mac & cheese made with chickpea pasta
Summary
This product features chickpea pasta, which is a nutrient-dense ingredient providing plant-based protein and fiber. However, it is considered ultra-processed due to the inclusion of additives like disodium phosphate and xanthan gum, which are used to maintain texture and stability. The presence of these additives and the overall processing level limit the healthiness of the product despite its beneficial ingredients.
At a glance
Key ingredients 9
ChickpeasGood
Chickpeas are a nutrient-dense legume providing a good source of plant-based protein and fiber. They are minimally processed and contribute to satiety and digestive health. Chickpeas are also rich in vitamins and minerals, including folate and iron.
Benefits
Rich in protein and fiber, supporting digestive health and providing essential nutrients like folate and iron.
Pea starchNeutral
Pea starch is used as a thickening agent and provides a source of carbohydrates. It is derived from peas and is generally considered a clean ingredient. While it adds texture, it does not offer significant nutritional benefits.
Benefits
Provides a source of carbohydrates and contributes to the texture of the product.
TapiocaNeutral
Tapioca is a starch extracted from cassava root, used as a thickener and stabilizer. It is gluten-free and often used in gluten-free products. Tapioca provides carbohydrates but lacks significant nutritional value.
Benefits
Gluten-free and provides a source of carbohydrates, useful in gluten-free formulations.
Xanthan gumNeutral
Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in food products. It is produced through fermentation and is commonly used in small amounts. While it improves texture, it does not provide nutritional benefits.
Risks
Excessive consumption may cause digestive discomfort in sensitive individuals.
Benefits
Improves texture and stability in food products, allowing for better consistency.
Cheddar cheeseNeutral
Cheddar cheese provides flavor and a source of protein and calcium. It is made from cultured pasteurized milk and contains beneficial nutrients. However, it is also high in saturated fat and sodium.
Risks
High in saturated fat and sodium, which may contribute to cardiovascular concerns if consumed in excess.
Benefits
Provides protein and calcium, supporting bone health and muscle function.
Dry buttermilkNeutral
Dry buttermilk is used for its creamy flavor and texture in food products. It is a byproduct of butter production and contains lactose and milk proteins. While it enhances flavor, it does not offer significant nutritional benefits.
Risks
Contains lactose, which may be a concern for individuals with lactose intolerance.
Benefits
Enhances flavor and texture in food products, providing a creamy taste.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is a common ingredient in processed foods and provides sodium, an essential mineral. However, excessive intake can lead to health issues such as hypertension.
Risks
Excessive sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and provides essential sodium for bodily functions.
Disodium phosphateBad
Disodium phosphate is an additive used to maintain texture and prevent clumping in processed foods. It is a synthetic compound and considered an ultra-processed ingredient. While it serves a functional purpose, it does not provide nutritional benefits.
Risks
May contribute to an imbalance in phosphate levels if consumed in large amounts.
Lactic acidNeutral
Lactic acid is used as a preservative and flavoring agent in food products. It is naturally occurring and produced through fermentation. While it helps maintain product stability, it does not offer significant nutritional benefits.
Benefits
Helps preserve food and enhance flavor through its acidic properties.
Processing
Ultra-Processed Foods
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