What are the benefits of pasta for the human body. Health benefits of pasta

Is pasta good or bad? There is still no single answer to this question, despite the fact that the history of their use dates back several centuries. Residents of Italy, who cannot imagine their diet without pasta, consider them an exceptionally healthy dish, while in the minds of many Russians there is a strong opinion that their use contributes to weight gain.

It turns out that the key to answering the question about the dangers and benefits of pasta lies in what it is made of. different types and varieties of these popular flour products.

In Russia, pasta is usually divided into groups (depending on the type of wheat used) and varieties (first, second and highest), depending on the type of flour used:

  1. Group A pasta, a product that can be consumed even during a weight loss diet, uses flour obtained from durum wheat 1, 2 and premium. They differ from products of other varieties in their amber tint, the absence of whitish blotches, smooth texture, increased flexibility and strength. That is why there will be no crumbs or debris in the packaging with such products. On a bag of pasta made from durum wheat, there must be an inscription: “Class 1”, “Durum” or “Group A”.
  2. What is group B pasta made of? For them, take flour 1 and the highest grade, made from vitreous soft wheat.
  3. Inexpensive pasta of group B, having a yellowish or White color, are made from baking flour 1 and the highest grade.

According to another classification, pasta is usually divided into whole (spaghetti) or tubular. In a number of countries (and primarily in Italy), any pasta is allowed to be made exclusively from durum wheat.

The chemical composition of durum pasta

Pasta made from durum wheat, never sticky or overcooked, contains 10% proteins and 75% carbohydrates (represented, for the most part, by complex natural-type saccharides). There are practically no fats in them.

Their chemical composition is presented:

  • a rich complex of macro- and microelements (consisting of manganese, calcium, zinc, sodium, fluorine, magnesium, chromium, phosphorus, copper);
  • a combination of vitamins consisting of thiamine (B1), biotin (vitamin H), folic acid (B9), riboflavin (B2), choline (B4), pyridoxine (B6), pantothenic acid (B5), niacin (B 3) and vitamin E;
  • saturated fatty acids;
  • a small amount of starch;
  • a combination of amino acids;
  • monosaccharides;
  • disaccharides;
  • dietary fiber plant origin(fiber).

The minerals contained in pasta are extremely important for all internal organs and systems of the human body. Vitamin E, which is a powerful antioxidant, helps maintain the beauty of the skin, nails and hair. Amino acids normalize the condition nervous system preventing depression.

Complex carbohydrates, which are part of durum wheat pasta, are absorbed into the blood rather slowly, so their absorption is not accompanied by sharp jumps in glucose. The glycemic index of pasta is relatively low: it ranges from 40 to 50 units.

After eating high-quality pasta containing a large amount of fiber, a person has a feeling of satiety for a long time and there is no need for frequent snacks, which is very important for dieters. People who regularly consume durum wheat pasta get the opportunity to work efficiently without feeling hungry, and their body burns fat no less efficiently.

calories

  1. The calorie content of durum wheat pasta is always indicated on the packaging. For 100 g of dry product, it ranges from 328 to 350 kcal.
  2. The calorie content of pasta boiled to al dente (the so-called degree of readiness of the dish, in which pasta bitten with front teeth should be firm, but not crispy) is reduced to 80 kcal. Of course, we are talking about the calorie content of pasta in pure form: without a drop of oil and any sauces.
  3. Calorie content of 100 boiled pasta, seasoned with a small amount of grated cheese, will be at least 345 kcal.
  4. The calorie content of pasta "navy" - a dish that is extremely popular in Russia - largely depends on the fat content and the type of meat added to them. In 100 g of a dish made from firm pasta and lean ground beef, there will be at least 296 kcal. Thus, the energy value of a 250-gram serving will be 740 kcal.

