The Nutritional value of pasta

&&&Pasta is a natural product and a key part of the Mediterranean diet. Through cooking combinations, nutrition and deliciousness are brought to light. Classic spaghetti is made from semolina and water with good kneading. Traditional Greek pasta is made from semolina, eggs and milk. In recent years, it has been enriched and diversified according to the dietary habits of the time with vegetables (carrots, tomatoes, spinach, etc.) or wholemeal, but it remains rich in nutrients.


&&&Pasta is rich in complex carbohydrates, iron, selenium, calcium, phosphorus, vitamins, proteins, folic acid, sodium, a little fat. According to studies, wholemeal pasta is rich in fiber, with few calories and dramatically helps metabolism and smooth functioning of the digestive system offering significant health benefits. It reduces the risk of certain types of cancer, has low sodium and cholesterol levels, and has a low glycemic index, making it a good choice for people with type 2 diabetes.



&&&The essence is that traditional pasta is a pure food that gives strength, energy and nutrients to the body. Although it is widespread that pasta is , this is not the case. It is at the base of the Mediterranean diet pyramid and with a consumption frequency of 2-3 times per week, we help the body to have constant energy and maintain a good silhouette.

&&&Pasta is easy to preserve for a long time, can be easily digested and can be simply cooked. There are many types (hylopites, tagliatelle, pasta shells, orzo, spaghetti, etc) and pasta seems to maintain a high position in the nutritional preferences of the Greeks and not only.