Cooked gluten-free pasta
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
Side dish of gluten-free corn pasta for 4 servings.
4 servingsFinal yield 720 g
Ingredients
- 300 gPasta, gluten-free, corn, dry
- 2 gSalt, table editorial addition
Method
- Bring a large pot of water to a boil and add 20 g salt.
- Cook gluten-free pasta as directed until firm to the bite.
- Drain in a clean colander and serve immediately.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,071 kcal
- Protein
- 22.4 g
- Fat
- 6.2 g
- Total carbohydrate (by difference)
- 237.8 g
- Total dietary fibre (USDA)
- 33 g
- Saturated fatty acids
- 0.87 g
- Sodium
- 784.2 mg
- Salt (sodium × 2.5)
- 2 g
Per serving
- Protein5.6 g8%
- Fat1.6 g5%
- Total carbohydrate (by difference)59.4 g87%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 267.8 kcal
- Protein
- 5.6 g
- Fat
- 1.6 g
- Total carbohydrate (by difference)
- 59.4 g
- Total dietary fibre (USDA)
- 8.3 g
- Saturated fatty acids
- 0.22 g
- Sodium
- 196 mg
- Salt (sodium × 2.5)
- 0.49 g
Per 100 g of finished food
- Energy
- 148.8 kcal
- Protein
- 3.1 g
- Fat
- 0.87 g
- Total carbohydrate (by difference)
- 33 g
- Total dietary fibre (USDA)
- 4.6 g
- Saturated fatty acids
- 0.12 g
- Sodium
- 108.9 mg
- Salt (sodium × 2.5)
- 0.27 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
May contain: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal