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Whole wheat, high fiber, complex carbs, vegan
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Whole Wheat Pennette Rigate Barilla (Raw) (80 g) has 272 calories. That works out to 340 calories per 100 g. It contains 53.6 g of carbs, 10.4 g of protein, 2 g of fat and 5.6 g of fiber. Its 2.2 mg of Manganese covers 97% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 80 g
272
KCAL / 80G
Carbs
53.6g
· 19% DV
Protein
10.4g
· 21% DV
Fat
2g
· 3% DV
Fiber
5.6g
· 20% 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%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 272 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 0.4 g | 2% |
| Trans fat | 0 g | |
| Sodium | 4 mg | 0% |
| Total carbohydrate | 53.6 g | 19% |
| Fiber | 5.6 g | 20% |
| Protein | 10.4 g | 21% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 80 g | 272 kcal |
| 1 piece (mini) | 10 g | 34 kcal |
| 1 serving (small) | 60 g | 204 kcal |
| 1 cup (small) | 60 g | 204 kcal |
| 1 cup (medium) | 90 g | 306 kcal |
| 100 g | 100 g | 340 kcal |
| 1 serving (large) | 120 g | 408 kcal |
| 1 pack (whole) | 500 g | 1700 kcal |
Calculated from 340 calories per 100 g.
Barilla Whole Wheat Pennette Rigate cooks for the time stated on its package; the exact time can vary by product. Taste a piece near the end and drain it when it reaches the firmness you prefer.
Cook Barilla Whole Wheat Pennette Rigate in a pot of boiling salted water, following the package directions. Stir occasionally, then drain when tender but still firm if you plan to finish it in a hot sauce.
Barilla Whole Wheat Pennette Rigate is made with whole wheat, giving it a more pronounced grain flavor and a denser, heartier texture than regular white pasta. Those qualities can affect how it pairs with a sauce.
Barilla Whole Wheat Pennette Rigate pairs well with tomato, vegetable, and olive-oil-based sauces. Its robust flavor also stands up to earthy ingredients such as mushrooms or roasted vegetables.
No, do not rinse Barilla Whole Wheat Pennette Rigate if you are serving it hot with sauce. The starch on the surface helps sauce cling; rinsing is useful mainly when you need to cool it quickly for a pasta salad.
Yes, Barilla Whole Wheat Pennette Rigate works well in pasta salad. Its ridged tubes hold dressing and small ingredients; drain it promptly once cooked, then cool it before mixing with the other components.
Barilla Whole Wheat Pennette Rigate usually turns mushy when it is overcooked or left sitting in hot water after draining. Follow the package time, check the texture near the end, and toss it with sauce soon after cooking.
Yes, Barilla Whole Wheat Pennette Rigate can replace regular short pasta in most recipes. Its firmer texture and nuttier taste may change the result, so check doneness as it cooks and adjust the sauce if needed.
No, Barilla Whole Wheat Pennette Rigate is intended to be cooked, not eaten dry. Uncooked pasta is very hard and unpleasant to chew; boil it according to the package directions before eating.
It can fit into a diabetes-conscious meal, but portion size and what you eat with it matter. Pair Barilla Whole Wheat Pennette Rigate with vegetables and a protein source; people adjusting meals around medication should ask their clinician or dietitian.
Vitamins
B1
0.28mg · 23% DV
B3
3.36mg · 21% DV
B5
0.56mg · 11% DV
B6
0.18mg · 11% DV
Minerals
Manganese
2.24mg · 97% DV
Selenium
44µg · 80% DV
Phosphorus
256mg · 37% DV
Copper
0.24mg · 27% DV
Potassium ⭐
280mg · 8% DV
Sodium
4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 272 calories in 1 serving (medium) (80 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.
Whole Wheat Pennette Rigate Barilla is a dry pasta made from whole-wheat flour. Pennette are short, diagonally cut tubes with ridges, a shape associated with Italian pasta; the grooves help sauce cling. Cook it in boiling water before eating. It has a pleasantly firm, substantial bite when cooked al dente.
In Italy it works with tomato, vegetable and other everyday pasta sauces, and it is just as easy to use in meals around the world. Whole wheat makes it a fibre-rich source of complex carbohydrates, with 7 g of fibre per 100 g. For a lighter plate, toss it with vegetables and tomato sauce rather than a heavy creamy sauce.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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
0.4g
MONOUNSATURATED
0.24g
POLYUNSATURATED
0.96g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.