Nutrition Facts
Serving Size: 100g
Calories652
Total Fat1.5g
Saturated Fat0.0g
Total Carbs30.9g
Fiber4.5g
Sugars0.7g
Protein5.7g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 49 (Low) |
| Glycemic Load | 15 |
| Insulin Index | 40 |
Health Scores (0-10)
10.0
Metabolic
6.8
Inflammation
10.0
Hormonal
7.6
Gut Health
5.3
Skin Health
5.0
Brain Health
9.7
Bone Health
9.1
Sleep
6.9
Exercise
6.7
Longevity
10.0
Detox
10.0
Immunity
7.3
Pral
3.7
Satiety
0.0
Nutrient Density
5.0
Bioavailability
10.0
Electrolyte
6.0
Methylation
🧬 How Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program) Affects Your Health
Testosterone 9% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 10% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 4% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 56% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Testosterone Low
zinc + magnesium. Zinc for 5α-reductase and aromatase inhibition. Mg reduces SHBG. D3 activates Leydig cells. Boron si.
Hypothyroid
selenium + zinc. Thyroid hormone synthesis requires iodine + tyrosine for T4 structure, selenium for T4→T3 conversion.
Iron 9% DV
9% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 10% DV
10% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 652.0 kJ | — |
| Protein | 5.7 g | 11% DV |
| Total Fat | 1.5 g | 2% DV |
| Carbohydrate | 30.9 g | 11% DV |
| Fiber | 4.5 g | 16% DV |
| Sugar | 0.7 g | 1% DV |
| Sodium | 4.0 mg | — |
| Calcium | 11.0 mg | 1% DV |
| Iron | 1.6 mg | 9% DV |
| Magnesium | 41.0 mg | 10% DV |
| Phosphorus | 97.0 mg | 8% DV |
| Potassium | 71.0 mg | 2% DV |
| Zinc | 1.0 mg | 9% DV |
| Vitamin B6 | 0.1 mg | 4% DV |
| Folate | 51.0 µg | 13% DV |
| Selenium | 30.7 µg | 56% DV |
Compare Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program) With...
Alcoholic beverage, rice (sake)
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Testosterone 🧬 Cortisol 🧬 Thyroid (T3/T4) 😴 Sleep Quality
Frequently Asked Questions
How does Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program) support gut health?
Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program) contains 4.5g of fiber per 100g (16% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program) affect hormones?
Yes — Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program) is rich in selenium (56% DV), which Required for T4→T3 conversion (deiodinase enzyme). Selenoproteins protect Leydig cells from oxidative damage.. selenium supports T3 (active thyroid) and Testosterone production. fiber supports Estrogen and Insulin production. magnesium supports Testosterone and Cortisol production.
Does Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program) contain anti-nutrients?
Phytates (especially in whole grains — bind zinc, iron, calcium). Lectins (wheat germ agglutinin — reduced by cooking). Sourdough fermentation reduces phytates 70-90%. Soaking + cooking helps. Yeast fermentation (bread) partially breaks down phytates. Whole grains have more nutrients but also more phytates — the net effect is still positive.
How filling is Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program)?
Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program) has a satiety score of 3.7/10. The 4.5g fiber adds bulk and slows digestion. This makes it effective for appetite control between meals.