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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a healthy alternative for those with gluten sensitivities. It provides complex carbohydrates for sustained energy and contains beneficial antioxidants like lutein and zeaxanthin, which support eye health, while remaining naturally low in fat and sodium.
A 100g serving of cooked corn pasta contains approximately 145 calories and 31.5g of carbohydrates. It also provides about 2.8g of protein and a very low fat content of 0.8g.
No, corn pasta is not keto-friendly. Because it is made from corn, it is high in carbohydrates (31.5g per 100g), which exceeds the low-carb requirements of a ketogenic diet.
Generally, yes. Most corn pasta is made simply from corn flour and water, making it naturally vegan. However, always check the label of specific brands to ensure no egg-based binders were used.
Corn pasta has a mild, slightly sweet flavor that is very similar to traditional wheat pasta. The texture is comparable, though it can be slightly more fragile or 'snappy' depending on the brand and cooking time.
To maintain a good texture, cook the pasta in a large pot of boiling salted water and test it frequently to achieve an 'al dente' bite. Rushing the pasta into cold water immediately after draining can also help stop the cooking process and prevent it from becoming too soft.
Cooked corn pasta will stay fresh in an airtight container in the refrigerator for 3 to 5 days. It is recommended to toss the pasta with a small amount of olive oil before storing to prevent the noodles from sticking together.
cooked gluten-free corn pasta is a versatile ingredient found in cuisines around the world. With 145 calories per 100g and 2.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 0 recipes featuring cooked gluten-free corn pasta with step-by-step instructions.
Browse recipes →Yes, you can freeze cooked corn pasta for up to 2 months. For the best results, freeze it when it is slightly undercooked and store it in a sealed freezer bag; reheat by briefly dipping it into boiling water.
Diabetics can eat corn pasta, but they should do so in moderation. While it provides complex carbohydrates, it has a relatively high glycemic index compared to whole-grain wheat alternatives, so portion control and pairing it with fiber and protein is important.
Yes, corn pasta is an excellent 1:1 substitute for wheat pasta in most dishes, including pasta salads, bakes, and traditional sauce-based meals. It pairs particularly well with tomato-based sauces and creamy pestos.