gluten-free Spaghetti
Summary
This gluten-free spaghetti is made from a blend of maize starch, soy flour, potato starch, and rice starch, which are processed ingredients. The presence of soy flour, a common allergen with potential anti-nutrient effects, is a concern. Despite being free from artificial additives and seed oils, the product's processing level and the use of soy flour limit its healthiness score.
At a glance
Key ingredients 4
Maize starchNeutral
Maize starch is a common thickening agent used in gluten-free products. It is derived from corn and is highly processed to remove proteins and fibers. While it provides texture, it lacks significant nutritional value.
Soy flourBad
Soy flour is a processed form of soybeans used to increase protein content. It may contain anti-nutrients that can affect mineral absorption. Additionally, soy is a common allergen and may cause reactions in sensitive individuals.
Risks
May cause allergic reactions and contains anti-nutrients that can interfere with mineral absorption.
Benefits
Provides a plant-based source of protein and some essential amino acids.
Potato starchNeutral
Potato starch is used as a thickening agent and is derived from potatoes through a refining process. It is gluten-free and provides a smooth texture to products. However, it is primarily a source of carbohydrates with minimal nutritional benefits.
See more about Potato starch →Rice starchNeutral
Rice starch is a refined carbohydrate used to improve texture in gluten-free foods. It is extracted from rice and is highly processed. While it is gluten-free, it offers little nutritional value beyond carbohydrates.
See more about Rice starch →Processing
Processed Foods
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