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Showing Food Pasta

General Information
NamePasta
Scientific NameNot Available
DescriptionPasta is a type of food made from an unleavened dough of wheat flour mixed with water or eggs, and formed into various shapes. It is native to Italy, where it is a staple food, and is widely consumed in many parts of the world, particularly in Mediterranean countries. Pasta is commonly used in a variety of culinary dishes, including with sauces, vegetables, olives, capers, or seafood. Cooked pasta is typically white or yellowish in color, with a neutral taste and odor. It is a good source of carbohydrates, protein, and manganese, and has been linked to several health benefits, including reducing the risk of chronic diseases such as heart disease and type 2 diabetes (PMID: 29931282). The most notable chemical in pasta is starch (PMID: 38790811). Pasta has no medicinal uses, but it is sometimes used as a base for industrial food products. A peculiar aspect of pasta preparation is the use of different shapes and sizes to match specific sauces and cooking methods.
Primary IDFOOD00273
Picture274
Classification
GroupCereals and cereal products
Sub-GroupCereal products
ITIS IDNot Available
Wikipedia IDPasta
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.