Skinner Spaghetti
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This product is made primarily from semolina and durum wheat flour, which are minimally processed ingredients. It contains added vitamins and minerals such as niacin, iron, thiamin, riboflavin, and folic acid, which enhance its nutritional profile. The low level of processing and absence of harmful additives contribute to its high rating.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and contributes to overall nutritional adequacy of the product.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Contributes to energy production and overall nutritional adequacy of the product.
SemolinaNeutral
Semolina is a coarse flour made from durum wheat, commonly used in pasta. It is a source of carbohydrates and provides some protein and fiber. It is not enriched with additional nutrients, making it a basic ingredient in pasta production.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides a source of energy and some protein, contributing to the nutritional profile of pasta.
Durum flourNeutral
Durum flour is a finely ground flour from durum wheat, used in pasta making. It is high in protein and gluten, giving pasta its firm texture. It is not enriched, serving as a basic component in pasta.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten intolerance.
Benefits
Contributes to the protein content and texture of pasta, making it suitable for various culinary applications.
Ferrous sulfateNeutral
Ferrous sulfate is an iron supplement used to fortify foods, helping to prevent iron deficiency anemia. It is a common fortification in grain products to enhance their nutritional value. It is added in controlled amounts to avoid excessive intake.
Risks
Excessive iron intake can lead to toxicity, but this is unlikely at typical consumption levels.
Benefits
Helps prevent iron deficiency anemia by contributing to the dietary iron intake.
Thiamin mononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and nerve function. It is commonly added to grain products to ensure adequate intake.
Benefits
Supports carbohydrate metabolism and nerve function, contributing to the nutritional profile of the product.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods, crucial for DNA synthesis and cell division. It is commonly added to grain products to prevent neural tube defects in pregnancy. It is a standard fortification practice in many countries.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely at typical consumption levels.
Benefits
Essential for DNA synthesis and cell division, contributing to the prevention of neural tube defects.
Processing
Unprocessed or Minimally Processed Foods
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