USDA Standard Reference · Cereal Grains and Pasta
Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST
According to USDA FoodData Central (FDC ID 172027, data refreshed July 2026), nutrition facts per 100g, sourced verbatim.
- 152
- Caloriesmoderate density
- 3.2g
- Proteinmoderate · 6% DV
- 31.1g
- Carbsgood source · 11% DV
- 2.1g
- Fatlow · 3% DV
Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST contains 152 calories per 100g according to USDA FoodData Central. It has 3.2g of protein, 2.1g of fat, and 31.1g of carbohydrates per 100g. Data is sourced verbatim from the USDA Standard Reference database, refreshed July 2026.
- More protein than 28% of USDA whole foods
The verdict
Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST carries 3.2g of protein per 100g, more than 28% of USDA whole foods.
- 3.2g
- protein per 100g
- Top 72%
- protein vs USDA whole foods
- 152
- calories per 100g
- 3.3g
- fiber per 100g
Percentile computed against the 7,880 USDA SR Legacy and Foundation whole foods with a protein value, not branded or processed items.
Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST contains 152 calories per 100g, according to the USDA FoodData Central database. It provides 3.2g of protein, 2.1g of fat, and 31.1g of carbohydrates per 100g. Dietary fiber: 3.3g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST is catalogued there as FDC ID 172027, a usda standard reference entry, in the "Cereal Grains and Pasta" food group. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Standard Reference program, standardized to 100 g so it can be compared fairly against any other food in the database. Values are shown on the USDA per-100 g basis.
By the per-100g standardization, Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST reads as low fat, sugar free, low sodium within common dietary frameworks. Compare it against 6 nutritionally similar items in Nearby Foods below, or browse the whole Cereal Grains and Pasta group for context.
Nutritional Value at a Glance
Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST balances protein, fat, and carbohydrates without any single macro dominating.
At 12% of the Daily Value for fiber, it contributes moderately to daily fiber intake.
Allergen indicators
Our text scan flagged these FDA Big 9 major-allergen indicators in this product's name and brand description:
- Wheat
Always verify with the physical package label. Our detection is a keyword scan over USDA-published product names and brand text, it is conservative-positive (flags likely allergens) but cannot guarantee completeness or accuracy. Manufacturers may reformulate without notice; consumers with anaphylaxis-risk allergies must rely on the FDA-mandated ingredient and allergen statement printed on the package itself.
Where the calories mostly come from
Values per 100g
Macro Breakdown
152 kcal = 8% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST compares to Cereal Grains and Pasta
Per 100 g, against the average across all cereal grains and pasta foods in USDA FoodData Central.
12% Higher in protein than 12% of cereal grains and pasta on record, so look to leaner cuts for more protein.
Category averages computed live across the USDA Cereal Grains and Pasta group. Compare against a specific food →
Where Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST ranks on protein
Its 3.2g of protein per 100g placed against every USDA reference (whole) food, the 7,880 SR Legacy and Foundation items with a protein value.
Protein per 100g - Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST vs every USDA reference food
USDA reference (whole) foods with a protein value
3 28th percentile higher than 28% of 7,880 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central, SR Legacy & Foundation · July 2026
Where Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST sits among Cereal Grains and Pasta
Plotted by protein and calorie percentile among the 191 Cereal Grains and Pasta foods with both values, not raw amounts, so foods of very different sizes compare fairly.
Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST: 14th protein percentile, 25th calorie percentile among Cereal Grains and Pasta foods
Read the chart as text
- Vital wheat gluten: Protein percentile 99, Calorie percentile 85
- Oat bran, cooked: Protein percentile 14, Calorie percentile 0
- Rice, white, medium-grain, enriched, cooked: Protein percentile 6, Calorie percentile 13
- Rye flour, light: Protein percentile 60, Calorie percentile 51
- Wheat flour, white, all-purpose, enriched, bleached: Protein percentile 62, Calorie percentile 73
- Pasta, homemade, made with egg, cooked: Protein percentile 26, Calorie percentile 13
- Noodles, japanese, somen, dry: Protein percentile 72, Calorie percentile 50
- Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry: Protein percentile 87, Calorie percentile 63
- Cornmeal, degermed, enriched, white: Protein percentile 38, Calorie percentile 85
- Cornmeal, degermed, unenriched, yellow: Protein percentile 38, Calorie percentile 85
- Wheat flour, white, all-purpose, enriched, unbleached: Protein percentile 62, Calorie percentile 73
- Sorghum flour, whole-grain: Protein percentile 51, Calorie percentile 57
- Couscous, dry: Protein percentile 79, Calorie percentile 93
- Rice, brown, medium-grain, raw (Includes foods for USDA's Food Distribution Program): Protein percentile 43, Calorie percentile 63
- Rice bran, crude: Protein percentile 86, Calorie percentile 33
- Wheat, soft white: Protein percentile 67, Calorie percentile 42
- Pasta, fresh-refrigerated, plain, as purchased: Protein percentile 71, Calorie percentile 32
- Noodles, egg, spinach, enriched, cooked: Protein percentile 24, Calorie percentile 19
- Oat flour, partially debranned: Protein percentile 93, Calorie percentile 98
- Corn flour, whole-grain, white: Protein percentile 36, Calorie percentile 60
- Noodles, egg, dry, unenriched: Protein percentile 90, Calorie percentile 96
- Noodles, egg, cooked, unenriched, with added salt: Protein percentile 21, Calorie percentile 20
- Corn bran, crude: Protein percentile 49, Calorie percentile 31
- Buckwheat flour, whole-groat: Protein percentile 77, Calorie percentile 38
- Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST: Protein percentile 14, Calorie percentile 25
Read the chart
Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST ranks at the 14th percentile for protein and the 25th percentile for calories among Cereal Grains and Pasta foods (n=191).
