Now Foods Organic Quinoa Spaghetti 8oz

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/