Barilla Pasta Pasta - Spaghetti - Case of 2 - 10 lb.

Barilla
85 Excellent
$32.52 · 160 oz
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Summary

This pasta is made from semolina and durum wheat flour, which are minimally processed ingredients. The addition of essential nutrients like Vitamin B3 and iron enhances its nutritional profile. The product's simple ingredient list and low level of processing contribute to its high rating.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Barilla Group
Category Pasta

Key ingredients 4

Semolina
Neutral

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 is not enriched with additional nutrients beyond what is naturally present.

Risks

Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.

Benefits

Provides a source of carbohydrates and some protein, which can be beneficial for energy.

Durum Wheat Flour
Neutral

Durum wheat flour is a finely ground flour from durum wheat, used in pasta making. It is a staple ingredient in traditional pasta and is minimally processed. It does not contain added nutrients beyond its natural composition.

Risks

Contains gluten, which can be problematic for those with gluten intolerance or celiac disease.

Benefits

Offers carbohydrates and a small amount of protein, contributing to energy supply.

Vitamin B3
Neutral

Vitamin B3, also known as niacin, is an essential nutrient added to fortify foods. It is important for energy metabolism and maintaining healthy skin and nerves. The fortification process ensures adequate intake in populations with limited dietary sources.

Benefits

Supports energy production and helps maintain healthy skin and nerve function.

See more about Vitamin B3 →
Iron
Neutral

Iron, in the form of ferrous sulfate, is added to enrich foods and prevent iron deficiency anemia. It is a crucial mineral for oxygen transport in the blood. The enrichment process helps meet dietary iron needs, especially in populations at risk of deficiency.

Risks

Excessive iron intake can lead to toxicity, but this is rare from fortified foods alone.

Benefits

Essential for oxygen transport and energy production, helping to prevent anemia.

See more about Iron →

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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