Benefits of Plant Based Protein

With 23g of Protein per 100g Root One Pasta is High in Protein ( for comparison minced beef has about 20g of protein per 100g ) 

Compared to traditional pasta it has double the protein, double the fibre and is 40% lower in net carbohydrates: 

Protein content per 100g  Fibre per 100g Net Carbohydrates per 100g
Root One Pasta 23g 8g 43g
White Pasta 11.3g 3.7g 72g
Wholewheat Pasta  12.6g 8g 60g

Source:  'Composition of Food Integrated Dataset' - McCance & Widdowson

Furthermore, Root One pasta is powered by 100% plant based protein! This means that all of the nutrition in Root One products comes from natural plant sources.

 


 

Plant Power

Might seem simple, but plant-based protein comes from plants! That means that you get all of the nutritional benefits that come with eating plants. Root One Pasta is made from Chickpeas, Lentils and Fava Beans, here are a few of the benefits that come with eating these pulses: 

High Fibre 

Fibre is an important part of a healthy diet. It helps to maintain good digestive health, boosts intestinal flora, helps lower cholesterol, improves glycaemic control (reduces risk of developing diabetes) and promote a sense of fullness, which can reduce overall food intake. With a massive 6.6g of fibre per serving Root One pasta helps you on your way to reaching your recommended fibre intake. 

Phytosterols

Phytosterols are naturally occurring compounds found in plant cell membranes that have been shown to reduce levels of LDL, or 'bad' cholesterol, in the blood. This is because they reduce the amount of cholesterol that the body absorbs from the gut and therefore reduce the risk of cardiovascular disease. Furthermore, there is growing evidence that consumption of between 1.3 and 2g of phytosterols a day can help prevent the development of cancerous cells. Both lentils and chickpeas are rich sources of these healthy phytosterols!

Source: 'Anticancer effects of phytosterols' - European Journal of Clinical Nutrition (2009) 63, 813–820; doi:10.1038/ejcn.2009.29; published online 3 June 2009

 


 

Maintaining A Healthy Calcium Balance

Proteins are complex molecules made up of smaller units called Amino Acids, which are comprised of Carbon, Hydrogen, Oxygen, Nitrogen and, in some cases, Sulphur. 

Animal proteins have more Sulphur-containing Amino Acids, and a diet high in these generates a larger dietary acid load because they increase the levels of acidic sulphates in the blood . This challenges the kidneys to excrete more acidic urine and in order to 'buffer' this, the body will draw on calcium stores in the skeleton. In the long term this gradual reduction in skeletal calcium stores will reduce bone density and can lead to serious bone problems.  

A diet high in fruit, vegetables and plant based protein helps to promote Alkali 'buffers' that will decrease Calcium loss, maintain a healthy Calcium balance and help protect bone density. 

For more info see: 'Excess Dietary Protein Can Adversely Affect Bone' Barzel, U. & Massey, L.  

 


 

Reduced Water Footprint

Water scarcity is a global issue and it is important to understand the water costs of food production. The water footprint of meat production is staggering, especially bovine meat. A single kg of beef requires 15,415 litres of water: that's the equivalent of running 1,926 baths. In comparison the production of 1kg of pulses has a water footprint of 4,055 litres of water, 74% lower than beef. 

The table here shows both the Total Water Footprint per kg as well at the Water Footprint per g of Protein produced to illustrate how the protein in pulses has a much smaller water footprint than protein from animal sources: 

  Water footprint per kg  Litres of Water per g of protein
Pulses 4,055 19
Chicken 4,325 34
Pork 5,988 57
Sheep / Goat 8,763 63
Bovine 15,415 112

Source: 'The Hidden Water Resource Use Behind Meat & Dairy' - Hoekstra, Y 

 

 

Fusilli 4 Pack (4 x 250g)
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Fusilli 4 Pack (4 x 250g)

Mixed 4 pack (4 x 250g)
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Mixed 4 pack (4 x 250g)