Low-fat noodles

Low-fat noodles are a type of pasta designed to offer a healthier and lighter option in culinary preparations. These noodles are made with special ingredients or through processes that significantly reduce the fat content compared to traditional noodles.

Origin: The creation of low-fat noodles responds to the growing global demand for foods that contribute to a balanced and low-calorie diet. Although pasta originates from Italy, this light version has been developed in various parts of the world as an alternative for those looking to manage their fat intake without giving up the pleasure of a good dish.

Properties: These noodles stand out for their low content of saturated fats and, in many cases, their reduced calorie contribution. Their texture and flavor remain similar to conventional noodles, allowing for their incorporation into a wide variety of recipes, from soups to salads and main dishes. Furthermore, some products may be enriched with fiber or protein to enhance their nutritional value.

Synonyms in Spanish from Latin America: In different Latin American countries, low-fat noodles may simply be known as "fideos light", "fideos dietéticos" (dietetic noodles), or "fideos reducidos en grasa" (reduced-fat noodles). These terms are common on labels and in recipes that seek to emphasize the healthy characteristic of this type of pasta.