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High in fiber, source of complex carbohydrates
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
348
KCAL / 100G
Carbs
72.8g
· 78%
Protein
14.6g
· 16%
Fat
2.5g
· 6%
Fiber
8.2g
Vitamins
B1
0.5mg · 42% DV
B3
6.4mg · 40% DV
B6
0.4mg · 24% DV
B5
1mg · 20% DV
Minerals
Manganese
3mg · 130% DV
Selenium
63µg · 115% DV
Phosphorus
430mg · 61% DV
Magnesium
143mg · 34% 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
0.43g
MONOUNSATURATED
0.32g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 12.8:1
Above the ideal 4:1 (12.8:1).
Its bran content gives it a denser texture and a nuttier, sometimes slightly earthy taste than regular pasta. Cook it in plenty of well-salted water and avoid overcooking to keep the texture pleasant.
Boiling does not meaningfully reduce the protein in the pasta. Some starch escapes into the water, which is why a little pasta water can help a sauce cling to the noodles.
It is often more satisfying because its higher fibre content can slow digestion and support fullness after a meal. Pairing it with vegetables and a protein food can make the meal more sustaining.
Before exercise, it can provide useful carbohydrate when eaten early enough to digest comfortably. After training, combine it with a protein source such as beans, eggs, yogurt, fish, or lean meat for a more balanced recovery meal.
Eating pasta in the evening does not by itself cause weight gain; overall intake, portions, and eating patterns matter more. A moderate serving with vegetables and protein is usually a more balanced dinner than pasta alone.
Reserve a small amount of the cooking water and toss the pasta directly with the sauce before serving. The starch in the water helps emulsify the sauce and coat the pasta more evenly.
It works especially well with tomato, mushrooms, leafy greens, broccoli, garlic, olive oil, and beans or lentils. Adding colourful vegetables and a protein food creates a more complete meal.
When cooled promptly and stored in an airtight container, cooked pasta generally keeps for 3 to 4 days in the refrigerator. Do not leave it at room temperature for more than two hours, and reheat it thoroughly.
Yes, although it may become softer after thawing. For better texture, cook it just shy of done, freeze in portions, and reheat it in a sauce.
Whole wheat pasta contains gluten and is not suitable for people with coeliac disease, wheat allergy, or those medically advised to avoid gluten. Its higher fibre content may also cause bloating in some people if they increase fibre intake too quickly.
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Nutrition data compiled from USDA FoodData Central and scientific sources.