- Vital wheat gluten: 99th protein percentile, 85th calorie percentile
- Oat bran, cooked: 14th protein percentile, 0th calorie percentile
- Rice, white, medium-grain, enriched, cooked: 6th protein percentile, 13th calorie percentile
- Rye flour, light: 60th protein percentile, 51st calorie percentile
- Wheat flour, white, all-purpose, enriched, bleached: 62nd protein percentile, 73rd calorie percentile
- Pasta, homemade, made with egg, cooked: 26th protein percentile, 13th calorie percentile
- Noodles, japanese, somen, dry: 72nd protein percentile, 50th calorie percentile
- Pasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry: 87th protein percentile, 63rd calorie percentile
- Cornmeal, degermed, enriched, white: 38th protein percentile, 85th calorie percentile
- Cornmeal, degermed, unenriched, yellow: 38th protein percentile, 85th calorie percentile
- Wheat flour, white, all-purpose, enriched, unbleached: 62nd protein percentile, 73rd calorie percentile
- Sorghum flour, whole-grain: 51st protein percentile, 57th calorie percentile
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 31.1 G | 11% |
| Energy | 152 KCAL | |
| Fiber, total dietary | 3.3 G | 12% |
| Protein | 3.2 G | 6% |
| Total Sugars | 0.30 G | |
| Total lipid (fat) | 2.1 G | 3% |
| Alcohol, ethyl | 0.00 G | |
| Ash | 0.39 G | |
| Caffeine | 0 MG | |
| Energy | 638.0 kJ | |
| Fructose | 0.00 G | |
| Galactose | 0.00 G | |
| Glucose | 0.00 G | |
| Lactose | 0.00 G | |
| Maltose | 0.00 G | |
| Starch | 27.9 G | |
| Sucrose | 0.30 G | |
| Theobromine | 0 MG | |
| Water | 63.2 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Choline, total | 6 MG | |
| Folate, DFE | 8.0 UG | |
| Folate, food | 8.0 UG | |
| Folate, total | 8.0 UG | |
| Folic acid | 0.0 UG | |
| Niacin | 0 MG | |
| Pantothenic acid | 0 MG | |
| Riboflavin | 0 MG | |
| Thiamin | 0 MG | |
| Vitamin B-12 | 0.0 UG | |
| Vitamin B-12, added | 0.0 UG | |
| Vitamin B-6 | 0 MG | |
| Vitamin C, total ascorbic acid | 0 MG | |
| Vitamin E, added | 0 MG | |
| Vitamin K (phylloquinone) | 0.0 UG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 7 MG | 1% |
| Iron, Fe | 1 MG | 4% |
| Potassium, K | 63 MG | 1% |
| Sodium, Na | 4 MG | 0% |
| Vitamin D (D2 + D3), International Units | 0 IU | 0% |
| Carotene, alpha | 0.0 UG | |
| Carotene, beta | 3.0 UG | |
| Copper, Cu | 0 MG | |
| Cryptoxanthin, beta | 6.0 UG | |
| Lycopene | 0.0 UG | |
| Magnesium, Mg | 41 MG | |
| Manganese, Mn | 0 MG | |
| Phosphorus, P | 91 MG | |
| Retinol | 0.0 UG | |
| Selenium, Se | 2.2 UG | |
| Vitamin A, IU | 11 IU | |
| Vitamin A, RAE | 1.0 UG | |
| Vitamin D (D2 + D3) | 0.0 UG | |
| Vitamin E (alpha-tocopherol) | 0 MG | |
| Zinc, Zn | 1 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 0 MG | 0% |
| Fatty acids, total saturated | 0.15 G | 1% |
| Fatty acids, total trans | 0.01 G | |
| Fatty acids, total monounsaturated | 0.66 G | |
| Fatty acids, total polyunsaturated | 0.95 G | |
| Fatty acids, total trans-monoenoic | 0.00 G | |
| Fatty acids, total trans-polyenoic | 0.00 G | |
| MUFA 14:1 | 0.00 G | |
| MUFA 16:1 | 0.00 G | |
| MUFA 16:1 c | 0.00 G | |
| MUFA 17:1 | 0.00 G | |
| MUFA 18:1 | 0.48 G | |
| MUFA 18:1 c | 0.47 G | |
| MUFA 20:1 | 0.01 G | |
| MUFA 22:1 | 0.00 G | |
| MUFA 22:1 c | 0.00 G | |
| MUFA 24:1 c | 0.00 G | |
| PUFA 18:2 | 0.91 G | |
| PUFA 18:2 CLAs | 0.00 G | |
| PUFA 18:2 n-6 c,c | 0.91 G | |
| PUFA 18:3 | 0.03 G | |
| PUFA 18:3 n-6 c,c,c | 0.00 G | |
| PUFA 18:4 | 0.00 G | |
| PUFA 20:2 n-6 c,c | 0.00 G | |
| PUFA 20:3 | 0.00 G | |
| PUFA 20:4 | 0.00 G | |
| PUFA 20:5 n-3 (EPA) | 0.00 G | |
| PUFA 22:5 n-3 (DPA) | 0.00 G | |
| PUFA 22:6 n-3 (DHA) | 0.00 G | |
| SFA 10:0 | 0.00 G | |
| SFA 12:0 | 0.00 G | |
| SFA 14:0 | 0.01 G | |
| SFA 15:0 | 0.00 G | |
| SFA 16:0 | 0.09 G | |
| SFA 17:0 | 0.00 G | |
| SFA 18:0 | 0.04 G | |
| SFA 20:0 | 0.01 G | |
| SFA 22:0 | 0.00 G | |
| SFA 24:0 | 0.00 G | |
| SFA 4:0 | 0.00 G | |
| SFA 6:0 | 0.00 G | |
