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Source of fiber and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
28.5g
· 78%
Protein
5.3g
· 15%
Fat
1.2g
· 7%
Fiber
4.2g
Vitamins
Vitamin C
18.5mg · 21% DV
B3
1.9mg · 12% DV
B1
0.12mg · 10% DV
B6
0.13mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Selenium
18µg · 33% DV
Phosphorus
129mg · 18% DV
Magnesium
43mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
0.2g
MONOUNSATURATED
0.16g
POLYUNSATURATED
0.41g
Omega 6:3 ratio 12.7:1
Above the ideal 4:1 (12.7:1).
Whole-wheat pasta with corn and red pepper contains 140 calories per 100 g.
It provides 5.3 g of protein per 100 g. It can contribute plant-based protein to a meal.
It contains 28.5 g of carbohydrates per 100 g. Its carbohydrate contribution depends on the portion eaten.
Its glycemic index is 45. This indicates a lower glycemic impact than foods classified as high glycemic index.
It contains 4.2 g of fiber per 100 g. Fiber can support more filling meal choices.
It has 140 calories and 4.2 g of fiber per 100 g. Whether it fits a diet depends on portion size and your overall calorie and carbohydrate targets.
Yes, it is compatible with vegan eating. It also fits vegetarian, omnivore, flexitarian, and Mediterranean dietary patterns.
Yes, it contains gluten. It is not suitable for people who need to avoid gluten.
Yes, it contains 1.2 g of fat per 100 g, making it low in fat.
It is classified as minimally processed. Per 100 g, it provides 140 calories, 5.3 g of protein, and 4.2 g of fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.