Buckwheat is an excellent source of essential amino acids, so defined because they are not produced independently by the body, but of significant biological importance: the main ones are lysine, tryptophan and threonine. There are also Vitamins (A, B1, B2, B3, B5, B6 and K), mineral salts, including magnesium and potassium, calcium, phosphorus, zinc, and antioxidants, such as rutin, quercetin and vitexin.


✓ IMPROVES THE BLOOD MICROCIRCULATION As we have seen, buckwheat contains rutin, an essential antioxidant in protecting cells from free radicals, but not only: it is well known especially for antihemorrhagic activity and for the regulation and improvement of the permeability and elasticity of blood capillaries, with a positive effect on the entire circulation. In addition, the antithrombotic and antiplatelet properties of buckwheat, making the blood more fluid, prevent the formation of thrombi and therefore the risk of heart attacks or strokes.

✓ PREVENTS AEROSCLEROTIC DISEASES The flavonoids contained in this cereal, such as quercetin and vitexin, prevent lipid peroxidation, one of the basic mechanisms in the production of atherosclerotic plaques on the vessel walls.

✓ HELPS AGAINST WATER RETENTION AND HYPERTENSION The mineral salts present in buckwheat, especially potassium, stimulate diuresis and fight water retention, helping to keep arterial pressure under control.

✓ IMPROVES INTESTINAL REGULARITY E REDUCES CHOLESTEROL In the buckwheat there is a good dose of fibers which, on the one hand, facilitate and regulate intestinal transit, and on the other hand contribute to limiting the amount of cholesterol absorbed by the body.

✓ A HELP AGAINST DIABETES Buckwheat, unlike the most common farinaceous foods, has a lower glycemic index and gives a sense of greater satiety. Moreover, some researches propose the important role possessed by an active ingredient contained in it, the D-chiro-inositol: it would, in fact, be able to increase the responsiveness of the cells to insulin, decreasing the share of sugars in circulation .

✓ ENERGIZING PROPERTIES Buckwheat has energizing properties. The presence of proteins, essential amino acids and many mineral salts in fact, makes buckwheat a food of choice for athletes, in states of fatigue and physical decline, and in all those cases where it is necessary to give more energy, like pregnancy.

✓ DIET ALLIED Thanks to the satiating power and low caloric intake introduced every 100g of product, buckwheat is in the ideal diet of those who intend to lose weight, while vegetarians and vegans can draw from it important proteins not from animal origin, preventing any food shortages.

PEAS 100%


Naturally rich in fiber and with high content of protein, it is a rich source of nutrients, especially phosphorus and potassium among minerals, and folate, vitamin C and vitamin K among the vitamins.

Pasta with peas brings numerous health benefits. In particular, they are allies of the cardio-circulatory system, promote diuresis and help keep cholesterol levels low, but not only.


✓ DIURETHIC AND ANTI-HYPERTENSIVE PROPERTIES Thanks to the potassium content, it stimulates an efficient diuresis and therefore helps to counteract the retention of liquids, typical of cellulite imperfection. Thanks to this effect, it is also excellent for those suffering from high blood pressure, as consumption helps to reduce it.

✓ FIGHTS THE STIPSI WITH STRONG DE-TOX POWER Thanks to its rich fiber content, it helps to stimulate intestinal motility and prevent constipation, but also more important conditions such as diverticula formation. Moreover, the presence of fibers helps to dispose the toxins present in the colon, helping the detoxification of the organism and preventing pathologies such as colorectal cancer.

✓ REDUCES THE LEVELS OF CHOLESTEROL IN THE BLOOD Regular consumption of pasta with peas would reduce cholesterol levels in the blood. In a study published in 2010, the administration of pea proteins in rats decreased both cholesterol and triglyceride levels, also acting at the gene level.

✓ HIGH DIGESTIBILITY For this reason, they are recommended for children, the elderly and for those suffering from digestive problems and who generally struggle to eat other legumes.

✓ USEFUL IN ONCOLOGICAL PREVENTION In a review published in 2017, all the studies that demonstrate the anticancer activity of peas have been reported. The preventive effect is due to the presence of various substances such as saponins, lectins, phenolic compounds and isoflavones.

✓ PREVENT DIABETES It can prevent the onset of type 2 diabetes due to its low glycemic index, determined by the presence of both fibers and proteins, which help to stabilize glucose levels.