| SFA 8:0 | 0.00 G | |
| TFA 16:1 t | 0.00 G | |
| TFA 18:1 t | 0.00 G | |
| TFA 18:2 t not further defined | 0.00 G | |
| TFA 22:1 t | 0.00 G |
Amino Acids
| Nutrient | Amount | % DV |
|---|---|---|
| Alanine | 0.21 G | |
| Arginine | 0.18 G | |
| Aspartic acid | 0.19 G | |
| Cystine | 0.07 G | |
| Glutamic acid | 0.46 G | |
| Glycine | 0.12 G | |
| Histidine | 0.09 G | |
| Hydroxyproline | 0.00 G | |
| Isoleucine | 0.09 G | |
| Leucine | 0.35 G | |
| Lysine | 0.16 G | |
| Methionine | 0.06 G | |
| Phenylalanine | 0.15 G | |
| Proline | 0.29 G | |
| Serine | 0.15 G | |
| Threonine | 0.10 G | |
| Tryptophan | 0.02 G | |
| Tyrosine | 0.12 G | |
| Valine | 0.11 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Lutein + zeaxanthin | 131.0 UG | |
| MUFA 15:1 | 0.17 G | |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 G | |
| PUFA 18:3i | 0.00 G | |
| PUFA 20:3 n-3 | 0.00 G | |
| PUFA 20:3 n-6 | 0.00 G | |
| PUFA 22:4 | 0.00 G |
Key takeaways
- Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST delivers 3.2g of protein per 100g, more than 28% of USDA whole foods. See the protein ranking
- It carries 152 calories per 100g - below the cereal grains and pasta average of 288. Compare cereal grains and pasta
- Based on its per-100g profile, it fits low fat, sugar free, low sodium patterns.
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Rice, white, steamed, Chinese restaurant
Pasta, whole-wheat, cooked (Includes foods for USDA's Food Distribution Program)
Pasta, whole grain, 51% whole wheat, remaining enriched semolina, cooked (Includes foods for USDA's Food Distribution Program)
Pasta, cooked, enriched, with added salt
Pasta, cooked, unenriched, with added salt
Rice, brown, parboiled, cooked, UNCLE BENS
Similar Protein Content
Other foods in Cereal Grains and Pasta closest to 3.2g protein per 100g, useful for protein-matched substitutions.
Frequently Asked Questions
How many calories are in Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST? ▼
What are the macros in Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST? ▼
How much sodium is in Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST? ▼
Is Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST high in fiber? ▼
Is Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST keto-friendly? ▼
Is Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST good for a diet? ▼
How does Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST compare to other foods? ▼
What food group does Pasta, gluten-free, corn flour and quinoa flour, cooked, ANCIENT HARVEST belong to? ▼
More in This Category
Other foods in Cereal Grains and Pasta
Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central, April 2026 release. See our methodology.
Source: USDA FoodData Central (FDC ID 172027) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.
All federal data sources used on this page
- USDA FoodData Central — SR Legacy — nutrient composition for generic and staple foods (Standard Reference lineage, final release April 2018). fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — Foundation Foods — nutrient values from USDA's newer, most rigorously lab-analyzed dataset. fdc.nal.usda.gov/Foundation_Foods_Documentation
- USDA FoodData Central — Branded Foods — manufacturer-submitted label data for packaged products. fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — FNDDS (Survey) — the Food and Nutrient Database for Dietary Studies, used in national nutrition surveys. ars.usda.gov/fndds
- FDA Nutrition Facts Label regulations — the Daily Value percentages and label format this page's figures are computed against. fda.gov/food/nutrition-facts-label
- FDA food allergen labeling (FALCPA + FASTER Act) — the Big 9 major-allergen disclosure rules referenced on this page. fda.gov/food-allergies
Every figure on GetFoodFacts is rendered directly from official USDA FoodData Central records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of July 2026.