April 21 Carbohydrates are an important part of a complete diet. Which products are their best source can be debated at the level of national cuisines. Let's try to look at this issue from the perspective of Italy versus Russia, or, to put it simply, pasta versus potatoes.
Carbohydrates, depending on the rate of absorption, are divided into fast and slow. Fast carbohydrates are all sweets: glucose, fructose, sucrose. They cause a rise in blood sugar and insulin and quickly turn into fats. Slow carbohydrates (starches), found in pasta ,
potatoes , cereals , bread ,
do not create sugar spikes and are the highest quality and correct “fuel” for us. But besides the carbohydrates in pasta and potatoes, there are other variables that affect the body in one way or another. Therefore, we will weigh the pros and cons.
Health benefit or harm?
In addition, pasta contains vitamin E (tocopherol) - the most well-known antioxidant that prevents cell destruction, it protects them from damage, slows down the aging process, and prevents the appearance of wrinkles. Those who regularly consume pasta do not have to worry about cardiovascular diseases: complex carbohydrates lower blood cholesterol levels. And a large amount of fiber improves intestinal function.
In addition to potassium, potatoes are rich in other minerals - calcium, magnesium, phosphorus, iron. As well as vitamin C, an antioxidant that takes part in all redox processes in the body, one medium-sized potato contains about half the recommended daily intake (although half of it is destroyed during heat treatment). We also get a large amount of protein from potatoes (about 2.1% of the original weight of fresh potatoes) and beta-carotene (provitamin A).
Conclusion:
Pasta wins in terms of vitamin E content, but, unlike potatoes, it does not contain vitamin C at all. If we evaluate how many nutrients we get per serving (200 g) of one and another product, potatoes come out on top
. It has a higher saturation of minerals and vitamins.
Pasta: beneficial properties
Pasta is made using wheat dough. Sometimes eggs are added to them. The most useful products are considered to be those made from durum wheat. 100g of them contain about 350 calories. It’s not easy to say that they are dietary. But they are a source of carbohydrates that provide energy for our body.
The benefits of their consumption are justified in case of heavy physical activity. They contain almost no fat, little protein and about 70g of carbohydrates. As a result, it becomes possible to burn your fat and build muscle. Their glycemic index is high and equal to 60.
Due to the fact that vermicelli and noodles contain complex carbohydrates, their absorption requires a long process. Even if you eat a small amount of pasta, a person will receive the daily requirement of both carbohydrates and proteins, and the feeling of fullness in the stomach will be present for a long time. They have a good effect on the digestion process. The body receives a lot of fiber, which helps eliminate toxins and is useful if a person suffers from dysbiosis.
They contain many vitamins belonging to group B. They have a positive effect on the functioning of the brain, blood vessels and the nervous system as a whole. In addition, this product contains vitamin E, which will be useful for both the stronger half of humanity and women. Pasta includes tryptophan. This element supports metabolism in the body and is responsible for the mental state.
If you eat pasta in large portions every day, you run the risk of gaining weight. But remember - this product is flour. However, compared to fried potatoes, pasta is still healthier. It is not recommended for pregnant women, children and pensioners to indulge in pasta.
What won't harm your figure?
Potatoes or pasta? The answer is simple - both! Those who are losing weight should not be afraid of these products. Starches, combined with proteins and fiber, provide a long-lasting feeling of fullness. It's all about the quantity and time of consumption. Since these are carbohydrates, they are best eaten for breakfast or lunch.
The amino acid tryptophan found in pasta
, not only lifts your mood, but also regulates your appetite. Fiber, an indigestible carbohydrate of plant origin, helps cleanse the body. It is not digested or absorbed, unlike light carbohydrates and starch. Its volume irritates the intestines and accelerates peristalsis, reducing the absorption of fats, carbohydrates and proteins. Serves as nutrition for intestinal microflora. Absorbs heavy metal salts and bile acids. Yes, dry pasta contains about 330 kcal per 100 g, this figure is often scary, but many do not take into account that boiled pasta contains about 100 kcal and about 28.2 g of carbohydrates per 100 grams of the finished dish.
Conclusion:
When considering these products in the context of benefits for the figure, it is wrong to say that any of them is better. It's a sure draw here.
It all depends on how long the heat treatment of the products takes place. During long cooking, starch is hydrolyzed and complex carbohydrates are converted into simple ones. This is why al dente pasta, cooked until half cooked, is much healthier than overcooked pasta. And steamed or boiled potatoes are much healthier than those that simmer for hours on the stove or in the oven.
Potatoes, pasta or cereals.. - what to choose for everyday nutrition?
Why choose just one? Use all these products in your daily menu. This includes a variety of dishes and a variety of substances that enter your body with one dish or another. There is no need to get hung up on one product.
If you have to choose, then cereals are better, because they are rich in many vitamins
There would be less of all this, except that the cereals are healthier (if unpolished). It would be better to build a menu of meat and vegetables, and let what you named not be the basis of the diet, but an addition to it, because it does not contain anything useful.
