Banza Wheat Protein Mac White Cheddar Shells - 5.5oz

Chickpea pasta is a good source of plant-based protein and fiber. It is minimally processed and retains many nutrients found in whole chickpeas. This ingredient supports digestive health and provides a protein-rich alternative to traditional pasta.

Chickpeas are a nutrient-dense legume high in protein and fiber. They are minimally processed and provide essential vitamins and minerals. Chickpeas can support heart health and help maintain stable blood sugar levels.

Cheddar cheese is a source of calcium and protein, contributing to bone health. It is a processed dairy product but retains many nutrients from milk. It adds flavor and nutritional value to the product.

Cultured pasteurized milk is used in cheese production and provides probiotics and nutrients. The culturing process enhances digestibility and adds beneficial bacteria. It supports gut health and provides essential nutrients.

Buttermilk is a fermented dairy product that provides probiotics and nutrients. It is less processed than other dairy products and supports digestive health. It adds a tangy flavor and nutritional benefits.

Pea starch is used as a thickening agent and is derived from peas. It is a processed ingredient but generally considered neutral in terms of health impact. It provides texture without significant nutritional benefits.

Tapioca is a starch extracted from cassava root, used as a thickener. It is highly processed and primarily provides carbohydrates. While it adds texture, it lacks significant nutritional value.

Xanthan gum is a common food additive used as a thickener and stabilizer. It is produced through fermentation and is generally recognized as safe. While it improves texture, it does not offer nutritional benefits.

Salt is used for flavor enhancement and preservation. It is a processed ingredient but essential in moderation for bodily functions. Excessive consumption can lead to health issues.

Enzymes are used in cheese production to aid in the fermentation process. They are naturally occurring and help in breaking down milk proteins. They are essential for cheese texture and flavor development.