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Cheese Filled Herb Tortellini - Compliments - 350 g

Cheese Filled Herb Tortellini - Compliments - 350 g

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Barcode: 0068820104001 (EAN / EAN-13) 068820104001 (UPC / UPC-A)

Common name: Tortellini

Quantity: 350 g

Packaging: Plastic, Bag

Brands: Compliments

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Meals, Pasta dishes, Pastas, Stuffed pastas, Fresh pasta, Tortellini

Origin of ingredients: Canada

Countries where sold: Saint Pierre and Miquelon

Matching with your preferences

Health

Ingredients

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    33 ingredients


    : Pâtes : semoule de blé dur enrichie (semoule, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique), eau, oeuf entier liquide, jaune d'oeuf liquide, fines herbes, herbes, poudre d'ail. Garniture : fromage (Ricotta, romano, parmesan (lait, lactosérum, culture bactérienne, sel, acide citrique, chlorure de calcium, enzyme microbienne, lipase), chapelure de blé grillée, huile de canola, poudre de lactosérum, sel, poudre d'ail, poudre d'oignon.
    Allergens: Gluten, Milk

Food processing

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    Ultra processed foods


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

    • Additive: E1104 - Lipase
    • 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

  • E1104 - Lipase


    Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
    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.

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Liquid whole egg, Liquid egg yolk, Cheese, Ricotta, Pecorino romano, Parmigiano reggiano, Milk, Whey, Whey powder
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    : Pâtes (blé dur, semoule), niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique, eau, oeuf entier liquide, jaune d'oeuf liquide, fines herbes, herbes, ail, Garniture (fromage, Ricotta), romano, parmesan (lait, lactosérum, culture bactérienne, sel, acide citrique, chlorure de calcium, enzyme microbienne, lipase), chapelure de blé, huile de canola, poudre de lactosérum, sel, ail, oignon
    1. Pâtes -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 4.76190476190476 - percent_max: 100
      1. blé dur -> en:durum-wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9060 - percent_min: 2.38095238095238 - percent_max: 100
      2. semoule -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    2. niacine -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
    3. sulfate ferreux -> en:ferrous-sulfate - percent_min: 0 - percent_max: 33.3333333333333
    4. mononitrate de thiamine -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
    5. riboflavine -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. acide folique -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    7. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 14.2857142857143
    8. oeuf entier liquide -> en:liquid-whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 12.5
    9. jaune d'oeuf liquide -> en:liquid-egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 0 - percent_max: 11.1111111111111
    10. fines herbes -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. herbes -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 8.33333333333333
    13. Garniture -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
      1. fromage -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 7.69230769230769
      2. Ricotta -> en:ricotta - vegan: no - vegetarian: maybe - ciqual_food_code: 19585 - percent_min: 0 - percent_max: 3.84615384615385
    14. romano -> en:pecorino-romano - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 7.14285714285714
    15. parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 6.66666666666667
      1. lait -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 6.66666666666667
      2. lactosérum -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
      3. culture bactérienne -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.22222222222222
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.747
      5. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.747
      6. chlorure de calcium -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.747
      7. enzyme microbienne -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.747
      8. lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.747
    16. chapelure de blé -> fr:chapelure-de-ble - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 6.25
    17. huile de canola -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.88235294117647
    18. poudre de lactosérum -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    19. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.747
    20. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.747
    21. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.747

Nutrition

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    Good 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: 7

    • Proteins: 5 / 5 (value: 9.41, rounded value: 9.41)
    • Fiber: 2 / 5 (value: 2.35, rounded value: 2.35)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.000726609002974499, rounded value: 0)

    Negative points: 7

    • Energy: 3 / 10 (value: 1230, rounded value: 1230)
    • Sugars: 0 / 10 (value: 1.18, rounded value: 1.18)
    • Saturated fat: 1 / 10 (value: 1.76, rounded value: 1.8)
    • Sodium: 3 / 10 (value: 299, rounded value: 299)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (7 - 7)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (85 g)
    Compared to: Tortellini
    Energy 1,230 kj
    (294 kcal)
    1,046 kj
    (250 kcal)
    +11%
    Fat 7.06 g 6 g +3%
    Saturated fat 1.76 g 1.5 g -35%
    Trans fat 0 g 0 g -100%
    Cholesterol 29.4 mg 25 mg -9%
    Carbohydrates 49.4 g 42 g +27%
    Sugars 1.18 g 1 g -55%
    Fiber 2.35 g 2 g -6%
    Proteins 9.41 g 8 g -9%
    Salt 0.747 g 0.635 g -34%
    Vitamin A 35.3 µg 30 µg (2 % DV) -51%
    Vitamin C (ascorbic acid) 0 mg 0 mg (0 % DV) -100%
    Vitamin B1 (Thiamin) 41,200 mg 35,000 mg (35 % DV)
    Vitamin B2 (Riboflavin) 0.2 mg 0.17 mg (10 % DV)
    Vitamin B3/PP (Niacin) 4.71 mg 4 mg (20 % DV)
    Vitamin B9 (Folic acid) 212 µg 180 µg (45 % DV)
    Calcium 94.1 mg 80 mg (8 % DV) +14%
    Iron 3.18 mg 2.7 mg (15 % DV) +95%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.001 % 0.001 %
Serving size: 85 g

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Data sources

Product added on by boljo
Last edit of product page on by binzyboi.
Product page also edited by manu1400, packbot, upcbot.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.