Spaghetti
Summary
This spaghetti is made primarily from durum wheat semolina and flour, which are standard ingredients for pasta. It includes added vitamins and minerals like niacin and iron, which are common in enriched products. The processing level is moderate, but the ingredient list is clean and free from harmful additives, artificial colors, or seed oils, making it a relatively healthy choice within its category.
At a glance
Key ingredients 7
Durum wheat semolinaNeutral
Durum wheat semolina is a coarse flour made from durum wheat, commonly used in pasta. It is a refined grain, which means it lacks some of the fiber and nutrients found in whole grains. However, it provides a good source of carbohydrates and protein.
Risks
Refined grains may contribute to blood sugar spikes and lack the fiber found in whole grains.
Benefits
Provides a good source of carbohydrates and protein, essential for energy and muscle maintenance.
Durum wheat flourNeutral
Durum wheat flour is a refined flour made from durum wheat, used for its high protein content and elasticity in pasta making. It is less nutritious than whole grain flour due to the removal of the bran and germ. However, it contributes to the texture and structure of pasta.
Risks
May contribute to blood sugar spikes and lacks the fiber and nutrients of whole grains.
Benefits
Provides protein and carbohydrates, contributing to the energy and structure of pasta.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enrich the nutritional profile of refined grains. It plays a role in converting food into energy and maintaining healthy skin and nerves. However, it is typically added in small amounts that do not significantly impact overall nutrition.
Benefits
Supports energy metabolism and contributes to healthy skin and nerve function.
Iron (ferrous sulfate)Neutral
Iron is an essential mineral added to enriched flours to prevent deficiencies. It is crucial for oxygen transport in the blood and energy production. Ferrous sulfate is a common form used in fortification, though it may cause gastrointestinal discomfort in some individuals.
Risks
May cause gastrointestinal discomfort in some individuals when consumed in excess.
Benefits
Essential for oxygen transport and energy production, helping to prevent iron-deficiency anemia.
Thiamine mononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 used to enrich refined grains. It is important for energy metabolism and nerve function. While beneficial, it is typically added in small amounts that do not significantly enhance the nutritional profile.
Benefits
Supports energy metabolism and nerve function, helping to prevent thiamine deficiency.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enriched flours to support energy production and cellular function. It is water-soluble and typically added in small amounts. While beneficial, it does not significantly alter the nutritional profile of the product.
Benefits
Supports energy production and cellular function, contributing to overall health.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched grains to prevent neural tube defects and support DNA synthesis. It is important for pregnant women and overall cellular health. However, it is typically added in small amounts that do not significantly impact overall nutrition.
Benefits
Supports DNA synthesis and helps prevent neural tube defects during pregnancy.
Processing
Processed Foods
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