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Mixed spiral pasta, source of carbohydrates, made from various wheat types
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
355
KCAL / 100G
Carbs
72g
· 82%
Protein
12g
· 14%
Fat
1.5g
· 4%
Fiber
3.5g
Vitamins
B1
0.22mg · 18% DV
B3
2.1mg · 13% DV
B5
0.5mg · 10% DV
B2
0.1mg · 8% DV
Minerals
Selenium
30µg · 55% DV
Manganese
1mg · 43% DV
Phosphorus
120mg · 17% DV
Zinc
1mg · 9% 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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
The nutrients in the dry pasta do not disappear when cooked; the pasta absorbs water, so values per 100 g look lower. For fair comparisons, use the dry weight.
Cook it in plenty of boiling water and stop at al dente rather than overcooking it. Tasting a piece a minute before the suggested time usually helps.
Usually no if you are serving it hot, because the surface starch helps sauce cling better. A quick rinse is more useful for cold pasta salads.
Its spiral shape holds textured sauces well, such as pesto, tomato-vegetable sauces, and meat sauces. It also works nicely with yogurt-based or cheese-based sauces.
Because it is mainly a carbohydrate food, it can fit both pre-workout meals for energy and post-workout meals to help replenish fuel stores. Pairing it with a protein source makes the meal more balanced.
Weight gain is driven more by total intake and portion size than by the clock alone. Large portions and heavy sauces late at night may simply be easier to overeat and harder to digest.
Mixed spiral pasta usually has a milder flavor and softer texture, which many people find easier to enjoy. Whole wheat pasta often tastes nuttier and may feel more filling.
Keep dry pasta in a sealed container in a cool, dry place away from moisture and strong odors. If it stays dry, it keeps its quality well for a long time.
Cooked pasta is generally best eaten within 3 to 4 days when refrigerated in a closed container. Be extra careful with creamy, meat-based, or other highly perishable sauces.
It contains gluten, so it is not suitable for people with celiac disease or gluten-related disorders. People who struggle with portion control should also watch serving size, especially when rich sauces are added.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.