Beneficial features

Is pasta healthy? Without a doubt - yes, if it is products from durum wheat. The benefits of such pasta are due to:

  1. A large amount of vegetable fiber, which contributes to the removal of slagging substances from the human body, perfectly cleanses the intestines and prevents constipation.
  2. The presence of potassium and magnesium - macronutrients that normalize the work of the heart and cleanse the blood vessels from cholesterol deposits.
  3. Rich in B vitamins, which help to normalize the emotional state of a person.
  4. The presence of tryptophan, which can provide an excellent mood and healthy sound sleep, which generally leads to a significant increase in efficiency.
  5. The presence of vitamin E - a powerful antioxidant, which is the guarantor female beauty and guarding men's health.
  6. High (up to 15 g per 100 g of product) protein content, which makes pasta an energy dish that contributes to the rapid appearance of strength. That is why this product is necessarily included in the diet of all professional athletes.

During pregnancy and during breastfeeding a child can use any high-quality pasta (including vermicelli), subject to the above recommendations.

No less useful pasta for children: there are many delicious meals(soufflés, casseroles, soups) that can energize them for quite a long time.

Is pasta bad?

The harm of pasta is primarily due to what this product is made of. The composition of pasta made from soft wheat varieties includes a large amount of starch and gluten - substances that are not only poorly digested in the body of the person who uses them, but also significantly slagging it.

The glycemic index of this category of pasta (especially highly overcooked) can reach seventy units. As a result of their use, the amount of glucose in the blood increases dramatically, but soon the feeling of hunger returns again.

Given the harm of such pasta, in a number of European countries their production is equated with falsification and therefore can be prosecuted.

How to lose weight with pasta?

"Is it possible to get fat from pasta?" - this question is asked by those who are on a diet, dreaming of putting their figure in order. In fact, the assertion that eating pasta, you can get better, is deeply erroneous.

Nutritionists say that durum wheat pasta and weight loss are very compatible. Get fat only with the excessive use of low-quality products. In order to use homemade pasta in the fight against excess weight, you must:

  1. Use only high-quality pasta made from wholemeal flour.
  2. Avoid long cooking pasta.
  3. Eat them for breakfast, lunch or - in extreme cases - during an early dinner.
  4. Serve them with a little grated cheese, stewed vegetables, seafood or mushrooms.
  5. Limit serving size.

Contraindications

The list of contraindications regarding the use of pasta is small. They are contraindicated:

  • people suffering from intolerance to wheat protein;
  • patients who have just undergone surgery;
  • patients with acute illness gastrointestinal tract.

Nowadays, the question is: “Where to buy quality pasta?” long since lost its relevance. These products in a huge assortment are presented on the shelves of any grocery store. The question of how to cook them is also not difficult: a recipe for delicious pasta can be found on any culinary site on the Internet.

Pasta can be eaten for breakfast, lunch and dinner. They are good both as an original appetizer, and as an independent dish, and as a delicious side dish. Hollywood beauties with their help lose weight and even do a facelift.

Pasta is one of the most ancient products. The time and place of their birth has not yet been established.

And the most famous "pasta" city in Italy is the city of Amatrice, where they make the world-famous spaghetti amatriciana.

What is what

To find real pasta, you need to remember that the GOST-875-92 in force in Russia for pasta divides these products into three groups: A, B and C.

The first group - products made from hard flour, the second - highly vitreous soft, the third - soft wheat. There is also a division into two classes: 1st - products from flour of the highest grade, 2nd - the first.

On a pack of real pasta, one of the inscriptions must be present: “Group A, 1st class”, durum, “durum wheat” or semolina di grano duro. Everything else is not actually pasta and has the right to be called only pasta.

Pasta helps not to get sick and not to age

The calorie content of dry pasta is about 350 kcal / 100 g, ready-made - half as much. Pasta also contains the amount of protein needed by the body - 13 g per 100 g of product. Besides, nutritional value pasta is defined by the starch they contain (70%), which is very well digestible.

A dish made from 100 g of pasta satisfies the daily requirement of the human body for proteins and carbohydrates by 30%. Pasta also contains the so-called slow sugars, which burn out almost completely, but gradually. These are exactly the substances that completely replenish glycogen stores in the muscles and liver.

