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Classic long pasta, typically made from wheat, rich in carbohydrates.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
355
KCAL / 100G
Carbs
72g
· 82%
Protein
12.5g
· 14%
Fat
1.5g
· 4%
Fiber
3.2g
Vitamins
B1
0.18mg · 15% DV
B3
2.1mg · 13% DV
B5
0.5mg · 10% DV
B6
0.09mg · 5% DV
Minerals
Selenium
38µg · 69% DV
Manganese
1mg · 43% DV
Phosphorus
160mg · 23% DV
Magnesium
43mg · 10% 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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.15g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
Long pasta contains 355 calories per 100 g.
Long pasta provides 12.5 g of protein per 100 g. It supplies protein in addition to being primarily a carbohydrate food.
Yes. Long pasta contains 72 g of carbohydrates per 100 g.
Long pasta has a glycemic index of 45. This falls within the low glycemic index range.
Long pasta can fit into a meal plan when portion size is considered. It provides 355 calories and 72 g of carbohydrates per 100 g.
Yes. Long pasta contains 3.2 g of fiber per 100 g.
Long pasta contains 1.5 g of fat per 100 g. Its fat content is low compared with its carbohydrate content.
Yes, long pasta is compatible with vegetarian diets. It is also suitable for omnivore and flexitarian eating patterns.
Yes, long pasta contains gluten. It is not suitable for people who need to avoid gluten due to an allergy or dietary restriction.
Yes, long pasta is classified as a processed grain product. Per 100 g, it contains 355 calories, 12.5 g protein, 72 g carbohydrates, 1.5 g fat, and 3.2 g fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.