Elbow Macaroni - 32oz - Good & Gather™

Semolina is a coarse flour made from durum wheat, commonly used in pasta production. It provides a good source of carbohydrates and some protein, but lacks significant micronutrient diversity. The processing of semolina involves milling, which does not significantly alter its nutritional profile compared to whole wheat.

Niacin, also known as vitamin B3, is added to enriched flour to prevent deficiencies. It plays a role in energy metabolism and DNA repair. The addition of niacin is a standard practice in enriched flours to compensate for nutrients lost during processing.

Ferrous sulfate is an iron supplement used to fortify foods and prevent iron deficiency anemia. It is commonly added to enriched flours to enhance their nutritional profile. The bioavailability of iron from ferrous sulfate can vary depending on dietary factors.

Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and nerve function. The fortification of flour with thiamin helps prevent deficiencies that can lead to conditions like beriberi.

Riboflavin, or vitamin B2, is added to enriched flours to support energy production and cellular function. It is water-soluble and sensitive to light, which can degrade its potency. Fortification ensures adequate intake to prevent deficiency-related issues.

Folic acid is a synthetic form of folate used in food fortification to prevent neural tube defects during pregnancy. It is crucial for DNA synthesis and repair. The addition of folic acid to flour is a public health measure to ensure adequate intake in the population.