Fusilli Nutrition Benefits and Facts

Nutritional summary

Fusilli made from whole grains is consistently recommended over refined versions because it contains intact dietary fibre (nondigestible carbohydrates that improve health outcomes) and a wider range of nutrients .
Pasta consumption is associated with a lower glycaemic impact than many other carbohydrate staples, and a meta-analysis of randomised controlled trials found that eating pasta within a healthy dietary pattern does not contribute to weight gain or increased body mass index .
Grains like those used in fusilli serve as a significant source of sustainable plant-based protein, particularly when integrated into eating patterns like the Mediterranean diet which is linked to reduced chronic disease risk .
Early research into novel pasta formulations suggests that incorporating legume flours or fish concentrates can significantly increase the fibre and omega-3 fatty acid content without compromising the structural quality of the noodle .

Interesting fact

The name fusilli comes from the Italian word 'fuso', meaning spindle, as the shape was traditionally created by twisting a strand of pasta around a thin rod to dry.

Standout nutrients

GREAT

SOURCE

Molybdenum

ACE

SOURCE

Magnesium

ACE

SOURCE

Copper

ACE

SOURCE

Manganese

359

kcal per 100g

Protein11.8g

Fat1.70g

Carbs72.9g

Fiber3.45g

Sugar1.05g

Fat breakdown

Polyunsat0.73g

Monounsat0.18g

Saturated0.24g

Seasonality

Not available

Diet

VeganVegetarianPescatarianDairy FreeLow Fodmap

Sustainability

Lighter footprint

Wheat-based pasta has a relatively low carbon footprint compared to animal proteins and rice.

Confidencehigh

Storage

Keep Dry

1–2 years

Store in a cool, dry place

Airtight Container

1–2 years

Prevents moisture absorption and pests

Flavour

Data & Sources

Harmonized from 2 validated sources

French Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

Claim citations

The Influence of Health Messages in Nudging Consumption ... - PMC

[4]pmc.ncbi.nlm.nih.gov

Processed Foods and Health - The Nutrition Source

[5]nutritionsource.hsph.harvard.edu

Healthy Grains in Healthy Diets: The Contribution of Grain Foods to Diet Quality and Health in the National Health and Nutrition Examination Survey 2017–2023 - PMC

[7]pmc.ncbi.nlm.nih.gov

Diet Review: Mediterranean Diet - The Nutrition Source

[9]nutritionsource.hsph.harvard.edu

Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review - PMC

[11]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

45.0

Version

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