Penne Rigate

Durum wheat semolina is a coarse flour made from durum wheat, commonly used in pasta. It is a minimally processed ingredient that provides a good source of carbohydrates. However, it lacks significant micronutrient diversity compared to whole grains.

Durum wheat flour is a finely ground flour from durum wheat, used in pasta production. It is similar to semolina but has a finer texture, contributing to the pasta's structure. It is not enriched with additional nutrients beyond what is naturally present.

Niacin, also known as vitamin B3, is added to enrich the nutritional profile of the pasta. It is a water-soluble vitamin that supports energy metabolism and skin health. The enrichment process ensures adequate intake of this essential nutrient.

Iron in the form of ferrous sulfate is added to fortify the pasta, helping to prevent iron deficiency. It is a common fortification practice to enhance the nutritional value of processed foods. Ferrous sulfate is a bioavailable form of iron, aiding in red blood cell production.

Thiamin mononitrate is a form of vitamin B1 used to enrich foods. It plays a crucial role in carbohydrate metabolism and nerve function. The enrichment process helps ensure adequate intake of this essential vitamin.

Riboflavin, or vitamin B2, is added to enhance the nutritional content of the pasta. It is important for energy production and cellular function. The fortification process ensures that consumers receive sufficient amounts of this vitamin.

Folic acid is a synthetic form of folate, a B-vitamin essential for DNA synthesis and cell division. It is added to foods to prevent folate deficiency, particularly important for pregnant women. Fortification helps reduce the risk of neural tube defects in newborns.