Fettuccine

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.

Durum wheat flour is a finely ground flour from durum wheat, used for its high protein content and elasticity in pasta making. It is a refined flour, which means it has been stripped of some nutrients during processing. While it provides structure to pasta, it lacks the nutritional benefits of whole grain flours.

Niacin, also known as vitamin B3, is added to enrich the nutritional profile of the pasta. It is essential for converting food into energy and maintaining healthy skin and nerves. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Iron in the form of ferrous sulfate is added to fortify the pasta, helping to prevent iron deficiency anemia. It is a common form of iron supplementation due to its high bioavailability. However, it can cause gastrointestinal discomfort in some individuals.

Thiamin mononitrate is a synthetic form of vitamin B1 used to enrich foods. It plays a crucial role in energy metabolism and nerve function. While beneficial, it is generally consumed in sufficient amounts through a varied diet.

Riboflavin, or vitamin B2, is added to enhance the nutritional value of the pasta. It is important for energy production and cellular function. While beneficial, it is usually obtained in adequate amounts from a balanced diet.

Folic acid is a synthetic form of vitamin B9 used to fortify foods, crucial for DNA synthesis and cell division. It is particularly important for pregnant women to prevent neural tube defects. While beneficial, excessive intake can mask vitamin B12 deficiency.