At a glance
Summary
This pasta is primarily made from durum wheat semolina, which is a high-quality ingredient providing a good source of carbohydrates and protein. The product is fortified with essential vitamins and minerals, enhancing its nutritional profile. Despite being processed, it contains no harmful additives or seed oils, contributing to a relatively high score within its category.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
Excessive intake can lead to skin flushing and liver damage, but this is unlikely from pasta consumption.
Benefits
Supports energy production and overall metabolic health. Helps maintain healthy skin and nervous system function.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Essential for energy production and cellular function. Supports healthy skin and eyes.
Durum Wheat SemolinaNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Provides a good source of energy and essential nutrients like protein and fiber. The high protein content supports muscle maintenance and growth.
WaterNeutral
Water is a neutral ingredient used in the pasta-making process. It is essential for forming the dough but does not contribute nutritional value. It is a standard component in pasta production.
See more about Water →Iron (Ferrous Lactate)Neutral
Iron is an essential mineral added to fortify the pasta, supporting oxygen transport in the blood. Ferrous lactate is a bioavailable form of iron used in food fortification. It helps prevent iron-deficiency anemia.
Risks
Excessive iron intake can cause gastrointestinal distress and toxicity, but this is unlikely from pasta consumption.
Benefits
Essential for oxygen transport and energy production. Helps prevent iron-deficiency anemia, especially in populations at risk.
Thiamin MononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 used to fortify the pasta. It is crucial for carbohydrate metabolism and nerve function. Commonly added to enriched grain products to prevent deficiencies.
Benefits
Supports energy metabolism and nerve function. Helps prevent thiamin deficiency, which can lead to neurological issues.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 added to fortify the pasta. It is important for DNA synthesis and cell division. Commonly used in fortified foods to prevent neural tube defects during pregnancy.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely from pasta consumption.
Benefits
Supports DNA synthesis and cell division. Helps prevent neural tube defects in developing fetuses.
Processing
Processed Foods
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