Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST
* 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 | 10% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.1 MG | 3% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 5.8 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 7 MG | 1% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 41 MG | 10% | |
| Phosphorus, P | 91 MG | 7% | |
| Potassium, K | 63 MG | 1% | |
| Sodium, Na | 4 MG | 0% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.1 MG | 7% | |
| Manganese, Mn | 0.2 MG | 9% | |
| Selenium, Se | 2.2 UG | 4% |
Nutrition Highlights
- Very low in fat (2.1g per 100g).
- Good source of dietary fiber (3.3g per 100g).
About Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST
Made from a blend of corn flour and quinoa flour, this alternative to traditional wheat pasta offers a naturally gluten-free option for those with celiac disease or gluten sensitivity. The combination of these two grains provides a good source of complex carbohydrates for sustained energy, along with a modest amount of plant-based protein. With 3.3 grams of fiber per serving, it supports digestive health and can contribute to feelings of fullness. While it's lower in protein compared to some legume-based gluten-free pastas, the inclusion of quinoa adds a boost of essential amino acids and micronutrients like magnesium and iron.
This pasta cooks similarly to conventional varieties, making it an easy swap in favorite recipes. Its mild, slightly nutty flavor pairs well with a wide range of sauces, from simple olive oil and garlic to hearty tomato-based or creamy options. It's a versatile base for vegetable-packed primavera, protein-rich seafood dishes, or classic Italian preparations. Because it's made without wheat, it's a suitable choice for those following gluten-free, wheat-free, or ancient grain-focused diets. As with any pasta, portion control is key for those monitoring carbohydrate intake, but its nutrient profile makes it a wholesome foundation for balanced meals.
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