La Molisana Fusilli Pasta #28
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This pasta is made primarily from durum wheat semolina, which is a high-quality ingredient for pasta. However, it includes added vitamins and minerals such as folic acid and iron lactate, indicating a moderate level of processing. The presence of soy as an ingredient may also be a concern for some consumers. Despite being processed, the product does not contain harmful additives like artificial colors or seed oils, which helps maintain a reasonable score.
Key ingredients 8
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
Risks
High doses can cause skin flushing and liver damage.
Benefits
Supports energy metabolism and helps maintain healthy skin and nerves.
RiboflavinGood
Essential B vitamin — beneficial micronutrient.
Benefits
Supports energy production and helps maintain healthy skin and eyes.
Durum Wheat SemolinaNeutral
Durum wheat semolina is a refined flour used in pasta production. It provides a good source of carbohydrates and some protein. However, it lacks the fiber and nutrients found in whole grain alternatives.
Risks
May cause allergic reactions in individuals with wheat allergies or gluten intolerance.
Benefits
Provides a source of energy and some protein, which is essential for muscle maintenance.
Folic AcidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods. It is important for DNA synthesis and repair. However, excessive intake can mask vitamin B12 deficiency.
Risks
Excessive intake may lead to health issues such as masking vitamin B12 deficiency.
Benefits
Essential for DNA synthesis and repair, and supports fetal development during pregnancy.
Iron LactateNeutral
Iron lactate is used to fortify foods with iron, an essential mineral for oxygen transport in the blood. It is a bioavailable form of iron. However, excessive iron intake can lead to toxicity.
Risks
Excessive iron intake can cause toxicity and gastrointestinal issues.
Benefits
Essential for oxygen transport in the blood and supports overall energy levels.
Thiamin MononitrateNeutral
Thiamin mononitrate is a synthetic form of vitamin B1 used in food fortification. It is crucial for carbohydrate metabolism and nerve function. There are no significant risks associated with normal consumption.
Benefits
Supports carbohydrate metabolism and nerve function.
WheatNeutral
Wheat is a staple grain providing carbohydrates and some protein. It is a common allergen and contains gluten, which can cause issues for sensitive individuals. Whole wheat offers more fiber and nutrients compared to refined wheat.
Risks
May cause allergic reactions and is not suitable for those with gluten intolerance.
Benefits
Provides energy and some protein, essential for daily activities.
SoyNeutral
Soy is a legume that provides protein and various nutrients. It can be an allergen and may affect hormone levels due to phytoestrogens. However, it is a good source of plant-based protein.
Risks
May cause allergic reactions and affect hormone levels in sensitive individuals.
Benefits
Rich in plant-based protein and contains essential amino acids.
Processing
Processed Foods
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