Just how healthful is that vegetarian cafeteria meal, exactly? The Post requested Manhattan nutritionist Lorraine Kearney to judge recipes that the Meatless Monday workforce concocted for public schools — and it’s not all as healthful as you’d hope.
Fat: 17 grams (6 grams saturated)
Kearney says: “Marinara sauce is not nutritious enough” to rely as a vegetable. Plus, “a lot of [marinara sauces] contain added sodium and sugar.”
Asian noodles with sunflower-seed butter and broccoli
Fat: 23 grams (2 grams saturated)
Kearney says: “I’m happy to see more veggies.” But she’s not an infinite fan of the extraordinarily processed canola oil it’s made with — olive would have been greater. And though Photo voltaicButter — a spread produced from sunflower seeds — is a safer completely different to allergy-inducing peanut butter, it tends to have a number of sugar and salt, says Kearney.
Mediterranean-inspired pasta salad on a mattress of romaine leaves
Fat: 17 grams (5 grams saturated)
Kearney says: “It would be better if they used more nutritious [greens].” Plus, the additions of high-sodium meals — along with canned garbanzo beans, olives and feta cheese — aren’t ideally suited, as extreme salt consumption has been linked to effectively being risks, similar to hypertension.
Bean-and-cheese burrito, made with brown rice
Fat: 11 grams (2 grams saturated)
Kearney says: This one’s a winner. “It’s really low in saturated fat,” plus there’s fiber and protein from the brown rice and beans.
Whole-grain pasta salad with corn, beans and tomatoes
Fat: 19 grams (5 grams saturated)
Kearney says: Another thumbs-up. “Nutritious and high in fiber.”