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.