Macaroni
Summary
This macaroni product is primarily made from semolina, a minimally processed flour that retains many natural nutrients, contributing positively to its nutritional profile. However, it is classified as a processed food due to the addition of vitamins and minerals like niacin, iron, and folic acid, which are common in enriched pasta products. The processing level limits its score, but the absence of harmful additives or seed oils helps maintain a relatively high rating.
At a glance
Key ingredients 6
SemolinaGood
Semolina is a coarse flour made from durum wheat, known for its high protein and gluten content. It is minimally processed and retains many of the wheat's natural nutrients. This ingredient is a staple in pasta production, providing structure and texture.
Risks
Contains gluten, which may cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Rich in protein and provides essential nutrients like iron and B vitamins, supporting energy metabolism and overall health.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enrich the nutritional profile of the product. It is essential for converting food into energy and maintaining healthy skin and nerves. The fortification process ensures adequate intake of this vitamin.
Benefits
Supports energy metabolism and is important for maintaining healthy skin and nerve function.
Ferrous SulfateNeutral
Ferrous sulfate is an iron supplement used to fortify foods, helping to prevent iron deficiency anemia. It is a common additive in enriched grain products. The fortification process helps meet daily iron requirements.
Risks
Excessive intake can lead to gastrointestinal issues and iron overload in susceptible individuals.
Benefits
Helps prevent iron deficiency anemia by contributing to daily iron intake.
Thiamin MononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 used to enrich foods. It plays a crucial role in energy metabolism and nerve function. The enrichment process ensures adequate intake of this essential vitamin.
Benefits
Essential for energy metabolism and proper nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enhance the nutritional value of the product. It is vital for energy production and cellular function. The fortification process helps ensure sufficient intake of this vitamin.
Benefits
Supports energy production and cellular 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 particularly important for pregnant women to prevent neural tube defects. Fortification helps meet daily folate requirements.
Risks
Excessive intake may mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and cell division, and helps prevent neural tube defects during pregnancy.
Processing
Processed Foods
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