Is Whole Wheat Pasta Healthier?

Choosing pasta is no longer just about the size and shape. Whether it’s fettuccini, rotini, or good ol’ macaroni, white vs. wheat is the latest supermarket quandary (right along with paper vs. plastic). So is choosing whole worth it?

Nothing But the Wheat — Why It Matters

The main difference between white and whole-wheat pasta lies in the processing. Whole wheat contains three parts of the grain — the bran (the grain’s outer layer), the germ (the sprouting section of the seed), and the endosperm (the large starchy center). But during the refining process, the heat is on, forcing the nutrient rich bran and germ out of the grain, leaving just the endosperm behind. While the stripped-down white stuff boasts a longer shelf life, not to mention a cheaper price tag, it’s considered weaker nutritionally (even though the endosperm packs a fair share of protein, carbohydrates, iron, and B vitamins). Of course, the same rules apply when walking down the bread aisle.

Opting for whole wheat ensures the most nutritional benefits, including the bran and the germ’s vitamin E, major B vitamins, antioxidants, appetite-squashing fiber, protein, and healthy fats. But how often do we need the whole (wheat) enchilada? Several studies have shown that eating at least three servings of whole grains (a ½ cup of cooked whole-wheat pasta counts as one serving) per day can reduce the risk of chronic health conditions like cardiovascular disease, type II diabetes, cancer, and digestive issues.

Pasta La Vista Baby — The Answer/Debate

Although some nutrients, including iron and B vitamins, are often added back into white pasta to create an “enriched” product, these still can’t compete with the natural benefits of unrefined whole grains. Luckily, most supermarkets stock a few whole-wheat pasta options — just be sure to take a closer look at those nutrition labels. True whole-wheat pasta will list 100 percent durum whole-wheat flour as the first ingredient. And check the front of package for “100 percent whole wheat,” or the orange “Whole Grain” stamp.

Getting used to the taste and texture of whole-wheat pasta may take a little time, thanks to its strong, nuttier flavor and more grainy consistency. But following the suggested cooking instructions will ensure the noodles don’t get too gummy and start sticking together (no one wants a ball of pasta instead of a bowl of pasta).