Ingredients:

durum wheat flour (67,5%), lupine flour (20%), oat fiber (7,5%), vital gluten (5%).

The plant processes eggs.

Cooking instructions:

7 MIN

Put pasta in boiling salted water (1 litre of water for 100 g of pasta). Cook for 7 minutes, stirring occasionally. Drain the cooked pasta.

Glycemic index guaranteed with the indicated time (7 min) and method of cooking. Shorter cooking time may result in a lower GI of pasta.

Table of nutritional values:

Nutritional value per 100 g of the DRY product:

Energy value
1434 kJ/341 kcal
Fat
3,4 g
of with saturated fatty acids
0,9 g
Carbohydrates
49 g
of which sugars
4,9 g
Fiber
18 g
Protein
20 g
Salt
0,05 g

Nutritional value per 100 g of the COOKED* product:

Energy value
626 kJ/149 kcal
Fat
2,8 g
of with saturated fatty acids
1,3 g
Carbohydrates
20 g
of which sugars
0,9 g
Fiber
5,7 g
Protein
7,8 g
Salt
0,02 g

*which is equivalent to 40g of dry product

Nutritional value per 50 g of the DRY* product (one portion size)

Energy value
717 kJ/170 kcal
Fat
1,7 g
of with saturated fatty acids
0,4 g
Carbohydrates
24,5g
of which sugars
2,45 g
Fiber
9 g
Protein
10 g
Salt
0,02 g

*which corresponds to 120 g of cooked pasta (suggested product portion)

Compared to 100% durum pasta, 100g of cooked GI PASTA 38 contains:

32%

More protein

112%

More fiber

12g

Less carbohydrates

Carbohydrates with a low glycemic index:

Dietary fiber:

Protein:

SOURCE: Regulation of the European Parliament and of the Council (EU) No 1169/2011 of 25 October 2011 on the provision of food information to consumers

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