Vitamins in pasta

Pasta can be enriched, supplemented, or fortified or remain conventional. In recent years, several ingredients have been developed and are being used to improve the nutritional quality of pasta, for example, fibers, proteins, and vitamins.

Due to the increasing consumption of pasta products, fortification of pasta products might be a good choice in the solution of vitamin deficiency problem.

Whole-grain pasta is typically excellent source of vitamins. Refined wheat provides less than half the amount of B vitamins, minerals, and fibers than whole grains.

Enriched pasta is fortified with folic acid (vitamin B₉) – essential for women of child-bearing age. FDA regulations require enriched grain products to contain this important vitamin. A serving of pasta supplies the equivalent of roughly 100 micrograms of folic acid, or 25% of the recommended daily intake.
Vitamins in pasta

Nutrition of pasta

Pasta is made from durum wheat flour, water and sometimes egg, which are mixed to a paste, then shape and partly baked, resulting a dried product with good keeping qualities.

It is a good source of carbohydrate and contains some protein, dietary fiber, potassium and iron. Fresh pasta offers good amounts of thiamine and iron, both important for healthy energy level.

And it contains fair to good amounts of blood-boosting niacin, riboflavin and vitamin B12. Pasta also has some magnesium which helps maintain proper blood pressure.

Some fortified pasta available in the United States contains 25% of their recommended daily intake of folate. As such it is being promoted as a good source of this vitamin, particularly for pregnant women.

Whole pasta made from the whole wheat grain will provide more fiber. The rich, brown-colored pasta takes longer to cook than the refined produce because of its fiber content.
Nutrition of pasta