At a glance
Summary
This pasta product is minimally processed, consisting primarily of wheat flour and semolina, which are basic ingredients in traditional pasta making. The high fiber content is a positive nutritional aspect, contributing to digestive health. The absence of additives, artificial ingredients, and seed oils supports a high score for ingredient quality and minimal processing.
Key ingredients 2
SemolinaNeutral
Semolina is a coarsely ground wheat product often used in pasta making, known for its high protein and gluten content. It is less refined than regular wheat flour, retaining more nutrients. It contributes to the texture and firmness of pasta.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Higher in protein compared to regular wheat flour and provides a good texture for pasta.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with wheat allergies or gluten intolerance.
Benefits
Provides a source of carbohydrates for energy and contains some protein.
Processing
Unprocessed or Minimally Processed Foods
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