Product Review: Organic Soybean Spaghetti

For all my carb-conscious, gluten-free pasta-lovers out there, here is a new product you might enjoy. After receiving a shipment in the mail, as usual, the first thing I did was look directly at the nutrition label. To my delight, I noticed that compared to many other pasta products, soybean spaghetti happened to be much higher in protein, fiber, and lower in carbs. Here is the comparison based on a 2oz dry, uncooked, serving:

Regular Spaghetti

Calories: 220, Carbs: 43g, Fiber: 2g, Protein: 8g

Soybean Spaghetti

Calories: 180, Carbs: 17g, Fiber: 11g, Protein: 23g

As you can see, nutritionally-speaking, soybean pasta, packed with heart-healthy fiber and protein, most certainly takes the prize (especially considering most American’s struggle to get in the recommended 25g of fiber per day).  It’s also a rich source of iron, providing 40% of daily recommendations and, 11% of bone-building calcium needs (this is based on a 2,000 calorie diet). The last added benefit, is for those who suffer from gluten-intolerance, or sensitivities, this product is entirely gluten-free.

But, what about taste? Naturally, after giving the nutrition label the dietitian’s stamp of approval,  next thing I did was open up the package and start cooking. After not more than 10 minutes total cooking time, the pasta was ready-to-eat. Combine with 1/2 cup veggie tomato sauce and 1 tbsp of grated parmesan cheese, it was almost as good as the real thing! The texture was a little more tough than regular pasta but, it was just as hearty and filling. If you can’t eat tomato sauce, just add fresh sauteed garlic, onion, zucchini, artichokes, or eggplant, with 1-2 tsp of olive oil.

Bottom line, if you’re looking for a healthier, lower-carb, or gluten-free, pasta alternative, Soybean Spaghetti is definitely worth a try! In addition, I highly recommend this product for Vegan’s who are at higher risk for protein and iron deficiencies. The brand I reviewed and tasted is called Explore Asian which can be found by clicking on this link

Nick VanMeter