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Source of carbohydrates and lycopene
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
158
KCAL / 100G
Carbs
28.4g
· 71%
Protein
4.8g
· 12%
Fat
3.1g
· 17%
Fiber
2.1g
Vitamins
B1
0.18mg · 15% DV
Folate
46µg · 12% DV
B3
1.45mg · 9% DV
B2
0.09mg · 7% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
74mg · 11% DV
Sodium
235mg · 10% DV
Zinc
1mg · 9% 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
0.45g
MONOUNSATURATED
1.55g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 15.5:1
Above the ideal 4:1 (15.5:1).
Tomato pasta provides 158 calories per 100 grams. The total calories will vary based on your portion size.
There are 4.8 grams of protein in 100 grams. It contains some protein, but it is not especially high in protein.
It contains 28.4 grams of carbohydrates per 100 grams. If you track carb intake, the serving size matters.
Tomato pasta has 3.1 grams of fat per 100 grams. Its fat content is lower than its carbohydrate content.
Yes, it provides 2.1 grams of fiber per 100 grams. Fiber content can be relevant if you are considering fullness or daily intake.
Its glycemic index is 50. This can be useful for people monitoring glycemic impact.
It can fit into a diet depending on your portion and overall goals. Per 100 grams, it contains 158 calories and 28.4 grams of carbs.
Yes, it is suitable for both vegetarian and vegan diets. It also fits Mediterranean and flexitarian eating patterns.
Yes, gluten is listed as an allergen. It is not suitable for a gluten-free diet.
Yes, it is classified as processed. That may matter if you prefer foods with a lower level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.