Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, 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 | |
|---|---|---|---|
| Thiamin | 0.2 MG | 13% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 2.9 MG | 18% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 20 UG | 5% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 1.7 MG | 9% | |
| Magnesium, Mg | 45 MG | 11% | |
| Phosphorus, P | 110 MG | 9% | |
| Potassium, K | 77 MG | 2% | |
| Sodium, Na | 6 MG | 0% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 0.2 MG | 22% | |
| Manganese, Mn | 1.0 MG | 45% | |
| Selenium, Se | 34.2 UG | 62% |
Nutrition Highlights
- Very low in fat (1.5g per 100g).
- Good source of dietary fiber (4.6g per 100g).
- Good source of Copper, Cu (22% DV).
- Good source of Manganese, Mn (45% DV).
- Rich source of Selenium, Se (62% of Daily Value per 100g).
About Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, cooked
Made from a blend of whole wheat and refined semolina, this pasta offers a middle ground between traditional white pasta and fully whole grain varieties. The 51% whole wheat content means it retains more of the wheat's natural bran and germ, which contributes to its higher fiber content compared to refined pasta. This fiber is beneficial for digestive health and can help promote feelings of fullness, making it a useful option for those managing their weight or blood sugar levels. While it still contains a significant amount of carbohydrates, the presence of whole grains means it has a slightly lower glycemic index than its fully refined counterpart, offering a more gradual release of energy.
In the kitchen, this pasta works well in all the classic dishes you'd expect from traditional pasta—from simple aglio e olio to hearty baked casseroles or cold pasta salads. Its texture is a bit heartier than white pasta but still tender when cooked properly, and it pairs beautifully with both light vegetable-based sauces and richer meat or cheese sauces. Nutritionally, it provides a modest amount of protein and some B vitamins, though not as much as 100% whole wheat pasta. For those looking to increase whole grain intake without fully committing to the stronger flavor and denser texture of all-whole wheat pasta, this option strikes a practical balance. It's also a good choice for families transitioning toward more whole grain foods, as its taste and appearance are closer to what many are accustomed to.
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