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Plant-protein and fiber rich
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
22.1g
· 66%
Protein
5.4g
· 16%
Fat
2.6g
· 18%
Fiber
4.1g
Vitamins
Folate
48µg · 12% DV
Vitamin K
13.6µg · 11% DV
B1
0.11mg · 9% DV
B6
0.16mg · 9% DV
Minerals
Phosphorus
112mg · 16% DV
Selenium
8.5µg · 15% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% 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
0.34g
MONOUNSATURATED
1.05g
POLYUNSATURATED
0.69g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
It contains 132 calories per 100g. The total calories will increase or decrease based on your portion size.
There are 5.4g of protein per 100g. You can scale that amount depending on how much you eat.
It provides 4.1g of fiber per 100g. Fiber content is one of the key nutrition points many people look at when choosing pasta.
Its glycemic index is 48. This is a useful number for people comparing carbohydrate impact between foods.
Per 100g, it has 132 calories, 22.1g carbs, 5.4g protein, and 2.6g fat. Whether it fits a diet depends largely on your portion and overall meal plan.
Yes, it is suitable for vegan diets. It also fits vegetarian, omnivore, Mediterranean, and flexitarian eating patterns.
Yes, gluten is listed as an allergen. It is not suitable for people who need to avoid gluten.
It contains 2.6g of fat per 100g. To estimate your intake, adjust the value to your serving size.
There are 22.1g of carbohydrates per 100g. This can help if you are tracking carb intake by portion.
No, it is classified as minimally processed. That may matter to shoppers who prefer foods with a lower processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.