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Contains fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Cooked spelt pasta (140 g) has 209 calories. That works out to 149 calories per 100 g. It contains 40.6 g of carbs, 7.7 g of protein, 1.3 g of fat and 4.5 g of fiber. Its 25.2 µg of Selenium covers 46% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 140 g
209
KCAL / 140G
Carbs
40.6g
· 15% DV
Protein
7.7g
· 15% DV
Fat
1.3g
· 2% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 79% · Protein 15% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 209 kcal | |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.25 g | 1% |
| Trans fat | 0 g | |
| Sodium | 4.2 mg | 0% |
| Total carbohydrate | 40.6 g | 15% |
| Fiber | 4.5 g | 16% |
| Protein | 7.7 g | 15% |
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 cup (medium) | 140 g | 209 kcal |
| 2 ounce (mini) | 56 g | 83 kcal |
| ½ cup (small) | 70 g | 104 kcal |
| 1 serving (small) | 90 g | 134 kcal |
| 100 g | 100 g | 149 kcal |
| 1 cup (large) | 180 g | 268 kcal |
| 1 serving (large) | 180 g | 268 kcal |
| 1 serving (extra large) | 250 g | 373 kcal |
| 1 piece (jumbo) | 280 g | 417 kcal |
Calculated from 149 calories per 100 g.
Not automatically. Spelt is a type of wheat, and the difference depends more on whether the pasta is wholegrain and what it is served with than on the grain name alone. Its flavor is often nuttier than standard wheat pasta.
Cooked spelt pasta has a mild, nutty, slightly earthy taste and a pleasantly chewy texture when it is not overcooked. Its flavor is more noticeable than that of many white wheat pastas, so simple sauces work well.
Start checking spelt pasta before the package’s suggested cooking time is up, since it can soften quickly. Drain it as soon as it is tender but still firm, then toss it with sauce rather than leaving it in hot water.
Tomato, mushroom, olive-oil, and roasted-vegetable sauces all pair well with cooked spelt pasta. Its nutty flavor also works with pesto; avoid drowning it in sauce if you want the grain’s taste and chewy texture to come through.
Cooked spelt pasta keeps for about 3–4 days in a sealed container in the refrigerator. Refrigerate it within two hours of cooking, and discard it if it develops an unusual smell or slimy texture.
Yes, reheat cooked spelt pasta on the stovetop with a splash of water or sauce, stirring until it is hot throughout. For a microwave, cover it with a little water added and stir partway through to heat it evenly.
Yes, cooked spelt pasta can be frozen in airtight, portion-sized containers. It may be softer after thawing, so use it in a saucy dish or pasta bake; thaw it in the refrigerator and reheat until hot.
Yes, cooked spelt pasta is fine to eat cold in a pasta salad. Cool it promptly after cooking, mix it with vegetables and dressing, and keep the salad refrigerated until serving rather than leaving it out for hours.
Toss cooked spelt pasta with its sauce soon after draining to keep the pieces separate. If you are saving it for later, mix in a small amount of olive oil, cool it promptly, and store it in a sealed container.
It can fit into a meal, but cooked spelt pasta contains carbohydrates and can raise blood sugar. Portion size and what you eat with it matter; people managing diabetes should follow guidance tailored to their treatment and meals.
Vitamins
B3
1.68mg · 11% DV
B1
0.11mg · 9% DV
Biotin
2.8µg · 9% DV
B6
0.11mg · 6% DV
Minerals
Selenium
25µg · 45% DV
Manganese
0.7mg · 30% DV
Phosphorus
133mg · 19% DV
Copper
0.17mg · 19% DV
Potassium ⭐
98mg · 3% DV
Sodium
4.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 209 calories in 1 cup (medium) (140 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.
Cooked spelt pasta is pasta made from spelt, an old variety of wheat, boiled until tender. It offers an alternative to pasta made with common wheat and can be used in much the same way in everyday meals.
Its flavour is gently nutty, and the texture is pleasantly firm when cooked al dente. Toss it with tomato sauce, olive oil and vegetables, or serve it chilled in a pasta salad; it works well for quick lunches and simple dinners. It is mainly a source of carbohydrates, with some fibre—3.2 g per 100 g. For a lighter meal, add plenty of vegetables and keep rich sauces modest.
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.
Medium
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
✓ 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
0.25g
MONOUNSATURATED
0.17g
POLYUNSATURATED
0.49g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.