Pasta is rich in B vitamins that reduce fatigue. Sauces containing herbs, tomatoes, garlic, and onions also play a positive role. All these ingredients are rich in antioxidants that slow down the aging process of cells.

Another interesting fact: a small portion of pasta, to which pure extra virgin olive oil is added, relieves ulcer pain. The dish has approximately the same effect as almagel.

Culinary Secrets

There are two main types of pasta - dry and raw. The first type is the most common. In cooking, more than 55 types of dry pasta are known - long, curly and sinuous, hollow and stuffed. Raw pasta is not so popular, more capricious in terms of storage conditions, but cooked much faster than dry pasta.

Companions of pasta are various sauces and cheeses. In Italy, respected are: tomato sauce, creamy, butter or bechamel sauce based, spicy meat sauce, olive oil with garlic, soft white or blue cheese sauce (Roquefort type).

But cheese often acts not only as the basis for the sauce, but also as an obligatory addition to the dish. For example, pecorino is used for spicy and spicy dishes. Parmesan, ricotta and mozzarella are widely used.

From peas and starch

Today, the release of unusual pasta is “gaining momentum”. On sale you can find cereal, colored, rye and even protein-free pasta. Cereals are produced from whole-ground germinated grains. They completely retain all the useful components contained in its shell.

Regular consumption of such pasta improves the function of the digestive organs, prevents the development of gastrointestinal diseases, helps maintain normal level cholesterol in the blood.

But colored pasta (which is not yet very popular) becomes thanks to natural dyes: carrots (gives red color), beets (purple), spinach (green), cuttlefish ink (black).

As for pasta made from rye flour, due to the reduced carbohydrate content, they can be eaten by diabetics.

Protein-free pasta does not contain flour at all, they are made from starch. Fruit and berry additives are introduced into it, which not only improve the taste, but also enrich the products with vitamins and microelements.

True, such a product cannot be called dietary. But it can be included in the diet of those who suffer from kidney failure.

What are pasta

Tortellini(tortellini) - small stuffed dumplings, the corners of which are connected to make a ring or bud. There are different colors, depending on the filling.

Tagliatelle(tagliatelle) - a kind of noodles, flat ribbons 0.65-1 cm wide. Tagliatelle is usually served with various types sauces, most often with meat bolognese sauce.

Conchiglioni(conchiglioni) - large shells. They are stuffed (for example, with a mixture of ricotta, pine nuts and spinach).

pasta colorata(colored pasta) - any shape, bright color, thanks to food colors: egg, spinach, tomatoes, beets, carrots, pumpkin, squid ink.

Spaghetti(spaghetti) - long, roundish, medium thickness. The name translates as "little ropes". Eat hot with tomato sauces or cook casseroles from them.

Penne(penne) - straight, medium-length tubes, often with lateral grooves. Their diagonal cut resembles a fountain pen, which is why they got their name.

Ditalini(ditalini) - small, very short pipes, in Italian their name means "thimble". Good in soups and salads.

Fusilli(fusilli) - classic pasta: long ribbons twisted into a spiral 0.65-1 cm wide and up to 7 cm long. Sometimes it is painted in different colors.

Farfalle(farfalle) - pasta in the form of butterflies (also called "bows"). It is combined with almost all products: meat, fish, vegetables, cheese, nuts... Served with all kinds of sauces: tomato, cheese, cream...

Ravioli(ravioli) - square pasta dough ravioli, similar to Russian dumplings, with various fillings (either ground or cut into small pieces). The name translates as "little turnip".

Lasagna(lasagne) - long and very wide, can be with straight or curly edges. They are laid in a form in layers, smearing each layer with thick tomato or cream sauce, and baked.

Which of these pasta is your favorite?

Pasta is one of the favorite foods of many people who consume it daily. Others consider this product unhealthy and try to eat as little as possible. So what is pasta good or bad? Supporters and opponents of this product remain true to their opinion. Consider who is right, what is the effect of eating pasta on the health of the human body?

