Just how healthy is that vegetarian cafeteria meal, exactly? The Post asked Manhattan nutritionist Lorraine Kearney to review recipes that the Meatless Monday team concocted for public schools — and it’s not all as wholesome as you’d hope.
Baked ziti
Calories: 448
Fat: 17 grams (6 grams saturated)
Kearney says: “Marinara sauce is not nutritious enough” to count 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 a huge fan of the highly processed canola oil it’s made with — olive would have been better. And though SunButter — a spread made from sunflower seeds — is a safer alternative to allergy-inducing peanut butter, it tends to have lots of sugar and salt, says Kearney.
Mediterranean-inspired pasta salad on a bed 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 foods — including canned garbanzo beans, olives and feta cheese — aren’t ideal, as high salt intake has been linked to health risks, such as high blood pressure.
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.”
