How to choose pasta? - The360 Healthy

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  • Thursday, November 28, 2019

    How to choose pasta?

    How to choose pasta?

    Spaghetti, shells, tagliatelle... Unmissable in our daily cooking, pasta is not alike, including nutritionally. Bios, colorful, legumes or gluten-free? How to recognize quality? How much to eat? Health Magazine takes stock. 


    How to recognize quality pasta?

    If it is written on the package that they were shaped in a bronze mold (trafilatura al bronzo), less smooth, it is generally a pledge of quality. Virtually all brands use premium quality durum wheat, but within this category, amber-colored pasta is often a sign of better quality.

    Dry or fresh pasta?

    Fresh pasta has a softer texture and cooks faster, in 2 to 3 minutes. As they have not been extruded (or compressed), they have a higher glycemic index, and are kept longer. Those with "eggs" sometimes bring a little more protein, but they give especially a yellow color more marked and a different taste.

    White, complete or semi-complete? ###
    In the complete or semi-complete pasta, all or part of the envelope of the wheat grain has been kept. They are therefore richer in vitamins and minerals, and especially in fiber than white pasta. As a result, carbohydrates are assimilated more slowly and provide more lasting satiety and energy. The semi-complete ones have a cooking time and a texture closer to the white pasta and are more digestible for the fragile intestines.

    Pasta "quick cooking", practical but less dietetic?

    Dry pasta with "3 minutes" of cooking is made with the same recipe, but the dough is finer. They require less chewing and may "stall" less time than classics.

    Pasta with colorful vegetables, what does it change?

    Red (tomato, beetroot) or green pasta (with basil or spinach) puts variety on the plate. But this changes little taste and makes no difference on the nutrition side.

    Organic pasta, well worth it?

    Yes, especially for complete or semi-complete (the wheat husk is very exposed to pesticides and other chemicals) and for eggs, to ensure better breeding conditions for chickens.

    What are pasta with legumes worth?

    Some are prepared with a mixture of wheat and lentils or chickpeas, or even 100% legumes. They provide between 6 and 10g of fiber on average. Protein intake is also better and can be up to 25g per 100g.

    On gluten-free pasta, what is it?

    If you are intolerant, you should opt for 100% pasta based on legumes or rice flour, corn, quinoa, buckwheat instead of wheat. Those made from cereals have a texture and taste that is closer to traditional pasta, but there is less protein in them than in pasta with legumes.

    How many grams of pasta per person?

    A large plate of pasta has a high glycemic load and can promote weight gain. A reasonable portion is rather 50 to 70 grams of raw pasta, although it depends on our level of physical activity. To reduce the impact of carbohydrates, you have to make a complete dish by adding a protein (tuna, ham, egg...), vegetables (homemade tomato sauce...) and lipids (oil fillet). olive).

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