Super source
Energy
352 kcal · 18% DV target
A corkscrew-shaped pasta whose helical ridges are designed to capture thick sauces, fusilli provides a versatile carbohydrate base with a notably lower glycemic response than many other refined starches.
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 .45
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 .11
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 .79
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 .11
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
352 kcal · 18% DV target
11.8 g · 24% DV target
74.0 g · 27% DV target
0.68 g · Top 21% of grains & starches
0.16 mg · 13% DV target
54.5 mg · 13% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dry place
Prevents moisture absorption and pests
Wheat-based pasta has a relatively low carbon footprint compared to animal proteins and rice.
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.