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Penne Primavera - Michelina's - 255g

Penne Primavera - Michelina's - 255g

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Barcode: 4787273215077 (EAN / EAN-13)

Quantity: 255g

Brands: Michelina's

Categories: Meals, Pasta dishes

Countries where sold: Canada

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Health

Ingredients

107 ingredients

COOKED PASTA (WATER, WHEAT PASTA), WATER, HALF AND HALF (MILK, CREAM), BROCCOLI, PEAS, TOMATOES (TOMATOES, CALCIUM CHLORIDE), NEUFCHATEL CHEESE PRODUCT (MILK, CREAM, BACTERIAL AND MOLD CULTURES, SALT, CAROB BEAN GUM), MODIFIED CORN STARCH, WHEY, GRATED CHEESE BLEND (PARMESAN AND ASIAGO CHEESES [MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME], NATURAL FLAVOUR, CELLULOSE), SOYBEAN OIL MARGARINE, ROMANO CHEESE BLEND (ROMANO CHEESE [MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME], NATURAL FLAVOUR, CELLULOSE), SALT, CANOLA OIL, SPICES, CHEESE FLAVOUR (PARMESAN CHEESE, WATER, SALT, DISODIUM PHOSPHATE, SODIUM CITRATE), MALTODEXTRIN, YEAST EXTRACT, XANTHAN GUM, DEXTROSE, GRANULATED GARLIC. CONTAINS: MILK, SOY, WHEAT INGRÉDIENTS : PÂTES CUITES (EAU, PÂTES DE BLÉ), EAU, CRÈME MOITIÉ-MOITIÉ (LAIT, CRÈME), BROCOLI, POIS, TOMATES (TOMATES, CHLORURE DE CALCIUM), PRODUIT DE FROMAGE NEUFCHÂTEL (LAIT, CRÈME, CULTURE BACTÉRIENNE ET CULTURE DE MOISISSURE, SEL, GOMME DE CAROUBE), AMIDON DE MAÏS MODIFIÉ, LACTOSÉRUM, MÉLANGE DE FROMAGES RĂPÉS FROMAGES PARMESAN ET ASIAGO [LAIT, CULTURE BACTÉRIENNE, SEL, ENZYME MICROBIEN], "ARÔME NÄTUREL, CELLULOSE), MARGARINE D'HUILE DE SOYA, MÉLANGE DE FROMAGE ROMANO (FROMAGE ROMANO [LAIT, CULTURE BACTÉRIENNE, SEL, ENZYME MICROBIEN], ARÔME NATUREL, CELLULOSE), SEL, HUILE DE CANOLA, ÉPICES, ARÔME DE FROMAGE (FROMAGE PARMESAN, EAU, SEL, PHOSPHATE DISODIQUE, CITRATE DE SODIUM), MALTODEXTRINE, EXTRAIT DE LEVURE, GOMME XANTHANE, DEXTROSE, AIL GRANULÉ. CONTIENT : LAIT, SOYA, BLÉ J10

Allergens: Milk, Soybeans

Traces: Gluten, Milk, Soybeans

Food processing

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

Additive: E410 - Locust bean gum

Additive: E415 - Xanthan gum

Additive: E460 - Cellulose

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Maltodextrin

Ingredient: Whey
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

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

E410 - Locust bean gum

Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
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

