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Raw pasta, low oil Calories
Low-oil, energy-dense, staple carbohydrate source
CALORIES
GI
POTASSIUM
FIBER
Raw pasta, low oil Nutrition Facts
Selected: 100 g
360
KCAL / 100G
Carbs
73g
· 81%
Protein
12.5g
· 14%
Fat
2g
· 5%
Fiber
3.2g
Raw pasta, low oil Vitamins & Minerals
Vitamins
B3
3.1mg · 19% DV
B1
0.18mg · 15% DV
B5
0.45mg · 9% DV
B6
0.12mg · 7% DV
Minerals
Selenium
63µg · 115% DV
Manganese
1mg · 43% DV
Phosphorus
189mg · 27% DV
Magnesium
53mg · 13% DV
Raw pasta, low oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Raw pasta, low oil Processed?
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.
Does Raw pasta, low oil Contain Allergens?
Contains these allergens:
Which Diets Is Raw pasta, low oil Good For?
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
Raw pasta, low oil Fat Profile
SATURATED
0.35g
MONOUNSATURATED
0.25g
POLYUNSATURATED
0.78g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Foods Similar to Raw pasta, low oil
Raw pasta, low oil — Frequently Asked Questions
Does boiling low-oil dry pasta change its nutritional value?
Boiling makes pasta absorb water, so a cooked serving appears less nutrient-dense by weight, but it does not erase the nutrients in the dry pasta. Overcooking can make the starch easier to digest and the texture softer.
Why does pasta stick together while cooking?
Starch released from the surface can make pieces cling together, especially when there is too little water or the pasta is not stirred at the start. Use plenty of boiling water and stir a few times during the first minutes.
Why is al dente pasta often recommended?
Al dente pasta stays slightly firm and usually has a more satisfying texture. Compared with very soft, overcooked pasta, it may also produce a slower blood-glucose response.
How long does cooked pasta last in the refrigerator?
Cooked pasta generally keeps for 3 to 4 days in a sealed container in the refrigerator. Refrigerate it within two hours of cooking and discard it if it develops mould, a slimy texture, or an off smell.
Can cooked pasta be frozen?
Yes, cooked pasta can be frozen in individual portions. Cook it slightly firm first to reduce mushiness after thawing; creamy sauces may separate in the freezer.
Is it safe to reheat cooked pasta?
Yes, if it was cooled promptly and refrigerated properly. Reheat it until hot throughout, do this only once where possible, and do not eat pasta that has been left at room temperature for a long time.
What should I eat with pasta for a more balanced meal?
Pair pasta with protein foods such as lentils, chickpeas, eggs, yoghurt, cheese, chicken, or fish, plus plenty of vegetables. A tomato-based sauce with vegetables and olive oil is a practical Mediterranean-style option.
Is pasta better before or after a workout?
Pasta can be useful before long or intense exercise because carbohydrate-rich meals help support energy stores; allow a few hours for digestion when eating a full meal. After training, combine it with a protein source to support recovery.
Will eating pasta at night automatically cause weight gain?
No. Eating pasta in the evening does not itself cause weight gain; overall food intake, portion size, and rich additions matter more. A very large or heavy serving close to bedtime may worsen reflux or digestive discomfort for some people.
Should low-oil pasta always be eaten with a fat-free sauce?
No. A modest amount of unsaturated fat, such as olive oil, can improve flavour and help the body use certain compounds found in vegetables. The main concern is making very buttery, creamy, or oil-heavy sauces an everyday habit.
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Nutrition data compiled from USDA FoodData Central and scientific sources.