Rotini pasta

Durum semolina is a coarse flour made from durum wheat, commonly used in pasta production. It provides a good source of carbohydrates and protein but lacks essential amino acids. The processing of durum wheat into semolina does not significantly alter its nutritional profile.

Niacin, also known as vitamin B3, is added to fortify the pasta and support metabolic health. It is essential for converting food into energy and maintaining healthy skin and nerves. The fortification process ensures adequate intake of this vitamin in diets lacking in natural sources.

Ferrous sulfate is an iron supplement used to fortify foods and prevent iron deficiency anemia. It is a common form of iron added to processed foods to enhance nutritional value. The bioavailability of iron from ferrous sulfate is moderate, and it is often used in fortified foods.

Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It plays a crucial role in energy metabolism and nerve function. Fortification helps ensure adequate intake of thiamin, especially in diets low in whole grains.

Riboflavin, or vitamin B2, is added to foods to support energy production and cellular function. It is water-soluble and helps in the breakdown of carbohydrates, proteins, and fats. Fortification ensures adequate intake in diets that may lack sufficient natural sources.

Folic acid is a synthetic form of folate used to fortify foods and prevent neural tube defects during pregnancy. It is crucial for DNA synthesis and repair. Fortification helps ensure adequate intake, particularly important for women of childbearing age.