Versatility is undoubtedly one of the most significant aspects of the protein pasta without carbohydrates, a food product that cooks quickly and is an excellent solution for keeping fit. But is it really worth choosing this food proposal? If it is true that it represents an additional possibility for eating healthily and varying your diet, it is worth understanding what it is and what its advantages are. most important characteristics from a nutritional point of view.
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How protein pasta is made
The appearance of protein pasta It is the same as that of classic pasta, but the difference is the raw material used to produce it: not durum wheat flour, but legumes, such as chickpeas, lentils, beans and peas. Specifically, legume flour is used; in other cases, wheat flour is used which has been enriched with protein isolates such as peas and soy. In some cases, egg white is added, which is why the protein intake is consistent, despite a reduced level of carbohydrates.
Who should consume protein pasta?
About buy protein pasta on bestbody there is certainly no risk of being disappointed, also because we are talking about a food that can be consumed by everyone. This is a valuable alternative that allows you to vary your diet, especially if you have the goal of losing weight. Be careful, however, because protein pasta contains a percentage of gluten, however small: consequently it cannot be consumed by celiac subjects, although you can also find gluten-free protein pasta on the market. Protein pasta can be seasoned with raw vegetables or accompanied by sautéed vegetables. If you want to be sure of consuming a complete meal, It can be combined with vegetables or salad. For the rest, there are no other precautions to take into consideration, since protein pasta can be consumed in place of normal pasta, cooking it in the same way according to the instructions provided on the package.
Nutritional values
In 100 g of protein pasta there are just over 20 g of carbohydrates, a fibre content of between 10 and 15 g and up to 60 g of protein. On the contrary, classic semolina pasta offers 82 g of carbohydrates, between 2 and 3 g of fibre and between 10 and 11 g of proteins. This also explains the modest glycemic index that characterises protein pasta, from which no carbohydrates can arise. sugar spikes; this is why the glycemic load of the meal is low.
Why try protein pasta?
Knowing about protein pasta recipes and how to use it in the kitchen allows you to count on an alternative that allows you to vary your diet and at the same time introduce a greater intake of vegetable proteins, while limiting carbohydrates. This type of product is recommended for slimming diets, also because the flavor and appearance of protein pasta are as pleasant as normal pasta. The purpose is to reduce carbohydrates and increase protein intake. Carbohydrates, as we know, cause glycemic spikes, and consequently an immediate absorption of sugars. This contributes to the storage of fats, provided that they are not burned.
A protein substitute: yes or no?
Choose one protein pasta recipe It can be an interesting challenge, but one should not make the mistake of thinking that it alone represents a complete dish at a nutritional level. In short, it would be a mistake to eat it alone, also because the biological value of plant-based foods is lower than that of animal-based foods. They do not contain all the essential amino acids, that is, substances that the human body cannot produce autonomously and which therefore need to be introduced through the diet. The advice is to combine the protein pasta with a slice of bread or vegetables, keeping in mind that the amino acids that are abundant in cereals they are not in legumes (and the opposite is also true).
Article published on May 29, 2023 - 12:21 pm