Composition and energy value of pasta

An interesting fact is that a raw product contains four times more kilocalories than a cooked one. One hundred grams of boiled pasta contains only eighty kcal. This is a product average calorie content, and if you do not abuse it, then there will be no harm to the figure. Pasta contains vitamins: almost the entire group B, vitamin A, E. The product also contains minerals: sodium, potassium, magnesium, calcium, iron, silicon and others. The content of useful components is small, but it is also impossible to say that pasta is a useless product.

The carbohydrates contained in the product give a feeling of fullness for a long time. Such carbohydrates are called complex. The product is even recommended for use by athletes, as it helps to cope with heavy physical exertion and becomes a source of energy and vigor. The correct name for pasta is pasta, but this name has not taken root with us and there is practically no separation between pasta and spaghetti. In general, there are more than half a thousand varieties of pasta in the world.

The benefits of pasta

Pasta cannot be named harmful product, but there are more and less useful varieties. For example, durum wheat pasta is considered healthier. The opinion that a dish simply fills the stomach without having any positive effect on the body is not true.

The product contains a large amount of fiber, which helps to normalize the functioning of the digestive organs and accelerate the removal of slag accumulations. It has been proven that pasta contains a large amount of B vitamins, which positively affects the functioning of the nervous system. With a lack of vitamins of this group, it is the pasta dish that can make up for the deficiency.

Why and to whom is olive oil useful on an empty stomach

Due to the high content of vitamin B in the product, it can affect well-being and contribute to:

  • improve mood;
  • getting rid of a nervous tic;
  • relieve tension in the muscles;
  • getting rid of headaches.

Due to the large amount of complex carbohydrates, satiety lasts for a long time, and a person can extend the intervals between meals.

Pasta products affect the human body as follows:

  • fill with energy for a long period of time;
  • help to improve sleep problems;
  • restore performance;
  • fill the body with B vitamins and prevent the development of a deficiency of this substance;
  • positively affect the work of the digestive organs, in particular the intestines.

As you can see, the health benefits of pasta are obvious.

How to choose the right pasta

The greatest benefit for our body is the use of pasta from durum wheat. Such products do not boil soft, do not stick together, they need to be boiled for some time. As for the other variety, soft varieties, they have a higher calorie content, need to be washed, and can stick together and boil soft. To purchase a quality product, having come to the store, you need to heed the following tips:

  • pasta High Quality they simply cannot be sold by weight, a company that values ​​​​its name and reputation, monitors the quality of the product, always packs products in bags that are hermetically sealed;
  • the label should give information about the composition of the pasta, the absence of dyes and additives, indicate the final term of sale;
  • the surface of the product must be uniform, without defects and kinks;
  • there should be no crumbs in the pack;
  • water after boiling should remain colorless;
  • High quality vermicelli does not need washing, it does not stick together.

It makes no difference what is written in the product description: it is made from wholemeal flour or durum flour. If we talk about the difference, then there is a certain difference between pasta and pasta. Pasta has more than four components in its composition and is of low quality.

Benefits of green tea

pasta secrets

There are some nuances that will help you get the most out of the product. Consider them:

  • with systematic sports and at high loads, it is recommended to introduce pasta into your diet, and especially give preference to products from soft wheat varieties, as they contain more fiber and kilocalories;
  • with a tendency to be overweight and an irresistible craving for pasta, choose durum products and eat them in the morning or afternoon, you should remove pasta from your diet in the afternoon;
  • with normal weight, you can often eat pasta dishes, but you need to diversify the diet with vegetables and cereals;
  • if you want to gain weight or gain a few pounds, feel free to eat pasta in the afternoon.

How to cook pasta

Cooking the product is not difficult, and this dish is one of the first that children learn when learning to cook. There are no special secrets here: you need to pour pasta into boiling water and boil over low heat for seven to ten minutes. After cooking, the water must be drained, if necessary, rinse and add oil. Everything is ready. It should be noted that hard varieties of pasta do not need to be washed, otherwise they lose all their beneficial features. Even this simple matter has its secrets.

