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Unsalted, boiled, basic carbohydrate source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
158
KCAL / 100G
Carbs
30.9g
· 80%
Protein
5.8g
· 15%
Fat
0.9g
· 5%
Fiber
1.8g
Vitamins
B1
0.09mg · 8% DV
B3
0.5mg · 3% DV
B5
0.13mg · 3% DV
Biotin
1µg · 3% DV
Minerals
Selenium
13µg · 24% DV
Phosphorus
44mg · 6% DV
Magnesium
12mg · 3% DV
Calcium
7mg · 1% 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
✓ 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
SATURATED
0.18g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.19g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
If cooled promptly and stored in an airtight container, it is usually best eaten within 3–4 days. Leaving cooked pasta at room temperature for too long increases food safety risk.
Yes, it freezes well. For better texture, freeze it in portions while still slightly firm, because it can soften a bit after thawing.
Flavor usually comes from the sauce and add-ins, not just the cooking water. Herbs, garlic, olive oil, lemon zest, cheese, or a well-seasoned sauce can make a big difference.
Cook it just to al dente and check it before the package time is fully up. Mixing it with sauce right after draining also helps prevent over-softening.
Yes, it can work well when you want an easy-to-digest carbohydrate source before training. Pairing it with a light protein and keeping fat moderate may make the meal more balanced.
It can be, because its carbohydrate content helps replenish energy after exercise. It is usually more effective as part of a meal that also includes protein.
No single food causes weight gain on its own; overall intake and portion size matter more. Pasta often becomes more energy-dense when eaten in large servings or with rich sauces.
Adding protein and fiber usually improves satiety. Vegetables, legumes, yogurt-based sides, eggs, or lean protein can make the meal more filling.
The better choice depends on texture preference, digestion, the dish you are making, and how well it pairs with your other foods. Pasta is often easier to combine with sauces and mixed meals, while rice can be a more neutral side.
People with celiac disease, wheat allergy, or gluten sensitivity should avoid it because it contains gluten. Those managing blood sugar may also do better with moderate portions and by pairing it with protein, fiber, or fat rather than eating it alone.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.