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Whole-wheat pasta with pepper paste and parsley Calories
Source of fiber and complex carbohydrates
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Whole-wheat pasta with pepper paste and parsley (180 g) has 245 calories. That works out to 136 calories per 100 g. It contains 49.5 g of carbs, 9.4 g of protein, 2 g of fat and 7.9 g of fiber. Its 1.9 mg of Manganese covers 82% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Whole-wheat pasta with pepper paste and parsley Nutrition Facts
Selected: 1 cup (medium) · 180 g
245
KCAL / 180G
Carbs
49.5g
· 18% DV
Protein
9.4g
· 19% DV
Fat
2g
· 3% DV
Fiber
7.9g
· 28% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 15% · Fat 7%
Whole-wheat pasta with pepper paste and parsley nutrition facts table · 1 cup (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 245 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 0.36 g | 2% |
| Trans fat | 0 g | |
| Sodium | 432 mg | 19% |
| Total carbohydrate | 49.5 g | 18% |
| Fiber | 7.9 g | 28% |
| Protein | 9.4 g | 19% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Whole-wheat pasta with pepper paste and parsley?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 245 kcal |
| 1 ounce (small) | 28.4 g | 39 kcal |
| ½ cup (small) | 90 g | 122 kcal |
| 100 g | 100 g | 136 kcal |
| 1 serving (small) | 150 g | 204 kcal |
| 1 serving (large) | 250 g | 340 kcal |
| 1.5 cup (large) | 270 g | 367 kcal |
| 2 cup (extra large) | 360 g | 490 kcal |
Calculated from 136 calories per 100 g.
Frequently Asked Questions About Whole-wheat pasta with pepper paste and parsley
What is in whole-wheat pasta with pepper paste and parsley?
Whole-wheat pasta with pepper paste and parsley is made with whole-wheat pasta, Turkish-style pepper paste, parsley, and usually oil, plus salt or other seasonings. When made at home from these basic ingredients, it is a minimally processed dish.
How do you keep whole-wheat pasta with pepper paste and parsley from tasting dry?
Reserve some of the pasta cooking water and stir it into the pepper-paste mixture a little at a time. The starch helps the sauce coat whole-wheat pasta with pepper paste and parsley instead of pooling at the bottom.
Can you use tomato paste in whole-wheat pasta with pepper paste and parsley?
Yes, tomato paste can replace some or all of the pepper paste in whole-wheat pasta with pepper paste and parsley. The result will taste sweeter and more tomato-forward, so add a little at first and adjust the seasoning after mixing.
Should parsley be cooked in whole-wheat pasta with pepper paste and parsley?
No, add most of the parsley to whole-wheat pasta with pepper paste and parsley just after cooking. Brief contact with the hot pasta softens it while preserving its fresh aroma; cooking it for a long time dulls the flavor.
Why can whole-wheat pasta with pepper paste and parsley taste bitter?
Burnt pepper paste can make whole-wheat pasta with pepper paste and parsley taste bitter. Warm the paste briefly over moderate heat and loosen it with pasta water before it darkens; fresh parsley added at the end can brighten the flavor.
How can you make whole-wheat pasta with pepper paste and parsley spicier?
Use hot pepper paste or add red pepper flakes to make whole-wheat pasta with pepper paste and parsley spicier. Stir in a small amount, taste, and adjust before serving, since the heat level of pepper pastes varies.
What protein goes well with whole-wheat pasta with pepper paste and parsley?
Chickpeas, white beans, grilled chicken, or crumbled feta pair well with whole-wheat pasta with pepper paste and parsley. Add cooked beans directly to the sauce, or serve grilled chicken alongside so the parsley and pepper paste remain noticeable.
Can whole-wheat pasta with pepper paste and parsley be made ahead for meal prep?
Yes, whole-wheat pasta with pepper paste and parsley can be made ahead and refrigerated in a sealed container. Keep a little pasta water or olive oil on hand when reheating, since whole-wheat pasta may absorb the sauce as it sits.
How do you make whole-wheat pasta with pepper paste and parsley less salty?
Choose a lower-salt pepper paste and avoid salting the pasta water heavily to make whole-wheat pasta with pepper paste and parsley less salty. A spoonful of plain yogurt at serving can also soften the salty, concentrated flavor.
Is whole-wheat pasta with pepper paste and parsley a good meal before a run?
Whole-wheat pasta with pepper paste and parsley can work as a pre-run meal when eaten well before exercise, as its carbohydrates provide fuel. Its fiber may feel uncomfortable close to a run, so allow time for digestion and adjust to your tolerance.
Whole-wheat pasta with pepper paste and parsley Vitamins & Minerals
Vitamins
Vitamin K
79.2µg · 66% DV
B3
4.68mg · 29% DV
B1
0.31mg · 26% DV
B6
0.25mg · 15% DV
Minerals
Manganese
1.89mg · 82% DV
Selenium
40µg · 73% DV
Copper
0.36mg · 40% DV
Phosphorus
248mg · 35% DV
Sodium
432mg · 19% DV
Potassium ⭐
333mg · 10% DV
Whole-wheat pasta with pepper paste and parsley Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Whole-wheat pasta with pepper paste and parsley
To burn the 245 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Whole-wheat pasta with pepper paste and parsley?
Whole-wheat pasta with pepper paste and parsley is a simple pasta dish made by tossing whole-wheat noodles with pepper paste and finishing them with chopped parsley. It draws on the Turkish home-cooking tradition of using pepper paste as a savoury, colourful base for everyday meals.
The paste brings a concentrated, gently sweet and sometimes spicy flavour, while parsley adds freshness and the pasta has a pleasantly hearty bite. Serve it warm as a quick lunch or dinner, on its own or with a green salad or plain yoghurt. It provides fibre and complex carbohydrates; for a lighter plate, use just enough oil to soften the paste and add extra parsley.
How Nutritious Is Whole-wheat pasta with pepper paste and parsley?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Whole-wheat pasta with pepper paste and parsley Processed?
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.
Does Whole-wheat pasta with pepper paste and parsley Contain Allergens?
Contains these allergens:
Which Diets Is Whole-wheat pasta with pepper paste and parsley Good For?
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
Whole-wheat pasta with pepper paste and parsley Fat Profile
SATURATED
0.36g
MONOUNSATURATED
0.29g
POLYUNSATURATED
0.76g
Omega 6:3 ratio 13.6:1
Above the ideal 4:1 (13.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.