(ANSA) - ROME, JANUARY 18 - Polenta Concia, a typical recipe with cheese from the Valle d'Aosta region, is the meal that comes very close to being the ideal one in terms of macronutrients. This is what emerges from a Reebok research (US industrial company specializing in the production of sporting goods) which analyzes the macronutrients present in various Italian regional specialties to discover the healthiest ones. In particular, Reebok compared each of the specialties with an ideal balance between nutrients made up of 50% carbohydrates, 22.5% protein and 27.5% fat.
The dishes were classified according to the balance of the proportion taken as a parameter. The cheese polenta, with slightly higher levels of fats and proteins than the recommended quantity, is missing - analysts underline - only 0.71% to be perfectly balanced. "However - they remember - you have to be careful about the portions, the dish is highly caloric". In second place in the ranking of the most balanced dishes in Italy is pasta alla norcina (Umbria), which is eaten with sausage and truffles from the region. The Umbrian dish lacks only 3.33% to reach the perfect balance of macronutrients, since it slightly exceeds - explains a note - in the amount of fats and carbohydrates and barely reaches the level of protein required in each meal (3 ,1g per 100 calories). In third place the Venetian recipe Risi e Bisi (rice and peas). The specialty of Ligurian-style rabbit, a meal served with olives and pine nuts, is the least balanced dish.
The dish - experts explain - being mainly meat has an excess of proteins and fats for each calorie and lacks carbohydrates.
(HANDLE).