Our whole-wheat pasta and rice-flour pasta
are identical in calories.
But gluten-free has a gram less fat.
isn’t a concern here, since both kinds only deliver about 1% of your daily
Regular pasta packs more muscle-building potassium.
And GF-pasta packs even more carbs, believe it or not.
Whole-wheat sweeps in the fiber category.
But hey, at least rice spaghetti has no sugar!
abounds in whole-wheat spaghetti.
But gluten-free has double the calcium.
And twice the oxygen-delivering iron.
Whole-Wheat Spaghetti: 5
WINNER: Whole-Wheat Spaghetti
Gluten-Free Spaghetti: 4
BOTTOM LINE: Cooked al dente and chowed in moderation,
pasta can be part of a healthy meal. Regular trumped gluten-free in this round,
but take the winnings with a pinch of salt. We compared two non-enriched
products that contained only flour and no added vitamins or minerals: the wheat
spaghetti had only durum whole-wheat flour and artichoke flour, while the
gluten-free pasta was just rice flour and rice bran extract. GF pasta can be
made from all kinds of things from quinoa to corn—ingredients matter most here,
so your nutritional mileage may vary.
TO BUY: Pasta is a refined food, so too much
isn’t a good idea. When you do indulge, choose high-quality noodles to better
their nutritional profile and avoid artificial colors and flavors.
SO YOU KNOW: We used nutritional data from a popular
brand of high-quality pasta.