✓ USEFUL IN PREGNANCY The presence of folic acid in peas helps to prevent fetal malformations due to its lack in pregnancy. Their regular consumption before and during this period enhances the effect of folic acid supplements, which are obligatory during pregnancy.



Red lentils have a high fiber content. The vitamin profile of red lentils is virtuous. Above all there are the water-soluble molecules belonging to group B, such as: folic acid, thiamin or vit B1 and pyridoxine or vit B6; riboflavin or vit B2 and niacin or vit PP are also of great importance. Even the saline intake doesn’t disappoint; the red lentils are very rich in iron, phosphorus, zinc and potassium.


✓ EXCESS WEIGHT REDUCTION Research suggests that regular consumption of lentils can help in weight control thanks to the excellent sense of satiety that they guarantee and this is due to the quantity of soluble fibers and proteins present in them.

✓ REDUCE CHOLESTEROL AND PRESSURE The amount of fiber, folate, magnesium, potassium and low sodium levels are the characteristics of lentils that guarantee a reduction of bad cholesterol (LDL) and of arterial pressure. This was also demonstrated by a recent 2013 study published in the British Journal of Nutrition.

✓ A HELP AGAINST DIABETES Among the properties of lentils we also find the ability to reduce the risk of the onset of diabetes and improve glycemic control. Studies show that the high soluble fiber intake of lentils reduces the absorption of simple sugars, thereby stabilizing glycemia and preventing energy dips, mood changes and serious conditions such as diabetes, insulin resistance or hypoglycemia.

✓ USEFUL IN PREGNANCY AND BREASTFEEDING Lentils are an excellent source of folic acid (vitamin B9), essential for preventing megaloblastic anemia, and, above all, severe fetal malformations such as neural tube defects (including spina bifida, anencephaly and encephalocele) and other malformations, in particular some congenital cardiovascular defects, malformations of the lips and palate (labiopalatoschisis), defects of the urinary tract and limb reduction. The adequate intake of vitamin B9 allows the primary prevention of congenital malformations with a risk reduction of up to 70%.

✓ IMPROVED POWER The consumption of lentils is able to increase the energy tone thanks to the restoration of iron reserves. This effect plays a particularly important role in women during the menstrual cycle (more at risk of iron deficiency), during pregnancy and during lactation. Even in children and adolescents, iron needs are higher.

✓ COLON CANCER PREVENTION A 2009 observational study and a 2013 meta-analysis related the consumption of legumes (including lentils) to the lowest risk of developing colon cancer and this thanks to the action of fibers, resistant starch and of the alpha-galactosides (prebiotics) which, reaching the colon are fermented by the beneficial bacteria, stimulating their growth and causing the formation of different compounds such as butyrate, acetate and propionate which act by improving the health of the colon and reducing the risk of cancer in this area.



The qualities of chickpeas make La Pasta del Maestro not only a food rich in proteins, but also a source of mineral salts, especially calcium, iron, phosphorus and potassium. They also contain A and B vitamins. The remarkable benefits of this legume help the body to sustain good health. In particular, these benefits are on the cardiovascular and intestinal tract.


✓ REDUCTION OF CHOLESTEROL The consumption of chickpeas appears to be associated with a reduction in blood cholesterol levels between 16 and 24% thanks to the action of saponins and dietary fibers of which these legumes are rich. This property of chickpeas therefore, makes them a useful food in case of high cholesterol.

✓ WEIGHT CONTROL One of the fundamental characteristics of the chickpeas is their high satiating power which is useful in weight control. In fact, with the increase of the protein quota in a diet, the satiating capacity also increases and choosing to consume the chickpeas would reduce the load of proteins of animal origin, balancing it with a good source of proteins of vegetable origin.

✓ BONE HEALTH Thanks to the presence of excellent levels of iron, phosphate, calcium, magnesium, manganese, zinc and K vitamin, regular consumption helps to maintain the structure and the bone strength.

✓ GLYCEMIC CONTROL AND REDUCTION OF THE RISK OF DIABETES Chickpeas have a low glycemic index and a high quantity of insoluble fibers, these characteristics that make them very useful in the case of diabetic patients (for the control of glycemia) but also in the healthy individual. , because their low glycemic index is able to prevent the development of insulin resistance, a risk factor for many chronic diseases and the onset of type II diabetes.