The Low Carb Diet Whole Wheat Soup Pasta – Strawberry Leaf Pasta to transform any chicken soup a fulfilling dish.
Not only this low carb whole wheat soup pasta is suitable for low carb recipes, but also people with type 2 diabetes can consume it.
Moreover, this strawberry leaf shaped soup pasta has 50-55% reduced carbohydrate, which makes it a perfect partner in any diet.
In addition, this four-egg whole wheat soup pasta won’t go wrong even if you cook it in your soup.
How to cook your whole wheat soup pasta for your perfect chicken noodle soup:
Boil at least five times water than the amount of your pasta (generally, 3/4 of the cooking pot). For the best result, add salt to the water. (Tip: if you add the salt at the beginning, your water will boil quicker, saving you time and energy for our planet)
Once the water is boiling, add the whole wheat soup noodle and leave it in the boiling water for approximately 2 minutes. Remove it from the heat and leave it until the pasta is soft. As the last step, drain the water.
Nutrition details of Dia-Wellness Strawberry leaf pasta in 100 g:
Energy: 241 Kcal / 1014 KJ
Protein: 15.2 g
Carbohydrate: 33.9 g!
Fat: 5.0 g
Dietary fibre: 33.0 g
Total absorbed carbohydrate: 33.9 g
Total 100 g cooked pasta absorbable carbohydrate: 13.9 g
Ingredients: TL50 flour concentrate (wheat and corn fibre, wheat protein, vegetable fat, whole wheat flour, soy protein, enzymes, raising agent: sodium bicarbonate, sodium pyrophosphate, a thickening agent is sodium carboxymethyl cellulose), eggs and water.