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| Whole Wheat | 87% | 1107 votes | Total: 1270 votes | |
| Regular | 13% | 163 votes |
Whole Wheat
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Add to FavoritesPasta: The Distinction Between Regular and Whole Wheat
In recent years, there's been a buzz regarding the importance of making the switch from regular pasta to whole wheat varieties. Many of us are well aware that whole wheat is a better choice when it comes to bread, so it is no surprise that whole wheat pasta is also a better choice than regular white pasta. Regular pasta is high in calories, and rich in carbohydrates, however it lacks many nutrients that can be found in whole wheat pasta. Now with the many whole wheat and whole grain varieties of pasta on the market, you don't have to compromise taste in order to have a great tasting bowl of pasta with added nutritional benefits.
Making the switch from regular to whole wheat pasta can make a big difference in your calorie intake and can provide some added health benefits that cannot be found in regular pasta. Many of the high quality whole wheat pastas on the market now have the same taste and texture of refined white pasta and some new and improved varieties taste even better! Whole wheat pasta can be found in stores labeled as either "whole durum wheat" or "whole semolina" and are usually found in the organic section or specifically in health food stores. Durum wheat is the wheat that is preferred for pasta making and is rich in protein and gluten. Whole wheat pasta uses the entire wheat berry, on the contrary to regular refines pasta which processes many parts of the wheat berry out.
Whole wheat pasta contains two to three times more fibre than white pasta, while also containing more protein and the added benefits of riboflavin, niacin, and folic acid. Another benefit of whole wheat pasta is that it digests slower than regular pasta, keeping you fuller for longer. This is a fantastic way to stay satisfied while trying to maintain a healthy weight or while trying to lose weight, because it can help curb cravings by keeping you feeling full. One cup of cooked whole wheat pasta generally contains about 197 calories, 7.5 grams of protein, 3.9 grams of fibre, and only 0.8 grams of fat!
There are also many hybrid varieties of whole wheat pasta on the market that are blended with other whole grains such as barley, spelt, oat, and protein-rich lentils or chickpeas for additional nutritional benefits. Whole wheat pasta is best with thick tomato sauce, meat sauce and peanut sauces, and mixed with fresh vegetables for a fast and nutritious meal. Whole wheat pasta has come along way in recent years, and now you can enjoy the same great pasta taste with added nutritional value. With all the fibre and vitamins and minerals in whole wheat pasta, it's no wonder people are switching from traditional refined pasta. The distinction between white and whole wheat pasta is clear, you can now worry less about carbs and reap the benefits of added nutrition without compromising that great pasta taste.
Learn more about this author, Daniella Di Nenno.
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Regular
I guess in this debate it really is dependent on the terminology. The real question should be processed or natural. Regular pasta when made by a decent brand ie. Barilla is made from ground semolina which is more readily digestible as it is in its pure form before being processed into white flour.
Whole wheat flour however is generally overly processed and lacks the fiber and nutrients of unrefined flours and therefore is not beneficiall to the body. So what you really should be looking for is unrefined whole grains, flax seed, omega infused, rye and multi-grain pastas as opposed to whole wheat which has just become a fancy word for brown white flour.
As for regular pasta as long as it is made from semolina flour, unrefined, it is just as digestible as whole grain pasta. In my family there are two type one diabetics. As part of their daily diet they must have less refined grains because the white starches cause spikes in their blood glucose levels.
However most whole wheat pastas also cause this effect as they too are refined. Semolina pasta and whole grain pastas do not have this effect on their glucose levels and in fact the constant eating of pasta while in Italy caused both family members to have normal blood sugars which they had attributed to the unrefined grains in both the pastas and breads.
Heart healthy starts by being head wise, read labels and look for unrefined and less to unprocessed products to include in your daily consumption.
Learn more about this author, Samantha Biderman.
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