Banza Cascatelli

Banza
78 Good
$10.73 · 8 oz
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Summary

This pasta product is primarily made from chickpeas, which are a nutrient-dense legume offering a good source of plant-based protein and fiber. The ingredient list is short and clean, with minimal additives, which is favorable. However, the presence of xanthan gum and the processing level limit the score, despite the overall healthy profile.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Category Pasta

Key ingredients 4

Chickpeas
Good

Chickpeas are a nutrient-dense legume providing a good source of plant-based protein and fiber. They are minimally processed and retain most of their natural nutrients. Chickpeas can help improve digestive health and provide a steady energy source.

Benefits

Rich in protein and fiber, chickpeas support digestive health and help maintain stable blood sugar levels.

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Pea Starch
Neutral

Pea starch is used as a thickening agent and provides a gluten-free alternative for texture in foods. It is derived from peas and is generally considered a clean ingredient. While it adds bulk, it does not provide significant nutritional benefits.

Benefits

Provides a gluten-free option for thickening and texture in food products.

Tapioca
Neutral

Tapioca is a starch extracted from cassava root, often used as a thickener or stabilizer in foods. It is minimally processed and gluten-free, making it suitable for those with gluten sensitivities. However, it is primarily a source of carbohydrates with limited nutritional value.

Benefits

Provides a gluten-free carbohydrate source and helps improve texture in food products.

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Xanthan Gum
Neutral

Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in various food products. It is produced through fermentation and is generally recognized as safe in small quantities. While it enhances texture, it does not contribute significant nutritional benefits.

Risks

Excessive consumption may lead to digestive discomfort in sensitive individuals.

Benefits

Improves texture and stability in food products, especially in gluten-free formulations.

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Processing

Group 3 · Processed

Processed Foods

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