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Tortellini Ricotta Épinards Sauce 4 Fromages - Monoprix - 300 g

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Tortellini Ricotta Épinards Sauce 4 Fromages - Monoprix - 300 g

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Barcode: 3350033007352 (EAN / EAN-13)

Quantity: 300 g

Packaging: Plastic, Cardboard, Fresh

Brands: Monoprix

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

Traceability code: EMB 84007W - Avignon (Vaucluse, France), FR 84.007.020 CE - Avignon (Vaucluse, France)

Stores: Monoprix

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    60 ingredients

    : Tortellini farcis ricotta épinards cuits 52% (eau, semoule de blé dur, œuf, ricotta 5.6 % (lactosérum, lait, sel, correcteur d'acidité : acide lactique), chapelure (farine de blé, sel, levure), lactosérum en poudre, huile de tournesol, emmental, épinards déshydratés 0.6 %, fromage, arôme naturel, sel), eau, crème fraîche, emmental fondu 7.4% (emmental 3.7 % (lysozyme d'œuf), eau, beurre, lait écrémé en poudre, lactosérum, sels de fonte : E331, sel, arôme naturel), mozzarella 2.3 % (lait de vache pasteurisé, sel, ferments lactiques, coagulant, anti-agglomérant : cellulose), crème de bleu fondu 2.3% (bleu 1.15%, eau, fromages, beurre, lait écrémé en poudre, sel de fonte : E331, lactosérum, amidon modifié de maïs), parmiggiano reggiano 1.8%, huile de tournesol, sel, ail en poudre, oignon en poudre, épaississant : gomme xanthane, conservateur : sorbate de potassium.
    Allergens: Eggs, Gluten, Milk, fr:parmiggiano-reggiano

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E415 - Xanthan gum
    • Additive: E460 - Cellulose
    • Ingredient: Flavouring
    • Ingredient: Thickener
    • 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.

  • 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

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • 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.

  • 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

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:tortellini-farcis-ricotta-epinards-cuits, fr:creme-de-bleu-fondu, fr:parmiggiano-reggiano

    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, Ricotta, Whey, Milk, Whey powder, Emmental, Cheese, Fresh cream, Melted Emmental cheese, Emmental, Lysozyme from eggs, Butter, Skimmed milk powder, Whey, Mozzarella, Pasteurised cow's milk, Blue cheese, Cheese, Butter, Skimmed milk powder, 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!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Lysozyme from eggs

    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!

