Chaque Jour Sans Gluten, Marque Repère • 400 g
Spaghetti
Product Insights
Spaghetti is a gluten‑free pasta made from a blend of white corn flour (65%), yellow corn flour (29%) and rice flour (5%), positioned within the cereals dietary family. It carries a Nutri‑Score of B and is classified in the ultra‑processed NOVA 4 group, reflecting the presence of an emulsifier (E471) and traces of lupin and soy allergens. Nutritionally, it is low in sugars, fat, saturated fat and salt while providing 7 g of protein per 100 g, though its fiber content is modest and carbohydrate level is high.
Nutrient Levels
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Nutritional Values
Values per 100 g
Comparative Analysis
Compared with the average values for similar pasta, this spaghetti contains far less sugar (0.5 g vs 9 g), fat (1.4 g vs 6.94 g), saturated fat (0.3 g vs 165.82 g) and salt (0.02 g vs 2.96 g), matches the typical energy (~359 kcal vs 353 kcal), but provides more carbohydrates (79 g vs 63.97 g) and less fiber (1 g vs 5.05 g) and protein (7 g vs 9.76 g).
Ingredients
Farine de maïs blanc 65 %, farine de maïs jaune 29 %, farine de riz 5 %, émulsifiant : E471. Traces de lupin et soja.
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Frequently Asked Questions
Everything you need to know about Spaghetti.
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