Pasta is an inexpensive source of carbohydrates and is popular in Italian cuisine. Although pasta is commonly made from wheat--usually durum, a dense, high-protein, high-gluten wheat--it can also be made with other ingredients, such as eggs. Although wheat and egg pasta are similar, they have slight nutritional differences that may affect your diet, particularly if you are on a strict weight-loss plan.
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Wheat pasta and egg pasta have the same number of calories, as each provides 210 calories in a 2 oz. serving, which is 10.5 percent of the daily recommended intake of 2,000 calories. Egg and wheat pasta are more calorie dense than many other foods, such as chicken breast, which provides 65 calories per 2 oz. serving.
Wheat pasta and egg pasta have similar amounts of fat. Egg pasta is higher in fat, with 2.5 g in a 2 oz. serving, while wheat pasta provides 2 g. Although this is not a large difference, it can add up quickly if you are eating more than one serving at a time. According to MSNBC, servings of pasta offered in restaurants may be 3.5 times the suggested serving size.
Carbohydrates provide most of the calories in pasta. Egg pasta is slightly higher in carbohydrates than wheat pasta, as the two types contain 39 g and 38 g, respectively. Despite the higher carbohydrate content, egg pasta has less fiber. Egg pasta provides only 2 g of fiber, while wheat pasta contains 4 g of fiber. Fiber helps you feel full and is important for weight management.
Wheat pasta is higher in protein than egg pasta. Wheat pasta provides 10 g of protein per 2 oz. serving, while egg pasta contains 8 g of protein. Protein is vital for building muscles and other tissues in your body.
Vitamin and Mineral Content
Wheat and egg pasta have similar nutrient contents. Although neither type of pasta is rich in vitamins, the two types are rich in certain minerals. Both pastas contain folic acid, although wheat pasta has more--40 percent of the daily recommended intake, compared to 25 percent in egg pasta. Wheat pasta also contains more thiamin, with 35 percent to egg pasta's 30 percent. Egg pasta and wheat pasta also contain iron, riboflavin and niacin.