Here are the most important steps for making delicious pasta:

  • it is recommended to cook spaghetti in a thick-walled pan;
  • water should be a third more than pasta;
  • water should be salted at the moment of boiling, it is not necessary to add salt to the finished product;
  • the product cannot be digested.

The product is combined with a large number of dishes. There are so many recipes that add even more flavor to pasta.

They are eaten with fish, meat, stewed vegetables, mushrooms. Delicious soups are made from pasta. Add sauces, dressings, spices. Pasta rightfully occupy a leading place among the favorite dishes of many gourmets.

Harm of pasta for human health

And although there is a claim that pasta can cause extra pounds, in fact, this is only partially true. The product contains carbohydrates in in large numbers, but a portion of pasta will be much more useful than fried potatoes, for example. Subject to the dosed use of pasta, a person will not gain extra pounds. Pasta is sold in large quantities and variety without compromising health, if you get too carried away with the product, you can get fat. Also, this dish is not recommended at night.

As you can see, there is no need to say that there is harm from pasta. There are several contraindications when it is not recommended to introduce this product into your diet. Such conditions include periods after surgery, acute diseases of the digestive system. A contraindication to the use of the product is intolerance to its components, namely wheat. So the harm of pasta is only in non-compliance with the norm of the use of the product. Pregnancy and the period of breastfeeding are not a contraindication to use. Pasta is a tasty and healthy dish that, when consumed in moderation, has a positive effect on human health and mood.

And for many, Parmesan cheese is perhaps the main gastronomic symbol of Italy. According to one version, this kind of pasta appeared by chance - during a children's game. And today it is one of the most popular products in the world.

general characteristics

Spaghetti is a traditional product of Italian cuisine, which is a long thin pasta made from durum wheat (known in the Italian tradition as pasta). On the cut, they are cylindrical, with a diameter of about 2 mm. For a long time the existence of these pasta, their "legitimate" length has constantly changed. At first, only spaghetti 50 cm long was considered correct, but then, for ease of storage, it was decided to shorten them to 25-30 cm.

The name "spaghetti" is a diminutive of the Italian word "spago", which translates as rope or thin rope. It is not known when long pasta first appeared, but researchers found the first written mention of pasta in the Talmud and date it to the 5th century AD. Some historians believe that pasta came to Europe thanks to the Arabs who brought this product to Sicily. Other researchers suggest that spaghetti was invented in Sicily around the 12th century. Another version says that these pasta came to Europe from China thanks to Marco Polo. But the name, according to researchers of culinary history, the product received in 1842 with light hand a certain Antonio Viviani. But long pasta gained real worldwide popularity only in the 19th century, after the first spaghetti factory appeared in Italy.

Nutritional characteristics

Although the classic recipe for these pasta provides for a very limited set of products, this does not prevent spaghetti from being a good source of vitamins, minerals and. Whole grains, from which pasta flour is made, contain high levels of , . Selenium, for example, is necessary for the proper secretion of thyroid hormones, potassium is important for maintaining healthy body acidity, magnesium promotes metabolism, protects muscles, nerve cells, and is good for the heart and bones. And all these substances are found in regular spaghetti.

Any pasta is a good source of fiber, which has several functions in the human body at once. It affects the concentration of sugar in the blood, improves digestive processes, is necessary for strong immunity (by affecting the intestinal microflora, on which, as you know, the functioning of the immune system significantly depends). And of course, fiber is an essential component in diets for weight loss.

Since spaghetti consists of flour and, they are a good source, and therefore energy. By the way, a balanced diet should consist of 45-65% carbohydrates, and spaghetti will help maintain this balance.

