MULTIGRAIN PASTA THIN SPAGHETTI
Summary
This multigrain pasta is made with a blend of semolina, durum wheat flour, and various grains and legumes, which provide a diverse nutrient profile and enhance its nutritional value compared to traditional pasta. However, it is classified as ultra-processed due to the inclusion of added vitamins and minerals, which limits its score despite the presence of beneficial ingredients. The processing level and the presence of multiple ingredients, including fortified nutrients, contribute to its capped rating.
At a glance
Key ingredients 6
SemolinaGood
Semolina is a high-protein flour made from durum wheat, providing essential nutrients. It is minimally processed, retaining much of its natural nutritional profile. It is a staple in pasta making, offering a firm texture and rich flavor.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in protein and fiber, supporting muscle health and digestion. Provides essential vitamins and minerals like iron and B vitamins.
Grain and legume flour blendGood
This blend includes lentils, chickpeas, flaxseed, barley, oats, and spelt, offering a diverse nutrient profile. These ingredients are whole foods, providing fiber, protein, and essential fatty acids. The blend enhances the nutritional value of the pasta compared to traditional wheat pasta.
Risks
May contain gluten and could trigger allergies in sensitive individuals.
Benefits
High in fiber and plant-based protein, supporting digestive health and providing sustained energy. Flaxseed adds omega-3 fatty acids, beneficial for heart health.
Durum wheat flourGood
Durum wheat flour is a high-protein flour used in pasta for its firm texture and rich flavor. It is less processed than refined flours, retaining more nutrients. It is a traditional ingredient in pasta making, valued for its quality and nutritional content.
Risks
Contains gluten, which can be problematic for those with gluten intolerance or celiac disease.
Benefits
Provides protein and essential nutrients like B vitamins and iron, supporting overall health and energy levels.
Egg whitesGood
Egg whites are a high-quality protein source, low in fat and cholesterol. They are minimally processed, retaining their natural nutritional benefits. Used in pasta, they enhance the protein content and improve texture.
Risks
Potential allergen for individuals with egg allergies.
Benefits
Rich in protein, supporting muscle maintenance and repair. Low in calories and fat, making it a healthy addition to pasta.
Oat fiberNeutral
Oat fiber is added to increase the fiber content of the pasta, supporting digestive health. It is a natural ingredient derived from oats, minimally processed. It does not significantly alter the taste or texture of the pasta.
Benefits
Increases dietary fiber intake, promoting digestive health and satiety.
Vitamins/minerals blendNeutral
The blend includes niacin, iron, thiamine mononitrate, riboflavin, and folic acid, fortifying the pasta with essential nutrients. These are commonly added to enhance nutritional value, especially in processed foods. They are generally well-tolerated and beneficial in preventing deficiencies.
Benefits
Supports overall health by providing essential nutrients that may be lacking in the diet. Iron supports oxygen transport, while B vitamins aid in energy metabolism.
Processing
Ultra-Processed Foods
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