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Boiled and drained plain pasta, staple carbohydrate source
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
30.5g
· 81%
Protein
5.5g
· 15%
Fat
0.8g
· 4%
Fiber
1.7g
Vitamins
B1
0.08mg · 7% DV
B3
0.7mg · 4% DV
B5
0.2mg · 4% DV
B2
0.03mg · 2% DV
Minerals
Selenium
15µg · 27% DV
Zinc
1mg · 9% DV
Phosphorus
44mg · 6% DV
Magnesium
18mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
0.03g
POLYUNSATURATED
0.19g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
Surface starch and trapped steam make the strands or pieces stick as they sit. Draining well and mixing with sauce soon after cooking usually helps prevent clumping.
Not usually, if it is stored safely and reheated properly. The main changes are in texture and moisture rather than major losses of protein or carbohydrates.
Usually no. Oil mostly floats on the water and does little to stop sticking, and it can make sauce cling less well afterward.
Plain cooked pasta generally keeps for 3 to 4 days in a sealed container in the refrigerator. It should not be left at room temperature for long periods.
Yes. Freeze it in portions in airtight containers or bags; after thawing, the texture may be a bit softer.
It can work at either time depending on the meal and your goal, because pasta is a practical carbohydrate source. Pairing it with protein and some vegetables makes the meal more balanced.
Beans, lentils, yogurt, cheese, eggs, fish, or meat can add protein and make the meal more satisfying. Vegetables also add volume and fiber.
Pasta is often more convenient for sauce-based meals and mixed dishes because it holds texture and sauce well. This pasta also has a moderate glycemic index, but the better choice still depends on portion size and what you eat with it.
Usually not for hot dishes, because rinsing removes surface starch that helps sauce stick. It can make sense for cold pasta salads when you want to cool it quickly and reduce sticking.
People with celiac disease or gluten-related disorders should avoid it because it contains gluten. Those who need tighter portion control may also want to avoid eating large servings on its own.
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.