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Dry Pasta (Raw) Calories
Raw dry pasta is high in carbohydrates, low in fat, provides protein and some B vitamins and iron.
CALORIES
GI
POTASSIUM
FIBER
Dry Pasta (Raw) Nutrition Facts
Selected: 100 g
370
KCAL / 100G
Carbs
74g
· 82%
Protein
13g
· 14%
Fat
1.5g
· 4%
Fiber
3g
Dry Pasta (Raw) Vitamins & Minerals
Vitamins
B1
0.4mg · 33% DV
B3
3.2mg · 20% DV
B2
0.15mg · 12% DV
B5
0.5mg · 10% DV
Minerals
Selenium
30µg · 55% DV
Manganese
1mg · 43% DV
Phosphorus
120mg · 17% DV
Zinc
1mg · 9% DV
Dry Pasta (Raw) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Dry Pasta (Raw) Processed?
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.
Does Dry Pasta (Raw) Contain Allergens?
Contains these allergens:
Which Diets Is Dry Pasta (Raw) Good For?
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
Dry Pasta (Raw) Fat Profile
SATURATED
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 40:1
Above the ideal 4:1 (40:1).
Foods Similar to Dry Pasta (Raw)
Dry Pasta (Raw) — Frequently Asked Questions
Does boiling dry pasta reduce its nutritional value?
Pasta absorbs water during cooking, so the nutrition values per 100 grams look lower once it is cooked. A small amount of starch enters the cooking water, but protein loss is generally not significant.
Why does pasta turn sticky, and how can I prevent it?
Pasta can become sticky when it is cooked in too little water, crowded in a small pan, or overcooked. Use plenty of actively boiling water, stir during the first few minutes, and test it before the stated cooking time ends.
Should I add oil to pasta water?
No. Oil does not reliably prevent sticking; enough water and early stirring work better. It may also make it harder for sauce to cling to the pasta.
Why do recipes add pasta water to sauce?
The starch in pasta water helps emulsify and thicken a sauce, so it coats the pasta more evenly. Add a small amount at a time while tossing the pasta with the sauce.
Is al dente pasta different from soft pasta?
Al dente pasta stays slightly firm, holds its shape, and tends to combine better with sauce. It may also produce a gentler blood-sugar response than heavily overcooked pasta, although portion size and the rest of the meal matter too.
How does regular dry pasta compare with whole-wheat pasta?
Whole-wheat pasta usually has a nuttier flavor, firmer texture, and often more fiber. Regular dry pasta has a milder taste and can be a better match for delicate sauces or people who prefer a softer grain flavor.
Is pasta better before or after a workout?
Pasta can fit into a pre-workout meal when eaten early enough to digest comfortably. After training, pairing it with a protein-rich food such as beans, yogurt, eggs, fish, or meat makes the meal more balanced for recovery.
Does eating pasta at night cause weight gain?
The time of day alone does not cause weight gain; overall intake, portion size, and the sauce matter more. For a satisfying evening meal, combine pasta with vegetables and protein rather than relying on a large portion with a rich sauce.
How long does cooked pasta keep in the fridge?
Refrigerate cooked pasta in a covered container within two hours of cooking and use it within 3 to 4 days. Reheat it until thoroughly hot, and discard pasta that has been left at room temperature for too long.
Can dry pasta be frozen?
Uncooked dry pasta does not need freezing when stored in a cool, dry cupboard. Cooked pasta can be frozen, preferably separately from sauce, though it may be softer after thawing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.