If you've ever felt bad after eating pastries (or any carbs), nutritionists say you should stop yourself from thinking about it. "This food is a staple of kitchens around the world, so it breaks my heart that high-carb foods, especially pastas, tend to be labeled as bad," says Whitney Linsenmeyer, spokeswoman for the US Academy of Nutrition and Dietetics.
Nutritional benefits of pasta
All types of pasta are full of nutritional value, including carbohydrates (one of our body's main sources of energy), fiber, protein, vitamins and minerals. Most pastas sold in stores are refined, meaning they are made from wheat grains that have had their kernels removed. This type of paste is also rich in vitamin B and iron.
Whole grain pastas
They are made from whole grains can be made from wheat, barley and other flours. These pastries are made with whole wheat flour, which provides more nutrients, including manganese, an important mineral for bone, connective tissue and blood health.
Gluten-free pasta
If you need or prefer to avoid gluten, then choose gluten-free pastas that are made from brown rice or quinoa.
But if we refer to the Italians for the right amount, it seems that a plate of pasta cannot be considered as a complete meal, even if it is accompanied by vegetables, various sauces or seafood. Despite all the nutritional value, something else needs to be on the table for the meal to be called complete.
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Source: Today
