Macaroni
Macaroni
Macaroni (/ˌmækəˈroʊni/) is a variety of dry pasta traditionally shaped into narrow tubes, produced in various shapes and sizes. While it is not a medical term, it is often used in dietary and nutritional contexts.
Etymology
The term "macaroni" comes from the Italian maccheroni which is plural for maccherone. The origin of maccherone is uncertain, but it is thought to come from the Greek makaria, a kind of barley broth.
Nutritional Value
Macaroni, like other pasta, is a carbohydrate-rich food. It is a source of energy and also provides important nutrients, including fiber, iron, and B vitamins. However, it is also high in calories and, when eaten in excess, can contribute to weight gain. For those with celiac disease or a gluten intolerance, regular macaroni, which is made from wheat, may not be suitable. However, there are gluten-free alternatives available made from a variety of other grains.
Related Terms
- Pasta: A staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to a variety of pasta dishes.
- Carbohydrate: A biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water).
- Gluten: A mixture of proteins found in wheat and related grains, including barley and rye. It gives elasticity to dough, helping it rise and keep its shape.
External links
- Medical encyclopedia article on Macaroni
- Wikipedia's article - Macaroni
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