    : Tortellini farcis ricotta épinards cuits 52% (eau, semoule de _blé_ dur, _œuf_, _ricotta_ 5.6% (_lactosérum_, _lait_, sel, correcteur d'acidité (acide lactique)), chapelure (farine de _blé_, sel, levure), _lactosérum_ en poudre, huile de tournesol, _emmental_, épinards déshydratés 0.6%, _fromage_, arôme naturel, sel), eau, crème fraîche, _emmental_ fondu 7.4% (_emmental_ 3.7% (lysozyme d'_œuf_), eau, _beurre_, _lait_ écrémé en poudre, _lactosérum_, sels de fonte (e331), sel, arôme naturel), _mozzarella_ 2.3% (_lait_ de vache pasteurisé, sel, ferments lactiques, coagulant, anti-agglomérant (cellulose)), crème de _bleu_ fondu 2.3% (_bleu_ 1.15%, eau, fromages, _beurre_, _lait_ écrémé en poudre, sel de fonte (e331), _lactosérum_, amidon modifié de maïs), _parmiggiano reggiano_ 1.8%, huile de tournesol, sel, ail, oignon, épaississant (gomme xanthane), conservateur (sorbate de potassium)
    1. Tortellini farcis ricotta épinards cuits -> fr:tortellini-farcis-ricotta-epinards-cuits - percent_min: 52 - percent: 52 - percent_max: 52
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5.6 - percent_max: 32.2
      2. semoule de _blé_ dur -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 5.6 - percent_max: 18.9
      3. _œuf_ -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 5.6 - percent_max: 14.4666666666667
      4. _ricotta_ -> en:ricotta - vegan: no - vegetarian: maybe - ciqual_food_code: 19585 - percent_min: 5.6 - percent: 5.6 - percent_max: 5.6
        1. _lactosérum_ -> en:whey - vegan: no - vegetarian: maybe - percent_min: 1.4 - percent_max: 5.6
        2. _lait_ -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.8
        3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9652
        4. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 0.9652
          1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9652
      5. chapelure -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0.6 - percent_max: 5.6
        1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.2 - percent_max: 5.6
        2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9652
        3. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9652
      6. _lactosérum_ en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0.6 - percent_max: 5.6
      7. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0.6 - percent_max: 5.6
      8. _emmental_ -> en:emmental - vegan: no - vegetarian: maybe - ciqual_food_code: 12115 - percent_min: 0.6 - percent_max: 5.6
      9. épinards déshydratés -> fr:epinards-deshydrates - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 0.6 - percent: 0.6 - percent_max: 0.6
      10. _fromage_ -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.6
      11. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6
      12. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7.4 - percent_max: 26.8
    3. crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 7.4 - percent_max: 26.8
    4. _emmental_ fondu -> en:melted-emmental-cheese - vegan: no - vegetarian: maybe - ciqual_food_code: 12115 - percent_min: 7.4 - percent: 7.4 - percent_max: 7.4
      1. _emmental_ -> en:emmental - vegan: no - vegetarian: maybe - ciqual_food_code: 12115 - percent_min: 3.7 - percent: 3.7 - percent_max: 3.7
        1. lysozyme d'_œuf_ -> en:lysozyme-from-eggs - vegan: no - vegetarian: no - percent_min: 3.7 - percent_max: 3.7
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.528571428571429 - percent_max: 3.7
      3. _beurre_ -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 2.46666666666667
      4. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.58571428571429
      5. _lactosérum_ -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.05714285714286
      6. sels de fonte -> en:emulsifying-salts - percent_min: 0 - percent_max: 0.792857142857143
        1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.792857142857143
      7. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.634285714285714
      8. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.528571428571429
    5. _mozzarella_ -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
      1. _lait_ de vache pasteurisé -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0.46 - percent_max: 2.3
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9652
      3. ferments lactiques -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.766666666666667
      4. coagulant -> en:coagulant - percent_min: 0 - percent_max: 0.575
      5. anti-agglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.46
        1. cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.46
    6. crème de _bleu_ fondu -> fr:creme-de-bleu-fondu - percent_min: 2.3 - percent: 2.3 - percent_max: 2.3
      1. _bleu_ -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 1.15 - percent: 1.15 - percent_max: 1.15
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.164285714285714 - percent_max: 1.15
      3. fromages -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.766666666666667
      4. _beurre_ -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.492857142857143
      5. _lait_ écrémé en poudre -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.328571428571429
      6. sel de fonte -> en:emulsifying-salts - percent_min: 0 - percent_max: 0.328571428571429
        1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.328571428571429
      7. _lactosérum_ -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.197142857142857
      8. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.197142857142857
    7. _parmiggiano reggiano_ -> fr:parmiggiano-reggiano - percent_min: 1.8 - percent: 1.8 - percent_max: 1.8
    8. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 1.8
    9. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9652
    10. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.9652
    11. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.9652
    12. épaississant -> en:thickener - percent_min: 0 - percent_max: 0.9652
      1. gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9652
    13. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.9652
      1. sorbate de potassium -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9652

Nutrition

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    Poor 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: 0

    • Proteins: 3 / 5 (value: 6.2, rounded value: 6.2)
    • Fiber: 0 / 5 (value: 0.7, rounded value: 0.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.6, rounded value: 0.6)

    Negative points: 11

    • Energy: 2 / 10 (value: 800, rounded value: 800)
    • Sugars: 0 / 10 (value: 3.6, rounded value: 3.6)
    • Saturated fat: 5 / 10 (value: 5.1, rounded value: 5.1)
    • Sodium: 4 / 10 (value: 386.08, rounded value: 386.1)

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

    Nutritional score: (11 - 0)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Tortellini ricotta & spinach
    Energy 800 kj
    (191 kcal)     		-24%
    Fat 9.9 g +54%
    Saturated fat 5.1 g +109%
    Carbohydrates 19 g -49%
    Sugars 3.6 g +13%
    Fiber 0.7 g -73%
    Proteins 6.2 g -32%
    Salt 0.965 g -7%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.6 %

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Data sources

Product added on by julienbalas
Last edit of product page on by packbot.
Product page also edited by beniben, manu1400.

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