Fettuccine
Summary
This fettuccine is made primarily from durum wheat semolina, which is a high-quality ingredient that provides a good amount of protein and fiber. The product is enriched with vitamins and minerals, which is common in pasta products, but it remains relatively simple and clean in terms of ingredient list. While it is processed, the absence of harmful additives or seed oils allows it to maintain a higher score within its category.
At a glance
Key ingredients 6
Durum wheat semolinaGood
Durum wheat 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.
Risks
Contains gluten, which may cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Provides a source of complex carbohydrates and protein, supporting energy levels and muscle maintenance.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enrich the nutritional profile of the pasta. It is a common fortification in grain products to prevent deficiencies. The processing of wheat can remove natural vitamins, so fortification helps maintain nutritional value.
Benefits
Essential for energy metabolism and maintaining healthy skin and nerves.
Ferrous sulphateNeutral
Ferrous sulphate is an iron supplement used to fortify foods and prevent iron deficiency anemia. It is a common additive in enriched grain products. The fortification process helps ensure adequate iron intake in the diet.
Risks
Excessive intake may lead to gastrointestinal discomfort or iron overload in susceptible individuals.
Benefits
Helps prevent iron deficiency anemia and supports oxygen transport in the blood.
Thiamine mononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and nerve function. Fortification helps replace nutrients lost during the processing of wheat.
Benefits
Supports energy production and proper nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enrich the pasta's nutritional content. It plays a crucial role in energy production and cellular function. Fortification ensures adequate intake of this essential nutrient.
Benefits
Important for energy metabolism and maintaining healthy skin and eyes.
Folic acidNeutral
Folic acid is a synthetic form of folate used to fortify foods and prevent neural tube defects. It is commonly added to grain products to enhance their nutritional value. Fortification helps ensure adequate folate intake, especially important during pregnancy.
Risks
Excessive intake may mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and cell division, particularly important during periods of rapid growth.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store