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Pasta with cream and kasar cheese Calories

Pasta with cream and kasar cheese is a rich, filling dish high in carbohydrates and fats, with moderate protein and calcium.

CALORIES

210kcal

GI

55medium

POTASSIUM

90mg

FIBER

1.6g

Pasta with cream and kasar cheese Nutrition Facts

Selected: 100 g

210

KCAL / 100G

Carbs

26.5g

· 50%

Protein

7.2g

· 14%

Fat

8.5g

· 36%

Fiber

1.6g

Pasta with cream and kasar cheese Vitamins & Minerals

Vitamins

B12

0.35µg · 15% DV

Vitamin A

90µg · 10% DV

B2

0.13mg · 10% DV

Biotin

2.5µg · 8% DV

Minerals

Phosphorus

120mg · 17% DV

Calcium

160mg · 16% DV

Sodium

260mg · 11% DV

Selenium

6µg · 11% DV

Pasta with cream and kasar cheese Glycemic Index

GLYCEMIC INDEX

55
Medium
0 Low5570100

GLYCEMIC LOAD

15
Medium

Accounts for portion size — a more realistic measure than GI alone.

Is Pasta with cream and kasar cheese 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 Pasta with cream and kasar cheese Contain Allergens?

Contains these allergens:

Gluten yes
Dairy yes
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Pasta with cream and kasar cheese Good For?

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

Pasta with cream and kasar cheese Fat Profile

SATURATED

5.1g

MONOUNSATURATED

2.2g

POLYUNSATURATED

0.25g

⚖️

Omega 6:3 ratio 5:1

Above the ideal 4:1 (5:1).

Foods Similar to Pasta with cream and kasar cheese

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Mac and cheese

164 kcal

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Air-fried French fries

160 kcal

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Thin crust mixed pizza

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Air fryer french fries

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Four cheese pizza

289 kcal

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Clear whey protein

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Turkey slices

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Whole wheat bread sandwich

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Nutrition data compiled from USDA FoodData Central and scientific sources.