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Potamya yellow lentil pasta (raw) Calories
High protein, gluten-free, fiber source
CALORIES
GI
POTASSIUM
FIBER
Potamya yellow lentil pasta (raw) Nutrition Facts
Selected: 100 g
350
KCAL / 100G
Carbs
54g
· 66%
Protein
24g
· 29%
Fat
1.5g
· 5%
Fiber
8g
Potamya yellow lentil pasta (raw) Vitamins & Minerals
Vitamins
Folate
210µg · 53% DV
B1
0.5mg · 42% DV
B6
0.5mg · 29% DV
Biotin
8µg · 27% DV
Minerals
Copper
1mg · 111% DV
Manganese
1mg · 43% DV
Phosphorus
300mg · 43% DV
Iron
6mg · 33% DV
Potamya yellow lentil pasta (raw) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Potamya yellow lentil pasta (raw) Processed?
NOVA 2
Minimally 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 Potamya yellow lentil pasta (raw) Contain Allergens?
No known major allergens
Which Diets Is Potamya yellow lentil pasta (raw) Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Potamya yellow lentil pasta (raw) Fat Profile
SATURATED
0.2g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 6.4:1
Above the ideal 4:1 (6.4:1).
Foods Similar to Potamya yellow lentil pasta (raw)
Potamya yellow lentil pasta (raw) — Frequently Asked Questions
How many calories and how much protein are in Potamya yellow lentil pasta?
Raw Potamya yellow lentil pasta provides 350 calories and 24 g of protein per 100 g. It also contains 54 g of carbohydrates, 8 g of fiber, and 1.5 g of fat per 100 g.
Is Potamya yellow lentil pasta gluten-free and suitable for a vegan diet?
Yes, it is compatible with gluten-free and vegan diets, as well as vegetarian, Mediterranean, flexitarian, pescatarian, and omnivore eating patterns. Its glycemic index is 26 and it is minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.