How Does Gluten-Free Pasta Compare to Whole Grain?

3/29/2019

If you’ve gone gluten-free due to Celiac Disease, gluten sensitivity, or just personal preference that doesn’t mean you have to give up pasta. There are lots of different varieties of gluten-free pastas available now that include ingredients such as rice, soba/buckwheat, quinoa, and corn. Today we’re taking a look at how a popular brand (Barilla) of 2oz whole grain spaghetti noodles compare to the gluten-free variety.

• Calories - WG wins by 10
• Potassium - WG wins by 4%
• Carbs - WG wins by 2%
• Fiber - WG wins by 18%
• Protein - WG wins by 4g
• Calcium - WG wins by 2%
• Iron, thiamin, riboflavin, niacin, folate, phosphorous, magnesium, zinc, manganese were all absent from the gluten-free pasta

So summing it all up, some categories were close but Barilla gluten-free pasta is quite a bit lower in fiber, a little lower in protein, and doesn’t contain minerals like iron, zinc, and manganese. That being said, it’s still a good alternative that will let you enjoy pasta dishes even if you’ve gone gluten-free. Like we mentioned before, there are lots of other varieties of gluten-free pasta available too and their nutrition varies. The example we looked at used corn and rice ingredients. A quick fix for the fiber and protein could be adding black beans or chickpeas to your dish or on the side.

SOURCES:
https://www.barilla.com/en-us/products/pasta/whole-grain/whole-grain-spaghetti
https://www.barilla.com/en-us/products/pasta/gluten-free/gluten-free-spaghetti

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Amanda is a mother of three (10, 7, and 5) and has been married for 14 years. My weight loss journey started July 17, 2008, one day after my daughter's first birthday. Tipping the scales at 235 pounds at 5'3, being an over weight, over tired, out of shape role model no longer appealed to me and I knew it was time for a change. Three pregnancies later, I had lost a total of 105 pounds. I had run 2 marathons and dozens of half marathons. Something was missing. I was thin, but I wasn't fit. I wasn't healthy. I could feel it in my insides. I was 136 pounds and a size 8. Something didn't add up. I got my certification in personal training, nutrition, weight management, and dove into supplementation and whole foods. 90 days later, I gained 10 pounds and lost two pants sizes (8 to a 4).

Continuing on this path, all of my clients wanted to know how I was doing it. I always dreamed of creating a business that truly added value to people and improved their health. My husband, Grant, and I decided it was time to take that leap.

December 9, 2016, Simply Prepped Meals was born. Based around the mission of providing whole food based nutrition to people's doorsteps, we set out to create a new idea that fast food didn't have to be expensive or bad for you. Six months later, we built our permanent location in Cynthiana, IN. Then, January 2, 2018, we entered into a partnership with the YMCA of Southern Indiana to continue spreading the word of meal prep and eating with purpose.

Amanda coaches individually as well as continues to drive their business. Any questions about personal coaching can be directed to her at amanda@simplypreppedmeals.com

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