Why choose Low Carb Fusilli Pasta?
You do not need to avoid your favourite pasta dishes for fear of excess calories.
Contains 50-55% less carbohydrate than the full carb pasta.
Taste and texture are same as full carb pasta.
Does not cause carbohydrate and sugar cravings.
High in fibre therefore fill the stomach up faster and keep it satisfied longer.
Perfect substitute of full carb pasta, rice and potato.
This product is diabetic friendly.
Estimated carbohydrate absorption in 100g cooked pasta: 13g
| Typical Value per 100g Uncooked Pasta |
|
| Energy |
241Kcal/1014Kj |
| Total Fat |
5g |
| of which saturates |
2.5g |
| Total Carbohydrate |
33.9g |
| of which naturally occurring sugars |
1g |
| Fibre |
33.9 |
| Protein |
15.2g |
| Salt |
0.05g |
| Estimated carbohydrate absorption in 100g cooked pasta: |
13g |
Ingredients: TL 50 wheat flour, flour concentrate (wheat-corn fibre, wheat protein, vegetable fat(palm), whole grain wheat flour, enzymes, raising agent: sodium bicarbonate, sodium pyrophosphate, thickener: cmc, egg, water.
Allergens: Gluten, Egg
Cooking Instruction: Cook until you get the preferred softness. Otherwise, put the pasta in hot boiling water (5 times as much water than pasta) and cook for 6-10 minutes.
Storage: Keep it in dry clean place under 23C. Protect from light.
Fusilli pasta were originally developed in Southern Italy by rolling and setting fresh spaghetti around thin rods to dry. This shape is traditionally formed by rolling strips of pasta over a rod to create the twisted shape. Fusilli works well with any low carb sauce, added to soups, or turned into a low carb salad.
