RONZONI, ENRICHED MACARONI PRODUCT, ANGEL HAIR NO. 12
Analysis updated September 2026 · How Scout scores
At a glance
Summary
This pasta is made primarily from semolina and durum flour, which are minimally processed wheat ingredients. It includes added vitamins and minerals like niacin and iron, which enhance its nutritional profile without introducing harmful additives. The product's low level of processing and absence of artificial additives contribute to its high score.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and helps maintain healthy skin and nerves.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function.
SemolinaNeutral
Semolina is a coarse flour made from durum wheat, commonly used in pasta. It is a source of carbohydrates and provides some protein. It is not enriched with additional nutrients beyond what is naturally present.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides a source of energy and some protein, which can be beneficial for muscle maintenance.
Durum flourNeutral
Durum flour is made from durum wheat and is used to make pasta due to its high protein content. It is not enriched with additional nutrients. It provides a firm texture to pasta products.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten intolerance.
Benefits
High in protein compared to other wheat flours, which can support muscle health.
Ferrous sulfateNeutral
Ferrous sulfate is an iron supplement added to enriched flour to prevent iron deficiency. It is a common fortification in grain products. Iron is essential for oxygen transport in the blood.
Risks
Excessive iron intake can lead to gastrointestinal issues and toxicity.
Benefits
Helps prevent iron deficiency anemia and supports oxygen transport in the body.
Thiamin mononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 added to enriched flour to enhance nutritional content. It is crucial for carbohydrate metabolism and nerve function. It is a common fortification in grain products.
Benefits
Supports energy metabolism and proper nerve function.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is crucial for DNA synthesis and cell division. It is a common fortification in grain products.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and cell division, and helps prevent neural tube defects in developing fetuses.
Processing
Unprocessed or Minimally Processed Foods
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