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What nutrients are in pasta? The nutrients in pasta naturally depend on what

the pasta was made from. Therefore, wheat noodles differ from z. B. corn

noodles, wholegrain noodles from white flour noodles and cereal noodles from

pasta made from legumes, while konjac noodles contain practically no nutrients

apart from water and fiber. Konjac noodles contain almost no calories, no fat

and no significant amounts of carbohydrates, but of course also no protein, no

vitamins, no minerals - nothing. These noodles should therefore not be

considered as a source of nutrients. They are pure fillers for people who want

to lose weight or for other reasons want to increase their dietary fiber, but

cannot contribute to the supply of nutrients or vital substances. On average,

the nutritional values of whole grain pasta (per 100 g of cooked pasta) look

like this (vitamins and minerals are only listed if they are contained in

relevant amounts). The amounts of vitamins and minerals in white flour noodles

are negligible and therefore cannot be compared with the numbers listed here: •

Calories: 140 kcal • Water: 60 g • Proteins: 6 g • Fat: 1 g • Carbohydrates: 26

g (almost exclusively in the form of starch, so no single or double sugar) •

Dietary fiber: 5 g (1.3 g water-soluble, 3.7 g water-insoluble) • Vitamin B1

thiamine: 0.15 mg (daily requirement: 1.1 mg) • Vitamin B3 niacin equivalent:

1.88 mg (daily requirement 17 mg) • Magnesium: 46 mg (daily requirement 350

mg) • Phosphorus: 159 mg (daily requirement 700 mg) • Iron: 1.3 mg (daily

requirement 12.5 mg) • Zinc: 1.36 mg (daily requirement 8.5 mg) • Copper: 0.2

mg (daily requirement 1.2 mg) Do pasta contain lectins? Cooked noodles -

including whole-grain cooked noodles - no longer contain any significant

amounts of lectin, and therefore do not harbor the possible health risks of

these substances and can therefore be eaten without any worries. For more

information on lectins, see our article on lectins . Yes, you should. Because

Is the pasta glycemic index high? And what is the glycemic load? The glycemic

index (GI) or the glycemic load (GL) of a food describes its influence on the

blood sugar level. Since the glycemic index always refers to 100 g of

carbohydrates, it is not so practical (because who knows how many carbohydrates

are currently contained in the amount consumed?). The glycemic load, however,

refers to the carbohydrate content per 100 g of the food. • GI values below 30

are considered low, values above 50 are considered high. • GL values below 10

are considered low, values above 20 are considered high. Here are a few

examples: • Spaghetti al dente: GI - 40, GL - 30 • Soft cooked spaghetti: GI -

55, GL - 41 • Whole grain pasta al dente: GI - 40, GL - 26 • Soft boiled whole