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High in carbohydrates, low in sugar, moderate protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
371
KCAL / 100G
Carbs
75g
· 82%
Protein
13g
· 14%
Fat
1.5g
· 4%
Fiber
3.2g
Vitamins
B1
0.09mg · 8% DV
B3
1.3mg · 8% DV
B5
0.4mg · 8% DV
B6
0.12mg · 7% DV
Minerals
Selenium
63µg · 115% DV
Manganese
1mg · 43% DV
Phosphorus
189mg · 27% DV
Magnesium
53mg · 13% 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
0.16g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
Sticking usually happens when too little water is used, the pasta is not stirred early on, or it is overcooked. Add it to plenty of actively boiling water and stir during the first few minutes.
Start tasting near the end of the package cooking time. It is al dente when it is tender on the outside but still has a slight firmness at the center.
For hot pasta dishes, it is usually best not to rinse it because the surface starch helps sauce cling. A brief rinse can be useful for a cold pasta salad, where it stops the cooking quickly.
Fine long pasta works especially well with lighter sauces such as olive oil, tomato, garlic, or seafood sauces. Thicker strands can hold up better to meat-based or hearty vegetable sauces.
It is not usually needed and may make it harder for sauce to coat the pasta. Enough boiling water, stirring, and avoiding overcooking are better ways to prevent clumping.
Before exercise, a meal based on pasta that is not overly rich or fatty can provide useful fuel. After training, pairing it with a protein food, such as lentils, yogurt, eggs, fish, or chicken, makes the meal more balanced for recovery.
No. Weight change is influenced by overall food intake, portions, and long-term habits rather than the clock alone. A moderate serving with vegetables and protein is usually more satisfying than a large portion with a heavy creamy sauce.
Cool cooked pasta promptly and store it in an airtight container in the refrigerator. It is generally best eaten within 3 to 4 days; discard it if it has been left at room temperature for too long.
Yes, cooked pasta can be frozen in portions, although it may become softer after thawing. Cooking it slightly firm and freezing sauce separately often gives a better texture.
No. Conventional long pasta made from wheat contains gluten and is not suitable for people with coeliac disease. Choose a certified gluten-free pasta and follow cross-contact guidance when needed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.