Is Barilla Plus pasta as good for you as the whole wheat/whole grain pastas?
Thanks to everyone who answered my previous question about whether whole grain pastas were supposed to be bitter. I've thrown away my Hodgson Mill since it was just inedible. I bought the Barilla Plus and Ronzoni. I've been eating the Barilla plus this week and really like it. I only tossed a few strands of the Ronzoni in one day to see what it tasted like, and its definitely a bit more wheaty, and when I finish my Barilla plus, I'll try it as a meal on its own. When I tasted it, it seemed better than the Hodgson Mill.
I really like the Barilla Plus, but I've noticed that it is a multigrain pasta and not a whole wheat/whole grain pasta. Does this mean that it's not as good for you?
Thanks for the help!
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