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●Low GI

Pea flour pasta, cooked Calories

High-protein gluten-free legume pasta

CALORIES

154kcal

38low

POTASSIUM

210mg

FIBER

4.6g

Pea flour pasta, cooked Nutrition Facts

Selected: 100 g

154

KCAL / 100G

Carbs

25.1g

· 64%

Protein

10.2g

· 26%

Fat

1.8g

· 10%

Fiber

4.6g

Pea flour pasta, cooked Vitamins & Minerals

Vitamins

Folate

38µg · 10% DV

0.09mg · 8% DV

0.12mg · 7% DV

Biotin

2µg · 7% DV

Minerals

Phosphorus

145mg · 21% DV

Iron

2mg · 11% DV

Magnesium

38mg · 9% DV

Zinc

1mg · 9% DV

Pea flour pasta, cooked Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

Is Pea flour pasta, cooked 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 Pea flour pasta, cooked 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 Pea flour pasta, cooked Good For?

Vegan

✓ 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

Pea flour pasta, cooked Fat Profile

SATURATED

0.28g

MONOUNSATURATED

0.22g

POLYUNSATURATED

0.67g

⚖️

Omega 6:3 ratio 12.4:1

Above the ideal 4:1 (12.4:1).

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Pea flour pasta, cooked — Frequently Asked Questions

How many calories are in cooked pea flour pasta?

Cooked pea flour pasta provides 154 calories per 100 g. The same serving contains 10.2 g of protein and 4.6 g of fiber.

Is pea flour pasta suitable for a gluten-free diet?

Yes, this pea flour pasta is compatible with a gluten-free diet. It is also suitable for vegan, vegetarian, Mediterranean, flexitarian, and omnivore eating patterns.

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Nutrition data compiled from USDA FoodData Central and scientific sources.