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Gluten-free, with plant protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
356
KCAL / 100G
Carbs
67.5g
· 77%
Protein
14.5g
· 17%
Fat
2.3g
· 6%
Fiber
7.2g
Vitamins
B1
0.28mg · 23% DV
B6
0.31mg · 18% DV
Folate
62µg · 16% DV
B3
2.1mg · 13% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
265mg · 38% DV
Selenium
18µg · 33% DV
Magnesium
82mg · 20% 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.
No known major allergens
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
SATURATED
0.32g
MONOUNSATURATED
0.42g
POLYUNSATURATED
0.91g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
It is a processed food because the flours are milled, shaped and dried into pasta. That does not automatically make it a poor choice; a short ingredient list without unnecessary added sugar, excess salt or additives is a useful sign.
Cook it in plenty of boiling water and start checking it a few minutes before the package time. Drain gently and do not leave it sitting in hot water, as gluten-free pasta can soften and break more easily.
It does not contain the gluten network that gives wheat pasta much of its stretch and firmness. Overcooking, vigorous stirring and holding it too long after cooking can therefore make it more prone to breaking.
Tomato-and-vegetable sauces, herb-infused olive oil sauces and lighter pestos pair well with its mild corn and lentil flavour. Tossing it with sauce just before serving helps preserve its texture.
Add plenty of vegetables and a source of fat such as olive oil, avocado, cheese or yogurt to make the meal more satisfying. Depending on your needs, you can also add beans, eggs, fish or chicken for additional protein.
Before training, it can work well as part of a light meal eaten with enough time to digest. After training, pairing it with vegetables and an additional protein source can make it a practical recovery meal.
Cool it promptly, refrigerate it in a sealed container and generally eat it within 3 to 4 days. Add a little water or sauce when reheating to prevent dryness.
Yes, although it may become softer and more fragile after thawing. For better texture, cook it just until al dente and freeze it separately from the sauce.
Not exactly: corn can bring a subtle sweetness, while lentil adds a mild legume note. The difference is most noticeable when served plain, while well-seasoned sauces make it less prominent.
People who are sensitive to legumes may experience bloating or gas, so starting with a smaller serving may help. Anyone with a corn or lentil allergy should avoid it and check the label for cross-contact information.
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Nutrition data compiled from USDA FoodData Central and scientific sources.