Rigatoni
Summary
This rigatoni is made primarily from durum wheat semolina, which is a high-quality ingredient providing good protein and fiber content. The product is processed but contains no harmful additives or seed oils, and the ingredient list is clean and straightforward. The processing level limits its score, but the absence of artificial additives and the use of enriched nutrients like niacin and folic acid contribute positively to its rating.
At a glance
Key ingredients 6
Durum Wheat SemolinaGood
Durum wheat semolina is a high-quality wheat product used in pasta making. It is minimally processed and retains a good amount of protein and fiber. Its use in pasta provides a firm texture and is a staple in traditional diets.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides a source of complex carbohydrates and protein, supporting energy levels and muscle maintenance.
NiacinNeutral
Niacin, also known as vitamin B3, is added to fortify the pasta. It is essential for energy metabolism and maintaining healthy skin. The fortification process ensures adequate intake in diets lacking in this nutrient.
Benefits
Supports energy production and contributes to the maintenance of healthy skin and nerves.
Iron (Ferrous Lactate)Neutral
Iron is a crucial mineral for oxygen transport in the blood. Ferrous lactate is a form of iron used to fortify foods, improving iron intake. This fortification helps prevent iron deficiency anemia, especially in populations with low dietary iron.
Risks
Excessive iron intake can lead to toxicity, but this is rare from food sources alone.
Benefits
Essential for the formation of hemoglobin and supports overall energy levels.
Thiamine MononitrateNeutral
Thiamine mononitrate is a synthetic form of vitamin B1 used in food fortification. It plays a vital role in carbohydrate metabolism and nerve function. Fortification ensures adequate intake in diets that may lack this vitamin.
Benefits
Supports energy metabolism and proper nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to foods to enhance nutritional value. It is important for energy production and cellular function. Fortification helps prevent deficiencies in populations with limited dietary sources.
Benefits
Contributes to energy production and supports healthy skin and eyes.
Folic AcidNeutral
Folic acid is a synthetic form of folate used in food fortification. It is crucial for DNA synthesis and cell division. Fortification helps prevent neural tube defects in developing fetuses.
Risks
Excessive intake from supplements can mask vitamin B12 deficiency, but this is unlikely from food sources alone.
Benefits
Supports DNA synthesis and is vital for fetal development during pregnancy.
Processing
Processed Foods
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