Spaghetti
Summary
This spaghetti is primarily made from semolina, a high-quality wheat product that provides essential carbohydrates and proteins. The ingredient list is short and free from harmful additives, artificial colors, or flavors, which is a positive aspect. However, it is a processed food, which limits its score despite the clean ingredient profile.
At a glance
Key ingredients 6
SemolinaGood
Semolina is a high-quality wheat product that provides essential carbohydrates and proteins. It is minimally processed, retaining much of its natural nutritional value. It is a staple in pasta production, offering a good source of energy.
Risks
Contains gluten, which may cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Rich in complex carbohydrates and proteins, providing sustained energy and essential nutrients.
NiacinNeutral
Niacin, also known as vitamin B3, is added to enrich the nutritional profile of the product. It is a common fortification in processed foods to prevent deficiencies. The addition does not significantly alter the product's natural state.
Benefits
Essential for energy metabolism and maintaining healthy skin and nerves.
Ferrous SulfateNeutral
Ferrous sulfate is an iron supplement used to fortify foods and prevent iron deficiency anemia. It is a standard fortification practice in many grain products. The processing does not significantly impact the overall quality of the product.
Risks
Excessive intake can lead to gastrointestinal issues and iron overload.
Benefits
Helps in the production of hemoglobin and supports oxygen transport in the body.
Thiamin MononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It is essential for carbohydrate metabolism and energy production. The fortification process is standard and does not significantly alter the product.
Benefits
Supports energy metabolism and proper nerve function.
RiboflavinNeutral
Riboflavin, or vitamin B2, is added to enhance the nutritional content of the product. It plays a crucial role in energy production and cellular function. The addition is common in processed foods and does not affect the product's natural state.
Benefits
Important for energy production and maintaining healthy skin and eyes.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods and prevent neural tube defects. It is a common addition in grain products to enhance nutritional value. The fortification does not significantly impact the product's natural quality.
Risks
Excessive intake may mask vitamin B12 deficiency symptoms.
Benefits
Essential for DNA synthesis and cell division, particularly important during pregnancy.
Processing
Processed Foods
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