At a glance
Summary
This pasta product is made from durum flour and egg yolks, which are generally considered quality ingredients. However, it is a processed food with added vitamins and minerals, which slightly reduces its score. The absence of harmful additives or seed oils is a positive aspect, but the processing level limits its maximum potential score.
Key ingredients 8
Egg yolksGood
Egg yolks are rich in essential nutrients such as vitamins A, D, E, and K, as well as healthy fats. They provide a good source of choline, which is important for brain health. The presence of high-quality protein supports muscle growth and repair.
Risks
High cholesterol content may be a concern for individuals with specific dietary restrictions.
Benefits
Rich in essential nutrients and healthy fats, supporting overall health and well-being.
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
Excessive intake can lead to skin flushing and liver damage.
Benefits
Supports energy metabolism and is essential for maintaining healthy skin and nerves.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and cellular function.
Durum flourNeutral
Durum flour is a type of wheat flour commonly used in pasta. It is high in protein and gluten, which gives pasta its firm texture. However, it lacks significant micronutrients and fiber compared to whole grain alternatives.
Risks
May cause allergic reactions in individuals with wheat allergies or gluten intolerance.
Benefits
Provides a good source of carbohydrates and protein, essential for energy and muscle maintenance.
IronNeutral
Iron is a crucial mineral for the production of hemoglobin, which carries oxygen in the blood. It is often added to enriched products to prevent deficiencies. While important, it is best absorbed from animal sources.
Risks
Excessive iron intake can lead to toxicity, especially in individuals with hemochromatosis.
Benefits
Essential for oxygen transport and energy production in the body.
ThiaminNeutral
Thiamin, or vitamin B1, is vital for carbohydrate metabolism and nerve function. It is commonly added to enriched flours to compensate for nutrient loss during processing. While beneficial, it is generally obtained in sufficient amounts from a varied diet.
Benefits
Supports energy metabolism and proper nerve function.
MononitrateNeutral
Mononitrate is a form of vitamin B1 (thiamin) used in food fortification. It helps prevent thiamin deficiency in populations consuming refined grains. While beneficial, it is not superior to naturally occurring thiamin in whole foods.
Benefits
Helps prevent thiamin deficiency and supports energy metabolism.
Folic acidNeutral
Folic acid is a synthetic form of folate, a B-vitamin important for DNA synthesis and cell division. It is added to enriched foods to prevent neural tube defects in developing fetuses. While beneficial, natural folate from whole foods is preferable.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Crucial for DNA synthesis and preventing neural tube defects during pregnancy.
Processing
Processed Foods
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