At a glance
Summary
This spaghetti is made primarily from semolina and durum flour, which are minimally processed ingredients. The addition of vitamins and minerals like niacin, iron, and folic acid enhances its nutritional profile. The product's 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 production and overall metabolic health.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Contributes to energy production and supports healthy skin and eyes.
SemolinaNeutral
Semolina is a coarse flour made from durum wheat, commonly used in pasta. It is minimally processed and retains some nutrients from the wheat. It provides a good source of carbohydrates but lacks significant micronutrients.
Risks
May cause allergic reactions in individuals with wheat allergies or gluten intolerance.
Benefits
Provides a source of energy through carbohydrates and contains some protein and fiber.
Durum flourNeutral
Durum flour is a type of wheat flour used in pasta making, known for its high protein content. It is minimally processed and retains some nutritional value. It is a staple ingredient in traditional pasta products.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
High in protein compared to other wheat flours, contributing to the pasta's texture and nutritional profile.
Ferrous sulfateNeutral
Ferrous sulfate is an iron supplement used to fortify foods, helping to prevent iron deficiency anemia. It is commonly added to grain products to enhance their nutritional value. The fortification process helps meet daily iron requirements.
Risks
Excessive intake can lead to gastrointestinal issues and iron overload.
Benefits
Helps prevent iron deficiency and supports oxygen transport in the body.
Thiamin mononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 used to fortify foods, essential for energy metabolism. It is added to pasta to enhance its nutritional content. The fortification ensures adequate intake of this vital nutrient.
Benefits
Supports energy metabolism and proper nerve function.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods, crucial for DNA synthesis and cell division. It is added to pasta to prevent folate deficiency. The fortification process helps support overall health and development.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Supports cell growth and development, particularly important during pregnancy.
Processing
Unprocessed or Minimally Processed Foods
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