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Protein and calcium source; energy-dense baked pasta
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
174
KCAL / 100G
Carbs
16.2g
· 37%
Protein
9.1g
· 21%
Fat
8.4g
· 42%
Fiber
1.1g
Vitamins
B12
0.72µg · 30% DV
B3
2.4mg · 15% DV
B2
0.17mg · 13% DV
Biotin
3.1µg · 10% DV
Minerals
Selenium
16.2µg · 29% DV
Phosphorus
151mg · 22% DV
Calcium
144mg · 14% DV
Sodium
278mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.05g
MONOUNSATURATED
2.48g
POLYUNSATURATED
0.74g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
This dish contains 174 calories per 100 g. Total calories depend on the portion eaten.
It provides 9.1 g of protein per 100 g. Its protein content comes from the minced meat and cheese-based ingredients.
It contains 16.2 g of carbohydrates per 100 g. Most of the carbohydrates come from the pasta component.
There are 8.4 g of fat per 100 g. The cheese and béchamel sauce contribute to its fat content.
Its glycemic index is 52. This is considered a moderate glycemic index value.
It is compatible with omnivore, Mediterranean, and flexitarian eating patterns. Portion size matters for people monitoring calorie or carbohydrate intake.
Yes, it contains 1.1 g of fiber per 100 g. This is a low-to-moderate amount of fiber.
No, it contains gluten. It is not suitable for people with celiac disease, gluten sensitivity, or a gluten-free diet.
Yes, it contains dairy allergens. It is not suitable for people with a milk allergy.
Yes, it is classified as processed. Consider portion size and overall meal balance when including it in your diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.