Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program)
* 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 | |
|---|---|---|---|
| Thiamin | 0.6 MG | 46% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 8.6 MG | 54% | |
| Pantothenic acid | 0.7 MG | 14% | |
| Vitamin B-6 | 0.2 MG | 14% | |
| Folate, total | 114 UG | 29% | |
| Choline, total | 17.9 MG | 3% | |
| Vitamin K (phylloquinone) | 0.9 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 25 MG | 2% | |
| Iron, Fe | 3.4 MG | 19% | |
| Magnesium, Mg | 94 MG | 22% | |
| Phosphorus, P | 252 MG | 20% | |
| Potassium, K | 318 MG | 7% | |
| Sodium, Na | 12 MG | 1% | |
| Zinc, Zn | 2.2 MG | 20% | |
| Copper, Cu | 0.4 MG | 43% | |
| Manganese, Mn | 2.1 MG | 92% | |
| Selenium, Se | 76.8 UG | 140% |
Nutrition Highlights
- Good source of protein with 13.2g per 100g.
- Very low in fat (2.6g per 100g).
- High in dietary fiber (11.3g per 100g), supporting digestive health.
- Good source of Magnesium, Mg (22% DV).
- Good source of Phosphorus, P (20% DV).
- Good source of Zinc, Zn (20% DV).
About Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program)
Made from a blend of whole wheat and enriched semolina, this pasta offers a balanced approach to incorporating more whole grains into the diet without sacrificing the familiar texture and mild flavor of traditional pasta. The 51% whole wheat content provides a good source of dietary fiber—about 11.3 grams per 100 grams—which supports digestive health and helps maintain steady blood sugar levels. It also delivers a solid amount of plant-based protein at 13.2 grams per serving, making it a more filling and nutritionally complete option compared to refined pasta. While it contains a moderate amount of carbohydrates, the higher fiber content helps slow digestion and can contribute to better satiety.
In the kitchen, this pasta works well in a wide range of dishes, from classic Italian recipes like spaghetti with marinara or baked ziti to cold pasta salads and stir-fries. Its slightly nuttier flavor pairs nicely with hearty sauces, roasted vegetables, and lean proteins. Because it holds its shape well when cooked, it's also a reliable choice for meal prep and batch cooking. For those looking to increase whole grain intake without making an abrupt switch to 100% whole wheat pasta, this variety offers a smooth transition while still delivering meaningful nutritional benefits.
Dietary Information
Notable micronutrients in
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