Derived from whole wheat, whole pasta has several benefits. Fibers, vitamins… Here are 3 reasons to swap classic pasta made from white flour more often for wholemeal pasta.
Good for transit
Wholemeal pasta contains almost twice as much fiber as white pasta. They are thus more satiating and promote digestion. By stimulating intestinal transit, they also help fight constipation. To take full advantage of their fiber intake, cook them “al dente”.
A low glycemic index
In addition, they have a low glycemic index (GI). Indeed, it is around 50, while that of classic pasta is on average 70. This means that wholemeal pasta releases its glucose more slowly into the blood, which delays the feeling of hunger and reduces the risk of hypoglycemia.
Sources of vitamins and minerals
Made from the seeds, brans and sprouts, wholemeal pasta is no less caloric than white pasta. However, they have a higher content of vitamins and minerals. In particular, they contain more magnesium, a natural anti-stress that also prevents cardiovascular problems.