Beneficial features

Properly cooked spaghetti is not only tasty, but also healthy. If you still keep counting Italian pasta " bad food”, then you do not know anything about this product. Research recent years radically changed the attitude towards flour food. It turned out that durum wheat pasta does not contribute to obesity at all (well, of course, if you do not use them in unmeasured portions). Moreover, more and more often, researchers are voicing the idea, which for many is a real shock: following a pasta diet, you can lose weight. But immediately a caveat: this does not apply to all pasta, but only from pasta (for example, spaghetti).

To support this theory, the researchers compared the body mass index of Italians eating different amounts of spaghetti. It turned out that lovers of durum wheat pasta (but not abusing the product) have a lower BMI. In addition, it turned out that people who eat more pasta also eat more seafood, vegetables, tomato sauces, different types of cheeses (traditional components of the Mediterranean diet). And this is an additional plus.

In particular, the benefits of such a nutrition system are felt by the heart and blood vessels, and the cognitive functions of the body improve.

Selenium contained in spaghetti endows the product with properties that prevent the degeneration of cells in the human body. A serving of whole grain pasta contains almost 2 mg, which is more than 100% of the norm for women and more than 80% of daily allowance for men. By consuming a sufficient amount of this mineral, you can not worry about possible violations of carbohydrate metabolism. In addition, this chemical element helps maintain sugar levels within normal limits. And this once again refutes the idea that all pasta is harmful and can cause a sharp increase in blood sugar.

As it turns out, Italian spaghetti also helps lower bad cholesterol levels in the body, thereby reducing the risk of heart disease. It is also interesting that a portion of spaghetti can significantly improve mood. And all because the composition of the product contains useful ones, and among them - tryptophan. This amino acid is known for its ability to activate the production of the hormone serotonin, which is responsible for a good mood and healthy sleep.

How spaghetti is made

This popular pasta only needs two ingredients to make: wheat flour (exclusively from durum wheat) and water. In some cases, eggs and vegetable juice are added to color the dough. But the last ingredients are added exclusively to the so-called fresh spaghetti. Italians usually make such pasta at home on their own and, after kneading, they are immediately boiled and served at the table. The most popular and widespread in the world is dried pasta. These are the same pasta that you can buy in almost every grocery store today.

The basis of proper spaghetti is a well-kneaded dough. It should be homogeneous, without air bubbles. Then thin long pasta is formed from it, which are cooled before drying.

In order to get a high-quality product as a result, it is important not to overdry the paste, but also not to leave excess moisture in it.

It is clear that it is not difficult to buy spaghetti in our time. But if you want to feel like an Italian and taste real freshly cooked pasta, then you can try to make spaghetti with your own hands. But in order to get real Italian pasta as a result, you need to take only durum wheat flour (it looks a bit like semolina). For 100 g of such wheat for homemade spaghetti, you will need only one more product - the yolk, preferably from home (then the color of the finished pasta will be a pleasant golden hue). And I must immediately warn you: the dough is very tight. To knead it well, you have to work hard. If the pasta base seems too dry to you, then you can add quite a bit of water to it. The finished dough should be left to “rest” for half an hour, and then you can begin to roll out (preferably with a special machine) a very thin cake. Fold the finished rolled sheet into a roll and cut into thin strips. Sprinkle spaghetti with flour and boil in salted water. By the way, homemade pasta can be stored for about a month. But for this, it is important to dry the chopped spaghetti very well and put it in a hermetically sealed vessel.

To homemade pasta looked more fun, Italian chefs often add to raw dough some vegetable juice. , or used to make green pasta, and carrot juice for orange and yellow. To make exotic black pasta, the dough is kneaded with cuttlefish ink, and you can use it to create a bright red or pale pink paste.

Ready-made homemade spaghetti is good to add to broths or serve with sauces, vegetables, mushrooms, seafood or meat.

How to cook

Spaghetti is boiled in plenty of salted water. Depending on the degree of readiness, there are several types of dishes. The most popular is al dente pasta (pasta is strained before it becomes soft).

