durum wheat flour (67,5%), lupine flour (20%), oat fiber (7,5%), vital gluten (5%).
The plant processes eggs.
Put pasta in boiling salted water (1 litre of water for 100 g of pasta). Cook for 6-7 minutes, stirring occasionally. Drain the cooked pasta.
Glycemic index guaranteed with the indicated time (6-7 min) and method of cooking. Shorter cooking time may result in a lower GI of pasta.
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 | 635 kJ/151 kcal |
Fat | 1,7 g |
of with saturated fatty acids | 0,5 g |
Carbohydrates | 22 g |
of which sugars | 0,5 g |
Fiber | 6,6 g |
Protein | 8,8 g |
Salt | 0,04 g |
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 |
Compared to 100% durum pasta, 100g of cooked GI PASTA 38 contains:
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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