Vermicelli
Also known as: Semiya
Vermicelli is a refined-starch noodle whose health profile depends on the source (wheat vermicelli contains gluten and is a major allergen; rice/mung-bean versions are gluten-free). The principal nutritional concern is refined-carbohydrate intake; component grains are otherwise standard foods.
What it is
Thin pasta or noodles (the term covers wheat-flour vermicelli in Italian usage and rice-flour or mung-bean-starch vermicelli in Asian usage).
Carbohydrate base in pasta dishes, soups, salads, and stir-fries.
Why it's flagged
- wheat/gluten allergen (if wheat-based)
- refined starch / glycemic load
What regulators actually say
"Macaroni products are the class of food each of which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of two or more of these."
"Wheat is one of the eight major food allergens identified under FALCPA."
Regulatory status
United States — FDA
Wheat pasta covered under 21 CFR 139 (macaroni and noodle products); permitted food.
European Union — EFSA
Standard food ingredient; allergen labeling under Reg. (EU) 1169/2011 if wheat-based.
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