| Nutrient (per 100 g) | Pasta, gluten-free, corn and rice flour | Bread, blue corn, somiviki (Hopi) |
|---|---|---|
| Calories | 179 kcal | 186 kcal |
| Protein | 3.2 g | 3.1 g |
| Carbohydrates | 38 g | 39.8 g |
| Fat | 1 g | 1.5 g |
| Fibre | 1.4 g | 3.6 g |
| Sugar | 0 g | 12.9 g |
| Sodium | 4 mg | 9 mg |
All values per 100 g. Source: USDA FoodData Central.
Pasta, gluten-free, corn and rice flour provides 179 kcal per 100 g, with 3.2 g of protein, 38 g of carbohydrates and 1 g of fat. 1 cup spaghetti of Pasta, gluten-free, corn and rice flour (141 g) provides about 252 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 179 kcal |
| Protein | 3.2 g |
| Carbohydrates | 38 g |
| Fat | 1 g |
| Fiber | 1.4 g |
| Sodium | 4 mg |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 1 cup spaghetti | 141 g | 252 kcal |
| 100 g | 100 g | 179 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Pasta made from gluten-free corn and rice flour is a popular alternative for those with gluten sensitivities or celiac disease. Originating from the need for gluten-free options, this type of pasta combines the nutritional benefits of corn and rice, providing a versatile base for various dishes. It offers a similar texture and taste to traditional pasta, making it a favorite among both gluten-free eaters and those looking to diversify their diet. Nutritionally, this gluten-free pasta is relatively low in calories, with approximately 179 calories per 100 grams. It contains 3.20 grams of protein, 38.00 grams of carbohydrates, and 1.00 gram of fat, making it a suitable option for those seeking energy-dense foods. Its high carbohydrate content is beneficial for athletes and active individuals. Additionally, it offers a good source of fiber, enhancing digestive health and promoting satiety, while being low in sodium and cholesterol, appealing to health-conscious consumers.
Pasta made from gluten-free corn and rice flour contains approximately 179 calories per 100 grams. This makes it a relatively low-calorie option compared to traditional wheat pasta.
Yes, it is considered healthy, especially for those with gluten intolerance. It provides essential carbohydrates for energy and dietary fiber for digestive health without the drawbacks of gluten.
It should be stored in a cool, dry place, ideally in an airtight container to keep moisture out. If opened, it is best to use within a year for optimal quality.
It offers several benefits, including being gluten-free, high in fiber, low in fat, and a good source of energy. It's also versatile in cooking, making it suitable for a variety of diets.
A recommended serving size is about 150 grams, which can be consumed 2-3 times a week as part of a balanced diet.
1 cup spaghetti of Pasta, gluten-free, corn and rice flour (141 g) has about 252 kcal — 4.5 g protein, 53.6 g carbohydrates and 1.4 g fat (calculated from the USDA values per 100 g).