All the most interesting about pasta
Many girls are afraid to eat pasta, becauseBelieve that they are getting better. But is it really so? In good grades of this product there are very few calories. In 100 g of dry product - 330 kcal, but in cooked 100 g only 80 kcal. Plus, for this, in the paste of durum wheat there are almost no fats (less than 1%).
The paste contains many complex carbohydrates - 70%Of the dry weight of the product. Such carbohydrates are slowly digested, the blood sugar level does not increase, and the feeling of hunger leaves us for a long time. It helps to maintain efficiency and not feel hunger. Thus, there is regulation of insulin, which is produced in our body for glucose uptake, which is especially important for people with such diseases as diabetes, obesity, arterial hypertension, as well as in violation of the digestive system.
By the way, in Italy, where they eat this product asAt least once a day, people who are obese, much less than in many other countries in Europe. If you still doubt about the extra calories from macaroni, then we recommend you macaroni with bran from wholemeal. They contain multifilament fibers that slowly swell in the stomach and give a prolonged sense of satiety.
And pluses ...
Pasta from durum wheat contains a lot ofPlant cellulose, which relieves intestinal dysbiosis and helps to remove toxins from the body. B vitamins soften the headache and increase the resistance to stress. Vitamin E helps to avoid premature aging, which is caused by free radicals. Also in pasta contains many minerals - phosphorus, potassium, calcium, iron. Amino acid tryptophan helps to make sleep more calm and deep, and also promotes the treatment of certain forms of depression. However, the most important advantage is the high content of the protein. 100 gmacarone contains 15% of the daily protein norm.
Variety of flour
All of the above advantages areOnly to temmacarons, which are produced from flour of durum wheat. In it, the starch grains are harder and finer, its consistency is fine-grained and contains polyethylene (protein). If the paste is made from flour of soft varieties, then it will contain a lot of starch, but not enough fiber, vitamins and carbohydrates.
A real pasta is made only onEuropean standards, where only flour is used from solid wheat, water and sometimes eggs are added for elasticity. On a pack of such pasta should be the inscription: "Group A, 1-st class" or "Wheat of solid varieties." All other products will be baked to the so-called pasta.
Adepts of a healthy lifestyle and gourmets are especially suitable for low-calorie macaroni from spelled. Spelta is a special kind of wheat, which is better than proteins, fiber and unsaturated fatty acids.
How to distinguish macaroni from pasta?
First of all it is necessary to pay attention toColor. The present paste will have a golden or cream color, a vitreous fracture and a smooth surface. If you see bright yellow products, then do not buy it, since it is made from soft flour, which is paler than solid.
Try bending the paste. Products made from solid grades are excellent and durable, and soft ones will quickly break down. Carefully study naupakovke table nutritional values. The more proteins, the better. They should be at least 11 g.
Sometimes it is difficult to determine the quality of the product by the color of color. But this can be done during cooking. Pasta from solid flour does not stick, does not boil and has an amber-yellow color.
Today on the shelves of supermarkets can be foundColorfulcolours. They are stained with dyes, and not always natural. Therefore, be sure to read the composition. If the composition contains ingredients with the inscription "E", then an artificial dye was used.
What is the best way to combine macaroni?
Macaroni can be combined with many products. But best of all they are combined with vegetables, herbs and olive oil. In olive oil, monounsaturated fats that reduce the level of "bad" cholesterol. If you constantly use this oil for meals, then this is the Socratritis malignant breast tumors. Although macaroni from hard varieties can not be rectified, nutritionists still do not recommend eating them for dinner, since coconuts contain complex carbohydrates that are digested for a long time.
Some people are allergic to gluten,Which is contained in rye, in barley and in wheat. If you have it, you can not eat pasta, breakfast cereals, pies, bread and other products that contain the dish. Always carefully check the content of gluten in beverages and semi-finished products. Many pasta products containing this substance can be replaced with pasta from buckwheat, corn or rice flour.
To each his own
In Russia, Ukraine and many other countriesMacaroni used to call all kinds of pasta. But this Italian term refers only to short tubular products. The other types of paste have names in accordance with their shape and size. For example, spaghetti - round, long and thin enough, are translated Italian, as "small ropes". Thin, too long and rounded chapels are called "angel hair". Bavette - like a flattened spaghetti. In total there are about 600 different forms of pasta in the world, so this list can be continued for a very long time.
By the way, a lot of pasta is invented svojus.
Few interesting facts about the pasta
- There is a world pasta day, which is celebrated on 25 October in 50 countries.
- In the Russian Empire, the first factory for the production of macaroni was opened in the late 18th century in Odessa.
- Dry pasta is one of the first products that was produced in an industrial way.
- The record for eating macaroni was put by an Englishman Peter Doudesuela, who at 12.01 seconds ate 91, 44 m of spaghetti.
- Glycemic index of the paste is from 25 to 45. This is two times less than that of potatoes.
On the shelves of stores
Sometimes you can get confused in the labels on the labelsMacaroni. One producer indicates that pasta is made from solid wheat varieties, others - that pasta is made from wholemeal flour, and still others - that the pasta is made from wholemeal flour. What is the difference between them? In fact, there is no difference, since solid wheat and coarse flour are the same.
There are also mixed whole grains of pasta. In this case, other cereals (barley, oats) or legumes rich in protein (chickpeas, lentils) are added to hard flour. This is done in order to increase the nutritional value of the product. Keep in mind that macaroni from other cereals (buckwheat, poultry, brown rice) have a different taste, different from macaroni from the highest grades of flour.