Palm oil content unknown
Unrecognized ingredients: Wheat-pasta, Half-and-half, Neufchatel-cheese-product, Bacterial-and-mold-cultures, Bacterial-culture, Soybean-oil-margarine, Romano-cheese-blend, Bacterial-culture, Ingredients, Pates-cuites, Eau, Pates-de-ble, Eau, Creme-moitie-moitie, Lait, Creme, Brocoli, Pois, Tomates, Tomates, Chlorure-de-calcium, Produit-de-fromage-neufchatel, Lait, Creme, Culture-bacterienne-et-culture-de-moisissure, Sel, Gomme-de-caroube, Amidon-de-mais-modifie, Lactoserum, Melange-de-fromages-răpes-fromages-parmesan-et-asiago, Lait, Culture-bacterienne, Sel, Enzyme-microbien, Arome-naturel, Margarine-d-huile-de-soya, Melange-de-fromage-romano, Fromage-romano, Lait, Culture-bacterienne, Sel, Enzyme-microbien, Arome-naturel, Sel, Huile-de-canola, Epices, Arome-de-fromage, Fromage-parmesan, Eau, Sel, Phosphate-disodique, Citrate-de-sodium, Maltodextrine, Extrait-de-levure, Gomme-xanthane, Ail-granule, Contient, Lait, Ble-j10
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Non-vegan
Non-vegan ingredients: Milk, Cream, Milk, Cream, Whey, Mixed cheese, Parmigiano reggiano, Asiago, Milk, Romano cheese, Milk, Parmigiano reggiano
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Wheat-pasta, Half-and-half, Neufchatel-cheese-product, Bacterial-and-mold-cultures, Bacterial-culture, Soybean-oil-margarine, Romano-cheese-blend, Bacterial-culture, E339ii, Sodium citrate, Ingredients, Pates-cuites, Eau, Pates-de-ble, Eau, Creme-moitie-moitie, Lait, Creme, Brocoli, Pois, Tomates, Tomates, Chlorure-de-calcium, Produit-de-fromage-neufchatel, Lait, Creme, Culture-bacterienne-et-culture-de-moisissure, Sel, Gomme-de-caroube, Amidon-de-mais-modifie, Lactoserum, Melange-de-fromages-răpes-fromages-parmesan-et-asiago, Lait, Culture-bacterienne, Sel, Enzyme-microbien, Arome-naturel, Margarine-d-huile-de-soya, Melange-de-fromage-romano, Fromage-romano, Lait, Culture-bacterienne, Sel, Enzyme-microbien, Arome-naturel, Sel, Huile-de-canola, Epices, Arome-de-fromage, Fromage-parmesan, Eau, Sel, Phosphate-disodique, Citrate-de-sodium, Maltodextrine, Extrait-de-levure, Gomme-xanthane, Ail-granule, Contient, Lait, Ble-j10
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.

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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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.

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: COOKED PASTA (WATER, WHEAT PASTA), WATER, HALF and HALF (MILK, CREAM), BROCCOLI, PEAS, TOMATOES (TOMATOES, CALCIUM CHLORIDE), NEUFCHATEL CHEESE PRODUCT (MILK, CREAM, BACTERIAL and MOLD CULTURES, SALT, CAROB BEAN GUM), MODIFIED CORN STARCH, WHEY, CHEESE BLEND (PARMESAN, ASIAGO CHEESES (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), NATURAL FLAVOUR, CELLULOSE), SOYBEAN OIL MARGARINE, ROMANO CHEESE BLEND (ROMANO CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), NATURAL FLAVOUR, CELLULOSE), SALT, CANOLA OIL, SPICES, CHEESE FLAVOUR (PARMESAN CHEESE, WATER, SALT, DISODIUM PHOSPHATE, SODIUM CITRATE), MALTODEXTRIN, YEAST EXTRACT, XANTHAN GUM, DEXTROSE, GARLIC, INGRÉDIENTS (PÂTES CUITES, EAU), PÂTES DE BLÉ, EAU, CRÈME MOITIÉ-MOITIÉ (LAIT, CRÈME), BROCOLI, POIS, TOMATES (TOMATES, CHLORURE DE CALCIUM), PRODUIT DE FROMAGE NEUFCHÂTEL (LAIT, CRÈME, CULTURE BACTÉRIENNE ET CULTURE DE MOISISSURE, SEL, GOMME DE CAROUBE), AMIDON DE MAÏS MODIFIÉ, LACTOSÉRUM, MÉLANGE DE FROMAGES RĂPÉS FROMAGES PARMESAN ET ASIAGO (LAIT, CULTURE BACTÉRIENNE, SEL, ENZYME MICROBIEN), "ARÔME NÄTUREL, CELLULOSE, MARGARINE D'HUILE DE SOYA, MÉLANGE DE FROMAGE ROMANO (FROMAGE ROMANO (LAIT, CULTURE BACTÉRIENNE, SEL, ENZYME MICROBIEN), ARÔME NATUREL, CELLULOSE), SEL, HUILE DE CANOLA, ÉPICES, ARÔME DE FROMAGE (FROMAGE PARMESAN, EAU, SEL, PHOSPHATE DISODIQUE, CITRATE DE SODIUM), MALTODEXTRINE, EXTRAIT DE LEVURE, GOMME XANTHANE, DEXTROSE, AIL GRANULÉ, CONTIENT (LAIT), SOYA, BLÉ J10
COOKED PASTA -> en:cooked-pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 2.08333333333333 - percent_max: 100

WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.04166666666667 - percent_max: 100

WHEAT PASTA -> en:wheat-pasta - percent_min: 0 - percent_max: 50

WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

HALF and HALF -> en:half-and-half - percent_min: 0 - percent_max: 33.3333333333333

MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333

CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667

BROCCOLI -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 25

PEAS -> en:pea - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

TOMATOES -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 16.6666666666667

TOMATOES -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 16.6666666666667

CALCIUM CHLORIDE -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

NEUFCHATEL CHEESE PRODUCT -> en:neufchatel-cheese-product - percent_min: 0 - percent_max: 14.2857142857143

MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 14.2857142857143

CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 7.14285714285714

BACTERIAL and MOLD CULTURES -> en:bacterial-and-mold-cultures - percent_min: 0 - percent_max: 4.76190476190476

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.397

CAROB BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397

MODIFIED CORN STARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5

WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111

CHEESE BLEND -> en:mixed-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 10

PARMESAN -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 10

ASIAGO CHEESES -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 5

MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5

BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 2.5

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.397

MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25

NATURAL FLAVOUR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333

CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5

SOYBEAN OIL MARGARINE -> en:soybean-oil-margarine - percent_min: 0 - percent_max: 9.09090909090909

ROMANO CHEESE BLEND -> en:romano-cheese-blend - percent_min: 0 - percent_max: 8.33333333333333

ROMANO CHEESE -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 8.33333333333333

MILK -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.33333333333333

BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 4.16666666666667

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.397

MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397

NATURAL FLAVOUR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667

CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.397

CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.397

SPICES -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397

CHEESE FLAVOUR -> en:cheese-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.397

PARMESAN CHEESE -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.397

WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.6985

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.465666666666667

DISODIUM PHOSPHATE -> en:e339ii - percent_min: 0 - percent_max: 0.34925

SODIUM CITRATE -> en:sodium-citrate - percent_min: 0 - percent_max: 0.2794

MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397

YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397

XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397

DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.397

GARLIC -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.397

INGRÉDIENTS -> en:ingredients - percent_min: 0 - percent_max: 1.397

PÂTES CUITES -> en:pates-cuites - percent_min: 0 - percent_max: 1.397

EAU -> en:eau - percent_min: 0 - percent_max: 0.6985

PÂTES DE BLÉ -> en:pates-de-ble - percent_min: 0 - percent_max: 1.397

EAU -> en:eau - percent_min: 0 - percent_max: 1.397

CRÈME MOITIÉ-MOITIÉ -> en:creme-moitie-moitie - percent_min: 0 - percent_max: 1.397

LAIT -> en:lait - percent_min: 0 - percent_max: 1.397

CRÈME -> en:creme - percent_min: 0 - percent_max: 0.6985

BROCOLI -> en:brocoli - percent_min: 0 - percent_max: 1.397

POIS -> en:pois - percent_min: 0 - percent_max: 1.397

TOMATES -> en:tomates - percent_min: 0 - percent_max: 1.397

TOMATES -> en:tomates - percent_min: 0 - percent_max: 1.397

CHLORURE DE CALCIUM -> en:chlorure-de-calcium - percent_min: 0 - percent_max: 0.6985

