Noodles can be combined in many ways and are a popular food; the problem for many: They are relatively calorie-dense. Warmed up noodles should have fewer calories.

Things worth knowing about pasta

Noodles come in many different forms. There are also numerous ways of preparing it: whether casseroles, one-pot dishes or a soup, noodles can be used in many different ways. According to extras, around 9.5 kilograms of pasta were consumed per capita in 2020.

According to surveys, spaghetti is one of the most popular types of pasta in Germany. Around 33% said spaghetti was their favorite type of pasta. This is followed by gnocchi, cannelloni, tortellini, rigatoni, tagliatelle, ravioli and, in 8th place, penne.

Noodles are often associated with the reputation that they are thick eaters. Noodles can certainly lead to weight gain if you eat them too often and in large quantities, if you eat an unbalanced and unhealthy diet and if you don’t exercise enough. Cooked white flour pasta has an average of 150 calories per 100 grams, wholemeal pasta around 140 calories. So it’s the quantity that counts: If you choose 150 grams of cooked pasta as a side dish with a vegetable dish, for example, this is just around 220 calories. In addition, there are now numerous alternatives to white flour pasta on the market, which often also provide more nutrients and fiber. These include, for example, corn noodles, spelled noodles, noodles made from lentils or chickpeas as well as gluten- and calorie-free konjac noodles.

Saving calories when reheating pasta

The statement that noodles have fewer calories when warmed up is basically true; however, it must always be borne in mind that the “savings” show up to a very small extent. The reason for the reduced number of calories lies in the so-called resistant starch: This is produced when heated, starchy foods such as pasta, but also potatoes, for example, cool down. The resistant starch is one of the dietary fibers and ensures that we stay full longer, but also that the calorie content drops.

The so-called resistant starch has only about half the calorie content of the “normal” starch it contains. This is because not all of the starch it contains is converted to resistant starch; this only happens with a relatively small amount of starch.

Caution is advised with resistant starch: it passes through the small intestine undigested. If you otherwise eat little fiber and now very large amounts of indigestible starch, you may experience abdominal pain, bloating, constipation or diarrhea. It is therefore important to include high-fiber foods in the diet in everyday life and to increase the intake slowly and in a controlled manner.