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High-protein, high-fiber gluten-free legume pasta
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
356
KCAL / 100G
Carbs
60.2g
· 68%
Protein
17.8g
· 20%
Fat
4.6g
· 12%
Fiber
10.8g
Vitamins
Folate
186µg · 47% DV
B1
0.34mg · 28% DV
B6
0.36mg · 21% DV
B5
0.82mg · 16% DV
Minerals
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Phosphorus
318mg · 45% DV
Magnesium
132mg · 31% 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.
No known major allergens
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
SATURATED
0.52g
MONOUNSATURATED
0.79g
POLYUNSATURATED
1.81g
Omega 6:3 ratio 19.1:1
Above the ideal 4:1 (19.1:1).
Raw Quinoa Vegetable Chickpea Penne provides 356 calories per 100 g.
It contains 17.8 g of protein per 100 g. This can be relevant for people tracking protein intake.
There are 60.2 g of carbohydrates in 100 g of the raw product.
It provides 10.8 g of fiber per 100 g. This amount can be included when tracking daily fiber intake.
Its listed glycemic index is 44. People monitoring carbohydrate intake and glycemic index can use this value for meal planning.
Yes. It is listed as compatible with a gluten-free diet.
Yes. It is compatible with vegan and vegetarian diets, as well as Mediterranean and flexitarian eating patterns.
It contains 4.6 g of fat per 100 g. This value refers to the raw product.
It is compatible with vegan, vegetarian, Mediterranean, flexitarian, and gluten-free diets. Portion planning can take into account its 356 calories, 60.2 g of carbs, and 10.8 g of fiber per 100 g.
Yes. It is classified as processed, which may be important for people who prioritize processing level when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.