Barilla is an Italian company that makes pasta and pasta sauce. Founded in 1877, Barilla has become a commonly used brand for families around the world. To keep pace with health trends, Barilla has created a series of whole-grain pasta products to help you consume healthy sources of protein and dietary fiber. Compare ingredients in Barilla pasta with standard pastas to be able to identify the health benefits.
Semolina is used in Barilla pasta as a ground-up version of durum wheat. There are various types of semolina, depending on what is being ground up (e.g., rice semolina or corn semolina). Barilla uses semolina as the primary ingredient in whole-grain pasta.
Legume Flour Blend
Barilla whole-grain pasta contains a legume flour blend. This blend is composed of lentils, chick peas, oats, barley, egg whites, ground flaxseeds and wheat fiber. These items are all full of nutrients and are more beneficial than refined flours used to make traditional pastas.
Folic acid, also referred to as folate, is a water-soluble B vitamin. Folic acid is generally needed to help generate healthy cells. Folic acid is particularly important for a pregnant woman because it helps with her baby’s development. The National Institutes of Health, Office of Dietary Supplements recommends that adults consume 400 micrograms of folic acid each day. Barilla whole-grain pasta contains 35 percent of the recommended daily value of folic acid, based on a 2,000-calorie diet.
One serving of Barilla whole-grain pasta is typically 2 oz., or 1/7 of the box, depending on the type of pasta. For example, one serving of the Barilla whole-grain thin spaghetti contains 200 calories, 1.5 g of fat, 6 g of dietary fiber and 7 g of protein.