How schools’ Meatless Monday meals actually measure up

How schools’ Meatless Monday meals actually measure up

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.”

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