How schools’ Meatless Monday meals actually measure up

How schools' Meatless Monday meals actually measure up




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.

Baked ziti

Calories: 448
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

Calories: 482
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

Calories: 450
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

Calories: 456
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

Calories: 467
Fat: 19 grams (5 grams saturated)
Kearney says: Another thumbs-up. “Nutritious and high in fiber.”




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