Linguine N15 Pasta Gluten Free, Wheat Free Egg Free
Summary
This gluten-free pasta is made from a blend of corn, brown rice, and quinoa flours, which provide some nutritional benefits such as fiber and essential nutrients. However, the inclusion of emulsifiers like mono- and diglycerides indicates a higher level of processing, which limits the overall health score. Despite the use of some whole grain ingredients, the processing level and presence of additives prevent it from achieving a top-tier rating.
At a glance
Key ingredients 6
Corn FlourNeutral
Corn flour is a common gluten-free alternative used in pasta products. It provides a source of carbohydrates but lacks significant nutritional benefits. It is generally well-tolerated but may cause issues for those with corn allergies.
Risks
Potential allergen for individuals with corn allergies.
Benefits
Provides a gluten-free carbohydrate source suitable for those with celiac disease or gluten intolerance.
Brown Rice FlourGood
Brown rice flour is a whole grain flour that retains the bran and germ, providing more fiber and nutrients than white rice flour. It is a good source of manganese and magnesium. Its whole grain nature supports digestive health.
Benefits
Rich in fiber and essential minerals, supporting digestive health and providing a more nutritious alternative to refined flours.
Rice FlourNeutral
Rice flour is a refined flour commonly used in gluten-free products. It is low in fiber and nutrients compared to whole grain flours. It is generally well-tolerated but offers limited nutritional benefits.
Benefits
Provides a gluten-free option for those with celiac disease or gluten intolerance.
Potato StarchNeutral
Potato starch is a refined starch used to improve texture and binding in gluten-free products. It is low in nutrients and primarily provides carbohydrates. It is generally safe but offers minimal nutritional value.
Benefits
Enhances texture and binding in gluten-free products, making them more palatable.
Quinoa FlourGood
Quinoa flour is a nutrient-dense flour rich in protein, fiber, and essential amino acids. It is a good source of iron, magnesium, and B vitamins. Its high protein content makes it a valuable addition to gluten-free diets.
Benefits
Provides essential amino acids and nutrients, enhancing the nutritional profile of gluten-free products.
Emulsifier (Mono- and Diglycerides of Fatty Acids)Bad
Mono- and diglycerides are emulsifiers used to improve texture and shelf life in processed foods. They are derived from fats but can be highly processed and may contain trans fats. Their presence indicates a higher level of processing.
Risks
May contain trans fats, which are associated with increased risk of heart disease.
Benefits
Improves texture and shelf stability in processed foods.
Processing
Processed Foods
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