Enriched egg noodles
Summary
This product is made from high-quality ingredients such as durum wheat semolina and eggs, which are minimally processed and provide essential nutrients. The inclusion of vitamins and minerals like niacin, iron, and folic acid enhances its nutritional profile, making it a fortified food with health benefits. The processing level is minimal, and the presence of only one additive does not significantly impact its overall quality.
At a glance
Key ingredients 8
Durum Wheat SemolinaGood
Durum wheat semolina is a high-quality wheat product known for its high protein content. It is minimally processed, retaining most of its natural nutrients. It provides a good source of energy and essential nutrients.
Risks
Contains gluten, which may cause issues for individuals with celiac disease or gluten sensitivity.
Benefits
Rich in protein and essential nutrients, making it a nutritious base for pasta products.
EggsGood
Eggs are a complete protein source, providing all essential amino acids. They are minimally processed and contribute to the nutritional profile of the noodles. Eggs also add richness and improve the texture of the pasta.
Risks
Potential allergen for some individuals and should be consumed with caution by those with egg allergies.
Benefits
Excellent source of high-quality protein and essential nutrients like choline and vitamin D.
NiacinGood
Niacin, also known as vitamin B3, is essential for energy metabolism and maintaining healthy skin. It is added to enrich the nutritional profile of the noodles. Niacin fortification helps prevent deficiencies in populations with limited dietary diversity.
Benefits
Supports energy metabolism and contributes to overall health by preventing niacin deficiency.
Ferrous LactateGood
Ferrous lactate is a form of iron used to fortify foods and prevent iron deficiency anemia. It is a bioavailable form of iron, enhancing the nutritional value of the noodles. Iron fortification is crucial for populations at risk of anemia.
Risks
Excessive iron intake can lead to toxicity, but this is rare with food fortification.
Benefits
Improves iron intake and helps prevent iron deficiency anemia, especially in vulnerable populations.
Thiamine MononitrateGood
Thiamine mononitrate is a synthetic form of vitamin B1, essential for carbohydrate metabolism and nerve function. It is added to enrich the nutritional profile of the noodles. Fortification helps prevent thiamine deficiency, particularly in diets high in refined grains.
Benefits
Supports energy metabolism and nerve function, preventing thiamine deficiency.
RiboflavinGood
Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to the noodles to enhance their nutritional value. Riboflavin fortification helps prevent deficiencies and supports overall health.
Benefits
Contributes to energy production and supports healthy skin and eyes.
Folic AcidGood
Folic acid is a synthetic form of vitamin B9, crucial for DNA synthesis and cell division. It is added to the noodles to prevent folate deficiency. Fortification with folic acid is important for reducing the risk of neural tube defects during pregnancy.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely with normal consumption.
Benefits
Essential for DNA synthesis and cell division, and helps prevent neural tube defects in developing fetuses.
En:e585Bad
En:e585, also known as ferrous lactate, is used as an iron fortification agent. While it enhances the nutritional profile, it is considered an additive. Overconsumption of iron can lead to toxicity, although this is rare with food fortification.
Risks
Potential for iron overload if consumed in excessive amounts, but unlikely through normal dietary intake.
Benefits
Provides a bioavailable form of iron to help prevent deficiency.
Processing
Unprocessed or Minimally Processed Foods
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