Market Basket 16oz Old World Italian Style Pasta Cavatappi (pack Of 4)

Eggs are a high-quality protein source, contributing to the nutritional value of pasta. They provide essential amino acids and nutrients like choline and vitamin D. Eggs enhance the texture and richness of pasta products.

Beneficial ingredient — whole-food or functional value in this product class.

Essential B vitamin — beneficial micronutrient.

Durum wheat semolina is a refined wheat product used for its high gluten content, which gives pasta its firm texture. It is not whole grain, thus lacking some fiber and nutrients found in whole wheat. It is a common ingredient in pasta, providing structure and texture.

Durum wheat flour is a refined flour used in pasta making for its high protein content. It lacks the bran and germ found in whole wheat, reducing its fiber and nutrient content. It contributes to the pasta's chewy texture and cooking quality.

Iron in the form of ferrous sulfate is added to fortify pasta, helping to prevent iron deficiency anemia. It is a common fortification in grain products to enhance nutritional value. Iron is crucial for oxygen transport in the blood.

Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It plays a key role in energy metabolism and nerve function. Fortification helps prevent thiamin deficiency, particularly in diets high in refined grains.

Folic acid is a synthetic form of folate used to fortify foods, crucial for DNA synthesis and cell division. It is particularly important for pregnant women to prevent neural tube defects. Fortification helps maintain adequate folate levels in the population.

Wheat is a staple grain providing carbohydrates and protein, forming the base of pasta products. It is a refined grain in this context, lacking the full nutrient profile of whole wheat. Wheat is widely used for its versatility and texture in food products.