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Dry durum wheat semolina pasta
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
356
KCAL / 100G
Carbs
69.5g
· 79%
Protein
14.5g
· 16%
Fat
2g
· 5%
Fiber
3g
Vitamins
B3
5.7mg · 36% DV
B1
0.21mg · 18% DV
Biotin
5µg · 17% DV
B5
0.6mg · 12% DV
Minerals
Selenium
45µg · 82% DV
Manganese
1mg · 43% DV
Phosphorus
189mg · 27% DV
Magnesium
53mg · 13% 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
✓ 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
0.4g
MONOUNSATURATED
0.25g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
Dry Rummo spaghetti provides 356 calories per 100 g.
Dry Rummo spaghetti contains 14.5 g of protein per 100 g. As a grain-based food, it can contribute to daily protein intake.
Dry Rummo spaghetti contains 69.5 g of carbohydrates per 100 g. It is a carbohydrate-rich grain product.
Rummo spaghetti has a glycemic index of 49. This falls within the low glycemic index range.
It can fit into a diet when portions are considered. A 100 g dry serving contains 356 calories and 69.5 g of carbohydrates.
Yes. It is listed as suitable for vegan and vegetarian diets, as well as omnivore, Mediterranean, and flexitarian eating patterns.
Yes, Rummo spaghetti contains gluten. It is not suitable for people who need to avoid gluten.
Dry Rummo spaghetti provides 3 g of fiber per 100 g. Fiber is included within its total carbohydrate content.
Yes, it contains 2 g of fat per 100 g, making it low in fat based on the provided nutrition data.
Yes, Rummo spaghetti is classified as processed. The listed nutrition values refer to the dry product per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.