Pick of the bunch

Though not perhaps as popular as it used to be, canned spaghetti is still an old stand-by for many families. We put different brands to the test – for nutrition, taste and cost. Around half the weight of canned spaghetti is pasta and the remaining is tomato sauce.

The pasta, being made from refined wheat, has little nutritional value apart from kilojoules.

It is the tomato sauce that is the only nutritionally promising component. And it is the actual tomato component of that which is important. This varied over the three brands, from 36 per cent (Pams) to 41 per cent (Oak) to 45 per cent (Watties).

The brand with the highest percentage of tomato, lowest sugar and sodium and fewest chemical additives will be the best nutritionally. Canned spaghetti can be a useful ‘‘sometimes’’ addition to an otherwise nutritionally adequate diet for active or growing people or those of a healthy weight.

But used regularly instead of more nutritionally rich foods by people with inadequate nutrient intake, or those above a healthy weight, it could add to their health problems. The nutritional differences are small so it does not matter which brand you use – let price and preference be your guide. ● Products are tested by NZ Registered nutritionist Bronwen King and a diverse, randomly selected group.