | Full profileUSDA source ↗ |
| Buckwheat groatsFDC 2708362 | 118 kcalper 100 g | 3.2 gper 100 g | 2.6 gper 100 g | 170 mgper 100 g | 170 gUSDA reference amount | Full profileUSDA source ↗ |
| Bulgur, fat addedFDC 2708439 | 121 kcalper 100 g | 2.9 gper 100 g | 4.2 gper 100 g | 243 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Bulgur, no added fatFDC 2708438 | 83 kcalper 100 g | 3.1 gper 100 g | 4.5 gper 100 g | 219 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Couscous, plain, cookedFDC 2708441 | 111 kcalper 100 g | 3.8 gper 100 g | 1.4 gper 100 g | 189 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Long rice noodles, made from mung beans, cookedFDC 2708355 | 84 kcalper 100 g | 0 gper 100 g | 0.1 gper 100 g | 5 mgper 100 g | 190 gUSDA reference amount | Full profileUSDA source ↗ |
| MilletFDC 2708377 | 118 kcalper 100 g | 3.5 gper 100 g | 1.3 gper 100 g | 168 mgper 100 g | 170 gUSDA reference amount | Full profileUSDA source ↗ |
| Noodles, cookedFDC 2708352 | 137 kcalper 100 g | 4.5 gper 100 g | 1.2 gper 100 g | 236 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Noodles, whole grain, cookedFDC 2708353 | 148 kcalper 100 g | 6 gper 100 g | 3.9 gper 100 g | 210 mgper 100 g | 160 gUSDA reference amount | Full profileUSDA source ↗ |
| Pasta, cookedFDC 2708357 | 157 kcalper 100 g | 5.8 gper 100 g | 1.8 gper 100 g | 232 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Pasta, gluten freeFDC 2708359 | 179 kcalper 100 g | 3.2 gper 100 g | 1.4 gper 100 g | 4 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Pasta, vegetable, cookedFDC 2708351 | 128 kcalper 100 g | 4.5 gper 100 g | 4.3 gper 100 g | 99 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Pasta, whole grain, cookedFDC 2708358 | 148 kcalper 100 g | 6 gper 100 g | 3.9 gper 100 g | 235 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Rice noodles, cookedFDC 2708356 | 107 kcalper 100 g | 1.8 gper 100 g | 1 gper 100 g | 250 mgper 100 g | 175 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Pasta, noodles, cooked grains” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 14 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.