I happily include any and all of these types of pasta in my diet based on their …
I happily include any and all of these types of pasta in my diet based on their nutrient profile. The thing I focus on is making sure the portion size is suitable. 1/2- 1 cup cooked depending on the dish is a good aim. This nutritional breakdown is based on 1 cup of cooked pasta.
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With the exception of tinned spaghetti, wheat pasta varieties all have a low glycemic index. And while I could not find a GI measure for pulse pasta (that made of lentils, legumes or a combo), I can only assume it’s also low given it’s made with all low GI ingredients.
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If we look a bit closer at the nutrient differences:
• Calories ➡️ they’re all quite similar
• Protein ➡️ the high protein and pulse win here, however if you’re balancing your pasta dish by including some lean protein then this difference really pales into insignificance.
• Fibre ➡️ wholemeal, pulse and the high protein pasta are the winners here.
• Carbs ➡️ There’s a bit of variation here but provided you don’t go overboard with your portion size then all of these options are ok for most. If you are diabetic you may need to follow a more strict carb intake and this may guide your choice. There’s no regulation in Australia around the claim ‘low carb’ on labels so for the ‘high protein, low carb’ pasta, it simply means that it contains 25% less carbs than a regular or conventional pasta.
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Just a note- I don’t count carbs, and for regular healthy eating advice I don’t encourage others to do so because I do not think it is necessary provided you get your portion about right. I included the amounts because I knew some people would be interested ?
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Personally I opt for wholemeal, high protein or regular. I find the pulse pasta a bit floury and don’t love the taste.
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Which pasta do you prefer? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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