Elbow macaroni

Semolina is a coarse flour made from durum wheat, commonly used in pasta production. It provides a good source of carbohydrates and some protein but lacks significant micronutrient diversity. The processing of semolina involves milling, which removes some of the wheat's natural fiber and nutrients.

Niacin, also known as vitamin B3, is added to enriched flour to replace nutrients lost during processing. It plays a role in converting food into energy and maintaining healthy skin and nerves. The enrichment process is standard for refined grains to ensure nutritional adequacy.

Ferrous sulfate is an iron supplement added to enriched flour to prevent iron deficiency. It is a common fortification in processed foods to ensure adequate iron intake. The bioavailability of iron from ferrous sulfate can vary depending on dietary factors.

Thiamin mononitrate is a form of vitamin B1 used to fortify processed grains. It is essential for carbohydrate metabolism and nerve function. The fortification process helps restore thiamin levels lost during grain refinement.

Riboflavin, or vitamin B2, is added to enriched flour to compensate for losses during processing. It is crucial for energy production and cellular function. The enrichment ensures that processed foods provide essential nutrients.

Folic acid is a synthetic form of vitamin B9 used to fortify grains and prevent neural tube defects. It is crucial for DNA synthesis and cell division. Fortification helps ensure adequate intake in the general population.