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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole wheat spaghetti is highly nutritious because it contains the entire grain kernel. It is rich in fiber for digestive health and provides essential minerals like manganese and phosphorus, which are vital for bone health and metabolic function.
A 100g serving of cooked whole wheat spaghetti contains approximately 124 calories and 25.5g of carbohydrates. It also provides 5.2g of protein and is very low in fat, containing only about 0.9g per serving.
Yes, it can be a great addition to a weight loss diet due to its high fiber content, which promotes satiety and helps you feel full longer. The complex carbohydrates provide sustained energy release, helping to prevent the energy crashes and cravings associated with refined grains.
No, whole wheat spaghetti is made from wheat and contains gluten. It is not suitable for individuals with celiac disease or non-celiac gluten sensitivity; these individuals should look for pasta made from rice, corn, or legumes instead.
Most dry whole wheat spaghetti is vegan as it is typically made from only two ingredients: whole wheat flour and water. However, you should always check the label for fresh varieties, as they may occasionally contain eggs.
Boil it in a large pot of salted water for 7 to 10 minutes until it reaches an 'al dente' texture. Because it is denser than white pasta, it is important to test it frequently toward the end of the cooking time to ensure it is tender but still firm.
It has a distinctively nutty, earthy flavor and a slightly grainier, firmer texture compared to traditional white pasta. Its robust flavor profile makes it an excellent match for hearty sauces like marinara, pesto, or meat-based ragus.
whole wheat spaghetti is a versatile ingredient found in cuisines around the world. With 124 calories per 100g and 5.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 1 recipes featuring whole wheat spaghetti with step-by-step instructions.
Browse recipes →Yes, whole wheat spaghetti has a lower glycemic index than white pasta. The high fiber content slows the digestion and absorption of carbohydrates, leading to a slower, more gradual rise in blood sugar levels.
When stored in a cool, dry place in an airtight container, dry whole wheat spaghetti can last for up to 1 year. While it may remain safe to eat after this period, the quality and texture may begin to degrade over time.
Cooked leftovers should be stored in an airtight container in the refrigerator for 3 to 5 days. To prevent the noodles from sticking together, toss them with a small amount of olive oil or sauce before storing.
