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Classic wheat pasta, energy source, low fat
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Pasta Didi (70 g) has 248 calories. That works out to 355 calories per 100 g. It contains 50.4 g of carbs, 8 g of protein, 1 g of fat and 2.1 g of fiber. Its 21 µg of Selenium covers 38% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 70 g
248
KCAL / 70G
Carbs
50.4g
· 18% DV
Protein
8g
· 16% DV
Fat
1g
· 1% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 83% · Protein 13% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 248 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 0.21 g | 1% |
| Trans fat | 0 g | |
| Sodium | 3.5 mg | 0% |
| Total carbohydrate | 50.4 g | 18% |
| Fiber | 2.1 g | 8% |
| Protein | 8 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 70 g | 248 kcal |
| 1 piece (small) | 40 g | 142 kcal |
| 1 cup (small) | 50 g | 178 kcal |
| 1 piece (medium) | 60 g | 213 kcal |
| 1 piece (large) | 80 g | 284 kcal |
| 100 g | 100 g | 355 kcal |
| 1 serving (medium) | 100 g | 355 kcal |
| 1 cup (large) | 140 g | 497 kcal |
| 1 serving (large) | 150 g | 533 kcal |
| 1 cup (jumbo) | 200 g | 710 kcal |
Calculated from 355 calories per 100 g.
Cook Pasta Didi in boiling water, following the package directions for its shape. Stir after adding it so the pieces do not clump, then taste near the end of cooking and drain when it reaches the texture you like.
The cooking time for Pasta Didi depends on the pasta shape and the package instructions. For a firmer, al dente texture, start tasting it shortly before the suggested time rather than relying only on the clock.
No, not if you are serving Pasta Didi hot with sauce. Rinsing washes away surface starch that helps sauce cling; rinsing is useful when you are cooling it for a cold pasta salad.
Pasta Didi can stick if it goes into water before it is boiling or is left unstirred at the start. Use plenty of boiling water, stir soon after adding it, and toss the drained pasta with sauce promptly.
Pasta Didi works well with tomato, meat, pesto, and cheese-based sauces. Add the drained pasta to the sauce and toss briefly so it coats evenly; save a little cooking water to loosen a thick sauce if needed.
Yes, Pasta Didi can be used in pasta salad. Cook it until just tender, drain and cool it, then combine it with vegetables and a dressing; chilling the salad before serving lets the flavors come together.
Cooked Pasta Didi keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate it promptly rather than leaving it out for hours, and reheat leftovers thoroughly before eating.
Yes, cooked Pasta Didi can be frozen, preferably with its sauce in an airtight container. Thaw it in the refrigerator and reheat with a splash of water or sauce; the texture may be softer after freezing.
Pasta Didi does not cause weight gain by itself; changes in weight reflect energy intake over time. Pairing a sensible portion with vegetables and a protein source can make a meal more filling, while rich sauces add extra energy.
Yes, Pasta Didi can be eaten cold in a pasta salad after it has been cooked and chilled safely. Mix it with vegetables, herbs, and a dressing, and keep the prepared salad refrigerated until serving.
Vitamins
B1
0.11mg · 9% DV
B5
0.35mg · 7% DV
B3
1.05mg · 7% DV
Biotin
1.4µg · 5% DV
Minerals
Selenium
21µg · 38% DV
Manganese
0.49mg · 21% DV
Copper
0.14mg · 16% DV
Phosphorus
84mg · 12% DV
Potassium ⭐
84mg · 2% DV
Sodium
3.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 248 calories in 1 cup (medium) (70 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pasta Didi is a wheat pasta product. Since no particular shape is specified, it is best understood as a familiar everyday pasta rather than a named regional style. Cook it in boiling water, drain, and serve with a sauce or other additions.
Its mild flavour works with tomato, vegetable, cheese or meat sauces, and it can be served as a quick main meal or alongside other dishes. In Turkey, pasta is often dressed with tomato or pepper paste, yoghurt, or a simple buttery sauce; elsewhere, familiar local sauces and seasonings are common. It is carbohydrate-rich and low in fat, with 72 g of carbohydrates per 100 g. Add vegetables and a protein-rich topping for a more rounded meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.21g
MONOUNSATURATED
0.14g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 32:1
Above the ideal 4:1 (32:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.