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Pastasauce Bolognese - Minato - 360 g

Pastasauce Bolognese - Minato - 360 g

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Barcode: 4024514092173 (EAN / EAN-13)

Quantity: 360 g

Packaging: Glass, Clear Glass

Brands: Minato

Categories: Condiments, Meats and their products, Sauces, Meat-based sauces, Pasta sauces, Meat-based pasta sauces, Bolognese sauces, Groceries

Labels, certifications, awards: Made in Italy

Manufacturing or processing places: Essen, Deutschland

Countries where sold: Germany

Matching with your preferences

Health

Nutrition

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    Nutri-Score C

    Average nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 9/55

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      Calories

      0/10 points (314kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      1/15 points (4.7g)

      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.

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      Salt

      8/20 points (1.8g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 4/17

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      Proteins

      2/7 points (5.4g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was manually estimated from the list of ingredients: 64

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

      This product is considered to be a red meat product for the calculation of the Nutri-Score.

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

      Nutritional score: 5 (9 - 4)

      Nutri-Score: C

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Bolognese sauces
    Energy 314 kj
    (75 kcal)
    -13%
    Fat 3.1 g -25%
    Saturated fat 0.7 g -40%
    Carbohydrates 5.9 g -13%
    Sugars 4.7 g +2%
    Fiber ?
    Proteins 5.4 g +23%
    Salt 1.8 g +67%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (manual estimate from ingredients list) 64 % +16%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 77 %

Ingredients

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    25 ingredients


    : 64% Tomatenfruchtfleisch, 18% Rindfleisch, Möhren, Zwiebeln, 3% Speck (Schweinefleisch, Dextrose, Saccharose, Aromen, Gewürze, Antioxidationsmittel: Ascorbinsäure; Konservierungsstoffe: Natriumnitrit, Kaliumnitrit), Sellerie, Zucker, modifizierte Maisstärke, Salz, 1% Natives Olivenöl Extra, Sonnenblumenöl, Knoblauch, Gewürze, Säureregulator: Milchsäure.
    Allergens: Celery

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:

    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • E249 - Potassium nitrite


    Potassium nitrite: Potassium nitrite -distinct from potassium nitrate- is the inorganic compound with the chemical formula KNO2. It is an ionic salt of potassium ions K+ and nitrite ions NO2−, which forms a white or slightly yellow, hygroscopic crystalline powder that is soluble in water.It is a strong oxidizer and may accelerate the combustion of other materials. Like other nitrite salts such as sodium nitrite, potassium nitrite is toxic if swallowed, and laboratory tests suggest that it may be mutagenic or teratogenic. Gloves and safety glasses are usually used when handling potassium nitrite.
    Source: Wikipedia
  • E250 - Sodium nitrite


    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    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

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Beef meat, Bacon, Pork meat
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


    : Tomatenfruchtfleisch 64%, Rindfleisch 18%, Möhren, Zwiebeln, Speck 3% (Schweinefleisch, Dextrose, Saccharose, Aromen, Gewürze, Antioxidationsmittel (Ascorbinsäure), Konservierungsstoffe (Natriumnitrit), Kaliumnitrit), Sellerie, Zucker, modifizierte Maisstärke, Salz, Natives Olivenöl Extra 1%, Sonnenblumenöl, Knoblauch, Gewürze, Säureregulator (Milchsäure)
    1. Tomatenfruchtfleisch -> en:chopped-tomatoes - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 64 - percent: 64 - percent_max: 64
    2. Rindfleisch -> en:beef-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 6101 - percent_min: 18 - percent: 18 - percent_max: 18
    3. Möhren -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 3 - percent_max: 7
    4. Zwiebeln -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 3 - percent_max: 7
    5. Speck -> en:bacon - vegan: no - vegetarian: no - ciqual_food_code: 28858 - percent_min: 3 - percent: 3 - percent_max: 3
      1. Schweinefleisch -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0.375 - percent_max: 3
      2. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.5
      3. Saccharose -> en:sucrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1
      4. Aromen -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.75
      5. Gewürze -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
      6. Antioxidationsmittel -> en:antioxidant - percent_min: 0 - percent_max: 0.5
        1. Ascorbinsäure -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      7. Konservierungsstoffe -> en:preservative - percent_min: 0 - percent_max: 0.5
        1. Natriumnitrit -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      8. Kaliumnitrit -> en:e249 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.375
    6. Sellerie -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 1 - percent_max: 3
    7. Zucker -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 1 - percent_max: 2.2
    8. modifizierte Maisstärke -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 1 - percent_max: 1.66666666666667
    9. Salz -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 1 - percent_max: 1.28571428571429
    10. Natives Olivenöl Extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 1 - percent: 1 - percent_max: 1
    11. Sonnenblumenöl -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 0.777777777777778
    12. Knoblauch -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.7
    13. Gewürze -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.636363636363636
    14. Säureregulator -> en:acidity-regulator - percent_min: 0 - percent_max: 0.583333333333333
      1. Milchsäure -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.583333333333333

Environment

Carbon footprint

Packaging

Transportation

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Data sources

Product added on by pyrka
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors, sil, stivolonski.

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