How useful pasta, as well as how many of them cook

It's hard to find someone who at least once in their life have not tried the pasta. Benefits and harms of pasta does not cease to excite consumers. Opinions differ: some call a useful product, while others believe that people from the pastry fattening. Who is right?

Pasta varieties and their characteristics

Pasta can be different in appearance. But the main difference - the variety. For the production of the product using the flour of different grades, it is possible to learn from the inscription on the packaging.

Macaroni Group:

• Group A. Useful pasta produced from durum wheat. This product not only possesses the useful properties, but also a distinctive quality after cooking. They do not lose their shape, do not stick together, even with the addition of a small amount of oil.
• Group B. To manufacture a product using wheat flour vitreous 1 or higher grade.
• Group B. Despite the fact that the usual flour intended for baking bread, is not quite the right product for pasta, some manufacturers still use it. Pasta produced poor quality during cooking lose appearance glued. The cost of production is low.
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Attention! There are states where the pasta in the group do not produce at all.

Flour products differ not only the group, but also by their appearance and purpose. They are:

• long and short;
• large and small;
• curly;
• with different fillings;
• for baking.

Taste and color of the product can vary, for their use as flour from wheat, buckwheat, rice, corn and barley.

Vitamins and minerals in the composition of pasta

The boiled pasta contains vitamins A, PP, E, and vitamin B 6

Products rich:

• sodium and potassium;
• magnesium and sulfur;
• phosphorus.

The presence of such a large number of vitamins and minerals increase the benefits of pasta for the health and minimize harm.

Nutritional value and calorie pasta

Before we talk about the benefits or harm of pasta, you need to know the nutritional value and caloric content of the product.

As a rule, these products are cooked. Nutritional value of the dry product from 327 to 351 Kcal, after cooking - not higher than 80 Kcal.

Read more: https://poleznii-site.ru/pitanie/prochie-produkty/chem-polezny-makarony-kak-i-skolko-ih-varit.html

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