Table 1.
Proximate composition, salt, energy and cooking time of commercial samples of short dry pasta and couscous *.
| Raw Samples | Moisture (g/100 g) | Proteins (g/100 g (f.w.)) | Lipids (g/100 g (f.w.)) | Carbohydrates (g/100 g (f.w.)) | Dietary Fibre (g/100 g (f.w.)) | Salt (g/100 g (f.w.)) | Energy (kcal/100 g) | Cooking Time (min) |
|---|---|---|---|---|---|---|---|---|
| PASTA | ||||||||
| Cereals with gluten | ||||||||
| Durum wheat semolina | 10.6 | 11.5 | 1.2 | 72.5 | 3.0 | 0.005 | 353 | 10 |
| Durum wheat semolina and 2% spirulina | 8.6 | 11.5 | 1.2 | 72.5 | 3.0 | 0.005 | 353 | 6 |
| Partially wholegrain durum wheat | 11.1 | 11.4 | 1.9 | 68.2 | 5.9 | <0.01 | 347 | 10 |
| Wholegrain durum wheat | 11.1 | 11.5 | 2.0 | 65.5 | 9.0 | 0.005 | 344 | 9 |
| Wholegrain kamut | 10.5 | 14.0 | 2.2 | 63.0 | 9.0 | 0.005 | 346 | 10 |
| Partially wholegrain emmer | 10.2 | 11.5 | 2.0 | 68.0 | 6.0 | 0.005 | 348 | 9 |
| Wholegrain emmer | 9.9 | 13.8 | 3.5 | 65.1 | 6.5 | 0 | 347 | 8 |
| Wholegrain oats | 7.0 | 11.8 | 9.4 | 58.3 | 9.0 | 0.0035 | 383 | 5 |
| Wholegrain rye | 9.8 | 10.1 | 2.2 | 62.1 | - | 0.0027 | 337 | 6 |
| Gluten-free cereals and pseudocereals | ||||||||
| Maize | 9.8 | 7.5 | 1.8 | 77.0 | 1.7 | 0.05 | 358 | 9–11 |
| Wholegrain rice | 10.7 | 7.4 | 3.4 | 73.3 | 3.0 | <0.1 | 359 | 9–11 |
| Wholegrain buckwheat | 10.1 | 14.3 | 3.4 | 66.3 | 4.2 | 0.047 | 361 | 3–4 |
| Legumes | ||||||||
| Red lentils | 10.2 | 26.1 | 1.7 | 49.7 | 7.6 | <0.01 | 334 | 5–7 |
| Black lentils | 9.3 | 28.9 | 1.9 | 42.0 | 14.9 | 0.007 | 331 | 3 |
| Black beans | 9.6 | 22.0 | 2.1 | 48.5 | 13.8 | 0.02 | 329 | 8–10 |
| Peas | 9.2 | 23.5 | 1.5 | 51.7 | 12.5 | 0.02 | 339 | 3 |
| COUSCOUS | ||||||||
| Durum wheat semolina | 8.3 | 12.0 | 1.5 | 70.2 | 3.8 | 0.005 | 350 | 4 |
| Wholegrain durum wheat | 9.6 | 12.6 | 2.2 | 64.0 | 8.8 | <0.01 | 344 | 4 |
| Barley | 9.3 | 12.0 | 1.9 | 63.0 | 11.0 | 0 | 337 | 5 |
| Buckwheat | 8.4 | 11.4 | 3.0 | 73.2 | - | 0.025 | 373 | 6 |
f.w., fresh weight; -, data missing on the label. * All data except for moisture which was determined in our lab, were copied from the food label.