From Jowar to Ragi: 5 healthy types of Pasta that you must try

For pasta lovers, pasta is the ultimate comfort food that brings home the feeling of warmth and coziness. Pasta is a versatile dish that is cooked using a number of sauces, veggies and meat. From Alfredo and Arrabiata and Bolognese to Pesto, there are a number of delicious variants of Pasta that finger-licking good. But pasta is usually made using refined flour or semolina, both of which are carb-rich and can cause a blood sugar spike instantly. Opt out of buying maida pasta and resort to healthier versions instead. Here are five types of healthy pasta that will make your transition from maida pasta to healthier versions a cakewalk. (all image credits-istock)

Also known as Sorghum, Jowar is a popular grain consumed in India. Jowar is a gluten-free flour and thus pasta prepared using this flour has a chewy texture and nutty flavour. This pasta is perfect for people with gluten intolerance. Jowar belongs to the family of millets and is rich in protein, fiber, iron, magnesium and vitamin B.

Chickpea Pasta is prepared using chickpea flour or besan. Chickpea flour is one of the richest sources of protein and fiber. Every 100 grams of chickpea flour contains about 20 grams of protein and approximately 10 grams of dietary fiber. A study published in the Journal of Functional Foods compared the glycemic index of chickpea pasta and refined flour pasta. The researchers found that chickpea pasta had a significantly lower glycemic index, which means it caused a slower rise in blood sugar levels and can be beneficial for those dealing with diabetes.

Quinoa is a nutrient-dense grain that is often used as a replacement for rice. It is packed with benefits and is a good source of protein, iron, zinc and even vitamin E. It is often boiled and stir-fried with veggies to make a yummy dish. Quinoa is nowadays also used to make delicious pasta dishes. Quinoa pasta has a mild flavour and can be mixed with any type of sauce base.

Brown rice is packed with the goodness of fiber, B vitamins, magnesium, phosphorus, and selenium. Pasta made using brown rice is a healthier alternative to traditional maida pasta. Brown rice can aid digestion, promote weight loss and even reduce insulin spikes since it has a low glycemic index.

Ragi Pasta is prepared using ragi grains, also known as finger millets. It is brownish-red in colour and thus the colour of pasta too is brown. Ragi is a good source of protein, dietary fiber, calcium, iron, essential vitamins and minerals and must be included in your daily diet in some form. Ragi pasta might take 5-7 minutes extra to cook, as compared to regular pasta. You can also pressure cook the pasta in a cooker for 5-6 whistles. A study published in the Journal of Food Science and Technology found that ragi has high antioxidant capacity and may help protect against oxidative damage and inflammation.

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