MULTIGRAIN PASTA, SPAGHETTI
Summary
This multigrain pasta features a beneficial blend of semolina, durum wheat flour, and a variety of grains and legumes, which contribute to its nutritional value with high protein and fiber content. However, despite its good ingredient profile, the product is classified as ultra-processed due to the inclusion of added vitamins and minerals, which limits its overall health score. The absence of harmful additives like artificial colors or seed oils is a positive aspect, but the processing level prevents a higher rating.
At a glance
Key ingredients 10
SemolinaGood
Semolina is a high-protein flour made from durum wheat, providing a firm texture ideal for pasta. It is minimally processed and retains more nutrients compared to refined flours. Its high gluten content helps in maintaining pasta shape during cooking.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in protein and fiber, contributing to satiety and digestive health.
Grain and legume flour blendVery Good
This blend includes lentils, chickpeas, flaxseed, barley, oats, and spelt, offering a diverse nutrient profile. These ingredients are minimally processed and provide a range of vitamins, minerals, and fiber. The inclusion of legumes and grains enhances the protein content and amino acid profile.
Risks
Potential allergen risk for individuals sensitive to legumes or specific grains.
Benefits
Provides a rich source of plant-based protein, fiber, and essential nutrients, supporting overall health.
Durum wheat flourGood
Durum wheat flour is a high-protein flour that contributes to the pasta's firm texture and nutritional value. It is less processed than refined wheat flours, retaining more nutrients. Its high gluten content is beneficial for pasta structure and cooking quality.
Risks
Contains gluten, which can be problematic for those with gluten intolerance or celiac disease.
Benefits
High in protein and provides a good source of energy and essential nutrients.
Egg whitesGood
Egg whites are a high-quality protein source, low in fat and cholesterol. They are minimally processed and enhance the protein content of the pasta. The inclusion of egg whites improves the texture and nutritional profile of the pasta.
Risks
Potential allergen for individuals with egg allergies.
Benefits
Provides high-quality protein and essential amino acids, supporting muscle maintenance and repair.
Oat fiberGood
Oat fiber is a natural source of dietary fiber, promoting digestive health. It is minimally processed and helps increase the fiber content of the pasta. The inclusion of oat fiber can aid in maintaining healthy cholesterol levels.
Benefits
Supports digestive health and may help in maintaining healthy cholesterol levels.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enrich the nutritional profile of the pasta. It is a common fortification in processed foods to ensure adequate intake. Niacin is essential for energy metabolism and maintaining healthy skin.
Benefits
Supports energy metabolism and contributes to overall health.
Iron (ferrous sulfate)Neutral
Iron is added to fortify the pasta, addressing potential dietary deficiencies. Ferrous sulfate is a common form of iron used in food fortification. It is essential for oxygen transport and energy production in the body.
Risks
Excessive intake can lead to gastrointestinal discomfort and iron overload in susceptible individuals.
Benefits
Helps prevent iron deficiency anemia and supports overall energy levels.
Thiamine mononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and nerve function. Fortification ensures adequate intake of this vital nutrient.
Benefits
Supports energy metabolism and proper nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enhance the nutritional value of the pasta. It plays a crucial role in energy production and cellular function. Fortification helps prevent deficiencies in this essential vitamin.
Benefits
Contributes to energy production and supports healthy skin and eyes.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 used in food fortification. It is crucial for DNA synthesis and cell division. Fortification helps prevent neural tube defects in developing fetuses.
Risks
Excessive intake may mask vitamin B12 deficiency symptoms.
Benefits
Supports cell division and is essential for fetal development during pregnancy.
Processing
Ultra-Processed Foods
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