Know what’s on your plate
Gluten-free pasta
Calories & nutrition facts
corn and rice flour, cooked
Nutrition facts
Per 100 g% DV- Calories 179 kcal —
- Protein 3.2 g 6%
- Carbohydrate 37 g 13%
- Fat 1 g 1%
- Saturated fat 0.2 g 1%
- Fibre 1.4 g 5%
- Sugars 0 g —
- Sodium 4 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.08 mg 6%
- Niacin (B3) 0.24 mg 2%
- Pantothenic acid (B5) 0.14 mg 3%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 4 µg 1%
- Vitamin B12 0 µg 0%
- Choline 1.7 mg 0%
Minerals
- Calcium 2 mg 0%
- Iron 0.22 mg 1%
- Magnesium 11 mg 3%
- Phosphorus 33 mg 3%
- Potassium 24 mg 1%
- Zinc 0.27 mg 2%
- Copper 0.02 mg 2%
- Manganese 0.09 mg 4%
- Selenium 2.2 µg 4%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 179 | 3.2 g | 37 g | 1 g |
| 1 × cup spaghetti | 141 g | 252 | 4.5 g | 52 g | 1.4 g |
| 2 × cup spaghetti | 282 g | 505 | 9 g | 103 g | 2.8 g |
| ½ × cup spaghetti | 70.5 g | 126 | 2.3 g | 26 g | 0.7 g |
| 3 × cup spaghetti | 423 g | 757 | 14 g | 155 g | 4.2 g |
| 4 × cup spaghetti | 564 g | 1010 | 18 g | 207 g | 5.6 g |
Similar foods
- Brown rice flour gluten-free pastacooked, tinkyada138 kcal / 100 g
- Corn and rice gluten-free pastauncooked, Barilla353 kcal / 100 g
- Naturally gluten-free pastaboiled without salt122 kcal / 100 g
- Rice and vegetable gluten-free pastauncooked, Orgran tricolore340 kcal / 100 g
- Gluten-free corn pastacooked126 kcal / 100 g
- Gluten-free rice pastarice flour and rice bran, cooked200 kcal / 100 g
- Corn pastadry357 kcal / 100 g
- Macaroni spaghetti pastadried, gluten free362 kcal / 100 g
- Pastadry, enriched371 kcal / 100 g
- Egg-free pastacooked in salted water (uniodised)158 kcal / 100 g
Questions about Gluten-free pasta
How do you stop gluten-free pasta sticking together?
Use a large pan of vigorously boiling water and stir well as soon as you add the pasta, then stir again during the first couple of minutes. Drain it as soon as it is just tender; leaving it sitting in hot water can make it soft and sticky.
Should you rinse gluten-free pasta after cooking?
For a hot dish, drain it and toss it straight away with the sauce; rinsing washes away starch that helps the sauce cling. For a cold pasta salad, rinse briefly under cold water to stop the cooking and cool the pasta.
How do you know when gluten-free pasta is cooked?
Start tasting a piece a few minutes before the packet’s suggested time, as gluten-free pasta can go from firm to mushy quickly. It is ready when the centre is tender but the shape still holds together.
How should you store cooked gluten-free pasta?
Cool it promptly, refrigerate it in a covered container within two hours, and use it within three to four days. Toss it with a little oil if you are storing it plain, then reheat it until steaming hot or use it cold in a salad.
What sauces and dishes work well with gluten-free pasta?
Tomato sauce, pesto and a smooth cheese sauce coat it well; chunky sauces can be harder to catch on short shapes. Use it in pasta salad, baked pasta or macaroni cheese, but stir gently when mixing so the pieces do not break.
Can you use gluten-free pasta instead of ordinary pasta in a bake?
Yes. Cook it for a little less time than you would for serving straight away, then finish cooking it in the sauce in the oven; this helps prevent it becoming too soft. Keep the sauce generous, as gluten-free pasta can absorb liquid.
Is gluten-free pasta lower in fibre than wheat pasta?
Not necessarily: the grain or flour blend makes a difference, so compare the fibre on the packets. Gluten-free pasta made mainly from rice or corn can differ substantially from a version containing pulses or whole grains.
Source: USDA FoodData Central 173265 · per 100 g · carbohydrate per EU label, fibre excluded
