Great Value Rigatoni Pasta 900 G

Semolina is a coarse flour made from durum wheat, known for its high protein content and ability to create firm pasta. It is minimally processed, retaining more nutrients compared to refined flours. Its use in pasta provides a good source of energy and essential nutrients.

Durum flour is a type of wheat flour that is high in protein and gluten, making it ideal for pasta production. It is less processed than all-purpose flour, retaining more of its natural nutrients. This flour contributes to the pasta's firm texture and nutritional profile.

Niacin, also known as vitamin B3, is added to enriched flours to replace nutrients lost during processing. It plays a role in converting food into energy and maintaining healthy skin and nerves. Its inclusion in pasta is part of standard fortification practices.

Ferrous sulfate is an iron supplement used to fortify foods, helping to prevent iron deficiency anemia. It is commonly added to enriched flours to restore iron lost during processing. This fortification is important for maintaining adequate iron levels in the diet.

Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It is essential for energy metabolism and nerve function. Its addition to pasta helps ensure adequate intake of this important vitamin.

Riboflavin, or vitamin B2, is added to enriched flours to replace nutrients lost during processing. It is crucial for energy production and cellular function. Its presence in pasta is part of standard fortification practices to ensure nutritional adequacy.

Folic acid is a synthetic form of vitamin B9 used to fortify foods, important for DNA synthesis and cell division. It is added to enriched flours to prevent deficiencies, particularly important for pregnant women to prevent neural tube defects. Its inclusion in pasta is part of standard fortification practices.