I think the title says it all. Is there any appreciable difference in the nutritional value between plain white pasta and the equal product, just with those vegetable/squid colorings?
Just wondering idly.
-BB
They’re more than mere colorings, at least in the case of squid ink. The pasta has a definite “fishy” taste, so must contain sufficient amounts of the ink (and possibly other ingredients?) to add to the nutritional value.
I just read Ronzoni Garden Pasta (not available in all stores yet) promises a full serving of vegetable nutrition per 4 oz. serving. It’s being marketed to moms to serve to the kids and is said to have a mild veggie taste. That’s all I got.
I make my own pasta quite often. The nutritional difference would be the same as the difference between water used for white pasta and the liquid (and other ingredients) used for flavored pastas. I have used carrot juice, V-8 juice, spinach, beet juice, and others.