DE CECCO, ORZO, PASTA

Durum wheat semolina is a coarse flour made from durum wheat, commonly used in pasta. It is minimally processed and retains some of the wheat's natural nutrients. However, it lacks the complete amino acid profile found in animal-based proteins.

Niacin, also known as vitamin B3, is added to enrich the nutritional profile of the pasta. It is essential for converting food into energy and maintaining healthy skin and nerves. The enrichment process ensures that pasta provides some of the vitamins lost during milling.

Ferrous lactate is an iron supplement used to fortify foods and prevent iron deficiency. It is a bioavailable form of iron that helps in the production of red blood cells. The fortification process aims to address potential dietary iron gaps.

Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify foods. It plays a crucial role in carbohydrate metabolism and nerve function. Fortification helps ensure adequate intake of this essential vitamin.

Riboflavin, or vitamin B2, is added to enhance the nutritional value of the pasta. It is important for energy production and the metabolism of fats, drugs, and steroids. The addition of riboflavin helps compensate for losses during food processing.

Folic acid is a synthetic form of folate used to fortify foods and prevent neural tube defects. It is crucial for DNA synthesis and repair. Fortification ensures that individuals receive adequate folate intake, especially important during pregnancy.

Ferrous lactate, also known as E585, is used as an iron fortification agent. While it provides essential iron, its use as an additive can be concerning due to potential overconsumption. The presence of additives in minimally processed foods can be seen as unnecessary.