Pasta, gluten-free, corn and rice flour, cooked
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 0.2 MG | 2% | |
| Pantothenic acid | 0.1 MG | 3% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 1.7 MG | 0% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 4 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 2 MG | 0% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 33 MG | 3% | |
| Potassium, K | 24 MG | 1% | |
| Sodium, Na | 4 MG | 0% | |
| Zinc, Zn | 0.3 MG | 2% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 2.2 UG | 4% |
Nutrition Highlights
- Very low in fat (1g per 100g).
About Pasta, gluten-free, corn and rice flour, cooked
This type of pasta offers a gluten-free alternative for those avoiding wheat or with celiac disease. Made from a blend of corn and rice flours, it provides a similar texture and cooking experience to traditional wheat-based pasta while being naturally free of gluten. With 179 calories per 100 grams, it serves as a moderate-energy food that can fit well into various meal plans. The carbohydrate content is substantial at 38.1 grams per serving, making it a good source of quick energy, though the protein content is lower than wheat pasta at just 3.2 grams. The minimal fat content of 1 gram and 1.4 grams of dietary fiber contribute to its relatively light nutritional profile.
In the kitchen, this pasta works well in virtually any recipe that calls for traditional pasta. It pairs beautifully with tomato-based sauces, olive oil and garlic preparations, or cream-based dishes. Many people enjoy it in cold pasta salads, baked casseroles, or simply tossed with vegetables and protein for a complete meal. When cooking, it's important to follow package directions carefully, as gluten-free pasta can become mushy if overcooked. Some brands recommend rinsing the pasta after cooking to prevent sticking. This versatile option allows those following gluten-free diets to enjoy classic pasta dishes without compromising on taste or texture.
Compare Pasta, gluten-free, corn and rice flour, cooked
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