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Penne pasta with tomato and basil Calories
Classic tomato-based penne pasta with basil, providing lycopene and moderate fiber
CALORIES
GI
POTASSIUM
FIBER
Penne pasta with tomato and basil Nutrition Facts
Selected: 100 g
132
KCAL / 100G
Carbs
24.1g
· 73%
Protein
4.2g
· 13%
Fat
2.1g
· 14%
Fiber
1.8g
Penne pasta with tomato and basil Vitamins & Minerals
Vitamins
B3
1.1mg · 7% DV
Biotin
1.8µg · 6% DV
B1
0.06mg · 5% DV
B6
0.08mg · 5% DV
Minerals
Selenium
12µg · 22% DV
Sodium
210mg · 9% DV
Phosphorus
58mg · 8% DV
Iron
1mg · 6% DV
Penne pasta with tomato and basil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Penne pasta with tomato and basil 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 Penne pasta with tomato and basil Contain Allergens?
Contains these allergens:
Which Diets Is Penne pasta with tomato and basil 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
Penne pasta with tomato and basil Fat Profile
SATURATED
0.32g
MONOUNSATURATED
0.88g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Foods Similar to Penne pasta with tomato and basil
Penne pasta with tomato and basil — Frequently Asked Questions
How many calories are in penne pasta with tomato and basil?
Penne pasta with tomato and basil has 132 calories per 100 g. It provides 24.1 g of carbohydrates, 4.2 g of protein, and 2.1 g of fat per 100 g.
Is tomato and basil penne pasta suitable for a vegetarian diet?
Yes, it is compatible with vegetarian, Mediterranean, flexitarian, and omnivore diets. It contains gluten, so it is not suitable for people avoiding gluten.
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Nutrition data compiled from USDA FoodData Central and scientific sources.