Two pastas: Spaghetti and linguine
1979
26 brands of spaghetti and 14 brands of linguine were tested for taste, texture, sensory quality, nutritional value (calories, protein and sodium), and extraneous matter. DeCecco, San Giorgio, Ann Page and Pasta Romana received the highest ratings. While there is variation among the brands, the average caloric value for a 10 oz. serving was 473, primarily from carbohydrates. This portion also provided 38% of a woman's RDA of protein, 31% of a man's. Sodium content is low when the pasta is cooked without added salt.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library