The innovative idea for our products is to use, in addition to grains, pulses, and superfoods such as turmeric, flaxseed, and pumpkin seeds.
This variety of ingredients allowed us to obtain products with a high protein and fiber content and low sodium.
Having a thorough understanding of the food we eat is essential to our wellbeing. To help you to set up a more conscious eating style, we gathered in this glossary the definitions of the main terms used in the dietary field.
Also known as good fats, they are useful to keep cholesterol values in the blood under control. The pasta of the Libré Organic line is rich in these precious fats and in particular, in those of the omega-6 family.
Our body is composed for the most part of water, that is why it is mandatory to have enough water in the body also through the food we eat. A lack of water causes dehydration, which in turn can cause a drop in energy, muscle aches, headaches, and many other disorders.
Antioxidant substances counteract the action of free radicals, responsible for aging cells and tissues. Although to different extents, all our products contain several ingredients with good antioxidant properties.
Except for fibers, carbohydrates are a combination of sugars and starches. Our products contain fewer carbohydrates than durum wheat pasta: with a glycemic index below 30, our pastas are also recommended for those with high blood glucose values.
It is a substance usually synthesized mainly in the liver and present in foods of animal origin. There are two types of cholesterol: the “good” one (or HDL cholesterol) and the “bad” one (or LDL cholesterol), an excess of which can cause damage to the body. Our products contain ingredients (such as chickpeas, lentils, and black beans) useful in fighting high cholesterol levels.
Fibers are a somewhat unusual component of the human diet because they are not digested by our bodies. However, they are very useful for our health and for the intestine in particular: a good amount of fibers, in fact, regularizes bowel movement. Our pasta products contain much more fiber than normal whole wheat pasta made of durum wheat.
Gluten is a substance mainly made of proteins that gives elasticity and structure to grain-based doughs. Due to an enzymatic genetic defect, some people are unable to digest gluten, which in some cases is responsible for this food intolerance. Our products are naturally gluten-free; they are also produced in a factory certified as suitable for the production of gluten-free foods. Finally, as an additional guarantee for those who are intolerant to gluten, most of our products are registered in the Italian National Register.
This category includes organic substances that we take in larger doses through food, such as proteins, carbohydrates, and fats.Their function is to provide energy and wellbeing to the body. The amount taken will depend on the diet followed, but it is important that each macro-nutrient is ingested because each of them is important for specific functions of our body. GOVI FARM products can meet all the needs of the body: they provide a balanced amount of carbohydrates, proteins, and fats.
Although taken in smaller quantities than the macro-nutrients, they are essential substances for the wellbeing of the body, such as mineral salts, trace elements, and vitamins. Grains and pulses at the base of the products of the Librè Organic line are an excellent source of micro-nutrients.
Proteins are essential for the growth and maintenance of muscle mass, cell renewal, and for the transportation of various substances in the blood; they are also essential elements for our immune system. The pasta of the Librè Organic line is particularly rich in vitamins, thanks to the special nature of its ingredients
These are substances that, due to their chemical structure, affect the organic composition of some molecules, causing the aging of cells and tissues, not to mention that they are responsible for some dangerous diseases. The best allies against free radicals are the antioxidants, taken through a balanced diet based on products of vegetable origin, such as the pasta of the Librè Organic line, based on red lentils, black beans, and turmeric.
It is the compound that gives flavor to foods, but it is also responsible for increasing blood pressure. The pasta of the Libré Organic line has very low salt content, and it is therefore ideal for keeping blood pressure normal.
These are organic substances that, although present in small quantities in food (they are in fact among the micro-nutrients), play a fundamental role in some processes of our body and are very important for correct growth and normal development. All pulses present in our pasta (but also some of the grains we use) are rich in vitamins, a characteristic that contributes to providing the necessary amount of vitamins to ensure the body’s wellbeing.
… with a low content
of saturated fats?
It means that the sum of saturated fatty acids and trans-fatty acids contained in the food does not exceed 1.5 g per 100 g of product; in any case, it does not correspond to more than 10% of the energy provided. An excess of saturated fats is harmful to the cardiovascular system.
… with a very low content of sodium?
It means that the food contains no more than 0.12 g of sodium per 100 g of product. By limiting sodium intake, you reduce water retention and hypertension, and therefore the risk of cardiovascular disease.
… with a high content
of fibers?
It means that the food contains at least 6 g per 100 g of product. Vegetable fibers are complex carbohydrates that are not digested and therefore not absorbed by the intestine. They are essential for the proper operation of our body because they promote intestinal wellbeing.
…with a high content
of proteins?
It means that a food has a caloric content of more than 20%. Proteins increase the feeling of satiety, help to support the immune system and the muscular structure of the body.
… with low
glycemic index?
The glycemic index measures the rate at which carbohydrate-containing foods are digested and absorbed and their effect on blood glucose levels. A food with a low glycemic index causes a slower release of glucose into the blood.