La Molisana Fusilli Pasta #28

Durum wheat semolina is a coarse flour made from durum wheat, a hard variety of wheat. It is commonly used in pasta production due to its high protein content and gluten strength. While it provides carbohydrates and some protein, it lacks significant micronutrient diversity.

Folic acid is a synthetic form of folate, a B-vitamin important for DNA synthesis and repair. It is often added to foods to prevent deficiencies, especially in pregnant women. While beneficial for preventing neural tube defects, excessive intake can mask vitamin B12 deficiency.

Niacin, also known as vitamin B3, is a water-soluble vitamin that plays a role in energy metabolism. It is added to foods to prevent deficiencies and support overall health. While beneficial, high doses can cause flushing and liver damage.

Iron lactate is a form of iron used to fortify foods and prevent iron deficiency anemia. It is more easily absorbed than some other forms of iron. While beneficial for preventing anemia, excessive iron intake can lead to toxicity.

Thiamin mononitrate is a synthetic form of vitamin B1, essential for energy metabolism and nerve function. It is added to foods to prevent deficiencies, especially in processed grains. While beneficial, it is generally safe with no significant risks at normal intake levels.

Riboflavin, or vitamin B2, is a water-soluble vitamin important for energy production and cellular function. It is often added to foods to ensure adequate intake. While beneficial, it is generally safe with no significant risks at normal intake levels.

Wheat is a staple grain used in many food products, providing carbohydrates and some protein. It is a primary ingredient in pasta, contributing to its texture and nutritional profile. While it provides energy, it may cause issues for those with gluten intolerance or celiac disease.

Soy is a legume that may be present in trace amounts due to cross-contamination during processing. It is a common allergen and can cause reactions in sensitive individuals. While it provides protein and other nutrients, its presence in trace amounts is unlikely to offer significant benefits.