This pasta has 164 kcal per 100 g cooked. Dry pasta is roughly 350 kcal per 100 g and doubles in weight when cooked. Pasta produces a lower glycemic response than bread made from identical flour – the compact structure slows digestion. Always weigh the cooked portion; a standard plate often holds 200–300 g, not the 80 g dry typically listed as one serving.
How should I track Spaghetti, protein-fortified, cooked, enriched (n x 6.25)?
The key to tracking Spaghetti, protein-fortified, cooked, enriched (n x 6.25) 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.