Whole Wheat Pasta Rotini

[chewyxrage]

Just picked this up a minute ago and I'm about to try it out. I remember from the brown rice thread people said pasta had no fiber....check out the nutritional breakdown of this:


Serving size: 2 oz
Total Fat 1g

Total carbs: 42g
Dietary Fiber: 6g
Sugars: 1g

Protein 6g



So what ya think? Bodybuilder friendly? I would say so......you? Got to eat something besides these damn oats

 

[chewyxrage]

1 lb of 92% lean meat, 1 cup low carb garlic marinara sauce (1 g of sugar), and 2 cups of pasta.......I think I'm in heaven

 

[JKurz1]

what are the ingredients?

 

[chewyxrage]

Here's the ingrediants, they didn't look too bad which is why I bought it:

Enriched Semolina (Contains semolina, niacin, iron, Thiamin Mononitrate, Riboflavin, Folic acid)

Wheat bran, wheat fiber, wheat germ


So what's the concensus?

 

[JKurz1]

why are there 2 threads????

 

[chewyxrage]

why are there 2 threads????

I wanted feedback last night so I copied it over to the chat board to get opinions. There was no one on the diet board last night.

 

[KWKSLVR]

I just started eating Hodgson Mill Whole Wheat Spirals as PWO Meal 2. Here's the rundown:

2oz Serving
Calories: 190
Fat: 1G (saturated)
Sodium: 10mg
Carbs: 34G
Fiber: 6G
Sugar: 0G
Protein 9G

Ingredients: 100% Whole Wheat Durum Flour

I'm no expert but all of that sounded pretty good to me. I usually toss in a chopped Chicken Breast and just a little taste of Ragu Carb Options sauce (less than 5g of fat). It makes for a pretty decent meal for something that is processed.

 

[chewyxrage]

What is the conversion for ounces to cups?

 

[KWKSLVR]

www.onlineconversion.com

2 oz's is basically 1/4 cup (dry I think). It should equal out to about half a cup cooked. I normally cook 1/2 cup dry and that yields an amount that is pretty close to the exact macros I need.

As far as taste goes, I think it's pretty good. No clue on how it compares to yours since I've never had it.

 

[chewyxrage]

www.onlineconversion.com

2 oz's is basically 1/4 cup (dry I think). It should equal out to about half a cup cooked. I normally cook 1/2 cup dry and that yields an amount that is pretty close to the exact macros I need.

As far as taste goes, I think it's pretty good. No clue on how it compares to yours since I've never had it.

Damn, that's it? Whew....I better save this stuff for bulking after I finish this box, then. The last meal I ate was 2 cups dry lol

That sounds insane though. In that case, I would have consumed 336 carbs in one meal. I doubt that.

 

[KWKSLVR]

It always does me in. By the time I factor in 1 cup cooked, a chicken breast and some vegtables, I'm stuffed. But, thats just me.

 

[chewyxrage]

I usually don't even consume 336 carbs in one day.

 

[chewyxrage]

Using the site you posted you have to measure 2 ounces liquid and convert to cups (dry)

does this matter? or would it be the same? I would assume 2 ounces liquid is the same as 2 ounces dry.....but maybe not?

 

[Tom Treutlein]

Where do you buy your WW pasta? I want some. Now. Go get me some. I'll be your best friend. Please?

So many carbs in so little pasta. Huzzah!

JKurz, what's the deal with the ingredients? Any good?

 

[chewyxrage]

I got it at wal-mart.

 

[KWKSLVR]

Mine came from the little crappy organic section that Brunos has.

 

[Tom Treutlein]

Wow, this is the best carb source possible. So easy to eat, and good for you. Destroys oatmeal.

How much did you guys pay for it, and how many servings in a bag? I know the regular pasta has 8 servings and costs $0.99. I hope the WW doesn't cost like $5. I bet it's expensive, though.

 

[Tom Treutlein]

Ahem, found this online, and other things stating something similar...

"Whole wheat pasta: Made from whole wheat flour or whole wheat durum flour, this pasta is not significantly higher in vitamins and minerals than semolina pasta because semolina pasta is almost always enriched with B vitamins and iron. However, whole wheat pasta is higher in dietary fiber and has a distinctive robust taste."

So, while WW pasta is better, the difference is nothing major. After all, the ingredients in my plain, golden brown pasta are the same as those Chewy listed, just without the wheat germ and fiber. Nothing "wheat". Enriched semolina is the same thing all pastas are made from.

So, forget this whole idea of using only WW pasta. I'll use it if I find it fairly cheap, but on a budget, and considering the nominal difference, I don't think there's much for me (or anyone else) to worry about. Oatmeal - bye bye. Pasta time for this Italian.

 

[chewyxrage]

Ahem, found this online, and other things stating something similar...

"Whole wheat pasta: Made from whole wheat flour or whole wheat durum flour, this pasta is not significantly higher in vitamins and minerals than semolina pasta because semolina pasta is almost always enriched with B vitamins and iron. However, whole wheat pasta is higher in dietary fiber and has a distinctive robust taste."

So, while WW pasta is better, the difference is nothing major. After all, the ingredients in my plain, golden brown pasta are the same as those Chewy listed, just without the wheat germ and fiber. Nothing "wheat". Enriched semolina is the same thing all pastas are made from.

So, forget this whole idea of using only WW pasta. I'll use it if I find it fairly cheap, but on a budget, and considering the nominal difference, I don't think there's much for me (or anyone else) to worry about. Oatmeal - bye bye. Pasta time for this Italian.

Interesting stuff. I'll still use oats though, because they only take a minute in the microwave and down the hatch

But for lunch or dinner definately, pasta is great

 

[chewyxrage]

I found some pasta with ingrediants as whole wheat durum flour only right near the semolina kind.....

The macros are exactly the same as the semolina. I decided to use this new kind just to be safe.