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Buitoni, four cheese ravioli

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Buitoni, four cheese ravioli

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Barcode: 0024842172114 (EAN / EAN-13) 024842172114 (UPC / UPC-A)

Brand owner: Nestle USA-Prepared Foods Division, Inc.

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

    66 ingredients

    Durum wheat flour (semolina, durum flour), water, eggs, romano cheese ([made from cow's milk], cultured milk, salt, enzymes), wheat flour, canola oil, mozzarella cheese (cultured milk, cultured skim milk, salt, enzymes), ricotta cheese (whey, milk, cream, vinegar, xanthan gum, locust bean gum, guar gum), parmesan cheese (cultured milk, salt, enzymes), cheddar cheese paste (cheddar cheese [pasteurized milk, cheese cultures, salt, enzymes], water, salt, natural flavor, enzymes), 2% or less of seasoning (maltodextrin [corn, potato], autolyzed yeast extract, salt, flavoring, less than of 2% [buttermilk solids, calcium lactate, citric acid, cream solids, disodium phosphate, formic acid, lactic acid, parmesan cheese {milk, culture, salt, enzymes}, sour cream solids, succinic acid, sugar, whey]), salt, dehydrated onions, spices, soy lecithin.
    Allergens: Eggs, Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E327 - Calcium lactate
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Ingredient: Flavouring
    • 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

  • E236 - Formic acid

    Formic acid: Formic acid, systematically named methanoic acid, is the simplest carboxylic acid. The chemical formula is HCOOH or HCO2H. It is an important intermediate in chemical synthesis and occurs naturally, most notably in some ants. The word "formic" comes from the Latin word for ant, formica, referring to its early isolation by the distillation of ant bodies. Esters, salts, and the anion derived from formic acid are called formates. Industrially formic acid is produced from methanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E363 - Succinic acid

    Succinic acid: Succinic acid -- is a dicarboxylic acid with the chemical formula -CH2-2-CO2H-2. The name derives from Latin succinum, meaning amber. In living organisms, succinic acid takes the form of an anion, succinate, which has multiple biological roles as a metabolic intermediate being converted into fumarate by the enzyme succinate dehydrogenase in complex 2 of the electron transport chain which is involved in making ATP, and as a signaling molecule reflecting the cellular metabolic state. Succinate is generated in mitochondria via the tricarboxylic acid cycle -TCA-, an energy-yielding process shared by all organisms. Succinate can exit the mitochondrial matrix and function in the cytoplasm as well as the extracellular space, changing gene expression patterns, modulating epigenetic landscape or demonstrating hormone-like signaling. As such, succinate links cellular metabolism, especially ATP formation, to the regulation of cellular function. Dysregulation of succinate synthesis, and therefore ATP synthesis, happens in some genetic mitochondrial diseases, such as Leigh syndrome, and Melas syndrome, and degradation can lead to pathological conditions, such as malignant transformation, inflammation and tissue injury.
    Source: Wikipedia

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

Ingredients analysis

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    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Cultured-skim-milk, Cheddar-cheese-paste, And-less-of-seasoning, Less-than-2-of

    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-vegan

    Non-vegan ingredients: Egg, Romano cheese, Soured milk, Mozzarella, Soured milk, Ricotta, Whey, Milk, Cream, Parmigiano reggiano, Soured milk, Cheddar, Pasteurised milk, Buttermilk solids, Cream, Parmigiano reggiano, Milk, Sour cream, Whey

    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!

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    Vegetarian status unknown

    Unrecognized ingredients: Cultured-skim-milk, Cheddar-cheese-paste, And-less-of-seasoning, Less-than-2-of, E339ii

