SPAGHETTI NO. 4, ENRICHED MACARONI PRODUCT
Summary
This spaghetti product is made primarily from semolina, a minimally processed ingredient that retains much of its natural nutrients. The product has a short ingredient list with added vitamins and minerals, and it lacks harmful additives or seed oils, making it a high-quality choice within its category. Its low processing level and clean label contribute to its excellent rating.
At a glance
Key ingredients 6
SemolinaGood
Semolina is a coarse flour made from durum wheat, known for its high protein and gluten content. It is minimally processed, retaining much of its natural nutrients. It provides a good source of energy and is commonly used in pasta products.
Risks
Contains gluten, which may cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Rich in protein and essential nutrients, making it a staple in many diets. Provides a slow release of energy, beneficial for sustained energy levels.
Ferrous lactateNeutral
Ferrous lactate is an iron supplement used to fortify foods, helping to prevent iron deficiency anemia. It is a bioavailable form of iron, making it effective for increasing iron levels. It is commonly used in enriched grain products.
Risks
Excessive iron intake can lead to toxicity, especially in individuals with conditions like hemochromatosis.
Benefits
Helps in the prevention of iron deficiency anemia by providing a bioavailable source of iron.
NiacinNeutral
Niacin, also known as vitamin B3, is added to foods to support metabolic health and energy production. It is a water-soluble vitamin that is essential for converting food into energy. Fortification helps ensure adequate intake in populations at risk of deficiency.
Risks
High doses can cause flushing and, in rare cases, liver damage.
Benefits
Supports energy metabolism and is essential for the health of the skin, nerves, and digestive system.
Thiamin mononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods, supporting energy metabolism and nerve function. It is stable and effective in preventing thiamin deficiency. Commonly added to grain products to ensure adequate intake.
Benefits
Essential for carbohydrate metabolism and nerve function, helping to prevent deficiency-related conditions.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to foods to support energy production and cellular function. It is a water-soluble vitamin that plays a key role in energy metabolism. Fortification helps prevent deficiency in populations with limited dietary intake.
Benefits
Supports energy production and is important for maintaining healthy skin and eyes.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 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 ensure adequate intake in the general population.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and cell division, particularly important during periods of rapid growth such as pregnancy.
Processing
Unprocessed or Minimally Processed Foods
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