Wholemeal egg-free pasta
This product is ideal for diabetics-egg intolerants, but can be eaten by the whole family.
If you’ve thought about trying whole-grain pasta instead of regular pasta, it’s time to make the switch. The texture of whole-grain pasta isn’t as soft as regular pasta, but whole-grain pasta provides more vitamins, minerals and fiber per serving than regular pasta. You’ll also get fewer calories per serving from whole-grain pasta. Both versions of pasta are prepared the same way and you can use them interchangeably in recipes.
Refined vs. Whole Grain
Regular pasta is made from refined flours, such as wheat flour. The milling process involves stripping the grain of its bran and germ, which gives the flour a finer texture, but also alters the nutritional content of the grain, according to MayoClinic.com. Whole-grain pasta is made from flour as well, but the grain is not as highly processed. Most of the bran and germ are retained in whole-grain pasta, giving it a hearty flavor and texture. The best way to identify a whole-grain pasta is to read the nutrition label. The first item in the ingredient list of a whole-grain pasta will say “whole-wheat flour.” You can also get whole-grain pasta made from grains such as brown rice and quinoa.
Whole-grain pasta contains the bran and germ of the grain, which contribute dietary fiber. You’ll get 6.3 grams of fiber from a serving of whole-wheat spaghetti and only 2.5 grams of fiber from regular pasta, according to the U.S. Department of Agriculture. Dietary fiber is indigestible so it adds bulk to your meal, which helps you feel satisfied after eating and helps regulate your digestive system. According to MayoClinic.com, dietary fiber may also aid in lowering your cholesterol and regulating your blood sugar.
Because whole-grain pasta has more indigestible fiber, it’s lower in calories. One cup of regular spaghetti provides 221 calories, while 1 cup of whole-grain spaghetti provides only 174 calories, according to the USDA. That’s a savings of 47 calories per cup when eating whole-grain pasta. If you’re trying to lose or maintain your weight, these little calorie differences help you meet your daily calorie goals.
Vitamin and Mineral Content
Some nutrients are lost when grains are milled to make regular pasta. Eating whole-grain pasta gives you more of the minerals potassium, magnesium and phosphorus. You’ll also get more of the B vitamins thiamin, riboflavin, niacin, pantothenic acid and B-6 from whole-grain pasta than regular pasta. These B vitamins are essential for converting food you eat into usable energy, for regulating enzymes and chemicals in your body and for keeping red blood cells healthy.