- Why Aren’t You Losing Belly Fat?
- 6 Tips to Kick Fat Burning Up A Notch
- 6 Tips for Easier Weight Loss
- How to Break Through the Weight Loss Plateau
- How to Have a Healthier Brain
- What Happens When You Lose Weight?
- The 5 Most Effective Daily Weight Loss Habits
- 7 Plants For More Omega-3 Fatty Acids
- Rope Skipping Forms Your Whole Body
- Best Exercises to Tone Your Thighs
- Alli Fat loss new approved weight loss pill
- Recipes low in fat for your low calorie needs
- Our Relationship to Foods
- Foods Rich in Iodine
- Ketogenic Diet
- See More Articles
Incomplete Pasta Protein?
The protein in pasta was considered incomplete because it was thought to lack one or two of the essential amino acids, more specifically lysine. Some people used to believe that if all essential amino acids were not present within the amino acid blood pool, a protein couldn't be used for growth or maintenance of tissues. This theory has now been disproved.
The protein in pasta is low to medium depending on what type of flour. Most pasta is made from durum wheat, this contains both protein and gluten. Once digested the protein in pasta may be burned as fuel after being converted into sugar. This is especially so if one is following a low energy intake. The protein will not be converted into fat, but if more protein is used for energy, then there is less fat available for burning from the excess storage! Meaning the fat is not being melted away as quickly as possible!
If a diet is low in calorie, the cells will tap into the protein for energy usage, so there will be less available for maintenance of lean tissue.
Learn more on combining plant proteins so more protein in pasta is used for growth.
The table below lists the protein content from different forms of pasta along with its carbohydrate content. The values shown are for 200 grams ( 7oz), which is roughly an average serving or a good plateful.
Note: The protein content of pasta is much higher when raw this is simply because it has not been cooked and contains no water. The weight of pasta will double after cooking, for example if 100 grams of dry pasta is cooked it will end up weighing over 200 grams but the protein content of the pasta would be the same.
Use the raw value if you weigh out the pasta before cooking as weighing soggy cooked pasta is not practical, use the boiled value if you order from a restaurant.
Pasta Protein table:
| Pasta Type (100grams dry 200 cooked) | Protein | Carbs |
| Pasta shapes raw | 24g | 146g |
| Pasta shapes boiled | 7g | 46g |
| Macaroni raw | 24g | 150g |
| Macaroni boiled | 6g | 37g |
| Noodles raw | 24g | 142g |
| Noodles egg boiled | 4.5g | 26g |
| Spaghetti raw | 24g | 148g |
| Spaghetti boiled | 7g | 44g |
| Wholemeal raw | 26g | 132g |
| Wholemeal boiled | 9g | 46g |
Values for pasta protein may vary between brands, use only as a guide!
Protein in bread | Protein in Rice | Protein in vegetables | Protein in tofu | Protein in Nuts | Protein in Meals | Protein in Tuna | Protein in Peas | Protein in Meat | Protein in Milk | Protein in Cheese | Protein in Fish
WARNING!
If you possess a high number of fat cells you MUST exercise & diet using correct scientific principles in order to empty fat cells, any other way will result in water loss and potential regain after diet stops. Read more on Fat Cells here!
