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Buitoni, four cheese ravioli, light, light

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Buitoni, four cheese ravioli, light, light

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Barcode: 0024842172411 (EAN / EAN-13) 024842172411 (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

Matching with your preferences

Health

Ingredients

  • icon

    74 ingredients

    Durum wheat flour (semolina, durum flour), low fat ricotta cheese (pasteurized whey, pasteurized milk, pasteurized cream, vinegar, carrageenan, xanthan gum), eggs, water, bread crumbs (flour, sugar, yeast, soybean oil, salt); parmesan cheese (cultured milk, salt, enzymes), romano cheese ([made from cow's milk], cultured milk, salt, enzymes), cream, 2% or less of cheddar cheese paste (cheddar cheese [pasteurized milk, cheese cultures, salt, enzymes], water, salt, natural flavor, enzymes), skim milk, salt, canola oil, 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]), roasted garlic, grana padano cheese (skimmed cow's milk, cheese cultures, rennet, egg white), wheat flour, carrageenan, 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: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • 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

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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 is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: Low-fat-ricotta-cheese, And-less-of-cheddar-cheese-paste, 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: Whey, Pasteurised milk, Cream, Egg, Parmigiano reggiano, Soured milk, Romano cheese, Soured milk, Cream, Cheddar, Pasteurised milk, Skimmed milk, Buttermilk solids, Cream, Parmigiano reggiano, Milk, Sour cream, Whey, Grana Padano, Skimmed cows milk, Egg white

    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

    Vegetarian status unknown

    Unrecognized ingredients: Low-fat-ricotta-cheese, And-less-of-cheddar-cheese-paste, 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), low fat ricotta cheese (whey, pasteurized milk, cream, vinegar, carrageenan, xanthan gum), eggs, water, bread crumbs (flour, sugar, yeast, soybean oil, salt), parmesan cheese (cultured milk, salt, enzymes), romano cheese (cultured milk, salt, enzymes), cream, and less of cheddar cheese paste 2% (cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), water, salt, natural flavor, enzymes), skim milk, salt, canola oil, seasoning (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)), garlic, grana padano cheese (skimmed cow's milk, cheese cultures, rennet, egg white), wheat flour, carrageenan, spices, soy lecithin
    1. Durum wheat flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.26315789473684 - percent_max: 84
      1. semolina -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.63157894736842 - percent_max: 84
      2. durum flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 42
    2. low fat ricotta cheese -> en:low-fat-ricotta-cheese - percent_min: 2 - percent_max: 43
      1. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0.333333333333333 - percent_max: 43
      2. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 21.5
      3. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 14.3333333333333
      4. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 10.75
      5. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.6
      6. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.16666666666667
    3. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 2 - percent_max: 29.3333333333333
    4. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2 - percent_max: 22.5
    5. bread crumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 2 - percent_max: 18.4
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.4 - percent_max: 18.4
      2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.23
      3. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.23
      4. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 3.23
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1825
    6. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 2 - percent_max: 15.6666666666667
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0.666666666666667 - percent_max: 15.6666666666667
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1825
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1825
    7. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 2 - percent_max: 13.7142857142857
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0.666666666666667 - percent_max: 13.7142857142857
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1825
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1825
    8. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 2 - percent_max: 12.25
    9. and less of cheddar cheese paste -> en:and-less-of-cheddar-cheese-paste - percent_min: 2 - percent: 2 - percent_max: 2
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0.4 - percent_max: 2
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.666666666666667
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.666666666666667
      4. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
      5. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4
    10. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2
    11. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1825
    12. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.1825
    13. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1825
      1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1825
        1. corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 1.1825
        2. potato -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 0.59125
      2. autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.59125
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.394166666666667
      4. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.295625
      5. less than 2% of -> en:less-than-2-of - percent_min: 0 - percent_max: 0.2365
        1. buttermilk solids -> en:buttermilk-solids - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 0.2365
        2. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.11825
        3. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0788333333333333
        4. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.0788333333333333
        5. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.0788333333333333
        6. formic acid -> en:e236 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0788333333333333
        7. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0788333333333333
        8. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.0788333333333333
          1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.0788333333333333
          2. culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0788333333333333
          3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.0788333333333333
          4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.0788333333333333
        9. sour cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.0788333333333333
        10. succinic acid -> en:e363 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.0788333333333333
        11. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.0788333333333333
        12. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.0788333333333333
    14. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.1825
    15. grana padano cheese -> en:grana-padano - vegan: no - vegetarian: maybe - ciqual_food_code: 12123 - percent_min: 0 - percent_max: 1.1825
      1. skimmed cow's milk -> en:skimmed-cows-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.1825
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.59125
      3. rennet -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.394166666666667
      4. egg white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.295625
    16. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.1825
    17. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1825
    18. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1825
    19. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.1825

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: 2

    • Proteins: 5 / 5 (value: 12.9, rounded value: 12.9)
    • Fiber: 2 / 5 (value: 2.2, rounded value: 2.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 11

    • Energy: 3 / 10 (value: 1125, rounded value: 1125)
    • Sugars: 0 / 10 (value: 3.23, rounded value: 3.23)
    • Saturated fat: 3 / 10 (value: 3.23, rounded value: 3.2)
    • Sodium: 5 / 10 (value: 473, rounded value: 473)

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

    Nutritional score: (11 - 2)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1.25 cup (93 g))     		Compared to: Pastas
    Energy 1,125 kj
    (269 kcal)     		1,050 kj
    (250 kcal)     		-17%
    Fat 6.45 g 6 g +119%
    Saturated fat 3.23 g 3 g +285%
    Monounsaturated fat 1.61 g 1.5 g +721%
    Polyunsaturated fat 1.08 g 1 g +50%
    Trans fat 0 g 0 g
    Cholesterol 48 mg 44.6 mg +405%
    Carbohydrates 40.86 g 38 g -32%
    Sugars 3.23 g 3 g +27%
    Fiber 2.2 g 2.05 g -35%
    Proteins 12.9 g 12 g +17%
    Salt 1.182 g 1.1 g +219%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 108 mg 100 mg +283%
    Iron 1.16 mg 1.08 mg -52%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1.25 cup (93 g)

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