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Toasted italian sausage & cheese ravioli

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Toasted italian sausage & cheese ravioli

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Barcode: 0019476015999 (EAN / EAN-13) 019476015999 (UPC / UPC-A)

Brand owner: V'S

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Pastas

Countries where sold: United States

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Health

Ingredients

  • icon

    85 ingredients

    Durum flour (enriched with niacin, iron, ferrous sulfate, thiamine, riboflavin, folic acid), pork, water, breadcrumbs (wheat flour, malted barley flour, dough starter (egg, soy flour, whey), water, sugar, salt, soybean oil, vital wheat gluten, yeast, calcium sulfate, monoglycerides, calcium propionate, guar gum, sodium stearoyl lactylate (ssl), potassium sorbate, enzymes, enriched bleached flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, datem, calcium sulfate, tricalcium phosphate, magnesium carbonate, ascorbic acid, l-cysteine, sesame seeds), eggs, white flour, batter mix (yellow corn flour, wheat flour, modified food starch, salt, whey, sodium acid pyrophosphate, sodium bicarbonate, sodium alginate, soy flour, non-fat dry milk, paprika, oleoresin, natural flavor, dry whole eggs), parmesan cheese (pasteurized cow's milk, cheese cultures, starch, protein, lactose, whey solids, and cellulose (to prevent caking)), tomato paste, spice, salt, garlic, mozzarella cheese (pasteurized whole cow's milk, cheese cultures, salt, enzymes, powdered cellulose (anti-caking agent) and calcium propionate (preservative)), garlic, onion powder, paprika
    Allergens: Eggs, Gluten, Milk, Pork, Sesame seeds, Soybeans

Food processing

  • icon

    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E401 - Sodium alginate
    • Additive: E412 - Guar gum
    • Additive: E450 - Diphosphates
    • Additive: E460 - Cellulose
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Flavouring
    • Ingredient: Lactose
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460ii - Powdered cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Pork, Egg, Whey, Egg, Whey, Skimmed milk powder, Whole egg, Parmigiano reggiano, Pasteurised cow's milk, Lactose, Whey, Mozzarella, Pasteurised whole cow's milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Pork

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Durum flour (with niacin, iron, ferrous sulfate, thiamine, riboflavin, folic acid), pork, water, breadcrumbs (wheat flour, malted barley flour, dough starter (egg, soy flour, whey), water, sugar, salt, soybean oil, vital wheat gluten, yeast, calcium sulfate, monoglycerides, calcium propionate, guar gum, sodium stearoyl lactylate (ssl), potassium sorbate, enzymes, flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, datem, calcium sulfate, tricalcium phosphate, magnesium carbonate, ascorbic acid, l-cysteine, sesame seeds), eggs, white flour, batter mix (yellow corn flour, wheat flour, modified food starch, salt, whey, sodium acid pyrophosphate, sodium bicarbonate, sodium alginate, soy flour, non-fat dry milk, paprika, oleoresin, natural flavor, whole eggs), parmesan cheese (pasteurized cow's milk, cheese cultures, starch, protein, lactose, whey, and cellulose (to prevent caking)), tomato paste, spice, salt, garlic, mozzarella cheese (pasteurized whole cow's milk, cheese cultures, salt, enzymes, powdered cellulose (anti-caking agent), calcium propionate (preservative)), garlic, onion, paprika
    1. Durum flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 6.25 - percent_max: 100
      1. with niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 1.04166666666667 - percent_max: 100
      2. iron -> en:iron - percent_min: 0 - percent_max: 50
      3. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 33.3333333333333
      4. thiamine -> en:thiamin - percent_min: 0 - percent_max: 25
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 50
    3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
    4. breadcrumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 25
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
      2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 12.5
      3. dough starter -> en:dough-starter - percent_min: 0 - percent_max: 8.33333333333333
        1. egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 8.33333333333333
        2. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 4.16666666666667
        3. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
      4. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.25
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.18
      6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
      7. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1
      8. vital wheat gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 1
      9. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      10. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      11. monoglycerides -> en:monoglycerides - percent_min: 0 - percent_max: 1
      12. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      13. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      14. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
        1. ssl -> en:ssl - percent_min: 0 - percent_max: 1
      15. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      16. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
      17. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1
      18. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
      19. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 1
      20. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 1
      21. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1
      22. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 1
      23. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1
      24. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      25. tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      26. magnesium carbonate -> en:e504i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      27. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      28. l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.892857142857143
      29. sesame seeds -> en:sesame-seeds - vegan: yes - vegetarian: yes - ciqual_food_code: 15010 - percent_min: 0 - percent_max: 0.862068965517241
    5. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 20
    6. white flour -> en:white-flour - percent_min: 0 - percent_max: 16.6666666666667
    7. batter mix -> en:batter-mix - percent_min: 0 - percent_max: 14.2857142857143
      1. yellow corn flour -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 14.2857142857143
      2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 7.14285714285714
      3. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.76190476190476
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
      5. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1
      6. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      7. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      8. sodium alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      9. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 1
      10. non-fat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1
      11. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1
      12. oleoresin -> en:oleoresin - percent_min: 0 - percent_max: 1
      13. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
      14. whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 1
    8. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 12.5
      1. pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      3. starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.16666666666667
      4. protein -> en:protein - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.125
      5. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      6. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.08333333333333
      7. and cellulose -> en:and-cellulose - percent_min: 0 - percent_max: 1.78571428571429
        1. to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.78571428571429
    9. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 11.1111111111111
    10. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
    12. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1
    13. mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1
      1. pasteurized whole cow's milk -> en:pasteurised-whole-cow-s-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 1
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.333333333333333
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
      5. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
        1. anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.2
      6. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.166666666666667
        1. preservative -> en:preservative - percent_min: 0 - percent_max: 0.166666666666667
    14. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1
    15. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1
    16. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 5

    • Proteins: 5 / 5 (value: 17.65, rounded value: 17.65)
    • Fiber: 5 / 5 (value: 8.2, rounded value: 8.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.211715698242188, rounded value: 0.2)

    Negative points: 11

    • Energy: 4 / 10 (value: 1527, rounded value: 1527)
    • Sugars: 0 / 10 (value: 1.18, rounded value: 1.18)
    • Saturated fat: 3 / 10 (value: 3.53, rounded value: 3.5)
    • Sodium: 4 / 10 (value: 400, rounded value: 400)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Nutritional score: (11 - 5)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (5 RAVIOLIS | APPROX (85 g))     		Compared to: Pastas
    Energy 1,527 kj
    (365 kcal)     		1,300 kj
    (310 kcal)     		+13%
    Fat 10.59 g 9 g +260%
    Saturated fat 3.53 g 3 g +321%
    Trans fat 0 g 0 g
    Cholesterol 29 mg 24.7 mg +205%
    Carbohydrates 52.94 g 45 g -12%
    Sugars 1.18 g 1 g -54%
    Fiber 8.2 g 6.97 g +143%
    Proteins 17.65 g 15 g +60%
    Salt 1 g 0.85 g +170%
    Potassium 400 mg 340 mg +78%
    Calcium 94 mg 79.9 mg +233%
    Iron 3.41 mg 2.9 mg +42%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.212 % 0.212 %
Serving size: 5 RAVIOLIS | APPROX (85 g)

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