At a glance
Summary
This spaghetti is made primarily from durum wheat semolina and flour, which are standard ingredients for pasta. It includes added vitamins and minerals like niacin and iron, which are common in enriched pasta products. While it is a processed food, it does not contain harmful additives or seed oils, making it a relatively clean option within its category.
Key ingredients 7
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Supports energy metabolism and contributes to the maintenance of healthy skin and nerve function.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Important for energy production and the metabolism of various nutrients, supporting overall health.
Durum Wheat SemolinaNeutral
Durum wheat semolina is a coarse flour made from durum wheat, providing a high protein content. It is a staple ingredient in pasta, offering a firm texture when cooked. The processing involves milling the wheat, which retains some nutrients but lacks the benefits of whole grain.
Benefits
Provides a good source of protein and carbohydrates, essential for energy and muscle maintenance.
Durum Wheat FlourNeutral
Durum wheat flour is finely ground from durum wheat, used for its high gluten content which gives pasta its elasticity. It is less processed than white flour but does not contain the bran and germ of whole wheat. This ingredient is commonly used in pasta production for its desirable cooking properties.
Benefits
Contributes to the protein and carbohydrate content of pasta, supporting energy levels and muscle function.
Iron (Ferrous Sulfate)Neutral
Iron, in the form of ferrous sulfate, is added to prevent iron deficiency anemia. It is an essential mineral that supports oxygen transport in the blood. The fortification process helps to compensate for the iron lost during grain refining.
Risks
Excessive intake can lead to gastrointestinal issues and toxicity, but this is unlikely at typical consumption levels.
Benefits
Essential for oxygen transport and energy production, helping to prevent iron deficiency anemia.
Thiamin MononitrateNeutral
Thiamin mononitrate is a form of vitamin B1 used to fortify pasta, supporting energy metabolism. It is crucial for converting carbohydrates into energy and maintaining nerve function. Fortification ensures adequate intake of this vitamin in refined grain products.
Benefits
Supports energy metabolism and nerve function, contributing to overall health.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods, crucial for DNA synthesis and repair. It is particularly important for pregnant women to prevent neural tube defects. Fortification ensures that populations receive adequate levels of this essential nutrient.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is unlikely at typical consumption levels.
Benefits
Essential for DNA synthesis and repair, and crucial for fetal development during pregnancy.
Processing
Processed Foods
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