    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 wheat flour (semolina, durum flour), water, eggs, romano cheese (cultured milk, salt, enzymes), wheat flour, canola oil, mozzarella cheese (cultured milk, cultured skim milk, salt, enzymes), ricotta cheese (whey, milk, cream, vinegar, xanthan gum, locust bean gum, guar gum), parmesan cheese (cultured milk, salt, enzymes), cheddar cheese paste (cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), water, salt, natural flavor, enzymes), and less of seasoning 2% (maltodextrin (corn, potato), autolyzed yeast extract, salt, flavoring, less than 2% of (buttermilk solids, calcium lactate, citric acid, cream, disodium phosphate, formic acid, lactic acid, parmesan cheese (milk, culture, salt, enzymes), sour cream, succinic acid, sugar, whey)), salt, dehydrated onions, spices, soy lecithin
    1. Durum wheat flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 6.66666666666667 - percent_max: 80
      1. semolina -> en:semolina - vegan: yes - vegetarian: yes - percent_min: 3.33333333333333 - percent_max: 80
      2. durum flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 40
    2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 41
    3. eggs -> en:egg - vegan: no - vegetarian: yes - percent_min: 2 - percent_max: 28
    4. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - percent_min: 2 - percent_max: 21.5
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0.666666666666667 - percent_max: 21.5
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10.75
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.16666666666667
    5. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 17.6
    6. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2 - percent_max: 15
    7. mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - percent_min: 2 - percent_max: 13.1428571428571
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0.5 - percent_max: 13.1428571428571
      2. cultured skim milk -> en:cultured-skim-milk - percent_min: 0 - percent_max: 6.57142857142857
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.38095238095238
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.28571428571429
    8. ricotta cheese -> en:ricotta - vegan: no - vegetarian: maybe - percent_min: 2 - percent_max: 11.75
      1. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0.285714285714286 - percent_max: 11.75
      2. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.875
      3. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.91666666666667
      4. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.9375
      5. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.35
      6. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.95833333333333
      7. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.67857142857143
    9. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 2 - percent_max: 10.6666666666667
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0.666666666666667 - percent_max: 10.6666666666667
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.33333333333333
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.55555555555556
    10. cheddar cheese paste -> en:cheddar-cheese-paste - percent_min: 2 - percent_max: 9.8
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0.4 - percent_max: 9.8
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.8
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.9
        3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.26666666666667
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.45
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.9
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.26666666666667
      4. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.45
      5. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.96
    11. and less of seasoning -> en:and-less-of-seasoning - percent_min: 2 - percent: 2 - percent_max: 2
      1. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0.4 - percent_max: 2
        1. corn -> en:corn - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 2
        2. potato -> en:potato - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      2. autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      4. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
      5. less than 2% of -> en:less-than-2-of - percent_min: 0 - percent_max: 0.4
        1. buttermilk solids -> en:buttermilk-solids - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.4
        2. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
        3. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
        4. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.133333333333333
        5. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.08
        6. formic acid -> en:e236 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
        7. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
        8. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.0666666666666667
          1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
          2. culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0666666666666667
          3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
          4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0666666666666667
        9. sour cream -> en:sour-cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
        10. succinic acid -> en:e363 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
        11. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0666666666666667
        12. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.0666666666666667
    12. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. dehydrated onions -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    15. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

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: 2

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

    Positive points: 3

    • Proteins: 5 / 5 (value: 13.33, rounded value: 13.33)
    • Fiber: 3 / 5 (value: 2.9, rounded value: 2.9)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2, rounded value: 2)

    Negative points: 12

    • Energy: 3 / 10 (value: 1314, rounded value: 1314)
    • Sugars: 0 / 10 (value: 1.9, rounded value: 1.9)
    • Saturated fat: 3 / 10 (value: 3.81, rounded value: 3.8)
    • Sodium: 6 / 10 (value: 600, rounded value: 600)

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

    Nutritional score: 9 (12 - 3)

    Nutri-Score: C

  • icon

    Sugars in low quantity (1.9%)

    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in moderate quantity (1.5%)

    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1.25 cup (105 g))     		Compared to: Pastas
    Energy 1,314 kj
    (314 kcal)     		1,380 kj
    (330 kcal)     		-3%
    Fat 11.43 g 12 g +289%
    Saturated fat 3.81 g 4 g +356%
    Trans fat 0 g 0 g
    Cholesterol 52 mg 54.6 mg +443%
    Carbohydrates 40 g 42 g -34%
    Sugars 1.9 g 1.99 g -25%
    Fiber 2.9 g 3.04 g -14%
    Proteins 13.33 g 14 g +20%
    Salt 1.5 g 1.57 g +311%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 143 mg 150 mg +409%
    Iron 1.71 mg 1.8 mg -28%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 % 2 %
Serving size: 1.25 cup (105 g)

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