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Processing Score
5.5Highly Processed
Nutrition Score
10/10Excellent

The processing score reflects 12 ingredients, including emulsifiers or gums. No nutrient exceeds our high thresholds.

Nutrition Highlights

Little Or No Cholesterol ListedGood Protein SourceGood Fiber Source
Data Updated
Oct 18, 2026
UPC
767387034096
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Nutrition Facts
Serving size56 g
Amount per serving
Calories
190
% Daily Value*
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 25mg
1%
Total Carbohydrate 42g
15%
Dietary Fiber 5g
18%
Total Sugars 2g
Protein 7g
Vitamin D 0mcg
0%
Calcium 10mg
1%
Iron 1.7mg
9%
Potassium 120mg
3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

12 listed · 3 flagged for review

DURUM WHEAT SEMOLINA, INULIN, WHEAT GLUTEN, XANTHAN GUM, WHEAT PROTEIN ISOLATE, PECTIN, POTASSIUM CHLORIDE, NIACIN, IRON (FERROUS SULFATE), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Highly Processed?

In our analysis, Elbows scores Highly Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Within Pasta & Noodles, this product is more processed than about 81% of the 9,228 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Elbows' ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

MineralsProcessing indicator

In this product: Potassium Chloride, Iron (Ferrous Sulfate).

Added minerals often compensate for processing.

Synthetic VitaminsProcessing indicator

In this product: Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid.

Fortification often compensates for processing losses.

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