Good article: The whole carb truth about pasta
- Thread starter meryl
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sandi-in-hawaii
Well-known member
Interesting article. Anyone have a favorite whole wheat/whole grain pasta brands?
sandi-in-hawaii
Well-known member
I just tried Barilla Plus spaghetti - it was pretty good...
Not the same as regular pasta, but not as chalky as another one I tried (can't remember which one - musta blocked it out of memory).
It was kinda like Japanese soba noodles, so I compared it, carb-wise per 2oz dry serving size:
Barilla Plus (per Barilla website):
Calories: 210
Calories from fat: 20
Carbs: 38g
Fiber: 4g
Sugars: 2g
Regular Barilla (per calorieking.com):
Calories: 200
Calories from fat: 9
Carbs: 42g
Fiber: 2g
Sugars: 1g
Dry, uncooked soba(per soba pkg from my pantry):
Calories: 192
Calories from fat: 15
Carbs: 40g
Fiber: 2g
Sugars: 0g
Okay, I'm not one to compare labels, but it sure doesn't look like the Barilla Plus is significantly better than the regular Barilla, is it? (More calories, more fat, less carbs, more fiber.....)
Not the same as regular pasta, but not as chalky as another one I tried (can't remember which one - musta blocked it out of memory).
It was kinda like Japanese soba noodles, so I compared it, carb-wise per 2oz dry serving size:
Barilla Plus (per Barilla website):
Calories: 210
Calories from fat: 20
Carbs: 38g
Fiber: 4g
Sugars: 2g
Regular Barilla (per calorieking.com):
Calories: 200
Calories from fat: 9
Carbs: 42g
Fiber: 2g
Sugars: 1g
Dry, uncooked soba(per soba pkg from my pantry):
Calories: 192
Calories from fat: 15
Carbs: 40g
Fiber: 2g
Sugars: 0g
Okay, I'm not one to compare labels, but it sure doesn't look like the Barilla Plus is significantly better than the regular Barilla, is it? (More calories, more fat, less carbs, more fiber.....)
I like Barilla Plus, which they mention in another part of the article (I've changed the link above
to include the whole article, which has pasta ratings and reviews, tips, etc., so check it out!
I love Bionaturae, an organic whole wheat pasta from Italy. It's my favorite. I find in general that when using whole grain pasta, the long, thin shapes come out with a better texture than the fatter, thicker shapes. I think the article also mentions that. One thing I disagree with is their high rating for Hodgson Mill. I tried their pasta and it was pasty and horrible.
Sandi, here's the nutritional info from a package of Bionaturae:
Serving size: 2 oz
Cal: 180
Calories from Fat: 15
Total Fat: 1.5
Carbohydrate: 35 g
Fiber: 6 g
Sugars: 1 g
Protein: 7 g
Here's a link to Bionaturae:
http://www.bionaturae.com/pasta.html
to include the whole article, which has pasta ratings and reviews, tips, etc., so check it out!
I love Bionaturae, an organic whole wheat pasta from Italy. It's my favorite. I find in general that when using whole grain pasta, the long, thin shapes come out with a better texture than the fatter, thicker shapes. I think the article also mentions that. One thing I disagree with is their high rating for Hodgson Mill. I tried their pasta and it was pasty and horrible.
Sandi, here's the nutritional info from a package of Bionaturae:
Serving size: 2 oz
Cal: 180
Calories from Fat: 15
Total Fat: 1.5
Carbohydrate: 35 g
Fiber: 6 g
Sugars: 1 g
Protein: 7 g
Here's a link to Bionaturae:
http://www.bionaturae.com/pasta.html
sandi-in-hawaii
Well-known member
Hey Meryl, you answered as I was editing! I will look for bio-pasta (how do you pronounce that ae?)
Did you also read that blurb on the bottom?
"The glycemic-index rating for pasta is 55, while whole wheat pasta is 40. Comparatively, white rice is 82 and white bread is 100. The more you cook pasta, the higher the rating. Please test your pasta frequently and become accustomed to eating it "al dente", as they do in Italy."
So the mushier your pasta, the higher the GI????
Interesting.
Did you also read that blurb on the bottom?
"The glycemic-index rating for pasta is 55, while whole wheat pasta is 40. Comparatively, white rice is 82 and white bread is 100. The more you cook pasta, the higher the rating. Please test your pasta frequently and become accustomed to eating it "al dente", as they do in Italy."
So the mushier your pasta, the higher the GI????
Interesting.
Yeah, that's true, the less you cook it, the better - healthwise, and texture-wise. Check out the
nutritional info I posted above while you were posting and editing and I was posting and editing!
I've never seen Bionaturae in the supermarkets, but any decent health food market will carry it.
nutritional info I posted above while you were posting and editing and I was posting and editing!
I've never seen Bionaturae in the supermarkets, but any decent health food market will carry it.
janet-in-nc
Well-known member
have you tried Ronzoni Smart Taste? calories etc. inside......
I tried this and liked it. CI always rates their pasta tops but I don't know if they rated this type.
2oz 180 calories
1 g fat (no trans fat or saturated)
6 g of fiber
By the way, that's 3 WW points.
I tried this and liked it. CI always rates their pasta tops but I don't know if they rated this type.
2oz 180 calories
1 g fat (no trans fat or saturated)
6 g of fiber
By the way, that's 3 WW points.