Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, cooked
Whole food · Cereal Grains and Pasta
This is a hearty, slightly nutty pasta made from a blend of whole wheat and traditional semolina, offering a satisfying chew with a rustic texture. It provides a solid source of plant-based protein and dietary fiber, making it a more nutrient-dense alternative to standard refined pasta.
Calorie split: 14% protein · 77% carbs · 8% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, wheaty flavor and firm, satisfying texture that holds up beautifully under hearty sauces. It's a beloved staple that bridges the gap between comfort food and health-conscious eating.
⚠️ Watch-outs & how to enjoy it better
The denser texture and nuttier taste may not appeal to those accustomed to the milder flavor of white pasta. For individuals managing blood sugar, the carbohydrates still require mindful portioning; pairing it with a protein (like chicken or beans) and a healthy fat (like olive oil or avocado) can help moderate the glycemic response.
Key benefits
- Good source of plant-based protein (5.82g per 100g)
- High in dietary fiber (4.6g per 100g) for digestive health
- Lower glycemic index than fully refined pasta
- Provides B vitamins and minerals like magnesium from the whole grain
- Versatile base for balanced, nutritious meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The '51% whole wheat' specification often allows the pasta to maintain a texture closer to traditional semolina pasta while still qualifying for whole grain labeling, making it a popular transitional product for those new to whole grains.
Full nutrition (USDA data · scales with serving)
| Water | 60.7 g |
| Energy | 159 kcal |
| Energy | 665 kj |
| Protein | 5.8 g |
| Total lipid (fat) | 1.5 g |
| Ash | 0.45 g |
| Carbohydrate, by difference | 31.5 g |
| Fiber, total dietary | 4.6 g |
| Total Sugars | 0.85 g |
| Sucrose | 0.20 g |
| Glucose | 0.07 g |
| Fructose | 0.07 g |
| Lactose | 0.00 g |
| Maltose | 0.50 g |
| Galactose | 0.00 g |
| Starch | 26.4 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 45.0 mg |
| Phosphorus, P | 110 mg |
| Potassium, K | 77.0 mg |
| Sodium, Na | 6.0 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.20 mg |
| Manganese, Mn | 1.0 mg |
| Selenium, Se | 34.2 ug |
| Thiamin | 0.16 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.9 mg |
| Pantothenic acid | 0.23 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 20.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 20.0 ug |
| Vitamin E (alpha-tocopherol) | 0.10 mg |
| Tocopherol, beta | 0.03 mg |
| Tocopherol, gamma | 0.06 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.07 mg |
| Tocotrienol, beta | 0.60 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.24 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.21 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.02 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.17 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 16:1 c | 0.00 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.16 g |
| MUFA 18:1 c | 0.16 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.58 g |
| PUFA 18:2 | 0.55 g |
| PUFA 18:2 n-6 c,c | 0.55 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Fatty acids, total trans-monoenoic | 0.00 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
Amino acid profile (per 100g)
Estimated from Pasta, gluten-free, corn, dry — USDA does not publish this profile for Pasta.
| Tryptophan | 0.05 g |
| Threonine | 0.28 g |
| Isoleucine | 0.27 g |
| Leucine | 0.92 g |
| Lysine | 0.21 g |
| Methionine | 0.16 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.30 g |
| Valine | 0.38 g |
| Arginine | 0.37 g |
| Histidine | 0.23 g |
| Alanine | 0.56 g |
| Aspartic acid | 0.52 g |
| Glutamic acid | 1.4 g |
| Glycine | 0.31 g |
| Proline | 0.65 g |
| Serine | 0.35 g |
FAQ
How does the taste differ from regular pasta?
It has a more pronounced, nutty wheat flavor and a slightly chewier, denser texture compared to the milder, softer bite of pasta made entirely from refined semolina.
Is it suitable for a gluten-free diet?
No, this pasta contains wheat (both whole wheat and semolina) and is not gluten-free. It would not be suitable for individuals with celiac disease or gluten sensitivity.
Does the cooking time differ from white pasta?
It often requires a minute or two of additional cooking time to achieve the desired 'al dente' texture due to the denser whole grain content. Always check the package instructions.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.59 kcal/g · 15% calories from protein · 4.6 g fiber · 0.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.08 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.