MULTIGRAIN PASTA, FARFALLE

Semolina is a high-protein flour made from durum wheat, providing essential amino acids. It is minimally processed, retaining more nutrients compared to refined flours. Its high gluten content makes it ideal for pasta production, offering a firm texture.

This blend includes lentils, chickpeas, flaxseed, barley, oats, and spelt, offering a diverse nutrient profile. It provides a mix of plant-based proteins, fibers, and essential fatty acids. The combination enhances the nutritional value of the pasta, making it a more balanced meal option.

Egg whites are a high-quality protein source, low in fat and cholesterol. They are often used in pasta to improve texture and nutritional content. The inclusion of egg whites enhances the amino acid profile of the pasta.

Oat fiber is a natural source of dietary fiber, aiding in digestion and promoting satiety. It is minimally processed, retaining its nutritional benefits. Adding oat fiber to pasta increases its fiber content, supporting digestive health.

Durum wheat flour is a high-protein flour used in pasta making, providing a firm texture and rich flavor. It is less processed than refined flours, retaining more nutrients. Its high gluten content is ideal for pasta, ensuring a desirable texture.

Niacin, also known as vitamin B3, is added to fortify the pasta, supporting energy metabolism. It is a common fortification in processed foods to enhance nutritional value. The inclusion of niacin helps meet daily vitamin requirements.

Iron is added to fortify the pasta, preventing iron deficiency anemia. Ferrous sulfate is a common form of iron used in food fortification. It helps ensure adequate iron intake, especially in plant-based diets.

Thiamine mononitrate is a form of vitamin B1 used to fortify foods, supporting energy metabolism. It is commonly added to processed foods to enhance their nutritional profile. The inclusion of thiamine helps prevent deficiencies and supports overall health.

Riboflavin, or vitamin B2, is added to fortify the pasta, supporting energy production and cellular function. It is a standard fortification in processed foods to improve nutritional content. Riboflavin helps convert food into energy and supports skin health.

Folic acid is a synthetic form of vitamin B9 used to fortify foods, crucial for DNA synthesis and cell division. It is commonly added to processed foods to prevent deficiencies. Folic acid is particularly important for pregnant women to prevent neural tube defects.