Whole Grain Pasta: All the Wonderful Benefits

Bioitalia whole grain pasta is the result of careful selection of the best Italian organic whole semolina.

This pasta is made from flour obtained from the entire grain of wheat and therefore richer in nutrients. That's why it's called whole grain pasta.

The cereal is processed in such a way as to obtain semolina without using the refining process. This way, the wheat grain is ground entirely, preserving all its parts (germ, bran, endosperm) and their beneficial properties. Compared to pasta made from refined flours, whole grain pasta is higher in fiber and therefore more filling, has a higher protein content, and has a reduced glycemic index.

A portion of 80g of whole grain pasta provides approximately 290 kcal and 10g of protein.

The fiber in it promotes satiety and helps regulate intestinal transit, which can be useful in preventing cardiovascular diseases (by affecting cholesterol and fat absorption) and some cancers (colon rectum).

Due to its low glycemic index, it is strongly recommended in the diet of those suffering from diabetes, as well as in weight maintenance. It is useful in vegetarian and vegan diets, given its increased protein content (about 12% compared to 7-8% of white pasta).

Organic whole grain pasta has particularly interesting nutritional and qualitative characteristics in terms of minerals and B-group vitamins.

Bran, the outer part of the grain, contains minerals, vitamins, and fiber (soluble and insoluble); the endosperm, in addition to carbohydrates and soluble fiber, is rich in proteins, iron, and vitamin B; in the germ, there are vitamin E and high-quality B-group vitamins, as well as polyunsaturated oils and minerals.

Whole grain pasta can be used with any type of sauce, but also in combination with legumes or in the preparation of cold dishes with vegetables or vegetables.

Dr. Concetta Mauriello, Nutritionist