Actually, nothing beats Pasta made of durum wheat semolina, and white flour. However, more and more people are reacting to the wheat flour contained Gluten, or want to avoid. Add to that, it is in white flour products to a lot of “empty” calories. The Verbraucherzentrale Bayern has specified on their website the term: “As the ’empty’ refers to calories colloquially, if the food contains energy barely more vital nutrients.”
No wonder, then, that the selection of white flour-Pasta-growing Alternative constantly – for example, with noodles made from 100 percent legumes. The German nutrition society (DGE) recommends a long time to integrate legumes in the food plan with Pasta, do this particularly well.
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Pasta made of red lentils
they are most commonly found on the supermarket shelf should be. They are made of 100 percent ground lentils have a mild nutty flavor and a high protein content (26 grams per 100 grams). Pasta without Egg, wheat, come up to 13 grams of protein per 100 grams. In the case of the carbohydrates you only see small differences. Lentils-Pasta comes in at 56 grams of carbs, and regular Pasta 70 grams.
conclusion: Red lentils-Pasta tastes intense after lenses and is the consistency of slightly mealy. Therefore, the cooking time indicated on the package, not to exceed. The lentils-Pasta tastes good with rich sauces – for example, with a meat ragout. To buy it gives the noodles in almost every supermarket, organic markets, or the drugstore. Alnatura, as well as Barilla to offer Pasta from red lenses.
Pasta made of chickpeas
Normally, one knows the soaked chickpeas and pureed as Hummus or in Whole in curries. Meanwhile, they are also available in Pasta Form. They have a protein content of 19 grams per 100 grams, for this you only have about 37 grams of carbs to 100 grams, and are thus the poorest of the carbohydrate. They are rich in fiber, iron and Calcium.
conclusion: you are a bit firmer than pasta made from red lentils, but taste is rather mealy, but only discreetly chickpeas.
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Pasta made of green peas
As with the lentils and chickpeas are produced By Denise noodles is the green noodle Alternative made of ground peas. From the protein content, they are as rich as pasta made from chickpeas (20 grams per 100 grams). They are also rich in fiber and rich in minerals such as iron, Magnesium, zinc, and folic acid.
conclusion: There is a fly in the ointment: the taste. The own-note is very dominant. Who wants to consume the noodles made from peas, however, should steer with a strong Sauce counter.
For all of the noodles made from legumes is that the average cooking time is significantly lower than in the case of noodles made from white flour. You should pay attention if you want to not have mushy Pasta. The pasta made from lentils, chickpeas and peas are a good Alternative to traditional Pasta. Nevertheless, they are with prices between 2.50 euros and almost 3 Euro more expensive than normal Pasta. The taste of traditional pasta is not a product but, but the legumes-noodles are a good addition to the dining plan. Especially if you want to take more legumes to himself.
