Pasta, gluten-free, corn, dry has 357 kcal per 100 g dry. Cooking roughly doubles the weight, so 80 g dry becomes about 160 g cooked at ~160 kcal. With 11 g fiber, the caloric discount is modest but real: fiber yields roughly 2 kcal/g, not 4. Log dry weight if you weigh before cooking, or cooked weight if you weigh the plate – just be consistent.
How should I track Pasta, gluten-free, corn, dry?
Pasta, gluten-free, corn, dry is high in fiber. The key to tracking Pasta, gluten-free, corn, dry is knowing whether you are logging dry or cooked weight. Grains absorb 2–3 times their weight in water during cooking, so 80 g of dry rice becomes about 200 g cooked. Mixing up dry and cooked values can throw your calorie count off by 200–300%. A meta-analysis (Reynolds et al., Lancet 2019) linked higher whole grain intake to reduced mortality — but only accurate tracking captures the real intake. Weigh on a kitchen scale before cooking and use the matching nutrition values.