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It is the most loved Italian food in the world. Consumed correctly and in the right quantities it is also an excellent ally of the line and health. Find out why

Pasta with tomato sauce is one of the most popular and appreciated Italian dishes abroad. It has always been a protagonist of our Mediterranean diet, recognized throughout the world as a real nutritional model useful for staying healthy and fit. In addition to being good to eat, pasta with tomato cooked properly and consumed in the right quantities can be an excellent ally of health and the line. "This dish provides vitamins, fiber and" good "carbohydrates that give energy and promote the proper functioning of the organism", explains the nutritionist Valentina Schirò.

Pasta with tomato: nutritional values

From a nutritional point of view, a plate of tomato pasta topped with a tablespoon of extra virgin olive oil ensures a good share of complex carbohydrates. "These are essential nutrients to make the metabolism work well and help the body burn fat," explains the expert. It also has good satiating power. «The complex carbohydrates of pasta provide energy to the body in a slow way and help us feel fuller and longer. The sense of satiety increases if the pasta is whole. Compared to the white one, the dark one provides constant energy, allowing the body to absorb and use sugars more slowly because it is more rich in fiber, "explains nutritionist Valentina Schirò. But the benefits do not end there. The wholemeal increase also increases the amount of antioxidants present in the dish that help them stay young. "It provides a greater quantity of polyphenols that carry out a real protective action on the health of the heart and of the organism in general", adds the expert.

Because it's good

A pasta with tomato sautéed in a pan with extra virgin olive oil is better than a plate of penne or spaghetti with raw or plain oil. "In addition to being more good on the palate, it is richer in precious nutrients. Tomato is a good source of lycopene. This antioxidant, useful for fighting aging, becomes more available with cooking. The extra virgin olive oil instead provides essential fatty acids that help keep blood sugar at bay, blood sugar levels, responsible for sudden hunger attacks, "adds nutritionist Valentina Schirò.

Why eat it al dente!

The ideal is to cook pasta with tomato sauce al dente. «Compared to the well-cooked one it has a lower glycemic index. Indeed, prolonged cooking makes the starch of which it is rich more quickly absorbed by the organism , explains the nutritionist.

How to consume it

"The best way to consume pasta with tomato without compromising the line is to avoid combining it in the same meal with other sources of carbohydrates such as bread or pizza," adds the expert. Attention also to the quantities. «Tomato pasta is highly energetic. A portion of 70 grams of spaghetti or rigatoni with tomato provide about 380 calories ".

The egg is a complete food, rich in protein and low in carbohydrates, ideal for those who practice sport and those who are attentive to the line. Be careful, however, because the yolk also contains cholesterol, so better not to overdo it

Hard or fried, for breakfast, lunch or dinner, alone or like ingredient of a beautiful salad, theegg it is one of those foods that, if consumed in moderation, is healthy is highly nutritious. Very protein is low in carbohydrates, is especially appreciated by sportsmen and by those who are particularly attentive to the line. In the egg there is also a good dose of cholesterol, which is why the consumption of one egg or at most two a week, especially for those suffering from hypercholesterolemia. But let's see in detail i nutritional values of the egg.

Proteins and vitamins in the albumen

A chicken egg weighs approximately 55 grams and contains about 90 Kcal, of which 80% in the albumen. Egg white is yolk they are, in fact, two separate components and as such have different nutritional properties. The "egg white" is a watery solution in which they are dissolved protein (including albumin), about 10.5%, vitamins (especially those of group B) e mineral salts (potassium, magnesium and a small amount of sodium). Unlike the yolk, it is practically fat-free and therefore also cholesterol.

In the yolk, how many surprises

The yolk is a concentrate of lipoprotein substances dispersed in a mass composed of water and plasma. Its main components are, therefore, protein is fat. The latter, unlike those contained in other foods of animal origin, are above all monounsaturated is polyunsaturated, then benefits for the body. As mentioned above, a yolk also contains a good dose of cholesterol, about 200 mg per egg, therefore quite high considering that the daily requirement should not exceed 300 mg. At the same time, however, the "egg red" is also rich in lecithin that enhance the business of "Good cholesterol". In the yolk they are then dissolved mineral salts, in particular calcium, iron and phosphorus, e vitamins, the liposoluble ones and those of group B. The typical orange color is determined by a high presence of carotenoids, of the organic pigments contained in the plants. Therefore the more the yolk tends to red and the more the hen will have fed on alfalfa and corn.

Tag: nutritional

Pasta with tomato: nutritional values, calories and benefits – Italian Cuisine