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Carbohydrate source, low fat, no added salt
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
30g
· 80%
Protein
5.5g
· 15%
Fat
0.8g
· 5%
Fiber
1.8g
Vitamins
B1
0.12mg · 10% DV
B3
0.6mg · 4% DV
B5
0.2mg · 4% DV
Biotin
1µg · 3% DV
Minerals
Selenium
10µg · 18% DV
Phosphorus
44mg · 6% DV
Magnesium
13mg · 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
0.15g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 13:1
Above the ideal 4:1 (13:1).
On its own, it may be less filling than a mixed meal. Pairing it with protein and higher-fibre foods usually improves satiety.
Not quite. Salted cooking water seasons the pasta more evenly, while salt added later tends to sit more on the surface.
If cooled promptly and stored in a sealed container, it is usually best eaten within 3 to 4 days. It should not be left at room temperature for long.
Yes, it freezes well enough for later use. The texture can soften a little after thawing, so freezing it in portions without sauce is often the best option.
Because it is mainly a carbohydrate food, it can work before exercise for energy or after exercise to help replenish glycogen. After training, combining it with a protein source makes the meal more balanced.
When pasta is cooled, some of its starch can become resistant starch. That may slightly change digestion and fullness for some people.
Usually from overcooking, using too little water, or letting it sit too long after draining. Cooking it in plenty of water and checking it early helps keep a better texture.
They serve different preferences and goals. Whole-wheat pasta is often more fibre-rich, while regular pasta usually has a milder taste and softer texture.
It pairs well with vegetables, legumes, yogurt, cheese, eggs, or meat, chicken, and fish. That helps turn it from a mostly carbohydrate dish into a more balanced meal.
Anyone with coeliac disease, wheat allergy, or gluten sensitivity should be cautious because it contains gluten. People managing portion size should also watch sauces and toppings, which can change the overall meal a lot.
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Nutrition data compiled from USDA FoodData Central and scientific sources.