MUELLER'S, TRI-COLOR ROTINI, ENRICHED VEGETABLE MACARONI PRODUCT

Semolina is a coarse flour made from durum wheat, known for its high protein content. It is minimally processed and retains many nutrients found in whole wheat. Its use in pasta provides a firm texture and nutritional benefits.

Durum flour is a high-protein wheat flour used in pasta making. It is less processed than refined flours, retaining more nutrients. Its high gluten content gives pasta its characteristic firmness.

Spinach powder is made from dehydrated spinach leaves, offering concentrated nutrients. It adds color and a slight nutritional boost to pasta products. The dehydration process preserves most vitamins and minerals.

Tomato powder is derived from dehydrated tomatoes, providing a concentrated source of nutrients and flavor. It enhances the color and taste of pasta while adding nutritional value. The dehydration process retains most of the beneficial compounds found in fresh tomatoes.

Carrot powder is made from dehydrated carrots, offering a concentrated source of nutrients. It adds natural sweetness and color to pasta products. The dehydration process helps preserve the vitamins and minerals present in fresh carrots.

Niacin, also known as vitamin B3, is added to enriched flour to replace nutrients lost during processing. It is essential for energy metabolism and maintaining healthy skin and nerves. Its inclusion in pasta helps meet daily nutritional requirements.

Ferrous sulfate is an iron supplement added to enriched foods to prevent iron deficiency. It is a common fortification in pasta products to enhance nutritional value. Its inclusion helps maintain adequate iron levels in the diet.

Thiamin mononitrate is a form of vitamin B1 added to enriched flour to replace nutrients lost during processing. It plays a crucial role in energy metabolism and nerve function. Its inclusion in pasta helps ensure adequate intake of this essential vitamin.

Riboflavin, or vitamin B2, is added to enriched foods to compensate for nutrient losses during processing. It is vital for energy production and cellular function. Its presence in pasta contributes to meeting daily nutritional needs.

Folic acid is a synthetic form of vitamin B9 added to enriched foods to prevent deficiencies. It is crucial for DNA synthesis and cell division. Its inclusion in pasta helps support overall health and prevent neural tube defects during pregnancy.