Create do gallo pasta
Summary
This pasta is made primarily from durum wheat and semolina, which are high-quality ingredients that provide a good protein content and firm texture. The product is enriched with essential vitamins and minerals like niacin, iron, and folic acid, enhancing its nutritional profile. However, as a processed food, its score is limited by its processing level, despite the clean ingredient list and absence of harmful additives.
At a glance
Key ingredients 10
Durum WheatGood
Durum wheat is a high-quality wheat variety used in pasta making. It is rich in protein and gluten, which gives pasta its firm texture. The grain is minimally processed, retaining most of its nutrients.
Benefits
Provides a good source of protein and complex carbohydrates, supporting energy levels and muscle maintenance.
SemolinaGood
Semolina is a coarse flour made from durum wheat, known for its high protein content. It is commonly used in pasta for its ability to hold shape and texture during cooking. The milling process preserves its nutritional profile.
Benefits
Rich in protein and fiber, contributing to satiety and digestive health.
Durum Wheat FlourGood
Durum wheat flour is finely milled from durum wheat, providing a high protein content ideal for pasta. It retains essential nutrients due to minimal processing. The flour contributes to the pasta's firm texture.
Benefits
Offers a good source of protein and energy, supporting overall nutrition.
NiacinGood
Niacin, also known as vitamin B3, is an essential nutrient added to enrich the pasta. It plays a crucial role in energy metabolism and maintaining healthy skin. The fortification process ensures adequate intake of this vitamin.
Benefits
Supports energy production and contributes to the maintenance of healthy skin and nerves.
Ferrous SulfateGood
Ferrous sulfate is an iron supplement added to fortify the pasta, preventing iron deficiency. Iron is vital for oxygen transport in the blood. The fortification process helps meet daily iron requirements.
Risks
Excessive intake may lead to gastrointestinal discomfort or iron overload.
Benefits
Essential for the production of hemoglobin and prevention of anemia.
Thiamin MononitrateGood
Thiamin mononitrate is a form of vitamin B1 added to enrich the pasta. It is crucial for carbohydrate metabolism and nerve function. The enrichment process ensures adequate intake of this essential vitamin.
Benefits
Supports energy metabolism and proper nerve function.
RiboflavinGood
Riboflavin, or vitamin B2, is added to the pasta to enhance its nutritional value. It is important for energy production and cellular function. The fortification process helps prevent riboflavin deficiency.
Benefits
Contributes to energy production and supports healthy skin and eyes.
Folic AcidGood
Folic acid is a synthetic form of vitamin B9 added to the pasta for fortification. It is essential for DNA synthesis and cell division. The fortification process helps prevent neural tube defects in pregnancy.
Risks
Excessive intake may mask vitamin B12 deficiency symptoms.
Benefits
Supports cell division and is crucial during pregnancy for fetal development.
WheatNeutral
Wheat is a staple grain used in pasta production. It provides carbohydrates and some protein. The grain is processed into flour for pasta making.
Risks
May cause allergic reactions in individuals with wheat allergies or celiac disease.
Benefits
Provides energy through carbohydrates and some protein content.
EggsGood
Eggs are a high-quality protein source used in pasta for richness and texture. They contain essential amino acids and nutrients like choline. The inclusion of eggs enhances the nutritional profile of the pasta.
Risks
May cause allergic reactions in individuals with egg allergies.
Benefits
Rich in high-quality protein and essential nutrients, supporting muscle maintenance and overall health.
Processing
Processed Foods
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