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Low GI

Fettuccine with pesto Calories

Pasta with basil pesto sauce

CALORIES

221kcal

GI

48low

POTASSIUM

140mg

FIBER

1.9g

Fettuccine with pesto Nutrition Facts

Selected: 100 g

221

KCAL / 100G

Carbs

25.4g

· 46%

Protein

6.8g

· 12%

Fat

10.1g

· 42%

Fiber

1.9g

Fettuccine with pesto Vitamins & Minerals

Vitamins

Vitamin K

24µg · 20% DV

Vitamin E

1.6mg · 11% DV

Biotin

3µg · 10% DV

B3

1.3mg · 8% DV

Minerals

Selenium

16µg · 29% DV

Phosphorus

118mg · 17% DV

Sodium

290mg · 13% DV

Zinc

1mg · 9% DV

Fettuccine with pesto Glycemic Index

GLYCEMIC INDEX

48
Low
0 Low5570100

GLYCEMIC LOAD

12
Medium

Accounts for portion size — a more realistic measure than GI alone.

Is Fettuccine with pesto 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 Fettuccine with pesto Contain Allergens?

Contains these allergens:

Gluten yes
Dairy yes
Eggs free
Peanuts free
Tree nuts yes
Fish free
Soy free
Sesame free

Which Diets Is Fettuccine with pesto Good For?

Vegan

— Not 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

Fettuccine with pesto Fat Profile

SATURATED

2.1g

MONOUNSATURATED

4.6g

POLYUNSATURATED

1.4g

⚖️

Omega 6:3 ratio 15:1

Above the ideal 4:1 (15:1).

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Fettuccine with pesto — Frequently Asked Questions

How many calories are in fettuccine with pesto?

Fettuccine with pesto contains 221 calories per 100 g. It provides 6.8 g of protein, 25.4 g of carbohydrates, and 10.1 g of fat per 100 g.

Is fettuccine with pesto suitable for a vegetarian diet?

Yes, fettuccine with pesto is compatible with vegetarian, omnivore, Mediterranean, and flexitarian diets. It contains gluten, dairy, and tree nuts.

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Nutrition data compiled from USDA FoodData Central and scientific sources.