When people think of foods that add to excess inches around the waist, pasta is often one of the foremost offenders that come to mind. This is because noodles are often made with flour that has been processed to contain little more than simple carbohydrates.
In search of a healthier type of pasta, officials from the Italian Ministry of Instruction, University and Scientific Research and the Spanish Ministry of Education funded a study to determine whether spaghetti made from whole barley flour could be a tasty vehicle for heart-healthy nutrients and fiber.
When comparing their proprietary pasta to a traditional semolina variety, researchers discovered that the barley-based spaghetti had higher antioxidant and fiber content. Interestingly, these healthful benefits appeared to diminish when gluten was added to the barley flour.
Barley contains about 6 grams of fiber, 4 grams of protein and 190 calories per serving. Continue reading