Healthy and Natural

Healthy diet


Our body needs carbohydrates, proteins, lipids, vitamins, mineral salts, fibres and water in balanced proportions.
With the help of the Food Circle, we can understand the proportion each group of food must have in our daily life, with the largest share (28%) corresponding to tubercles, cereals and its by-products, which
includes PASTA.

Each group contains food with a similar nutritional value and therefore one must eat regularly food from each group; within each group, food must be as varied as possible with the purpose of achieving a healthy diet.

Pasta is a privileged source of carbohydrates and therefore it is fundamental for our life. The percentage of energy we need and which can be obtained from carbohydrates amounts to 50% of our total energy value, which gives a perspective of the relevance of eating them pursuant to our weight and physical activity.

The easy digestion and absorption of pasta makes it possible to maintain the glucose blood levels stable
for longer periods of time. These levels, together with proper physical activity, will help keeping the well-being required by our body and mind. As such, pasta is frequently advised to athletes and is often the base of their diet, being one of the foods that best provide “long duration” energy levels, playing a major role in muscle preservation.
Pasta is also a source of other vitamins: B1, B2, B6, PP and E, folic acid, phosphate, calcium, iron, copper,magnesium, sodium and potassium. In addition to all this, it does not increase fat nor sugar levels.

Pasta is a relevant element in the famous Mediterranean diet and never ceases to surprise us. Whether
due to the fantastic flavour that fascinates millions of people all over the world or to the uncountable quantity of dishes where it can be used: from soups, to hot meals, desserts and salads (cold and hot), everything is possible and contributes to a longer and happier life.

the relevance of pasta in nutrition

Milaneza pastas are 100% natural, produced from hard wheat meal and water, a factor that makes them a top quality product. They can be consumed by practically people of all ages, from children to old people as they provide different nutrients, such as:

  • B complex vitamins which contribute for the balance of digestion and of the nervous tissue;
  • Minerals, relevant for the proper functioning of the body;
  • Carbohydrates, which provide energy to the nervous system cells and are the main source of energy for movement, working and performance of all body functions; as such, pasta is adequate for athletes, considering its low content of fat, cholesterol and salt.


Hard wheat and soft wheat


Top quality pastas, produced from hard wheat, are extremely tasteful
and rich in proteins. With an excellent elasticity and consistence,
they provide all conditions necessary for being cooked al dente.



Hard wheat grains are oval-shaped with an amber coloured shell.
The core is slightly yellow and, after grounding, originates a granulous meal.


Soft wheat is preferably used in the production of flours and cookies.


Soft Weat

Soft wheat grains are round shaped and have a brownish shell.
The core is whitish and after grounding, originates the flour.