Protein Pasta Rotini

Semolina is a coarse flour made from durum wheat, known for its high protein content. It provides a good source of energy and essential nutrients like iron and B vitamins. Its use in pasta contributes to a firm texture and nutritional value.

Durum flour is a high-protein wheat flour used in pasta making. It contributes to the pasta's firm texture and nutritional profile. It is less processed than other flours, retaining more nutrients.

Spinach powder is made from dehydrated spinach leaves, offering concentrated nutrients. It adds vitamins A, C, and K, as well as iron and antioxidants to the pasta. This ingredient enhances the nutritional profile without significant processing.

Tomato powder is made from dehydrated tomatoes, providing flavor and some nutrients. It is a natural ingredient that adds color and taste to the pasta. The processing method retains some of the original nutrients.

Niacin, also known as vitamin B3, is added to enrich the pasta. It plays a role in energy metabolism and maintaining healthy skin. As a common fortification, it supports nutritional adequacy.

Ferrous sulfate is an iron supplement used to fortify foods. It helps prevent iron deficiency anemia by increasing iron intake. This fortification is common in grain products to enhance nutritional value.

Thiamine mononitrate is a form of vitamin B1 used to fortify foods. It is essential for energy metabolism and nerve function. Fortification ensures adequate intake of this vital nutrient.

Riboflavin, or vitamin B2, is added to enrich the pasta. It is crucial for energy production and cellular function. Fortification helps maintain adequate levels of this nutrient.

Folic acid is a synthetic form of vitamin B9 used in food fortification. It is important for DNA synthesis and cell division. Fortification helps prevent deficiencies, especially in pregnant women.