Alegria Pastas nutritional value
Organic Alegria pasta is made with a method that conserves the nutritional value of wheat in its composition. Our production and drying techniques are disposed to respect a low temperature during its whole transformation. In fact, a refrigerating sheath that maintains the process under 19c; with a drying chamber that produces an airflow, which does not surpass 50c, covers the extrusion head forming the pasta. Contrary to other manufacturers, whom dry their pasta in a few hours at high temperature, Alegria pasta takes a minimum of 8 hours at low temperature. This production technique allows the pasta to conserve its nutritional value of vegetable protein their B1 and B2 vitamins and their fiber rich properties. Alegria pasta offers a great source of complex carbohydrates, fuel for our body.
Pasta contains but two ingredients: durum semolina and water. After drying, the water has evaporated leaving wheat, hard as glass.
Pasta, an asset to your health!
Contrarily to popular belief, pasta does not make you fat. Their carbohydrate content is only of 25g for a 100g of pasta, translated to 100-calorie intake of carbohydrates. It is the added greasy toppings that are accountable for the increase in carbohydrates. To support this opinion, we can focus the use of pasta in low calorie meal preparation, by which they seek their fiber rich content in vegetable protein. In addition, they offer a supplementary function of maintaining a feeling of fullness that diminishes hunger pangs and eliminates the need for snacking, which can become our worst enemy…
Pastas are rich in protein and energy. They obtain their energy from the composition of their starches by which are digested slowly.
This composition derived from durum wheat guaranties a daily requirement of carbohydrates thanks to its primary component, starch. Combined with the resistance networking within a protein offers pasta their nutritional complex carbohydrates or sugars.
Hence, pasta presents itself as an asset during training. Muscles consume carbohydrates in proportion from the intensity of the training. These carbohydrates derive from muscle glycogen (molecules identical to starch) or from a regular consumption of pasta, which allows reconstructing your storage of muscle glycogen. In addition, the B1 vitamin content improves the metabolism, reduces fatigue and shortens recovery. It’s also important to note that the brain also consumes carbohydrates for it’s intellectual activity with approximately 120g a day. Pastas’ B1 vitamins and phosphorus provision are also useful for the nervous systems’ metabolism.
In conclusion, nothing beats pasta when you are training, we cannot emphasize it enough! One portion of cooked pasta about 200g covers 67% of your provision requirement in vegetable protein and 42% of your provision requirement in carbohydrates for each meal.
|Saturated fats||0 g|
|Thiamine B1||0.02 mg|
|Riboflavin B2||0.02 mg|
|Niacin B6||0.5 mg|
|Calories||210 cal./890 kj.|
50 g of carbohydrates =
– 70 g of raw pastas or
– 70 g of rice / semolina or
– 200 g of potatoes or
– 110 g of dried vegetables or
– 90 g of bread or
– 50 g of melba toasts
– 60 g of corn flakes