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Source of carbohydrates and lycopene
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
133
KCAL / 100G
Carbs
25.1g
· 76%
Protein
4.2g
· 13%
Fat
1.7g
· 11%
Fiber
2.1g
Vitamins
B1
0.08mg · 7% DV
B3
1.15mg · 7% DV
Biotin
2µg · 7% DV
B6
0.09mg · 5% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
63mg · 9% DV
Sodium
170mg · 7% DV
Iron
1mg · 6% 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.
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
0.72g
POLYUNSATURATED
0.31g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
Farfalle with tomato sauce contains 133 calories per 100 g.
A 100 g serving provides 4.2 g of protein. Its protein content can be considered alongside other protein foods in the meal.
Farfalle with tomato sauce contains 25.1 g of carbohydrates per 100 g. Portion size matters for people tracking carbohydrate intake.
Yes, it provides 2.1 g of fiber per 100 g. This contributes to the total fiber content of the meal.
Its glycemic index is 55. This can be useful information for people who monitor glycemic index values.
It contains 133 calories and 25.1 g of carbohydrates per 100 g. Whether it fits your diet depends on your overall calorie and carbohydrate goals and portion size.
Based on the provided dietary compatibility, farfalle with tomato sauce is suitable for vegan eating. It is also compatible with vegetarian, omnivore, Mediterranean, and flexitarian diets.
Yes, it contains gluten. It is not suitable for people who need to avoid gluten.
It contains 1.7 g of fat per 100 g. Its fat content is lower than its carbohydrate content.
Yes, it is classified as a processed food. This may be relevant for people who consider processing level when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.