The Abundant Nutrition Pasta order

Pasta contains all sorts of nutrients. However, nutrient additions are necessary because of inadequate body's needs.

One of the most popular Italian food is pasta products. Pasta is made of processed food from a mixture of flour, water, eggs and salt. The dough is printed in a variety of sizes and shapes. In Indonesia, a popular type of pasta is spaghetti, macaroni, and lasagna.

Specialty pasta products or macaroni products include: rich in complex carbohydrates, especially starch, high protein, low fat, and most importantly does not cause fat. In addition, easily expressed and available in hundreds of shapes and sizes, and can be used on hundreds of types of cuisine.

Manufacture is also simpler and more easy to store compared with other grain products, such as bread and cakes.

To be Balanced

Durum wheat, as the main raw material mostly macaroni products, containing 12-14 percent protein. Macaroni products are good sources for many essential nutrients. However, if consumed as a single food, macaroni product can not meet all nutritional needs.

Protein content in dry macaroni products, varies between 10-18 percent. Once cooked, the protein content in macaroni to 2-8 percent, depending on its type. Amino acid content in the complete protein containing eight essential amino acids.

Similar products from other grains, the composition of amino acids in less balanced macaroni products mainly because of low content of lisinnya. To improve the balance of these amino acid composition (to fit the pattern the body needs), into the macaroni can be added other ingredients such as eggs, milk, dry yeast, or soy protein.

To improve the nutritional content, to consider the addition of other ingredients in the processing of macaroni. For that, very often cooked macaroni (and eat) together with the sauce / broth of meat or cheese. This will improve the amino acid composition, making it more suitable to the body.

In the manufacture of macaroni products can be carried out enrichment (enrichment) of vitamins and minerals. In every pound (0.5 kg) of products listed on the label enriched Macaroni, contained 4-5 mg of thiamin (vitamin B1), 1.7 to 2.2 mg of riboflavin (vitamin B2), 27-34 mg of niacin or niacinamide , and 13 to 16.5 mg of iron (Fe).

Carbohydrates contained in macaroni products are complex carbohydrates that contributes about 82 percent of total calories. Complex carbohydrates such as starch, are not the main ingredients cause obesity, unlike simple carbs such as sugar (sucrose / sugar, glucose or fructose). Macaroni products also contain dietary fiber (dietary fiber) of about 1.6 grams per bowl in a state ripe.

Like Egg Mie

Cook macaroni, spaghetti, vermicelli, noodle and other pasta products similar to cooking rice in boiling water (to make rice). How to cook that are not foreign to us is to cook the egg noodles.

Cooking is generally not alter the original form or raw form. Deformity can occur if too long cooked or raw material (wheat) used low quality (non-durum wheat).

Pasta products are generally cooked until tender, but not until the sticky let alone destroyed. Pasta products manufacturers generally include cooking instructions, sometimes accompanied by a specific recipe on the package.

When cooked, macaroni products generally inflate to twice its initial volume. To prevent the product is attached to each other with each other, you can add a little salt in boiling water.

After the water boils, add macaroni little by little, so that water continues to boil, and cooked in the pot was not closed until it becomes tender. Furthermore, drained macaroni and ready to be used for various types of cuisine. When cooking macaroni products becomes shorter if the manufacture of sodium phosphate added.

Generally, macaroni, spaghetti, vermicelli, noodle (noodles) were not given a specific taste. In the cooking process, usually mixed with a material with a sharp taste like cheese, tomato, onion, sausage, or other ingredients to taste.

Selecting and Storing Macaroni

In the market available macaroni in various shapes and sizes, although the general was blunt elbow-shaped macaroni. Because the integrity of shape when cooked food is important for the value of art is produced, in choosing to note the unity and cohesiveness of the product in the packaging.

Select a product whose contents are still intact only. For a lot of spaghetti sold in the form of small rods long (25-30 cm) and packed in cardboard boxes, it is also important to select an intact (not broken).

A good color for macaroni products are bright yellow. A darker color (dull) or more white shows the raw material is less good (or not from durum wheat or durum wheat which is mixed with other grain or flour other than wheat).

Also available on the market enriched macaroni products and enriched not certain nutrients. Enriched product can be considered for selected because it has a mineral and vitamin content is higher. Economically, it's better to buy products with packaging that is greater than the small because it is more economical.

Because of its form, dry macaroni products should be stored in a dry place and is closed (to avoid possible absorption of water and dust). Do not store the pasta in a damp place.

Products are only made from semolina or wheat flour and water, has a long storage period. While that is made by adding eggs or products with a higher fat content, the shelf becomes shorter so that should be stored in the refrigerator.

Macaroni product that has already absorbed the water, it can be drained back to the drying or heated in the oven for several minutes.