Rotini

Priano
85 Excellent
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Summary

This rotini pasta is made from durum wheat semolina and wheat, with only traces of egg and soy, indicating a clean and simple ingredient list. It is minimally processed, which contributes to its high score, and lacks any harmful additives or seed oils. The nutritional profile is balanced for pasta, with a good amount of protein and fiber, making it a healthy choice within its category.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Aldi
Category Pasta

Key ingredients 4

Durum wheat semolina
Neutral

Durum wheat semolina is a coarse flour made from durum wheat, commonly used in pasta. It is minimally processed and retains some of the wheat's natural nutrients. However, it lacks the fiber and nutrients found in whole grain alternatives.

Risks

May cause allergic reactions in individuals with wheat allergies or gluten intolerance.

Benefits

Provides a source of carbohydrates and protein, essential for energy and muscle maintenance.

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Wheat
Neutral

Wheat is a staple grain used in many food products, including pasta. It is a primary source of carbohydrates and provides some protein. However, it is not as nutrient-dense as whole grains.

Risks

Can trigger allergic reactions in those with wheat allergies or celiac disease.

Benefits

Offers carbohydrates for energy and a small amount of protein for muscle support.

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Egg
Neutral

Eggs are a common ingredient in pasta, providing structure and richness. In this product, eggs are present only in trace amounts, limiting their impact. They are a source of high-quality protein and essential nutrients.

Risks

Potential allergen for individuals with egg allergies.

Benefits

Contains high-quality protein and essential nutrients like choline and vitamin D.

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Soy
Neutral

Soy is present in trace amounts in this product, likely as a result of cross-contamination during processing. It is a common allergen and can cause reactions in sensitive individuals. However, in trace amounts, it is unlikely to have significant health impacts.

Risks

May cause allergic reactions in individuals with soy allergies.

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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