Organic gluten-free Sorghum Penne with Purple Carrot 250g
The Gluten-free Purple Carrot Sorghum Penne from Pasta d'Alba is a delightful and appealing idea to bring to the table for a healthy first course, completely organic and gluten-free. This pasta is made with sorghum flour, rich in mineral salts like iron, calcium, potassium, vitamins especially B3 and E, and fiber; it also contains high levels of natural antioxidants. It also has a low glycemic index, making it particularly suitable for the diets of diabetics.
Pasta d'Alba sundries its product at low temperatures for 16-18 hours to allow the pasta to have important organoleptic characteristics and valuable nutrients. The resulting sorghum pasta is nutritious and more digestible.
Traditional pasta is made with durum wheat semolina that contains gluten. Gluten is nothing more than a binder, a mixture of proteins that forms when a cereal flour is kneaded with water. Those who are gluten intolerant, such as celiacs, cannot eat this type of food. Therefore, sorghum pasta is an excellent alternative to traditional durum wheat pasta.
Sorghum pasta has a particularly sweet taste and, when , provides a unique and complete dish with extraordinary health benefits for our body.
This cereal gets its name from the speed at which it grows and was extremely popular in ancient Rome for its ability to withstand rather long periods of drought and for its characteristic as a natural sweetener.
Of African origins, sorghum is currently mainly cultivated in Asia, Africa, and North America. In Italy, it is grown in Molise, Emilia Romagna, and Marche. A portion of this is destined for food use, such as creating sorghum pasta, while the rest is used in the production of biogas.
Ingredients: Organic sorghum flour, organic purple carrot powder, water
Allergen Information: Gluten-free. NO G.M.O.
Cooking time: 6-8 minutes
Valori nutrizionali medi per 100 g
Valore energetico 329 Kcal / 1377 KJ
Grassi 3,3 g di cui saturi 0,45 g
Carboidrati 74,63 g di cui zuccheri 2,5 g
Fibre 6,3 g
Proteine 11,3 g
Sale 0,01 g
The Sorghum Penne with Organic Purple Carrot from Pasta d'Alba, to fully appreciate the taste of the flour, we recommend eating them with just a drizzle of extra virgin olive oil, preferably Sicilian. Alternatively, they can be paired with vegetable sauces, especially green ones like broccoli, zucchini, or asparagus. They are also very good with a sauce made from walnuts. A perfectly nutritionally complete dish is sorghum pasta combined with legumes. Try our sorghum and purple carrot penne with broad beans and a crumbled smoked ricotta. Intriguing is the pairing of our penne with tuna, onion, zucchini, and ginger.
The sorghum pasta is made from a grain that is the fifth most important in the global agricultural economy. Sorghum is an annual plant belonging to the Gramineae family and contains a lot of fiber (about 80%), protein (7-14%), lipids (2-3%), and carbohydrates (20-30% amylose and 70-80% amylopectin), but the most important thing is that it is a gluten-free grain. It also contains many minerals such as iron, calcium, potassium, and vitamins such as B3 and E.
Due to its composition, sorghum is highly digestible and easily assimilable. Eating sorghum pasta is good for those who suffer from diabetes, even though it seems quite sweet, because it acts on altered levels. Sorghum pasta is a food that releases energy gradually, without raising insulin peaks and thus not weighing on blood sugar. It also improves bone density thanks to its calcium content, promoting the development of red blood cells. It also contains natural antioxidants and phytocompounds such as phenolic acids, phytosterols, and flavonoids. The presence of antioxidants is useful for combating free radicals and slowing down cellular aging. It acts on bad cholesterol levels, the LDL, reducing its effects. Therefore, sorghum pasta is a food rich in nutritional properties that should be rediscovered and added to the gluten-free pantry!
€ 3,00
per 250g
di anidride carbonica risparmiati all'anno
of carbon dioxide saved each year
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