Pasta or pasta is a popular European dish. Ease of preparation and the minimum time spent on it, versatility with regard to additional products and sauces, ease of storage and transportation, availability of budget quality options - this made pasta one of the main elements of any dining table.
Therefore, it is important for those who are watching their diet to know how many calories are in this dish and how often it can be consumed without harm to the figure.
The energy value of the dry product
If we talk about the standard paste made from high-grade flour and mineral water (this is exactly what the formulation of this product should be), its caloric content is almost identical to the caloric content of durum itself - this is the name of the special flour for pasta dough. Extravirgin olive oil may be present in Italian pasta, but this is characteristic of only some regions: most pasta varieties are still made using standard technology.
- Calorie pasta from durum wheat and water is 356-357 kcal per 100 grams of dry product. The packaging should be labeled "Group A", which indicates the classic recipe (ie, the use of durum, and not the usual flour).
In addition to the traditional version of the stores there are several varieties of pasta: for example, color. They are also made from flour and water, but they add dried vegetables, mushrooms, and spices. The most popular and affordable are tricolor pasta: green, red and yellow. The latter are standard, and the 2 remaining colors are obtained by introducing dried spinach and tomatoes. The caloric content of the product is taken averaged and slightly below normal: 347 kcal.
- Special mention deserve egg pasta - their caloric content per 100 grams of product is 345 kcal, but the proportion of fat is increased due to the presence of eggs. Such a product is present in both Russian and foreign manufacturers.
If you are worried about the correct composition and energy value of the macaroni, buy durum and make the dough yourself, varying both its density and the additives it contains.
Does the calorie pasta differ from different manufacturers?
If we talk about the pasta recipe to which the majority is used, when the composition contains nothing but flour and water, then such a product should have the same "weight", regardless of whose factory it was made. The calorie content of macaroni should be equal to the same 357 kcal as in Barilla, Italpasta and other brands. What is the reality? We offer you a list of several of the most well-known manufacturers and actual indicators of the energy value for their pasta.
- Makfa, a Russian company leading a budget policy. Calorie pasta is 344 kcal.
- Barilla, an Italian manufacturer, represented in almost all stores, including regional small supermarkets. Calorie paste - 356 kcal. Exception - Tagliatelle, 350 kcal.
- Buitoni, a less budget brand of Italian origin. Classic types of pasta "weigh" 350 kcal.
- Shebekinsky pasta has an energy value of 350 kcal.
- Tasteville has a caloric content of 344 kcal.
Attention should be paid to the ratio of BJU: in the correct paste made from good flour of solid grade, 14-12 g of protein, 1.5-2 g of fat and 70 g of carbohydrates. The reduced amount of protein indicates the low quality of the flour, especially if there is "10 g" there - this is the usual premium flour that is sold in every supermarket. The share of gluten in it is insufficient to prepare real Italian pasta, which does not harm the figure. In particular, experts noted the presence of soft flour when studying the brands Vkusville and PastaZara. Russian regulations allow the use of up to 15% flour, different from durum, but if we talk about the Italian and French pasta, then there is not a hint of such “liberty”.
How much does the finished dish weigh?
The calorie content of pasta is close to the energy value indicator for cereals, and it is impossible to call it too high: during the cooking process, the products increase several times, therefore, about 50-60 g are usually used for 1 serving. weight "is impossible. As for the composition, hard wheat varieties are considered to be the same slow carbohydrates as buckwheat, wheat, etc. Accordingly, they do not contribute to the appearance of fat deposits. This explains the presence of pasta in a popular and safe Mediterranean diet.
- Professionals assure that for a figure it is not important how many calories in pasta are boiled or dry, but what they are served with. And, accordingly, with what they cook. From a clean paste is not fattening, if not abuse its quantity. In the diet it is allowed even for daily use. But the calorie content of pasta with cheese or cheese sauce makes it less likely to include them in the menu: not only does the "weight" of the dish increase, but also its fat content - the cheese melts from the heat, becoming "heavier."
Since the composition of Russian pasta is often not without sin in the form of soft flour, which contributes to the bonding of elements, they are boiled most often with vegetable oil. How does the energy value of the product in this case? First, it depends on the weight of the oil itself - 1 tbsp. olive or sunflower pulls on 119 kcal. Secondly, it is important to consider the volume of the product. For example, 2 servings - about 150 g in dry form.
- So, how many calories in boiled pasta with butter? 267.75 kcal weighs 1 serving, and about 10% of the calorific value of the oil is added to this value if you washed the product after boiling. Thus you get 279.75 kcal.
This method of cooking does not have a special effect on the energy value of the dish, if you rinse it well with running water, removing the remaining oil. Much more important here is the question of the duration of cooking, which changes not the caloric content, but the glycemic index of the dish. Pasta aldente, remaining solid, undercooked, has a GI lower than boiled down, by 20%. This in turn has a beneficial effect on blood sugar levels.
- The classic way to find out the calorie content of finished pasta: weigh the dry product, add the caloric content of the other components. If you fry pasta, increase their energy value by 30% of the calorie content of the oil in which you fry.
There is no point in weighing the finished dish: with minimal changes in the cooking technology, you can get a different volume of the finished product from the same amount of dry product, but the caloric content remains the same as was relevant for dry pasta. Considering the rate on the finished dish, you risk making a mistake.