Nowadays there are many different types of pasta to eat like wheat pasta, classical pasta, bran pasta etc. Also there are non-flour pastas to consume. Now you can eat pasta made from quinoa, brown rice, chickpeas lentils and more. Are they really healthier then the other types of pastas? Here you can find nutrition experts have to say about which pasta alternatives are really good for you.
PASTA WITH VEGETABLE IS BETTER THAN THE OTHERS
Fresh vegetables used pasta is absolutely the healthiest option. One most known way to make vegetables with pasta like potato, cucumber look like noodles is to spirilaze them or slice them into long curly strands with using a machine for it. You can cook these noodles by boiling or using sautéeing technique. Other stringy vegetable pastas like spaghetti squash naturally have a similar pasta looking.
“From a nutritional standpoint, it’s terrific,” says Keith Ayoob, associate professor of pediatrics at Albert Einstein College of Medicine and Montefiore Health System. “It’s just a lot more work, and you will need equipment.” Another downside is that fresh vegetable pastas can’t be stored like regular pasta, and it goes bad more quickly. Final conclusion : vegetables taste nothing like real noodles.
MOST FIBER BEARING IS BEAN BASED PASTA
Black beans have more protein and fiber then regular pasta so dried pasta made from chickpeas, lentils or black beans are rich protein source. It can be made in different ways. One of the popular type of bean pasta is Banza made from chickpeas in place of wheat. It has 2 times more protein and 4 times more fiber then regular pasta with fewer carbs and also it is gluten free but it is not always lighter then regular types. Two once serving Banza is more or less about 190 calories and while penne packs its about 200 calories.
ARE THE VEGGIE PASTAS WORTHY TO CONSUME FOR HEALTHY FOOD?
Do not be fooled by pasta commercials that say their pastas contain vegetables in their ingredients like red tomato pasta or green spinach pasta. Spinach pasta is just a regular pasta made with a little bit of spinach powder. “It’s basically fun and games with pasta,” says Ayoob. “It has great eye appeal.” Though some companies claim their veggie pastas contain a full serving of vegetables, Ayoob says it’s no substitute for a real vegetable dish, since spinach pasta might not have all the nutrients you would otherwise expect from spinach.
ONE OF THE GOOD GLUTEN FREE OPTION IS QUINOA PASTA
Quinoa is one amazing raw material for making pasta. Quinoa flour contains more protein than any other flour you will find, is rich in iron and magnesium and is gluten free, making it ideal for those with celiac disease, says registered dietitian Lori Zanini, a spokesperson for the Academy of Nutrition and Dietetics. And also, according to research published in the European Journal of Nutrition, quinoa pasta reduces blood sugar, insulin and triglyceride levels better than other gluten free pastas. Furthermore, it cooks quickly.
REGULAR PASTA CAN BE HEALTHY
Health status of regular or any other alternative types of pasta depends mostly on what you serve with it.
“Pasta is a great vehicle for other food,” says Ayoob. Usually, that means ground beef or heavy, creamy sauces. “Alfredo is one of the highest calorie pastas you can eat,” says Ayoob. “It’s what I call ‘once a year’ pasta.” Instead, top yours with tomato-based sauces, vegetables or yesterday’s leftovers.
Also you can eat whole-wheat pasta , which is rich in vitamins protein, and fiber. Serving it as a side dish is the best. “Pasta, including refined-flour pasta, is not a new food—it’s been around long before the obesity crisis,” Ayoob says. “Pasta is not a matter of yes or no, it’s a matter of how much and how often.”
