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Article: Nutrition
- Article from:
- The Washington Post
- Article date:
- December 7, 1988
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Q) My husband and I are trying like crazy to watch our intake of
fat and cholesterol. We use eggs only occasionally in cooking.
We've had a good time experimenting with low-fat sauces for pasta and
have developed a rather large repertoire. However, some of
them-including our favorite, made with tomatoes and both fresh and
dried mushrooms-taste better on pasta made with eggs. Does it have a
lot more cholesterol than regular pasta?
A) Yes, but not enough that you should avoid it. Pasta made with
whole eggs must conform to the Standard of Identity, or official
recipe, for egg noodles. The amount of egg used in producing it will
contribute about 50 milligrams per cup of pasta, or about the ...