IN classic recipes spaghetti is combined with various sauces (they say there are over 10 thousand types of sauces specifically for pasta), with Italian herbs, olive oil, meat, seafood, vegetables, hard cheeses (for example, parmesan, pecorino romano, grana padano and others). In Thai cuisine, spaghetti is often served fried, and in American cuisine, spaghetti is often served with chili con carne.

Each region of Italy has its own traditional dishes from spaghetti. Spaghetti aglio e olio is pasta with butter and traditional Naples. In the south of the country, in the middle of the twentieth century, the Spaghetti alla puttanesca dish was created, consisting of pasta, olive oil, garlic and. In the central regions, including Rome, pasta with shellfish - Spaghetti alle vongole - is very popular. Spaghetti bolognesa with meatballs and carbonara sauce, which have already become the property of world cuisine, are no less famous. But if your goal is weight loss, then you have to forget about too high-calorie sauces. Dieters should be aware that 100 g of fatty cheese sauce can contain almost 250 kcal and more than 10 g of unhealthy ones, while diet tomato sauce is only 30 kcal per 100 g of product. Even fewer calories and more useful substances contain spaghetti cooked with vegetables, for example, with the addition of mushrooms, onions, fresh tomatoes.

Varieties of classic spaghetti

Depending on the diameter and shape, there are many varieties of spaghetti. Here are just a few of them:

  • spaghettoni - slightly thicker than classic spaghetti;
  • spaghettini - a little thinner than the classic version;
  • capellini - very thin, in some countries known as "angel hair";
  • Fusilli bucati - spaghetti, hollow inside;
  • pici - both very long and thick, usually handmade;
  • linguini - they are flat in shape;
  • bucatini - very thick with a hole inside;
  • udon - the Japanese version of spaghetti, in the form of noodles;
  • Xi Mian - Chinese version, similar to Japanese, but thicker.

How to choose the most useful

You can significantly increase the benefits of eating spaghetti if you give preference to a whole grain product. Such pasta contains more fiber and other important nutritional components (including protein, iron, phosphorus, manganese, magnesium, selenium). In addition, if you give preference to whole grain pasta, you can provide the body with good portions, as well as carotenoids, lutein and zeaxanthin. Folic acid essential for the production of red blood cells and maintenance of hemoglobin, and a diet rich in carotenoids is important for eye health.

Durum wheat pasta is always healthier than soft wheat options. But wheat flour is not the only type of flour used to make pasta. There is a more interesting and useful option - Spaghetti Multigrain. This type of pasta is made from a mixture of flour. As a rule, they use flour from, quinoa. By the way, some varieties of Multigrain pasta can be gluten-free, which means they are useful for people with celiac disease. For those with gluten allergies, there are spaghetti made from cornmeal or quinoa. Rice paste made from white rice flour or brown rice is good for people with digestive problems.

Pasta harm

Only the right spaghetti made from quality wheat can be useful. Some manufacturers make pasta doughs using regular baking flour or a product made from vitreous wheat. Frankly, the body will receive little benefit from such pasta, but they are quickly deposited with extra centimeters at the waist.

In the 1950s, spaghetti was still regarded as an exotic delicacy in many countries. Today, this fact causes only unbridled laughter, but in 1957, some people believed the Air Force April Fool's joke that spaghetti grows on trees. By the way, today this type of pasta is so popular that it even has its own holiday - spaghetti day, which gourmets celebrate on January 4th.

Mediterranean cuisine is considered one of the healthiest. And spaghetti is the central dish of this food system. Pasta dishes are delicious, inexpensive, easy to prepare and are the perfect accompaniment to vegetables, fish and meat.

Perhaps one of the most common side dishes in our country is pasta. Indeed, our pasta is almost more popular than in our homeland, in Italy. It is not only very nutritious, but also very tasty, as well as a rather simple product in preparation - and it is these reasons that determine the love of the domestic consumer.

Macaroni - basic product information

To begin with, let's recall the classic composition of the famous side dish. It is very simple and contains only two main ingredients - flour(usually wheat) and water. The product from durum wheat is considered the most useful.

