Study regarding the nutritional value of different types of pasta


Liana Maria Alda, Despina Maria Bordean, Claudia Sirbulescu, Delia Ivanis, Daniela Scedei, Diana Moigradean, Teodor Cristea, Marcel Danci, Simion Alda

Volume 28, Issue 2;
Pages: 145-148; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


In this study we evaluated ten assortments of dry pasta. The comparative analysis of the nutritional parameters was carried out using X-ray fluorescence (XRF) analyzer device and the  informations from the product labels. Our results show that the red lentil pasta assortment had the highest content of protein, K, Zn, Cu and Fe. This assortment has also the lowest energy value and the lowest carbohydrate content among the pasta assortments studied. So, the red lentil pasta can be recommended as part of a balanced diet.

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