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Barilla Whole Wheat Pasta (Raw) Calories
Whole wheat, high fiber, complex carbs
CALORIES
GI
POTASSIUM
FIBER
Barilla Whole Wheat Pasta (Raw) Nutrition Facts
Selected: 100 g
348
KCAL / 100G
Carbs
69g
· 79%
Protein
13g
· 15%
Fat
2.5g
· 6%
Fiber
8g
Barilla Whole Wheat Pasta (Raw) Vitamins & Minerals
Vitamins
B1
0.45mg · 38% DV
B3
4.2mg · 26% DV
B5
0.9mg · 18% DV
B6
0.28mg · 16% DV
Minerals
Selenium
70µg · 127% DV
Manganese
2mg · 87% DV
Phosphorus
270mg · 39% DV
Magnesium
78mg · 19% DV
Barilla Whole Wheat Pasta (Raw) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Barilla Whole Wheat Pasta (Raw) Processed?
NOVA 2
Minimally 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 Whole Wheat Pasta (Raw) Contain Allergens?
Contains these allergens:
Which Diets Is Barilla Whole Wheat Pasta (Raw) Good For?
Vegan
✓ Suitable
Vegetarian
✓ 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
Barilla Whole Wheat Pasta (Raw) Fat Profile
SATURATED
0.45g
MONOUNSATURATED
0.25g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 17:1
Above the ideal 4:1 (17:1).
Foods Similar to Barilla Whole Wheat Pasta (Raw)
Barilla Whole Wheat Pasta (Raw) — Frequently Asked Questions
Why can Barilla whole wheat pasta turn mushy or break apart when boiled?
Overcooking allows it to absorb too much water, which softens the pasta and makes it more likely to break. Cook it in plenty of boiling water, check it near the package cooking time, and stir gently.
How can I make whole wheat pasta taste less bitter?
The bran in whole wheat pasta gives it a more robust, sometimes slightly bitter grain flavor than white pasta. Tomato sauce, olive oil, garlic, mushrooms, creamy yogurt-based sauces, or aged cheese can balance that flavor.
How is whole wheat pasta different from regular white pasta?
Whole wheat pasta retains more of the wheat kernel, including bran and germ, so it has a heartier texture and nuttier taste. Its fiber can also help make a meal feel more filling.
Is whole wheat pasta better before or after a workout?
It can work before exercise if eaten with enough time to digest, although its higher-fiber texture may feel heavy right before training for some people. After training, pair it with a protein food and vegetables for a practical recovery meal.
Is it okay to eat whole wheat pasta at night?
Eating pasta at night is not inherently a problem; portion size, sauce richness, and your own digestion matter more. People prone to reflux or indigestion may do better with a smaller portion and a lighter sauce late in the evening.
How long does cooked whole wheat pasta last in the fridge?
Cooked pasta should be cooled promptly, stored in a sealed container, and generally eaten within 3 to 4 days. Do not keep pasta that has been left at room temperature for an extended period.
Can cooked whole wheat pasta be frozen?
Yes, cooked pasta can be frozen, though it may become slightly softer after thawing. For better texture, cook it just shy of done, cool it, and freeze it in portions.
Does cooling and reheating whole wheat pasta make it healthier?
Cooling and reheating starchy foods can modestly increase resistant starch, but it does not turn pasta into a miracle food. Safe storage and building a balanced meal still matter most.
What proteins go well with whole wheat pasta?
Lentils, chickpeas, beans, tofu, and tempeh are useful plant-based pairings, while eggs, yogurt, cheese, chicken, and fish also work well. Adding protein and vegetables makes the meal more balanced and satisfying.
Can people with gluten sensitivity eat Barilla whole wheat pasta?
This product contains gluten and is not appropriate for people with celiac disease or a wheat allergy. Anyone who suspects a gluten-related condition should seek advice from a qualified health professional rather than self-diagnosing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.