Neither one nor the other, nor the third. You are an enemy to your health. No product will do you any good if you eat it all the time, but will easily cause harm. Eat everything, change dishes and diversify your food. What does no one tell you? All this can be taken together, in soups, for example.
Because if a time-tested recipe suits you personally, this does not mean that it suits other people. Or rather, it will suit some and not others. From my own experience, I can say that my neighbors and my family members were repeatedly treated to various dishes and pies. Well, of course we praised it, but it wasn’t always really tasty.
For example, at one time I was looking for a recipe for making homemade ice cream. I even made it according to some recipes, but it turned out to be a rare disgusting thing. But in the comments everyone praised it and thanked the author. Then I found a Soviet book about cooking technology and everything worked out. The ice cream turned out to be real Soviet. That’s for sure “taste and color.” "
If they are hermetically sealed (reliably protected from moisture from outside), then they can be stored, as long as they are still perfectly dry.
But the best option is to store both cereals and pasta in a separate drawer in the kitchen. There they are within walking distance for cooking, and there is no need to carry them back and forth, go out to the balcony once again in the winter (and this is not only the need to get dressed, but also unjustified drafts), and it is better and more convenient to control the safety.
We have been treating planting potatoes with Prestige for several years now.
We understand that using any “chemistry” is far from being environmentally friendly. But still, this drug protects potatoes from both the Colorado potato beetle and tuber pests.
In general, we will process tubers with “Prestige” this year as well.
Boil the potatoes in salted water, drain the water, add butter, salt and prepare the puree.
Add chopped herbs, fried onions, raw egg and mix.
Prepare the dough: Mix rye and wheat flour (1 tbsp each), add salt, 100 g butter, 1 tbsp. sour cream, egg. Mix thoroughly and leave for 30 minutes.
Then roll out the dough into a layer and cut out circles.
Place potato filling in the middle of each circle.
We give the carols a round shape, grease the open part of the filling with egg yolk mixed with sour cream.
Bake in a hot oven for 15-20 minutes. Grease the finished carols with melted butter.
As a rule, gardeners do not bother watering potatoes, but in vain. Of course, if hectares of land are occupied by plantings, then watering becomes a problem.
But it is unlikely that summer residents have such areas, and therefore any owner can cope with this task on his several hundred square meters. The main thing here is to follow some very simple rules.
First of all, remember that after planting until seedlings emerge, watering is contraindicated. At this time, the root system is being formed and, if at this time the “younger generation” is given water, the roots will not seek water themselves, going deeper into the ground, but will be mainly located in the upper layers of the soil, which will ultimately have a bad effect on the harvest .
When seedlings appear and bushes begin to form, the need for moisture increases. But it is still not recommended to fill the beds with water. If you notice that the lower leaves are starting to wilt, give the plants water; approximately 10 - 15 liters per sq. meter.
During budding and flowering, the dose should be increased to 20 liters.
A few more tips:
Source
Subtleties of gastronomy
We examined the products under ideal conditions: welded, without adding any other components. Indeed, both pasta and potatoes have many benefits for the body. But everything changes when they arrive: oil, fats, sauces!
Healthy:
pasta cooked until al dente. Served with vegetable sauce or vegetables, lean fish, seafood or skinless chicken breast.
You should not use:
pasta fried in vegetable oil after cooking, as well as in combination with meat, creamy sauces or seasoned with vegetable oil.
Healthy:
potatoes, boiled or baked with their skins on. If you cook potatoes without skins, some of the potassium goes into the broth; steamed potatoes; mashed potatoes with water. Combine with vegetables, herbs, seafood, skinless chicken breast.
You should not use:
potatoes fried in vegetable oil in a frying pan. A combination of potatoes, including boiled ones, with heavy meat.
For reference:
Harmful!
French fries and chips. Frying fats used to fry these foods have an extremely negative impact on health. They lead to an excess of saturated fatty acids in the human diet, increasing the risk of heart and vascular diseases. Consumption of such products often leads to obesity. As a result of frying, various carcinogens are formed in foods. A large amount of salt retains excess fluid in the body and is a risk factor for hypertension.
Conclusion:
Despite all the benefits of these two products, if prepared incorrectly, they can be harmful to health. At this point, potatoes gain penalty points and give way to pasta.
It is loved and prepared precisely in those forms that “hit” health the hardest.
Potatoes: beneficial properties
Compared to pasta, potatoes are characterized by lower calorie content - 100g of product contains about 80 calories. In addition, potatoes contain much less carbohydrates and proteins, and practically no fat.
Eating potatoes is useful in the presence of various gastrointestinal diseases and this product is the best for diets. Potatoes are not inherently harmful, but we like to make them tastier by serving them fried or boiled.
Potatoes contain many useful elements, including amino acids, which our body needs so much. It contains vitamin C, folic acid, magnesium, phosphorus and potassium. The longer the potato is stored, the less beneficial components it contains. Like pasta, potatoes are a carbohydrate and starchy food.
If a person tends to be overweight, then consuming potatoes is not recommended. Despite the fact that it contains much less carbohydrates compared to pasta, eating fried potatoes can dramatically improve your health, causing liver and pancreas diseases at the same time.
