GI Pasta is a high-protein, high-fibre spaghetti alternative with a low glycaemic index of 38 when cooked for 7 minutes. It contains durum wheat, oat fibre, and lupine flour for a firmer, al dente texture. Use in hot dishes, cold salads, or meal-prep.
Product Information GI Pasta is a high-protein, high-fibre pasta alternative made from durum wheat, oat fibre and lupine flour. When cooked for 7 minutes, laboratory testing shows it has a measured Glycaemic Index (GI) value of 38. Compared with 100g of standard cooked pasta, GI Pasta contains 45% more protein, 146% more fibre, and 10g fewer carbohydrates, offering a different nutritional profile while maintaining a taste and texture similar to traditional pasta. GI Pasta was developed in collaboration with nutrition specialists at Lublin University and is produced using a blend designed to deliver a firmer bite and higher levels of plant-based protein and fibre.
Country of origin Poland
| Nutritional Data | Per 100g Dry |
|---|---|
| Energy Kj | 1434 |
| Energy Kcal | 341 |
| Fat g | 3.4 |
| - of which saturates g | 0.9 |
| Carbohydrates g | 49 |
| - of which sugars g | 4.9 |
| Fibre g | 18 |
| Protein g | 20 |
| Salt g | 0.05 |
Storage Store in a cool, dry place away from direct sunlight and strong odours.
Preparation and Usage
Package type Plastic Bag
Recycling information Recycle at recycling point. Don't recycle at home.
Other Information Glycaemic Index of 38 when cooked for 7 minutes. High in Protein. High in Fibre. Cooks to a firm, al dente texture. Suitable for vegetarians. No artificial colours, flavours or preservatives. Made by POL-MAK - trusted pasta specialists for 30+ years.
Ingredients Durum Wheat Flour (67.5%), Lupine Flour (20%), Oat Fibre (7.5%), Vital Gluten (5%).
Allergen Information For allergens, see ingredients in bold. Contains WHEAT, OATS, LUPINE. May contain EGG due to shared production line.
Dietary Information Suitable for vegetarians and vegans. High in protein. High in fibre.
