At a glance
Summary
This pasta flour is primarily composed of wheat flour and durum wheat semolina, which are processed ingredients. The addition of vitamins and minerals like calcium carbonate, iron, niacin, and thiamin is common in enriched flours. While the product is not heavily processed, the presence of added gluten and the enrichment process slightly reduce its score compared to whole, unprocessed grains.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
High doses can cause skin flushing and liver damage.
Benefits
Supports energy metabolism and is essential for maintaining healthy skin and nerve function.
Calcium CarbonateNeutral
Calcium carbonate is used to fortify foods with calcium, an essential mineral for bone health. It is a common additive in processed foods to enhance nutritional value. It is generally considered safe when used in food fortification.
Risks
Excessive intake may lead to hypercalcemia or kidney stones.
Benefits
Contributes to the daily calcium intake, supporting bone and dental health.
IronNeutral
Iron is an essential mineral added to foods to prevent deficiencies. It plays a crucial role in oxygen transport and energy production. Fortification helps prevent anemia, especially in populations with low dietary iron intake.
Risks
Excessive iron intake can lead to toxicity and organ damage.
Benefits
Essential for the production of hemoglobin and prevention of iron-deficiency anemia.
ThiaminNeutral
Thiamin, or vitamin B1, is crucial for carbohydrate metabolism and nerve function. It is often added to foods to prevent deficiencies. Fortification ensures adequate intake, especially in diets low in whole grains.
Benefits
Essential for energy metabolism and proper nerve function.
Durum Wheat SemolinaNeutral
Durum wheat semolina is a coarsely ground wheat product used in pasta making. It is high in protein and gluten, providing structure to pasta. It is a refined grain, which may lack some nutrients found in whole grains.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Provides protein and carbohydrates, contributing to the texture and nutritional profile of pasta.
Wheat GlutenNeutral
Wheat gluten is a protein derived from wheat, used to improve dough elasticity. It enhances the texture and chewiness of baked goods. It is a concentrated source of gluten, which can be problematic for those with celiac disease or gluten intolerance.
Risks
Can cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Improves the texture and structure of baked goods, providing a source of protein.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with wheat or gluten sensitivities.
Benefits
Provides a source of energy through carbohydrates and is often enriched with essential nutrients like iron and B vitamins.
Processing
Processed Culinary Ingredients
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