Multigrain spaghetti

Multigrain spaghetti is a variety of pasta made from a blend of different types of cereals, such as whole wheat, oats, barley, quinoa, and sometimes buckwheat. Unlike traditional spaghetti made only with refined wheat, multigrain spaghetti provides a higher amount of fiber, vitamins, and minerals, thanks to the combination of whole grains that retain the outer layers of the grain.

This type of pasta originates from Italian cuisine, but its multigrain version has gained global popularity in recent years due to the growing demand for more nutritious and health-beneficial foods. It is especially appreciated in diets that seek to increase fiber intake, improve digestion, and obtain a more complete nutrient profile.

Regarding its properties, multigrain spaghetti is:
- High in fiber: helps regulate intestinal transit and promotes a feeling of fullness.
- Rich in micronutrients: such as B-complex vitamins, iron, and magnesium.
- A source of plant-based proteins: which contribute to a balanced diet.
- Low glycemic index: which favors the control of blood sugar levels.

In the Hispanic American context, multigrain spaghetti may also be known as "whole grain multigrain spaghetti" or simply "multigrain pasta". In some countries, it may be called "whole grain multigrain noodles" or "multigrain fettuccine", depending on the shape and local name for pasta.

Ideal for healthy recipes, multigrain spaghetti pairs well with vegetable sauces, lean proteins, and quality oils, offering a nutritious and tasty alternative for those looking to take care of their diet without giving up the pleasure of pasta.