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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
354
KCAL / 100G
Carbs
65.8g
· 77%
Protein
13.2g
· 15%
Fat
3.1g
· 8%
Fiber
8.4g
Vitamins
B1
0.32mg · 27% DV
Folate
68µg · 17% DV
B5
0.72mg · 14% DV
B6
0.24mg · 14% DV
Minerals
Phosphorus
310mg · 44% DV
Manganese
1mg · 43% DV
Selenium
19µg · 35% DV
Magnesium
112mg · 27% 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.
No known major allergens
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
SATURATED
0.45g
MONOUNSATURATED
0.62g
POLYUNSATURATED
1.13g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
It provides 354 calories per 100 g. If you track intake, it helps to measure your portion by weight.
It contains 13.2 g of protein per 100 g. That gives it a notable protein contribution for a pasta product.
There are 65.8 g of carbohydrates per 100 g. Carb-conscious eaters may want to portion it accordingly.
Yes, it has 8.4 g of fiber per 100 g. Fiber can help support fullness as part of a meal.
It contains 3.1 g of fat per 100 g. Compared with its carbohydrate content, the fat content is relatively low.
Its glycemic index is 50. This is a useful detail for people who monitor glycemic impact.
It has 354 calories per 100 g, along with 13.2 g protein and 8.4 g fiber. Whether it fits a weight-management plan depends on your portion size and overall daily intake.
Yes, it is suitable for both vegan and vegetarian diets. It also fits Mediterranean and flexitarian eating patterns.
Yes, it is labeled gluten-free. That makes it suitable for people following a gluten-free diet.
Yes, its processing level is listed as processed. If you consider processing level when choosing foods, that is relevant to keep in mind.
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Nutrition data compiled from USDA FoodData Central and scientific sources.