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Aromatic pasta with pesto and roasted eggplant
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
188
KCAL / 100G
Carbs
25.6g
· 53%
Protein
5.2g
· 11%
Fat
7.6g
· 36%
Fiber
2.5g
Vitamins
Vitamin K
18µg · 15% DV
B1
0.12mg · 10% DV
B3
1.55mg · 10% DV
Vitamin E
1.35mg · 9% DV
Minerals
Selenium
12µg · 22% DV
Phosphorus
102mg · 15% DV
Sodium
245mg · 11% 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
1.35g
MONOUNSATURATED
4.12g
POLYUNSATURATED
1.42g
Omega 6:3 ratio 7.4:1
Above the ideal 4:1 (7.4:1).
It contains 188 calories per 100g. The total calories increase as the portion gets larger.
This food provides 5.2g of protein per 100g. The protein amount goes up with a bigger serving.
It has 25.6g of carbohydrates per 100g. Since it is a grain-based dish, portion size matters.
There are 7.6g of fat per 100g. The fat content is consistent with a pesto-based pasta dish.
Yes, it contains 2.5g of fiber per 100g. Fiber can be one factor to consider for fullness.
Its glycemic index is 52. Glycemic impact should still be considered together with portion size.
Yes, it is compatible with vegetarian, Mediterranean, and flexitarian diets. Its calorie and macro values should still be considered in meal planning.
It fits vegetarian, Mediterranean, and flexitarian eating patterns. Per 100g, it provides 188 calories, 5.2g protein, and 2.5g fiber.
It contains gluten, dairy, and tree nuts. It may not be suitable for people with these allergies.
Yes, it is classified as processed. That can be considered alongside its nutrition facts when evaluating the food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.