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Classic Italian tube-shaped pasta, typically made from durum wheat.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
350
KCAL / 100G
Carbs
72g
· 82%
Protein
12g
· 14%
Fat
1.5g
· 4%
Fiber
3g
Vitamins
B1
0.15mg · 13% DV
B3
2mg · 13% DV
B5
0.5mg · 10% DV
B6
0.1mg · 6% DV
Minerals
Selenium
25µg · 45% DV
Manganese
1mg · 43% DV
Phosphorus
120mg · 17% DV
Magnesium
40mg · 10% 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
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 30:1
Above the ideal 4:1 (30:1).
Rigatoni pasta contains 350 calories per 100 g.
Rigatoni pasta provides 12 g of protein per 100 g.
Yes. Rigatoni pasta contains 72 g of carbohydrates per 100 g.
Rigatoni pasta is compatible with omnivore, vegetarian, Mediterranean, and flexitarian eating patterns. Portion size should be considered alongside your daily calorie and carbohydrate goals.
Rigatoni pasta has a glycemic index of 45. This may be useful for people monitoring the glycemic impact of carbohydrate foods.
Yes. Rigatoni pasta contains 3 g of fiber per 100 g.
Yes. Rigatoni pasta contains 1.5 g of fat per 100 g, making it a low-fat option based on the provided nutrition data.
No. Rigatoni pasta contains gluten and is not suitable for people who need to avoid gluten.
With 12 g of protein and 3 g of fiber per 100 g, rigatoni can contribute to a satisfying meal. Fullness also depends on portion size and the other foods included in the meal.
Yes. Rigatoni pasta is classified as a processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.