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Gluten-free pasta with tomato sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
28.5g
· 77%
Protein
2.8g
· 8%
Fat
2.5g
· 15%
Fiber
2.1g
Vitamins
B6
0.1mg · 6% DV
B1
0.05mg · 4% DV
B3
0.7mg · 4% DV
Biotin
1.1µg · 4% DV
Minerals
Selenium
8µg · 15% DV
Sodium
210mg · 9% DV
Phosphorus
55mg · 8% 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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.35g
MONOUNSATURATED
1.25g
POLYUNSATURATED
0.52g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
Gluten-free penne pasta with tomato sauce contains 145 calories per 100 g.
A 100 g serving provides 2.8 g of protein. Its protein content is relatively modest.
It contains 28.5 g of carbohydrates per 100 g. This makes it a carbohydrate-focused grain-based meal.
At 145 calories per 100 g, it can fit into a diet depending on portion size and overall meal planning. It also provides 2.1 g of fiber per 100 g.
Yes, it is listed as compatible with vegan eating. It is also compatible with vegetarian, flexitarian, Mediterranean, omnivore, and gluten-free diets.
Yes, it is listed as compatible with a gluten-free diet. It is a gluten-free pasta option for people avoiding gluten.
Its glycemic index is 60. This is considered a moderate glycemic index value.
It provides 2.1 g of fiber and 2.8 g of protein per 100 g. How filling it feels also depends on the portion and the rest of the meal.
It contains 2.5 g of fat per 100 g. Its fat content is lower than its carbohydrate content.
Yes, it is classified as a processed food. Its processed status may be relevant when planning an overall eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.