What inorganic compounds are in fettuccine Alfredo?

Fettuccine Alfredo is primarily a pasta dish, meaning it's composed of carbohydrates (organic) from the pasta. The main inorganic components are:

* Water: Used for cooking the pasta and in the sauce.

* Salt: Added to the pasta water and the sauce for flavor.

* Butter: The primary fat in the sauce. While butter itself is a mixture of fats and water, it contains trace amounts of inorganic compounds, such as:

* Calcium: From the milk used to make the butter.

* Phosphorus: A mineral naturally present in milk.

* Parmesan cheese: Adds a sharp flavor and contains significant amounts of:

* Calcium: A primary mineral in cheese.

* Phosphorus: Another mineral found in cheese.

* Sodium: From the salt used in cheesemaking.

* Potassium: A mineral found in cheese.

It's worth noting that the amounts of these inorganic compounds are relatively small compared to the organic components of the dish.