At a glance
Summary
This pasta product is made from semolina and durum wheat flour, both of which are minimally processed and retain more nutrients compared to refined flours. The inclusion of essential vitamins and minerals like niacin, iron, thiamine, riboflavin, and folic acid enhances its nutritional profile. The product's simple ingredient list and minimal processing contribute to its high rating.
Key ingredients 7
SemolinaGood
Semolina is a high-protein flour made from durum wheat, providing a good source of energy and essential nutrients. It is minimally processed, retaining more nutrients compared to refined flours. Its high gluten content makes it ideal for pasta production, contributing to a desirable texture.
Risks
Contains gluten, which may cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Rich in protein and fiber, supporting digestive health and providing sustained energy. Contains essential vitamins and minerals such as iron and B vitamins.
Durum Wheat FlourGood
Durum wheat flour is a high-protein flour that is less refined than all-purpose flour, retaining more nutrients. It is used in pasta making for its firm texture and high gluten content. The flour is minimally processed, preserving its nutritional profile.
Risks
Contains gluten, which can be problematic for those with gluten intolerance or celiac disease.
Benefits
Provides a good source of protein and complex carbohydrates, essential for energy. Contains important nutrients like B vitamins and iron.
Vitamin B3 (Niacin)Good
Vitamin B3, or niacin, is essential for converting food into energy and maintaining healthy skin and nerves. It is often added to foods to enhance nutritional value. Niacin is water-soluble, meaning excess amounts are excreted and not stored in the body.
Benefits
Supports energy metabolism and helps maintain healthy skin and nerve function. May also help lower cholesterol levels.
Iron (Ferrous Sulfate)Good
Iron is a crucial mineral for oxygen transport in the blood and energy production. Ferrous sulfate is a common form of iron used in food fortification. It helps prevent iron deficiency anemia, especially in populations with low dietary iron intake.
Risks
Excessive iron intake can lead to toxicity, causing symptoms like nausea and constipation.
Benefits
Essential for the formation of hemoglobin and myoglobin, supporting oxygen transport and energy production. Helps prevent iron deficiency anemia.
Vitamin B1 (Thiamine Mononitrate)Good
Vitamin B1, or thiamine, is vital for energy metabolism and nerve function. It is often added to foods to prevent deficiencies. Thiamine is water-soluble, so it needs to be consumed regularly as it is not stored in the body.
Benefits
Supports energy production and nerve function. Helps prevent thiamine deficiency, which can lead to neurological issues.
Vitamin B2 (Riboflavin)Good
Vitamin B2, or riboflavin, is important for energy production and cellular function. It is commonly added to foods to enhance their nutritional profile. Riboflavin is water-soluble, requiring regular intake as it is not stored in the body.
Benefits
Plays a key role in energy metabolism and maintaining healthy skin and eyes. Helps prevent riboflavin deficiency, which can affect energy levels and skin health.
Folic AcidNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms, leading to potential neurological damage.
Benefits
Crucial for DNA synthesis and cell growth, especially important during pregnancy. Helps prevent neural tube defects in developing fetuses.
Processing
Unprocessed or Minimally Processed Foods
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