SPAGHETTI
Summary
This spaghetti is made from high-quality ingredients like semolina and durum flour, which are minimally processed and retain their nutritional value. The product is enriched with essential vitamins and minerals, enhancing its nutritional profile without the addition of harmful additives or excessive processing. Its simple ingredient list and minimal processing contribute to a high score, reflecting its status as a wholesome food choice.
At a glance
Key ingredients 7
SemolinaGood
Semolina is a coarse flour made from durum wheat, known for its high protein content. It is minimally processed, retaining much of its nutritional value. It provides a good source of energy and essential nutrients.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in protein and fiber, supporting muscle health and digestion. Provides essential vitamins and minerals such as B vitamins and iron.
Durum flourGood
Durum flour is a high-protein wheat flour used in pasta making. It is minimally processed, preserving its nutritional integrity. It contributes to the firm texture of pasta and is a staple in Mediterranean diets.
Risks
Contains gluten, which can be problematic for those with gluten intolerance or celiac disease.
Benefits
High in protein and provides a slow release of energy, making it beneficial for sustained energy levels. Contains essential nutrients like B vitamins and iron.
NiacinNeutral
Niacin, also known as vitamin B3, is an essential nutrient added to enrich foods. It is important for energy metabolism and maintaining healthy skin and nerves. It is commonly added to flour products to prevent deficiencies.
Benefits
Supports energy production and helps maintain healthy skin and nerve function. Prevents niacin deficiency, which can lead to pellagra.
Ferrous sulfateNeutral
Ferrous sulfate is an iron supplement used to fortify foods and prevent iron deficiency anemia. It is a common additive in enriched flour products. It helps increase the iron content of foods, which is crucial for oxygen transport in the body.
Risks
Excessive intake can lead to gastrointestinal issues and iron overload, particularly in individuals with hemochromatosis.
Benefits
Essential for the production of hemoglobin and prevention of iron deficiency anemia. Supports overall energy levels and cognitive function.
Thiamin mononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and nerve function. It is commonly added to flour to prevent thiamin deficiency.
Benefits
Supports energy metabolism and nerve function. Prevents thiamin deficiency, which can lead to beriberi.
RiboflavinNeutral
Riboflavin, or vitamin B2, is an essential nutrient added to enrich foods. It plays a key role in energy production and the metabolism of fats, drugs, and steroids. It is commonly added to flour products to ensure adequate intake.
Benefits
Supports energy production and helps maintain healthy skin and eyes. Prevents riboflavin deficiency, which can lead to ariboflavinosis.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods. It is crucial for DNA synthesis and repair, and is especially important during periods of rapid growth. It is added to flour products to prevent neural tube defects in newborns.
Risks
Excessive intake can mask vitamin B12 deficiency and may lead to neurological issues.
Benefits
Essential for DNA synthesis and cell division. Prevents neural tube defects in developing fetuses when consumed by pregnant women.
Processing
Unprocessed or Minimally Processed Foods
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