Today’s pasta and bruschetta are true delights. People are no longer limited to traditional whole wheat; now, pasta can be made from chickpeas, lentils, or even rice! But the question remains: which one
is best for you? Simrat Kathuria, Celebrity Dietician & Nutrition Consultant helps us to decipher:
If gluten isn’t an issue, whole wheat pasta stands out as the most ideal choice. Its benefits far surpass those of refined pasta, offering abundant fibre, B vitamins, and essential minerals. Whole wheat pasta improves digestion, keeps you fuller for longer, and helps regulate blood sugar levels. Its fibre slows down digestion, promotes gut health, and supports weight management while boosting energy.
On the other hand, gluten-free pasta is a game-changer for those with celiac disease or gluten intolerance. Depending on the ingredients, these options may also offer unique benefits. For example, chickpea pasta is high in protein and fibre, while rice pasta is gentler on the stomach and easy to digest.
So, which is best? The answer is whole wheat pasta, it’s nutrient-dense and the healthier everyday choice unless you have gluten sensitivity. For those who are intolerant, gluten-free pasta is equally delicious and safe to enjoy. Regardless of your preference, portion control is key. Pair your pasta with plenty of vegetables and lean protein for a wholesome, balanced meal.
