RONZONI, PENNE RIGATE NO. 76, ENRICHED MACARONI PRODUCT
Summary
This pasta product is made primarily from semolina and durum wheat flour, which are minimally processed ingredients. It contains added vitamins and minerals like niacin and iron, which are common in enriched pasta products to enhance nutritional value. The absence of harmful additives, artificial colors, or seed oils contributes to its high score, reflecting its clean label and minimal processing.
At a glance
Key ingredients 7
SemolinaNeutral
Semolina is a coarse flour made from durum wheat, commonly used in pasta production. It is minimally processed and retains some of the wheat's natural nutrients. However, it lacks the fiber and micronutrient density found in whole grain alternatives.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Provides a source of carbohydrates and some protein, which can be beneficial for energy and muscle maintenance.
Durum FlourNeutral
Durum flour is a finely ground flour from durum wheat, used for its high protein content and strong gluten structure. It is a staple in pasta making due to its ability to hold shape and texture. While nutritious, it is not as nutrient-dense as whole grain flours.
Risks
Contains gluten, which may cause adverse reactions in those with gluten intolerance or celiac disease.
Benefits
High in protein compared to other wheat flours, supporting muscle health and providing sustained energy.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enriched flour to replace nutrients lost during processing. It plays a role in energy metabolism and maintaining healthy skin and nerves. However, excessive intake can lead to flushing and other side effects.
Risks
High doses of niacin can cause skin flushing and, in rare cases, liver damage.
Benefits
Essential for converting food into energy and maintaining healthy skin and nerve function.
Ferrous SulfateNeutral
Ferrous sulfate is an iron supplement added to enriched products to prevent iron deficiency. It is a common fortification in grain products to support adequate iron intake. However, it may cause gastrointestinal discomfort in some individuals.
Risks
May cause gastrointestinal issues such as constipation or nausea in sensitive individuals.
Benefits
Helps prevent iron deficiency anemia by contributing to the body's iron stores.
Thiamin MononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and nerve function. While beneficial, it is typically added to replace nutrients lost in processing.
Benefits
Supports energy metabolism and proper nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enriched foods to aid in energy production and cellular function. It is water-soluble and generally safe, but excessive amounts are excreted in urine. It helps maintain healthy skin and eyes.
Benefits
Contributes to energy production and supports healthy skin and eye function.
Folic AcidNeutral
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. While beneficial, excessive intake can mask vitamin B12 deficiency.
Risks
High intake may mask symptoms of vitamin B12 deficiency, potentially delaying diagnosis.
Benefits
Essential for DNA synthesis and cell division, particularly important during pregnancy.
Processing
Unprocessed or Minimally Processed Foods
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