Diets Premium
851 views
Download
Organic Whole Durum Wheat Elbow Macaroni, No. 52
1 / 1

Organic Whole Durum Wheat Elbow Macaroni, No. 52

g Durum Wheat Whole Grain Noodles Pasta
331 KCAL KCAL / 100g
12.5g Protein
1.79g Fat
66.1g Carbohydrates
Durum Wheat Whole Grain Noodles Pasta

Organic Whole Durum Wheat Elbow Macaroni, No. 52

331 KCAL / 100g
12.5g Protein
1.79g Fat
66.1g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alanine 0.3 g
Arginine 0.45 g
Ash 1.2 g
Aspartic acid 0.4 g
Calcium 25 mg
Carbohydrate 66.1 g
Chloride 30 mg
Cholesterol 1 mg
Copper 0.25 mg
Cystine 0.2 g
Fat 1.79 g
Fatty monounsaturated 0.25 g
Fatty polyunsaturated 0.6 g
Fatty saturated 0.3 g
Fiber 7.1 g
Fiber insoluble 6 g
Fiber soluble 1.1 g
Glutamic acid 3 g
Glutamine 2.5 g
Glycine 0.35 g
Histidine 0.25 g
Iron 2.86 mg
Isoleucine 0.4 g
Leucine 0.7 g
Lysine 0.3 g
Magnesium 50 mg
Manganese 1 mg
Methionine 0.15 g
Natron 45 g
Omega 3 0.02 g
Omega 6 0.55 g
Phenylalanine 0.5 g
Phosphorus 180 mg
Potassium 220 mg
Proline 0.8 g
Protein 12.5 g
Protein Plant 12.5 g
Salt 0.11 g
Selenium 30 µg
Serine 0.45 g
Sodium 45 mg
Starch 62.53 g
Sugar 3.57 g
Threonine 0.3 g
Total Carbohydrates 66.1 g
Total Fat 1.79 g
Total Protein 12.5 g
Tryptophan 0.12 g
Tyrosine 0.25 g
Valine 0.5 g
Vitamin B1 (Thiamin) 0.3 mg
Vitamin B2 (Riboflavin) 0.05 mg
Vitamin B3 (Niacin) 4.5 mg
Vitamin B5 (Pantothenic acid) 0.8 mg
Vitamin B6 (Pyridoxine) 0.2 mg
Vitamin B7 (Biotin) 2 mg
Vitamin B9 (Folate) 25 µg
Vitamin E 0.5 mg
Vitamin K 429 µg
Water 10.5 g
Zinc 1.5 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Durum wheat (Triticum durum) – characteristics of durum flour and selection criteria for premium-quality pasta: a guide for discerning consumers

Numerous unfounded myths persist in public discourse, falsely suggesting that pasta should be excluded from one’s diet due to its purported high caloric content, low nutritional value, and gluten composition—assumptions that are entirely misguided. In reality, products derived from durum wheat flour, when consumed in moderation, can serve as a valuable component of a balanced dietary regimen. Individuals without celiac disease or gluten sensitivity need not forgo this source of complex carbohydrates. The critical factor lies in making an informed selection, grounded in an analysis of ingredients, technological parameters, and nutritional profiles. How, then, can one identify pasta of the highest quality? Which specific criteria should be prioritized during the purchasing process to ensure both exceptional culinary satisfaction and optimal health benefits?

View Details

Whole grain flours in practice: wheat, rye, spelt, and rice – a comparative analysis of characteristics, culinary uses, and nutritional benefits

Selecting the most suitable whole grain flour often raises questions: what distinctive properties define each variety, how can they be best utilized in culinary applications, and which groups of individuals may benefit most from their nutritional and sensory qualities? These considerations are increasingly relevant to health-conscious consumers who are gradually shifting away from refined grain products in favor of their unprocessed, nutrient-dense whole grain counterparts. Let us therefore examine what sets whole grain flours apart and why they are gaining traction in contemporary dietary patterns.

View Details

Food products that promote prolonged satiety and aid in appetite regulation

Subtle distinctions that may initially appear negligible—such as opting for white bread versus whole-grain alternatives—can profoundly influence the rate at which the body signals the need for subsequent nourishment. The indication of an empty stomach acts as a biological alarm, promptly triggering compensatory mechanisms to avert an energy deficit. It is therefore worthwhile to examine the primary food categories whose inherent properties facilitate sustained satiety and the stabilization of blood glucose levels.

View Details

Confrontation of the most popular mayonnaises – ascertain what you are consuming!

Mayonnaise is one of the basic and most commonly used sauces in our kitchen. We use it not only for sandwiches, but also for various types of pasta, salads, and it is a key ingredient in dishes where eggs play a major role. For some, life without it is unthinkable, but dietitians warn of its high calorie content.

View Details

Explore 20 distinct Italian pasta varieties – which one will become your culinary favorite?

Undeniably, pasta represents one of the cornerstones of traditional Italian gastronomy, enjoying worldwide acclaim. While official records document over three hundred distinct varieties, the actual number may be substantially higher—thanks to the boundless creativity of Italian cooks and homemakers, who continually devise novel shapes. Notably, the majority of these products’ names derive directly from their distinctive forms, lending them a unique charm and facilitating recognition during shopping or meal preparation.

View Details

The protective role of phenolic compounds in cardiovascular disease prevention: scientific evidence from the BACCHUS project

Research conducted under the BACCHUS scientific initiative has provided compelling evidence that regular consumption of polyphenol-rich foods—such as fruits, vegetables, nuts, and whole grains—is associated with a reduced risk of severe cardiovascular disorders. Epidemiological analyses revealed that individuals adhering to diets abundant in these bioactive compounds exhibit statistically significant lower incidence rates of arterial atherosclerosis, hypertension, and coronary events compared to control groups with polyphenol-deficient dietary patterns. The underlying mechanisms include, but are not limited to, the inhibition of oxidative processes, modulation of lipid profiles, and enhancement of vascular endothelial function.

View Details

Wild marjoram essential oil – therapeutic applications, usage restrictions, and recommended dosing protocols

For many, the mention of oregano immediately evokes associations with flavorful Italian dishes such as pizza or pasta with tomato sauce. While this Mediterranean herb has long been prized as a culinary spice, contemporary scientific research is increasingly examining its potential health-promoting properties. This shift is reflected in the growing body of academic publications analyzing the chemical composition and biological effects of *Origanum vulgare*, underscoring heightened public and scholarly interest in this medicinal plant [1].

View Details

Soy-based noodles explored: Glycemic response, nutritional profile, and culinary applications – A thorough guide to home preparation techniques

Soybean noodles, long regarded as a staple of Asian culinary traditions, have in recent years garnered increasing attention among global consumers. This growing appreciation stems primarily from their advantageous nutritional profile—offering reduced caloric density compared to conventional pasta alternatives, alongside distinctive properties that render them suitable for individuals managing food intolerances or seeking healthier dietary options. This comprehensive resource examines the defining characteristics of this product: from a meticulous breakdown of its macronutrient composition and glycemic impact to actionable guidance on thermal processing techniques and flavor pairings. Learn how to integrate this versatile ingredient into your culinary repertoire while maintaining an optimal balance between taste preferences and nutritional benefits.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code