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Boiled pasta; provides complex carbohydrates and is low in fat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
157
KCAL / 100G
Carbs
30.9g
· 80%
Protein
5.8g
· 15%
Fat
0.9g
· 5%
Fiber
1.8g
Vitamins
B3
1.3mg · 8% DV
B1
0.07mg · 6% DV
B5
0.23mg · 5% DV
Biotin
1.5µg · 5% DV
Minerals
Selenium
26µg · 47% DV
Zinc
1mg · 9% DV
Phosphorus
58mg · 8% DV
Iron
1mg · 6% 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
0.1g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
If cooled promptly and stored in a sealed 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 can be frozen, and slightly firm pasta tends to hold up better than very soft pasta. Reheating it with sauce usually gives a better texture than reheating it plain.
Cook it in plenty of water and give it a brief stir after draining. If you are not serving it right away, tossing it with a small amount of olive oil can help.
With proper storage and gentle reheating, its protein, carbohydrate, and fat content do not change much. Overcooking mainly affects texture and eating quality rather than causing a major nutrient loss.
Its carb-rich profile can make it useful at either time. Before training it can provide easy energy, while after training it works best when paired with a protein source to support recovery.
Not usually; it is mainly a carbohydrate base. To make it more balanced, pair it with protein foods such as beans, lentils, tofu, cheese, yogurt-based sauces, eggs, fish, or chicken, plus vegetables.
Whole-wheat pasta is often more filling and has a nuttier taste and firmer texture. Regular penne is milder in flavor and may be preferred when you want the sauce to stand out.
No single food causes weight gain just because of the time you eat it. Overall intake, portion size, and what you add to the pasta matter more than eating it in the evening.
It usually happens when it is cooked too long or in too little water. Checking it early and cooking just until tender helps keep the texture better.
People with celiac disease or gluten-related disorders should avoid it because it contains gluten. Those managing blood sugar may also want to pay attention to portion size and what sauces or sides they combine it with.
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.