What is your favorite pasta shape? Are you a penne fan or a linguini connoisseur? According to USA TODAY, spaghetti is the most popular and best-known among Americans. This is the shape of the pasta. Although pasta is commonly associated with Italian cuisine, the United States consumes nearly twice as much pasta as Italy, according to research data from the International Pasta Organization.
The world of pasta is much wider than different shapes, and includes options to ditch flour altogether and use plants, or add protein. Here’s what you need to know about each nutritional content.
What is the healthiest pasta?
“Any type of pasta can be incorporated into a healthy diet,” says a registered dietitian. jamie nadeau It depends on your preference of shape and type.
But nutritionally speaking, the healthiest pasta is chickpea pasta, which is a protein- and fibre-rich legume alternative. popularized in the past 10 years.
For example, consider two pasta products from the same company. chickpea pasta Contains 11 grams of protein and 8 grams of fiber per 2 ounces.equal servings regular pasta Contains 7 grams of protein and 3 grams of dietary fiber. whole grain pasta This is also Nadeau’s top pick, with 8 grams of protein and 7 grams of fiber per 2-ounce serving.
Traditional pasta and sauce meals may not contain protein, so using chickpea pasta or its plant-based counterpart (lentils, black beans, etc.) can make your meal more balanced. You can do well.
“There are a lot of people who want to add a protein source to their pasta, or who don’t want to add it, so using something like chickpea pasta is a great option that covers carbohydrates, fiber, and protein. ” said Nadeau.
Increasing fiber in your diet is never a bad idea – a study presented at the 2021 American Academy of Nutrition Meeting found that less than 1 in 10 U.S. adults Meets daily fiber recommendations. The Dietary Guidelines for Americans recommends the following diet: 28 grams of dietary fiber per day Based on a 2,000 calorie diet.
“When it comes to pasta, you want to look for fiber, because we know that high-fiber carbohydrates slow down the digestion of food and help keep blood sugar levels more stable,” Nadeau says. say.
Chickpea pasta also has a “neutral” flavor compared to other legume pastas, making it “the easiest to incorporate into your diet,” Nadeau said. When eating it for the first time, it is recommended to pair it with a flavorful sauce.
However, it has a slightly different taste than traditional pasta, so it may not be for everyone. Nadeau recommends trying different brands if you don’t find a winner on your first try.
What foods are rich in dietary fiber?:Please refer to these sources for sufficient information
Is pasta good for your health?
Pasta gets a bad rap because it’s high in carbohydrates. You don’t get much else from eating it. However, carbohydrates are an important part of a healthy diet, as are the other two macronutrients (protein and fat).
“There are many foods that contain only or mostly carbohydrates. They’re not special foods, but they have a unique reputation,” says Nadeau.
The World Health Organization recommends that carbohydrate intake It comes primarily from whole grains, fruits, vegetables, and legumes. Whole grain pasta falls within that recommendation, but regular pasta can also be eaten with other foods and is part of a balanced diet.
According to Nadeau, the three macronutrients are more effective when taken alone than when taken alone. Pasta dishes cover your carbs, but she recommends asking, “What can I add?” Add protein and healthy fats to your plate to make your meals more balanced. Fiber is also important and can be found in vegetables, lentils, etc.
“We’ve all been exposed to so many different food cultures over the years that it can be difficult to figure out what that balance looks like,” she says.
Is whole wheat pasta good for your health?
Yes, whole wheat pasta contains more vitamins and minerals than regular pasta. Regular pasta is made with refined flour, while whole wheat pasta is made with whole grains. The difference lies in the grain itself.
The grain consists of three parts: the germ, the bran, and the endosperm. The germ and bran contain most of the grain’s B vitamins, fiber, and protein, but are removed during the refining process. Refined flour uses only endosperm, Fine texture and long shelf lifeHowever, some nutrients are lost in the process.
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