Orzo Pasta

Semolina is a coarse flour made from durum wheat, commonly used in pasta production. It is a refined grain, which means it lacks the bran and germ, reducing its fiber content. While it provides carbohydrates and some protein, it lacks the nutritional benefits of whole grains.

Durum flour is a refined flour made from durum wheat, used in pasta making for its high protein content. It is processed to remove the bran and germ, resulting in lower fiber content. While it is a staple in pasta, it does not offer the same nutritional benefits as whole grain flours.

Niacin, also known as vitamin B3, is added to enriched flours to compensate for nutrient loss during processing. It plays a role in energy metabolism and maintaining healthy skin. While beneficial, it is often added to refined grains as a fortification measure.

Iron is an essential mineral added to enriched flours to prevent deficiencies. Ferrous sulfate is a common form used in fortification. While it helps prevent anemia, excessive intake can lead to gastrointestinal issues.

Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify refined grains. It is crucial for carbohydrate metabolism and nerve function. Its addition helps restore nutrients lost during grain processing.

Riboflavin, or vitamin B2, is added to enriched flours to replace nutrients lost during processing. It is important for energy production and cellular function. While beneficial, it is often added to compensate for nutrient loss in refined grains.

Folic acid is a synthetic form of vitamin B9 used to fortify refined grains. It is essential for DNA synthesis and cell division. Its addition is particularly important for preventing neural tube defects during pregnancy.