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Carbohydrate-rich, low-fat cooked wheat pasta
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Cooked pearl pasta (140 g) has 221 calories. That works out to 158 calories per 100 g. It contains 43.3 g of carbs, 8.1 g of protein, 1.3 g of fat and 2.5 g of fiber. Its 36.4 µg of Selenium covers 66% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 140 g
221
KCAL / 140G
Carbs
43.3g
· 16% DV
Protein
8.1g
· 16% DV
Fat
1.3g
· 2% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 15% · Fat 5%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 221 kcal | |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.28 g | 1% |
| Trans fat | 0 g | |
| Sodium | 7 mg | 0% |
| Total carbohydrate | 43.3 g | 16% |
| Fiber | 2.5 g | 9% |
| Protein | 8.1 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 140 g | 221 kcal |
| 1 tablespoon (small) | 12 g | 19 kcal |
| ½ cup (half) | 70 g | 111 kcal |
| 100 g | 100 g | 158 kcal |
| 1 serving (medium) | 180 g | 284 kcal |
| 1.5 cup (large) | 210 g | 332 kcal |
| 1 serving (large) | 250 g | 395 kcal |
Calculated from 158 calories per 100 g.
Cooked pearl pasta is small, round pasta, while orzo is shaped like grains of rice. Both are wheat pastas, but their shapes give dishes a different texture; pearl pasta is often used in soups, salads, and as a side.
Yes, cooked pearl pasta works well in soup. Stir it in near the end, just long enough to warm through; simmering it for too long can make the pasta soft and cause it to absorb too much broth.
Toss cooled cooked pearl pasta with chopped vegetables, herbs, and a lemon or vinegar dressing. Add the dressing gradually and mix gently so the small pasta pearls stay distinct rather than becoming heavy or mushy.
Cooked pearl pasta can stick together if it is overcooked or left hot in a compact pile after draining. Spread it in a wide dish, fluff it with a fork, and toss with a little oil if you are not using it right away.
Put cooked pearl pasta in a covered container and refrigerate it promptly rather than leaving it at room temperature. Store it separately from soup or sauce so it does not keep absorbing liquid and turn swollen or soft.
Yes, cooked pearl pasta can be frozen, though it may be softer after thawing. Cool it, portion it into an airtight container, and reheat it in soup or sauce to help restore moisture and make the texture more pleasant.
Warm cooked pearl pasta in a pan with a splash of water, broth, or sauce, stirring gently until hot. For microwave reheating, cover the dish and add a little liquid so the pasta does not become dry or rubbery.
Rinse cooked pearl pasta with cold water if you are using it in a chilled salad; this cools it quickly and removes some surface starch. For a hot dish, skip rinsing so the pasta keeps its warmth and the starch helps sauce cling.
Cooked pearl pasta can often stand in for Israeli couscous in soups, salads, or side dishes because both have small, rounded shapes. The exact texture can differ by product, so add it near the end of cooking rather than simmering it for a long time.
Cooked pearl pasta pairs well with light tomato, herb, lemon, or butter-based sauces that can coat its small pieces. Add the sauce while the pasta is warm and toss gently; thick, chunky sauces may overwhelm its delicate texture.
Vitamins
Folate
116.2µg · 29% DV
B1
0.31mg · 26% DV
B3
2.24mg · 14% DV
B2
0.13mg · 10% DV
Minerals
Selenium
36µg · 65% DV
Manganese
0.56mg · 24% DV
Copper
0.14mg · 16% DV
Phosphorus
81mg · 12% DV
Potassium ⭐
62mg · 2% DV
Sodium
7mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 221 calories in 1 cup (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cooked pearl pasta is small, bead-shaped wheat pasta boiled until tender. In Turkey, this style of pasta is commonly used in soups and pilaf-like dishes, where it adds substance without taking over the other flavours. It is often served as part of a home-cooked meal rather than as a standalone centrepiece.
Its mild taste and soft, slightly springy texture work well in broth, with vegetables, or tossed with a little butter. It is mainly a source of carbohydrates and is low in fat. For a more filling, balanced meal, pair it with vegetables and a source of protein; adding it to soup is an easy way to make a light bowl more substantial.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
0.28g
MONOUNSATURATED
0.21g
POLYUNSATURATED
0.49g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.