CONTAINS BLEACHED FLOUR

Compared with a baked russet potato which has a glycemic index of 94, a pasta such as spaghetti has glycemic index of 64. When selecting carbohydrate foods, there is little need for concern with their glycemic index or glycemic load. What is important to heed are calories, caloric density, and fiber content." Source: Report of the DGAC on the Dietary Guidelines for Americans, 2010, Appendix E-1, page E1-2. The American Journal of Clinical Nutrition. (glycemic index)

"White" pastas are actually made from a blend of semolina and durum flour, both of which are unbleached. Under Italian law, dry pasta can only be made from these two flours. All of our pastas in America adhere to this law. Source: The Wheat Foods Council; www.wheatfoods.org

Enriched and whole grains have different benefits and both have a place in your diet. The USDA recommends six 1 ounce equivalents of grain foods per day with half of those coming from whole grains. So whether your pasta package states "Whole" or "Enriched" you will receive a nutritional benefit. To determine the exact % Daily Value of nutrients in a serving of pasta, check the Nutrition Facts on your package. Source: The Wheat Foods Council

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Ronzoni pastas are high in fiber. In fact, Ronzoni® Smart Taste® pasta provides 2.5 times more Fiber than traditional pasta... it also contains calcium and vitamin D, equal to an eight-ounce glass of milk! Want even more fiber? Try Ronzoni® Healthy Harvest®. It has three times the amount of fiber than regular pasta. Even Ronzoni Garden Delight® packs in fiber with two times the amount of fiber than regular pasta. Source: Report of the DGAC on the Dietary Guidelines for Americans, 2010, Appendix E-1, pages E1-7 and E1-8