How Ultragrain Compares
Nutrition and Great Taste—Naturally
Foods made with Ultragrain make it easy to get more whole grain nutrition.
Most Americans eat enough grains, but few of those grains are whole grains. On average, Americans eat less than one serving of whole grains daily—far short of the recommended three servings.
Eating pastas made with Ultragrain – a patented whole wheat flour made designed to look and taste like white flour – is a simple way to add whole grain nutrition foods you and your family already enjoy, without sacrificing taste, texture, or appearance. While high in fiber, Ultragrain pasta offers a mild flavor, smooth texture and a classic pasta look. The pasta, made from a blend of Ultragrain and traditional semolina, also holds up well after cooking.
Because it’s milled to retain the entire whole grain, Ultragrain offers more nutritional benefits than refined white flour, which only includes a portion of the grain. By eating pasta with Ultragrain, you get more fiber and vitamins than with unenriched refined flour, including five times more niacin and thiamin, 12 times more vitamin E, and substantially more B vitamins, riboflavin, and folate.
Ultragrain also has valuable minerals—from potassium, phosphorus and magnesium to calcium, iron, manganese, and zinc.