Pasta is one of the basic foods that compliment a healthy, active lifestyle. Healthy eating is all about balance. It’s not what you eat at one meal or in one day that counts. It’s your total diet and overall eating pattern that makes the difference. Following a balanced, healthy diet means making food choices based on Canada’s Food Guide to Healthy Eating.
Pasta serves as one of the building blocks of a healthy diet. It is a good source of complex carbohydrates, and a moderate source of protein, containing minerals such as iron and phosphorus, and essential B vitamins (Thiamine, Niacin and Riboflavin) as well as being fortified with folic acid. It is also low in sodium, fat and sugar and contains no cholesterol.
The Food Guide recommends 5–12 daily servings of grain products (including pasta). Grains based foods (pasta, bread, cereals) are very versatile and highly regarded by nutrition professionals because they are rich in nutrients. Whole grains are high in fibre and may help to lower blood cholesterol and maintain bowel regularity. They contain vitamin E and important trace materials like copper and zinc.
For years, these foods were considered the ugly ducklings of nutrition. Thought to be fattening with little nutritional value, they were avoided in misguided attempts to control weight. Now scientific agreement among qualified nutrition experts, points to increasing our consumption of grains based foods and reaping significant health benefits. For further information, please visit the Canadian Pasta Manufacturers website.
At Italpasta, we take pride in promoting the healthy traditions of the Mediterranean diet and creating and distributing new products that meet the needs of every lifestyle.
The Kernel – Sometimes called the wheat berry, the kernel is the seed from which the durum wheat plant grows. Each tiny seed contains three distinct parts that are separated during the milling process to produce semolina flour.
Endosperm – About 83 percent of the kernel weight and the source of semolina. The endosperm contains the greatest share of protein, carbohydrates and iron, as well as the major B–vitamins, such as riboflavin, niacin and thiamine. It is also a source of soluble fibre.
Bran – About 14 percent of the kernel weight. Bran is included in the whole wheat flour. The bran contains a small amount of protein, large quantities of the three major B–vitamins, trace minerals, and dietary fibre – primarily insoluble.
Germ – The germ is the embryo or sprouting section of the seed, often separated from flour in milling because the fat content (10 percent) limits the shelf–life of flour. The germ contains minimal quantities of high quality protein and a greater share of B–complex vitamins and trace minerals.