Rigatoni
Summary
This rigatoni is made primarily from durum semolina, which is a high-quality wheat product that retains a good amount of protein and fiber. The ingredient list is short and free from harmful additives, artificial colors, and seed oils, contributing to its favorable rating. However, due to its processed nature, the score is capped to reflect its processing level.
At a glance
Key ingredients 6
Durum semolinaGood
Durum semolina is a high-quality wheat product used in pasta making. It is minimally processed and retains a good amount of protein and fiber. Its use in pasta provides a firm texture and nutritional benefits compared to more refined flours.
Benefits
Provides a good source of protein and fiber, contributing to satiety and digestive health.
NiacinNeutral
Niacin, also known as vitamin B3, is added to fortify the pasta. It is essential for energy metabolism and maintaining healthy skin and nerves. The fortification process ensures adequate intake of this vitamin in diets lacking in natural sources.
Benefits
Supports energy metabolism and contributes to the maintenance of healthy skin and nerves.
Ferrous sulfateNeutral
Ferrous sulfate is an iron supplement used to fortify foods. It helps prevent iron deficiency anemia by increasing iron intake. The fortification process is common in grain products to enhance nutritional value.
Risks
Excessive intake can lead to gastrointestinal discomfort and iron overload in susceptible individuals.
Benefits
Helps prevent iron deficiency anemia and supports oxygen transport in the body.
Thiamine mononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 used to fortify foods. It is crucial for carbohydrate metabolism and nerve function. Fortification ensures adequate intake in diets that may lack sufficient natural sources.
Benefits
Supports carbohydrate metabolism and nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to fortify the pasta. It plays a key role in energy production and the metabolism of fats, drugs, and steroids. Fortification helps ensure adequate intake in diets lacking in natural sources.
Benefits
Supports energy production and the metabolism of fats and other compounds.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods. It is essential for DNA synthesis and repair, and is particularly important during periods of rapid growth. Fortification helps prevent neural tube defects in newborns.
Risks
Excessive intake can mask vitamin B12 deficiency and lead to neurological issues.
Benefits
Supports DNA synthesis and repair, and is crucial for fetal development.
Processing
Processed Foods
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