Passover and Legumes: Dr. Maya Roseman's Carb Guide

Dietitian Dr. Maya Roseman shared her insights on three carbohydrates that are great to eat during Passover for those who consume legumes. "In my opinion, the top three carbs with the highest nutritional value are: quinoa, buckwheat, and pasta made from red lentil flour," explained Roseman.

"Quinoa contains dietary fibers, iron, and quality protein alongside quality carbohydrates," she said. "Take note – although it contains relatively high-quality protein, due to the lack of certain amino acids, it is considered a carbohydrate rather than a protein. Buckwheat has a low glycemic index, contributes to satiety, and contains dietary fibers that can reduce the risk of heart disease and cancer."

"Pasta made from red lentil flour (gluten-free) might be called 'pasta,' but it contains quality plant-based protein, iron, zinc, magnesium, and has a very low glycemic index," she mentioned. "Take note – not all 'gluten-free' pasta is necessarily healthy. Many gluten-free pastas are made from white rice flour or white potato flour. Only legume-based pastas are truly excellent."