A. Lisa Massini, a dietetic intern at Tufts Frances Stern Nutrition Center, answers: Whole-grain pasta is naturally darker than white refined pasta due to the bran (the hard, fibrous outer layer of a grain) that it contains. This color difference is not due to added colors. Whole-grain pasta contains a significantly larger amount of fiber than white pasta (6 grams per serving versus 2 grams serving). It is also richer in iron and magnesium; however, whole-grain pasta is not typically enriched with B vitamins such as thiamin, niacin, riboflavin and folate, as white pasta is. Those who choose whole grains may obtain these nutrients through a balanced intake of fruits, vegetables, meats and dairy products.
