Whole-grain products are significantly higher in fiber and nutrients than their refined counterparts, but dried pasta made from a mixture of water and refined durum wheat, or semolina, is still the most widely consumed type of pasta in the United States.

During processing, wheat loses roughly 60 percent of its grain, a portion that includes its most nutritious components, the bran and the germ. Consequently, refined wheat provides less than half the amount of B vitamins and minerals as the whole grain. Whole-grain pasta contains fewer calories and supplies about three times as much fiber and 25 percent more protein than traditional pasta, according to the book “Whole Grains For Busy People.” (SF Gate)