WIDE EGG NOODLE, ENRICHED NOODLE PRODUCTS
Summary
This product is made from high-quality ingredients such as durum wheat semolina, durum wheat flour, and eggs, which contribute to its nutritional value. Despite being processed, it lacks harmful additives and maintains a clean ingredient list, allowing it to score well within its category. The presence of eggs enhances its protein content, making it a nutritious option compared to other processed pasta products.
At a glance
Key ingredients 8
Durum Wheat SemolinaGood
Durum wheat semolina is a high-quality wheat product known for its high protein content. It is minimally processed and retains more nutrients compared to refined wheat flour. This ingredient is commonly used in pasta for its firm texture and nutritional benefits.
Benefits
Rich in protein and essential nutrients, contributing to a balanced diet and providing energy.
Durum Wheat FlourGood
Durum wheat flour is a refined flour derived from durum wheat, known for its high gluten content. It is used to provide structure and elasticity to pasta products. Although refined, it still offers some nutritional benefits compared to other refined flours.
Benefits
Provides a good source of carbohydrates and protein, supporting energy levels and muscle maintenance.
EggsVery Good
Eggs are a high-quality protein source containing all essential amino acids. They are minimally processed and provide a range of nutrients including vitamins A, D, E, and B12. Eggs enhance the nutritional profile of pasta by adding protein and richness.
Benefits
Excellent source of high-quality protein and essential nutrients, supporting muscle health and overall nutrition.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enriched flour to restore nutrients lost during processing. It plays a role in energy metabolism and maintaining healthy skin. As a fortification ingredient, it helps meet daily nutritional requirements.
Benefits
Supports energy metabolism and contributes to overall health by replenishing lost nutrients in processed flour.
Iron (Ferrous Sulfate)Neutral
Iron, in the form of ferrous sulfate, is added to enriched flour to prevent iron deficiency. It is essential for oxygen transport in the blood and energy production. This fortification helps address potential dietary iron gaps.
Risks
Excessive intake can lead to gastrointestinal issues and iron overload.
Benefits
Essential for oxygen transport and energy production, helping to prevent anemia and support overall health.
Thiamin MononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 used to fortify enriched flour. It is crucial for carbohydrate metabolism and nerve function. This fortification ensures adequate intake of thiamin in diets reliant on processed grains.
Benefits
Supports carbohydrate metabolism and nerve function, contributing to energy production and neurological health.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enriched flour to compensate for nutrient losses during processing. It is important for energy production and cellular function. This fortification aids in maintaining adequate riboflavin levels in the diet.
Benefits
Plays a role in energy production and cellular function, supporting overall health and vitality.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify enriched flour. It is vital for DNA synthesis and cell division, particularly important during periods of rapid growth. This fortification helps prevent folate deficiency in populations consuming processed grains.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and cell division, supporting growth and development, especially in pregnant women.
Processing
Processed Foods
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