Now Foods Organic Quinoa Spaghetti 8oz
Made with three simple organic ingredients — rice, quinoa and amaranth — this gluten-free pasta offers the delicious flavor and texture you expect from traditional pasta. This wholesome pasta is made without GMOs, allergens and additives and is produced in a dedicated allergy-friendly facility, so your family can enjoy their favorite pasta dishes without sacrificing quality or flavor.
From hearty spaghetti and lasagna to every kid’s favorite, macaroni, pasta is a wholesome, versatile and convenient choice. With Living Now Gluten-Free Organic Quinoa Spaghetti you can once again enjoy pasta dishes without wheat, corn, soy and other allergens.
Now Foods Organic Quinoa Spaghetti Benefits
- Always made without dairy, wheat, soy, nuts, corn, eggs
- Produced in a dedicated gluten-free, allergy-friendly facility.
- Gluten & corn free
- Simply natural.
- No artificial colors, flavors, sweeteners or hydrogenated oils.
- Non-GMO
- Made without the 8 major common allergens.
- Just pure gluten-free goodness.
What is Quinoa Pasta?
Quinoa Pasta is a gluten free substitute for regular pasta which is typically made from a blend of grains such as corn and rice. People describe quinoa pasta as having a slightly grainy texture and a slightly nutty flavor.
Directions
Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt. Add pasta and cook uncovered while stirring occasionally. Cook for 10 to 15 minutes or until pasta is tender but firm. Remove from stove, drain and serve. Do not rinse.
Now Foods Organic Quinoa Spaghetti Supplement Facts
Serving Size: 2 oz Dry (56g)
Servings Per Container: About 4
Calories 200
Calories from Fat 10
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 5mg
Total Carbohydrate 43g
Dietary Fiber 2g
Sugars 0g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 25%
Other Ingredients: Organic Rice, Organic QUinoa and Organic Amaranth
Warnings
Store in a cool dry place.
References
Vega-Gálvez A, Miranda M, Vergara J, Uribe E, Puente L, Martínez EA. Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review. J Sci Food Agric. 2010;90(15):2541-2547. doi:10.1002/jsfa.4158
https://pubmed.ncbi.nlm.nih.gov/20814881/
Detchewa P, Thongngam M, Jane JL, Naivikul O. Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion. J Food Sci Technol. 2016;53(9):3485-3494. doi:10.1007/s13197-016-2323-8
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5069250/
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†These statements have not been evaluated by the Food and Drug Administration. This product is not intended to treat, cure, diagnose, or prevent any disease.
