L'aigua de cocció de la pasta és el líquid ric en midó que lliga salses. Té 4 calories per 100 g i aporta potassi.
L'aigua de cocció de la pasta és el líquid ric en midó que queda després de bullir la pasta. Té un gust suau, lleugerament salat, i s'utilitza habitualment per aclarir i emulsionar salses, ajudant que s'adhereixin millor a la pasta.
Per 100 g
% Valor diari basat en una dieta de 2000 kcal
| Nutrient | Quantitat | %VRN | Semivida |
|---|---|---|---|
| Calci | 1.0mg | 0% | |
| Ferro | 0.1mg | 1% | |
| Magnesi | 1.0mg | 0% | |
| Fòsfor | 2.0mg | 0% | |
| Potassi | 8.0mg | 0% | |
| Sodi | 5.0mg | 0% | |
| Zinc | 0.1mg | 1% |


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