As you probably know, pasta is national dish inhabitants of the sunny Apennine Peninsula, Italians. It is believed that it was this people who invented the recipe for a popular dish, however, disputes about which state is the birthplace of pasta are still ongoing (some scientists believe that these were the countries of Asia, someone claims the Middle East).

Be that as it may, pasta is now equally popular in all parts of the globe. There are a great many varieties of this product: these are long types - noodles or spaghetti, and more familiar to us "curly" products - horns, spirals, shells, and thin vermicelli, often added to soups, and many others.

Pasta is not only the ingredients of simple dishes familiar to everyone since childhood, they can also form the basis of complex and incredibly tasty delicacies and dishes of European cuisine. The main thing is to be able to cook the product correctly and serve it with the right sauce!

Useful qualities

  • As mentioned above, pasta from durum wheat. They are a dietary product, because they have a fairly low glycemic index, which means that for a long time they saturate and satisfy the feeling of hunger. But products made from soft varieties of wheat are better to be completely removed from the diet, since they do not bring any benefit to the body, and often they can even contribute to a set of extra pounds.
  • Fast and high quality saturation- not the only advantage of good pasta. They are also very beneficial for the health of our digestive system, as they contain fiber and dietary fiber, which facilitate the process of digestion and absorption of food in the stomach.
  • Cellulose also helps to cleanse the gastrointestinal tract and remove toxins from the body.
  • Pasta is incredibly high in vitamin B which plays an important role in the functioning of our body. Vitamins of this group are involved in the main metabolic processes, regulate the activity of the digestive system, and also have a tremendous impact on the functioning of the nervous system and psyche. Lack of vitamin B in the diet can cause serious sleep disorders, loss of energy and mood, chronic fatigue and more severe health problems.
  • Ordinary "horns" contain tryptophan- an amino acid necessary for the prevention of depressive disorders and maintaining a good mood.
  • The product is rich in tocopherol, known as vitamin E. This substance slows down the aging of the body, and also plays an important role in the functioning of the reproductive system in women (to the point that an insufficient amount of it in the diet can cause infertility). Bonus: tocopherol helps to improve the health of the skin, hair and nails, and also significantly improves them. appearance and condition.
  • Iron contained in the product is necessary for the functioning of the circulatory system and the maintenance of normal hemoglobin.
  • Coarse pasta lower blood cholesterol levels, which in the long term has a positive effect on blood vessels and the heart.

What is the potential harm

  • high calorie content product may be the cause speed dial extra pounds - in case you abuse the side dish or use products made from non-durum wheat flour.
  • In general, the main side effects are observed precisely from the abuse of pasta made from flour of soft varieties. Thus, intemperance in nutrition can cause the development diabetes and some cardiovascular diseases.

  1. It has been repeatedly said above that only coarse grinding products can be useful. And how to distinguish them from ordinary pasta? Usually the necessary information is contained on the package - so if you see characteristics such as "Top Grade", "Group A", or, finally, simply - "hard grade" or "coarse grinding", then you have a healthy product. "Group B" refers to soft flour that does not carry any benefit to the body.
  2. However, an unscrupulous manufacturer can deceive the consumer by providing incorrect information about the product. If during cooking you find that the pasta has acquired an unpleasant white shade, boiled, lost its shape, then they are made from wheat baking flour.
  3. The process of preparing pasta of any kind is quite simple: you just need to immerse the noodles in boiling salted water for a certain number of minutes, and then drain the liquid (a colander is useful for this). The time the product is in the water depends on what kind of pasta you want to cook.
  4. How to eat the famous side dish, perhaps everyone knows. "Horns" and "shells" can be consumed ready-made, adding cheese or butter. Pasta, casseroles or lasagna can be made from pasta of other varieties - layers of pasta smeared with tomato paste.
  5. The best sauces for pasta dishes are: bolognese, tomato sauce, carbonara, cheese.