Barilla MULTIGRAIN PASTA, FARFALLE

Egg whites are a high-quality source of protein, low in fat and cholesterol. They contribute to the protein content of the pasta, enhancing its nutritional value. The use of egg whites instead of whole eggs reduces fat content while maintaining protein quality.

This blend includes lentils, chickpeas, flaxseed, barley, oats, and spelt, offering a diverse range of nutrients. It enhances the protein and fiber content of the pasta, supporting digestive health and providing essential amino acids. The inclusion of legumes and whole grains improves the nutritional profile compared to refined flours.

Oat fiber is a rich source of dietary fiber, promoting digestive health and aiding in cholesterol management. It is minimally processed, retaining its beneficial properties. The inclusion of oat fiber enhances the fiber content of the pasta, contributing to satiety and digestive regularity.

Beneficial ingredient — whole-food or functional value in this product class.

Essential B vitamin — beneficial micronutrient.

Semolina is a coarse flour made from durum wheat, providing a good source of protein and fiber. It is a staple in pasta production, offering a firm texture and nutty flavor. However, it lacks the nutritional diversity found in whole grains.

Durum wheat flour is a refined flour used in pasta production, providing a firm texture and high protein content. It is less nutritious than whole grain alternatives but is a traditional ingredient in pasta. The refining process removes some nutrients, but it remains a staple in pasta for its desirable cooking properties.

Iron is an essential mineral added to fortify the pasta, supporting oxygen transport and energy production. Ferrous sulfate is a common form used in food fortification. It helps prevent iron deficiency anemia, especially in populations with limited dietary iron intake.

Thiamine mononitrate is a form of vitamin B1 used to fortify foods, supporting energy metabolism and nerve function. It is commonly added to processed foods to prevent deficiencies. As a water-soluble vitamin, it is crucial for carbohydrate metabolism.

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. As a common fortification, it helps maintain adequate folate levels in the population.