tmsilikon.blogg.se

• PASTA AGLIO E OLIO FULL

Boil water in a large saucepan and add one tablespoon sea salt.Have the broccoli well washed and prepare all of the ingredients as indicated in the ingredients description.I would love to know what you come up with. If you try this tasty, healthy and highly nutritious vegan Mediterranean diet recipe of “Spaghetti aglio e olio with broccoli” please let me know, leave a comment and rate it. The whole wheat pasta accompanied by these nutritious and tasty ingredients drizzled with a good quality extra virgin olive oil (EVOO) make of this recipe an excellent and highly nutritious lunch that is ready in just about 20 minutes. It is also a good source of copper, selenium, phosphorus, and calcium and it provides us with health advantages for our cardiovascular system, digestive system and immune system, and it also has good anti-inflammatory and detox properties. Garlic is a very good source of manganese and vitamins B6, B1 and vitamin C.

Broccoli is rich in antioxidants and anti-inflammatories compounds, fibre, folate, vitamin A, vitamin C, vitamin K, vitamin E, vitamin B6, calcium, magnesium, manganese, zinc, calcium, iron… These vegetables are well known for their disease fighting compounds. Broccoli belongs to the brassica vegetables family (also called cruciferous vegetables), which also include cabbage, cauliflower, kale and similar green leaf vegetables in the family.

PASTA AGLIO E OLIO FULL

The recipe I share with you today, “Spaghetti aglio e olio with broccoli”, is a nutritious whole-wheat pasta dish full of goodness and very tasty. Whenever you eat pasta I would encourage you to eat whole grain pasta, since Whole grain foods can contain up to 75% more nutrients than refined cereals. This, together with the high fibre content, can help to feel fuller for longer – helping to control appetite. The fact that it has a low glycaemic index (GI) means that it provides a slow release of carbohydrate into the blood. Whole grain pasta has a low glycaemic index (GI) but needs to be cooked the Italian way “al dente” in order to keep its Glycaemic Index (GI) low. Whole grains are usually low in fat, but rich in fibre and starchy carbohydrate. Whole grains also seem to be beneficial in helping maintain a healthy weight over time as part of a healthy diet and lifestyle. Scientific research shows that eating whole grain products regularly, as part of a healthy diet and lifestyle, may help to reduce the risk of many common diseases.

Refined grains have been milled to remove the bran and germ from the grain what results in grains having a finer texture and improved shelf life but the milling process removes dietary fibre and other bioactive compounds that are mainly present in the bran and germ. Whole grains include the entire kernel, and the kernel consists of three elements: the bran, the germ and the endosperm. Whole grain pasta is a rich source of bioactive nutrients including both soluble and insoluble dietary fibre, B vitamins, trace minerals and phytochemicals.