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Source of complex carbohydrates and protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
371
KCAL / 100G
Carbs
74.7g
· 82%
Protein
13g
· 14%
Fat
1.5g
· 4%
Fiber
3.2g
Vitamins
B1
0.86mg · 72% DV
B3
6.7mg · 42% DV
B2
0.2mg · 15% DV
B5
0.5mg · 10% DV
Minerals
Selenium
51.8µg · 94% DV
Manganese
1mg · 43% DV
Phosphorus
189mg · 27% DV
Iron
3mg · 17% 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
0.28g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Durum wheat spaghetti provides 371 calories per 100 g. Total calories depend on the portion you eat.
It contains 13 g of protein per 100 g. That makes it a grain-based food that also contributes some protein.
Yes, it has 74.7 g of carbohydrates per 100 g. It is primarily a carbohydrate-rich grain food.
Yes, it contains 1.5 g of fat per 100 g. Its fat content is low compared with its carbohydrate content.
Yes, it provides 3.2 g of fiber per 100 g. Fiber content can be relevant for fullness and overall diet quality.
Its glycemic index is 49. This can be useful information for people monitoring glycemic impact.
Yes, it is compatible with vegetarian and vegan diets. It also fits Mediterranean and flexitarian eating patterns.
Yes, it is classified as minimally processed. That may matter to people who prefer less processed grain products.
Yes, gluten is listed as an allergen. It is not suitable for people who need to avoid gluten.
It provides 13 g of protein and 3.2 g of fiber per 100 g, which may help with satiety. How filling it feels also depends on portion size and the rest of the meal.
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Nutrition data compiled from USDA FoodData Central and scientific sources.