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Whole-wheat spaghetti: good enough to eat?(reports of wheat industry)

Consumer Reports

| October 01, 2005 | COPYRIGHT 2005 Consumers Union of the United States, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Sales of whole-wheat pastas are up over the past five years. That's good news from a health perspective: Whole-wheat pasta has more vitamins, minerals, and beneficial compounds called phytonutrients than regular pasta and about three times the fiber (5 to 7 grams per two ounces). Whole grains may reduce the risk of heart disease, type 2 diabetes, and certain cancers, and may help you control your weight.

But is the proliferation of whole-wheat pastas good news for your taste buds? When we last reported on them, in 1992, we couldn't recommend any of the four we tested. Among their flaws: prunelike flavor, sourness, and pasty texture. To find out whether they've improved, we asked trained sensory panelists to taste seven whole-wheat spaghettis--plain, with tomato sauce, and tossed with olive oil and Parmesan cheese.

The bottom line. On the whole, the news is good. The high-rated spaghettis from Ronzoni and Whole Foods Market had a sweet, nutty whole-grain flavor (regular pasta tastes milder) and an al dente texture like that of regular pasta. Trader Joe's had a slightly stronger grain flavor and a slightly more crumbly texture than the other two. Whole Foods and Trader Joe's are CR Best Buys. They cost far less than Ronzoni, based on the prices we ...

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