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High-protein dry pasta
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Special protein pasta, raw (75 g) has 128 calories. That works out to 170 calories per 100 g. It contains 7.5 g of carbs, 22.5 g of protein, 1.5 g of fat and 3 g of fiber. Its 28.5 µg of Selenium covers 52% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 75 g
128
KCAL / 75G
Carbs
7.5g
· 3% DV
Protein
22.5g
· 45% DV
Fat
1.5g
· 2% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 22% · Protein 67% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 128 kcal | |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.52 g | 3% |
| Trans fat | 0 g | |
| Sodium | 11 mg | 0% |
| Total carbohydrate | 7.5 g | 3% |
| Fiber | 3 g | 11% |
| Protein | 22.5 g | 45% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 75 g | 128 kcal |
| 1 piece (mini) | 12 g | 20 kcal |
| 1 ounce (whole) | 28 g | 48 kcal |
| ½ cup (half) | 42 g | 71 kcal |
| 1 serving (small) | 50 g | 85 kcal |
| 1 cup (whole) | 85 g | 145 kcal |
| 100 g | 100 g | 170 kcal |
| 1 serving (large) | 100 g | 170 kcal |
Calculated from 170 calories per 100 g.
Special protein pasta is made with ingredients chosen to increase its protein content, but the recipe varies by product. Some versions use wheat protein, legume flour, or a blend; the exact ingredients determine its texture and cooking behavior.
Yes, special protein pasta can usually replace regular pasta in familiar dishes. Its texture may be firmer or softer depending on the formulation, so cook it according to its own package directions rather than copying the timing for ordinary pasta.
Yes, special protein pasta can taste and feel different from regular pasta. Products made with legume ingredients may have a more noticeable bean-like flavor, while wheat-based versions can be closer to traditional pasta.
Cook special protein pasta for the time stated on its package, then test a piece for doneness. Cooking times vary between recipes, and leaving it in boiling water too long can make the pasta soft or cause it to break apart.
Special protein pasta usually falls apart because it has been overcooked or handled roughly. Its ingredients can give it a different structure from ordinary wheat pasta, so stir gently and check the texture before the end of the package’s suggested cooking time.
Tomato, pesto, and vegetable-based sauces work well with special protein pasta. If the pasta has a firm or dense texture, toss it with the sauce in a pan briefly after draining so the sauce coats it evenly.
Special protein pasta can contribute protein to a meal, but eating it alone will not build muscle. Muscle growth also requires appropriate training and an overall diet that supplies enough energy and protein across the day.
Special protein pasta may help some people feel satisfied because it provides protein, but it does not cause weight loss by itself. Portion size and additions such as creamy sauces or cheese also affect how filling and energy-dense the meal is.
Store cooked special protein pasta in a covered container in the refrigerator once it has cooled. Reheat leftovers until steaming hot; keeping the sauce separate can help the pasta retain a better texture.
People with diabetes can include special protein pasta in a meal, but it still contains carbohydrates and may affect blood glucose. Portion size and the rest of the meal matter, so follow an individual plan from a doctor or dietitian.
Vitamins
B1
0.34mg · 28% DV
B3
3.6mg · 23% DV
Folate
63.75µg · 16% DV
Biotin
4.5µg · 15% DV
Minerals
Selenium
29µg · 53% DV
Manganese
0.83mg · 36% DV
Phosphorus
195mg · 28% DV
Copper
0.21mg · 23% DV
Potassium ⭐
165mg · 5% DV
Sodium
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 128 calories in 1 serving (medium) (75 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Special protein pasta, raw is a dry pasta made from dough formulated to provide more protein than standard pasta. The exact ingredients vary by product, while pasta itself is rooted in Italian cooking and is now eaten around the world.
Boil it until just tender, then serve with tomato sauce, vegetables, olive oil or a sauce of your choice. Its dry-weight protein content is 30 g per 100 g, making it a protein-rich pasta option; once cooked, it absorbs water, so the weight and nutrients per 100 g of the finished dish differ. For a lighter meal, pair it with vegetables and a simple tomato-based sauce rather than a rich, creamy one.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
0.52g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.