At a glance
Summary
This pasta product is made primarily from corn and brown rice flours, which are generally acceptable ingredients. However, it includes mono- and diglycerides of fatty acids, an emulsifier that suggests a higher level of processing. The product is classified as ultra-processed, which limits its potential health score despite the absence of harmful seed oils or artificial additives.
Key ingredients 5
Brown rice flourGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contains more fiber than white rice flour, contributing to better digestive health.
White corn flourNeutral
White corn flour is a common ingredient in gluten-free products, providing a base for pasta. It is processed to remove the germ and bran, which reduces fiber content. It is a staple carbohydrate source but lacks significant nutritional benefits.
Benefits
Provides a gluten-free alternative for those with celiac disease or gluten intolerance.
Yellow corn flourNeutral
Yellow corn flour is similar to white corn flour but retains more natural pigments and nutrients. It is processed to be used in gluten-free products. It serves as a carbohydrate source but does not offer substantial nutritional advantages.
Benefits
Offers a gluten-free option for individuals avoiding gluten.
WaterNeutral
Water is a basic ingredient used to hydrate and bind the flour components in pasta. It is essential for the dough formation process. It does not contribute any nutritional value.
Benefits
Essential for the formation of pasta dough.
Mono- and diglycerides of fatty acidsBad
Mono- and diglycerides of fatty acids are emulsifiers used to improve texture and shelf life in processed foods. They are derived from oils and can contain trans fats if not properly processed. Their presence indicates a higher level of processing.
Risks
May contain trans fats, which are associated with increased risk of heart disease.
Processing
Ultra-Processed Foods
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