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Barilla gluten-free pasta with pesto Calories

Barilla gluten-free pasta with pesto

CALORIES

210kcal

55medium

POTASSIUM

70mg

FIBER

Barilla gluten-free pasta with pesto Nutrition Facts

Selected: 100 g

210

KCAL / 100G

Carbs

33g

· 61%

Protein

4.5g

· 8%

Fat

7.5g

· 31%

Fiber

Barilla gluten-free pasta with pesto Vitamins & Minerals

Vitamins

Vitamin K

7µg · 6% DV

0.05mg · 4% DV

0.6mg · 4% DV

0.18mg · 4% DV

Minerals

Sodium

180mg · 8% DV

Phosphorus

48mg · 7% DV

Iron

1mg · 6% DV

Magnesium

13mg · 3% DV

Barilla gluten-free pasta with pesto Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

Is Barilla gluten-free pasta with pesto Processed?

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.

Does Barilla gluten-free pasta with pesto Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Barilla gluten-free pasta with pesto Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Barilla gluten-free pasta with pesto Fat Profile

SATURATED

1.1g

MONOUNSATURATED

2.1g

POLYUNSATURATED

1.2g

⚖️

Omega 6:3 ratio 14:1

Above the ideal 4:1 (14:1).

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Barilla gluten-free pasta with pesto — Frequently Asked Questions

How many calories are in Barilla gluten-free pasta with pesto?

Barilla gluten-free pasta with pesto contains 210 calories per 100 g. A 100 g serving also provides 33 g of carbohydrates, 4.5 g of protein, and 7.5 g of fat.

What is the glycemic index of Barilla gluten-free pasta with pesto?

Barilla gluten-free pasta with pesto has a glycemic index of 55. It is compatible with gluten-free, vegetarian, Mediterranean, flexitarian, and omnivorous eating patterns.

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Nutrition data compiled from USDA FoodData Central and scientific sources.