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Protein- and fiber-rich gluten-free legume-based pasta
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
352
KCAL / 100G
Carbs
57.5g
· 66%
Protein
22.5g
· 26%
Fat
3.2g
· 8%
Fiber
8.5g
Vitamins
Folate
185µg · 46% DV
B1
0.32mg · 27% DV
B6
0.31mg · 18% DV
Biotin
5µg · 17% DV
Minerals
Copper
1mg · 111% DV
Phosphorus
365mg · 52% DV
Manganese
1mg · 43% DV
Magnesium
125mg · 30% 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
0.4g
MONOUNSATURATED
0.55g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 12.5:1
Above the ideal 4:1 (12.5:1).
Lentil quinoa pasta provides 352 calories and 22.5 g of protein per 100 g. It also contains 57.5 g of carbohydrates, 3.2 g of fat, and 8.5 g of fiber per 100 g.
This pasta is compatible with gluten-free and vegan diets, as well as vegetarian, Mediterranean, flexitarian, and omnivore eating patterns. Its glycemic index is 45.
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Nutrition data compiled from USDA FoodData Central and scientific sources.