Pasta and rice belong to the large family of starchy foods. Their nutritional composition is relatively similar, with approximately 30% carbohydrates once cooked and a negligible lipid intake.
The differences between the two foods relate to their protein content - pasta contains slightly more - and their gluten content - rice is free - an advantage for people with intolerances. Both are valuable allies in the daily diet, since they also provide us with vitamins and minerals, essential for the proper functioning of our body. The higher the quantities of carbohydrates ingested, the greater the risk of storage.