La Rossa - Exki

Food processing

• 

  Food processing level unknown

  ---

  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

Ingredients analysis

• 

  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!

  : tsem, xe ae BCE, hune ce colza, sauce boiognaise (tomate, haché carcee otgnoa, basilic, sel, pctvre), pesto de, bas'*ic (hui\c de colza, s, presu, e anu-naie, conservateur lysozyme diŒUF), AMANDEI selv ail, scr (t ze par Ceriisys BE- -01 serrdmav oti, sauce, oraanic, tomato), minced and basii, sait, Feppeï, basil saxe, renret, EGG lysozyme, ALMOND, satt, gariic, pepper, sa.xced organe farrnrng Certyfied by Certisys BE-BIOOI NL ot alteraens

  1. tsem -> fr:tsem - percent_min: 5.26315789473684 - percent_max: 100
  2. xe ae BCE -> fr:xe-ae-bce - percent_min: 0 - percent_max: 50
  3. hune ce colza -> fr:hune-ce-colza - percent_min: 0 - percent_max: 33.3333333333333
  4. sauce boiognaise -> fr:sauce-boiognaise - percent_min: 0 - percent_max: 25
     1. tomate -> en:tomato - labels: en:organic - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 25
     2. haché carcee otgnoa -> fr:hache-carcee-otgnoa - percent_min: 0 - percent_max: 12.5
     3. basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 8.33333333333333
     4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
     5. pctvre -> fr:pctvre - percent_min: 0 - percent_max: 1
  5. pesto de -> fr:pesto-de - percent_min: 0 - percent_max: 20
  6. bas'*ic -> fr:bas-ic - percent_min: 0 - percent_max: 16.6666666666667
     1. hui\c de colza -> fr:hui-c-de-colza - percent_min: 0 - percent_max: 16.6666666666667
     2. s -> fr:s - percent_min: 0 - percent_max: 8.33333333333333
     3. presu -> fr:presu - percent_min: 0 - percent_max: 5.55555555555556
     4. e anu-naie -> fr:e-anu-naie - percent_min: 0 - percent_max: 4.16666666666667
     5. conservateur lysozyme diŒUF -> fr:conservateur-lysozyme-dioeuf - percent_min: 0 - percent_max: 3.33333333333333
  7. AMANDEI selv ail -> fr:amandei-selv-ail - percent_min: 0 - percent_max: 14.2857142857143
  8. scr -> fr:scr - percent_min: 0 - percent_max: 12.5
     1. t ze par Ceriisys BE- -01 serrdmav oti -> fr:t-ze-par-ceriisys-be-01-serrdmav-oti - labels: en:organic - percent_min: 0 - percent_max: 12.5
     2. sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.625
     3. oraanic -> fr:oraanic - percent_min: 0 - percent_max: 4.16666666666667
     4. tomato -> fr:tomato - percent_min: 0 - percent_max: 3.125
  9. minced and basii -> fr:minced-and-basii - percent_min: 0 - percent_max: 11.1111111111111
  10. sait -> fr:sait - percent_min: 0 - percent_max: 10
  11. Feppeï -> fr:feppei - percent_min: 0 - percent_max: 9.09090909090909
  12. basil saxe -> fr:basil-saxe - percent_min: 0 - percent_max: 8.33333333333333
  13. renret -> fr:renret - percent_min: 0 - percent_max: 7.69230769230769
  14. EGG lysozyme -> fr:egg-lysozyme - percent_min: 0 - percent_max: 7.14285714285714
  15. ALMOND -> fr:almond - percent_min: 0 - percent_max: 6.66666666666667
  16. satt -> fr:satt - percent_min: 0 - percent_max: 6.25
  17. gariic -> fr:gariic - percent_min: 0 - percent_max: 5.88235294117647
  18. pepper -> fr:pepper - percent_min: 0 - percent_max: 5.55555555555556
  19. sa.xced organe farrnrng Certyfied by Certisys BE-BIOOI NL ot alteraens -> fr:sa-xced-organe-farrnrng-certyfied-by-certisys-be-biooi-nl-ot-alteraens - percent_min: 0 - percent_max: 5.26315789473684

• 

  Nutrition facts

  ---

  Nutrition facts	As sold for 100 g / 100 ml
  Energy	556 kj (133 kcal)
  Fat	17 g
  Saturated fat	3 g
  Carbohydrates	56 g
  Sugars	5 g
  Fiber	5 g
  Proteins	15 g
  Salt	1 g
  Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	2.961 %

Packaging

• 

  Missing packaging information for this product

  ---

  ⚠ ️ The information about the packaging of this product is not filled in.

  Take a photo of the recycling information Take a photo of the recycling information

Transportation

• 

  Origins of ingredients

  Missing origins of ingredients information

  ---

  ⚠ ️ The origins of the ingredients of this product are not indicated.
  
  If they are indicated on the packaging, you can modify the product sheet and add them.
  
  If you are the manufacturer of this product, you can send us the information with our free platform for producers.

  Add the origins of ingredients for this product Add the origins of ingredients for this product

Labels

• 

  EU Organic

  Organic agriculture contributes to preserve biodiversity, climate, water quality and soil fertility.

  ---

  Organic food is food produced by methods complying with the standards of organic farming and features practices that cycle resources, promote ecological balance, and conserve biodiversity.