At a glance
Summary
This pasta is made primarily from semolina and durum flour, which are minimally processed ingredients. It contains added vitamins and minerals like niacin, iron, and folic acid, which enhance its nutritional profile. The product's simple ingredient list and low level of processing contribute to its high rating.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy production and contributes to the maintenance of healthy skin and nerves.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Contributes to energy production and helps maintain healthy skin and eyes.
SemolinaNeutral
Semolina is a coarse flour made from durum wheat, commonly used in pasta. It is minimally processed and retains some nutrients from the wheat. However, it is not particularly high in fiber or micronutrients compared to whole grain alternatives.
Risks
May cause allergic reactions in individuals with wheat allergies or gluten intolerance.
Benefits
Provides a source of carbohydrates and some protein, which can be part of a balanced diet.
Durum flourNeutral
Durum flour is a type of wheat flour used in pasta making, known for its high protein content. It is minimally processed, retaining some nutritional value. However, it lacks the fiber and micronutrients found in whole grain flours.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Offers a good source of protein and energy, suitable for pasta production.
Iron (ferrous sulfate)Neutral
Iron is an essential mineral added to fortify the pasta, helping to prevent iron deficiency anemia. Ferrous sulfate is a common form used in food fortification. However, the bioavailability of iron from fortified foods can vary.
Risks
Excessive intake can lead to iron overload, particularly in individuals with hemochromatosis.
Benefits
Essential for oxygen transport in the blood and supports overall energy levels.
Thiamine mononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 used to enrich foods. It is important for carbohydrate metabolism and nerve function. The enrichment process ensures adequate intake but does not significantly enhance the nutritional profile of the pasta.
Benefits
Supports energy metabolism and proper nerve function.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods, important for DNA synthesis and cell division. It is particularly beneficial for pregnant women to prevent neural tube defects. The fortification ensures adequate intake but does not significantly enhance the pasta's nutritional profile.
Risks
Excessive intake can mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and cell division, particularly important during pregnancy.
Processing
Unprocessed or Minimally Processed Foods
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