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Sprouted Green Lentil, Quinoa & Kale Pasta Calories
High-protein, legume-based, gluten-free pasta alternative
CALORIES
GI
POTASSIUM
FIBER
Sprouted Green Lentil, Quinoa & Kale Pasta Nutrition Facts
Selected: 100 g
12
KCAL / 100G
Carbs
2g
· 83%
Protein
0.4g
· 17%
Fat
0g
· 0%
Fiber
0.4g
Sprouted Green Lentil, Quinoa & Kale Pasta Vitamins & Minerals
Vitamins
Vitamin K
38µg · 32% DV
B1
0.32mg · 27% DV
Folate
85µg · 21% DV
Biotin
6µg · 20% DV
Minerals
Phosphorus
310mg · 44% DV
Manganese
1mg · 43% DV
Iron
5mg · 28% DV
Magnesium
92mg · 22% DV
Sprouted Green Lentil, Quinoa & Kale Pasta Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Sprouted Green Lentil, Quinoa & Kale Pasta Processed?
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.
Does Sprouted Green Lentil, Quinoa & Kale Pasta Contain Allergens?
No known major allergens
Which Diets Is Sprouted Green Lentil, Quinoa & Kale Pasta Good For?
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
Sprouted Green Lentil, Quinoa & Kale Pasta Fat Profile
SATURATED
0.5g
MONOUNSATURATED
0.8g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
Foods Similar to Sprouted Green Lentil, Quinoa & Kale Pasta
Sprouted Green Lentil, Quinoa & Kale Pasta — Frequently Asked Questions
How many calories are in sprouted green lentil, quinoa and kale pasta?
It contains 12 calories per 100 g. The same serving provides 2 g of carbohydrates, 0.4 g of protein, and 0 g of fat.
Is sprouted green lentil, quinoa and kale pasta suitable for a gluten-free diet?
Yes, it is compatible with a gluten-free diet. It also fits vegan, vegetarian, Mediterranean, flexitarian, and omnivore eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.