(Triticum durum) not wholemeal, at first glance it seems to vaguely resemble bulgur and couscous. In reality, fregola is not produced simply by grinding and sieving, but by "rolling" the flour together with a little water in an earthenware bowl to obtain small spheres, which are subsequently toasted in the oven. The shape is rounded, therefore quite different from the two products mentioned above - noticeably irregular. Even the dimensions, which can vary significantly depending on the production, are however more abundant than the aforementioned (1-2 mm in diameter). It is a very ancient recipe, of which the first historical traces date back to the 14th century AD.
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food-additives diet-and-health alice-recipes
From a nutritional point of view, fregula can be classified in the III fundamental group of foods, that is, foods rich in starch and fiber, also rich in certain minerals and vitamins - especially water-soluble. The fregola therefore assumes the same dietary role as whole dry cereals, ground or floured, used for first courses - pasta, polenta, etc. - or for bread.
The fregula is an ingredient for first courses and is basically cooked by boiling in boiling water or "risottata" or in a mixed way.
high (355 kcal / 100 g of edible portion), which however more or less halves with cooking, thanks to the "absorption of" water which doubles its weight and volume. Calories are mainly provided by carbohydrates, followed by proteins and finally by lipids. The carbohydrates have mainly a complex structure and are made up of durum wheat starch; the roasting applied in production determines a partial hydrolysis and the release of maltodextrins. The peptides have an average biological value, ie they do not provide all the essential amino acids compared to the human protein model; the limiting amino acid is lysine.
