I love pizza, but how compatible is it with the diet?

I love pizza, but how compatible is it with the diet?

Let’s see what are the ingredients of the pizza

1. water
2. Flour (generally type 00)
3. Brewer’s yeast (quantity inversely proportional to the rising time)
4. Salt and oil
5. Malt
6.Tomato
7. Mozzarella cheese
8.Possible addition of oregano and raw oil (generally extra virgin)


Qualitative evaluation


The water represents, on average, 60% of the total in the raw mix.

The flour is the ingredient rather more relevant. The choice of type 00, or rather the more refined one, is in fact a painful note. Wholemeal would be far preferable but the truth is that few really know how to make pizza using only wholemeal. Unfortunately, what most restaurateurs don’t say, is that the whole versions hardly ever contain more than 20/30% of whole wheat flour. The rest is 00.
The brewer’s yeast is the most widely used. The shorter the rising times, the more it is necessary to abound with this ingredient. Being often poorly tolerated in the digestive level by many people, especially when the doughs are not cooked sufficiently, it goes without saying that fast leavening pizzas are never a good choice.
The use of the invite mother and long rising, in contrast, have chosen much better.
The salt and oil inside the dough are usually not very relevant.
The malt is sugar used as food for yeast multiplication.
Finally, as regards tomato and mozzarella, they are obviously the component that can make us opt for a positive or negative vote. Here the needle of the scale will hang on one side or the other according to our personal tastes, of course, but primarily from the quality of the raw materials, which should absolutely be Italian.


Nutritional evaluation of Margherita pizza


An average daisy brings a caloric quantity generally around one thousand kilocalories.

With a rough estimate we can say that the breakdown is as follows:

Dough 700 Kcal
Tomato 70/80
250 mozzarella
These data can obviously be very variable, but we can safely take such an average as truthful.

These calories will mainly come from carbohydrates and fats, especially saturated (contained in mozzarella), and few proteins.

We can all easily deduce that, in this perspective, we cannot define pizza as a dish worthy of the first place from the health and, above all, low-calorie point of view.

Yes, because if we add a medium beer and maybe even a dessert and a limoncello, this is how an evening in a pizzeria can easily represent the nutritional contribution of an entire day.

Pizza: dietician allow it only occasionally


The pizza is considered by many to be a saguaro to the diet, precisely by virtue of the considerations made previously.

And in general, it is not possible to say otherwise, because the values provided can even double if, instead of the traditional Margherita, we prefer more complex and delicious pizzas instead.

Adding, for example, sausages or cold cuts, products in the oil and, above all, fat and stringy cheeses such as, for example, gorgonzola and fontina, can literally make the nutritional values skyrocket. We are talking about 500 extra kilocalories, and also here deriving from mainly saturated and unhealthy fats, in addition to the large quantities of salt that all these ingredients contain. But does it have to be like this?

Small precautions to limit the damage


The first rule for reducing calorie intake remains to reduce portions. If we are on a diet, we can still indulge in a pizza every now and then, however, using some tricks that help us cut calories.

If we choose to enrich our dish, we try to focus on something that is not too caloric, preferring, for example, mushrooms, bresaola or cooked ham.

If we love strong flavours, anchovies, tuna, garlic or onion can be valid alternatives to the more caloric and processed additions.

Even the chilli powder, or ground, we can consider it better than the use of spicy oil

But it is also not impossible to transform pizza into a real healthier dish.

The addition of vegetables such as peppers, courgettes and aubergines can add flavour to our dish with very few calories. In this case, the pleasant side effect will instead be to see it enriched with interesting fibres and micronutrients. If, then, we go at the same time to eliminate the mozzarella, as also in the case of the even more classic marinara pizza, we will even manage to obtain an even less caloric dish.

Another good idea to greatly improve the nutritional profile of our pizza is the choice of fish-based variants. Seafood, for example, also contains this on average fewer calories than a daisy, but with a much higher quantity of noble proteins, and without all the saturated fats of mozzarella.

These are just some of the precautions that we can adopt to finally say goodbye to the senses of guilt and, perhaps, allow ourselves more often these lovable moments, born Italian, but which we have been able to successfully export all over the world.

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