PRODUIT DE FROMAGE NEUFCHÂTEL -> en:produit-de-fromage-neufchatel - percent_min: 0 - percent_max: 1.397

LAIT -> en:lait - percent_min: 0 - percent_max: 1.397

CRÈME -> en:creme - percent_min: 0 - percent_max: 0.6985

CULTURE BACTÉRIENNE ET CULTURE DE MOISISSURE -> en:culture-bacterienne-et-culture-de-moisissure - percent_min: 0 - percent_max: 0.465666666666667

SEL -> en:sel - percent_min: 0 - percent_max: 0.34925

GOMME DE CAROUBE -> en:gomme-de-caroube - percent_min: 0 - percent_max: 0.2794

AMIDON DE MAÏS MODIFIÉ -> en:amidon-de-mais-modifie - percent_min: 0 - percent_max: 1.397

LACTOSÉRUM -> en:lactoserum - percent_min: 0 - percent_max: 1.397

MÉLANGE DE FROMAGES RĂPÉS FROMAGES PARMESAN ET ASIAGO -> en:melange-de-fromages-răpes-fromages-parmesan-et-asiago - percent_min: 0 - percent_max: 1.397

LAIT -> en:lait - percent_min: 0 - percent_max: 1.397

CULTURE BACTÉRIENNE -> en:culture-bacterienne - percent_min: 0 - percent_max: 0.6985

SEL -> en:sel - percent_min: 0 - percent_max: 0.465666666666667

ENZYME MICROBIEN -> en:enzyme-microbien - percent_min: 0 - percent_max: 0.34925

"ARÔME NÄTUREL -> en:arome-naturel - percent_min: 0 - percent_max: 1.397

CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397

MARGARINE D'HUILE DE SOYA -> en:margarine-d-huile-de-soya - percent_min: 0 - percent_max: 1.397

MÉLANGE DE FROMAGE ROMANO -> en:melange-de-fromage-romano - percent_min: 0 - percent_max: 1.397

FROMAGE ROMANO -> en:fromage-romano - percent_min: 0 - percent_max: 1.397

LAIT -> en:lait - percent_min: 0 - percent_max: 1.397

CULTURE BACTÉRIENNE -> en:culture-bacterienne - percent_min: 0 - percent_max: 0.6985

SEL -> en:sel - percent_min: 0 - percent_max: 0.465666666666667

ENZYME MICROBIEN -> en:enzyme-microbien - percent_min: 0 - percent_max: 0.34925

ARÔME NATUREL -> en:arome-naturel - percent_min: 0 - percent_max: 0.6985

CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.465666666666667

SEL -> en:sel - percent_min: 0 - percent_max: 1.397

HUILE DE CANOLA -> en:huile-de-canola - percent_min: 0 - percent_max: 1.397

ÉPICES -> en:epices - percent_min: 0 - percent_max: 1.397

ARÔME DE FROMAGE -> en:arome-de-fromage - percent_min: 0 - percent_max: 1.397

FROMAGE PARMESAN -> en:fromage-parmesan - percent_min: 0 - percent_max: 1.397

EAU -> en:eau - percent_min: 0 - percent_max: 0.6985

SEL -> en:sel - percent_min: 0 - percent_max: 0.465666666666667

PHOSPHATE DISODIQUE -> en:phosphate-disodique - percent_min: 0 - percent_max: 0.34925

CITRATE DE SODIUM -> en:citrate-de-sodium - percent_min: 0 - percent_max: 0.2794

MALTODEXTRINE -> en:maltodextrine - percent_min: 0 - percent_max: 1.397

EXTRAIT DE LEVURE -> en:extrait-de-levure - percent_min: 0 - percent_max: 1.397

GOMME XANTHANE -> en:gomme-xanthane - percent_min: 0 - percent_max: 1.397

DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.397

AIL GRANULÉ -> en:ail-granule - percent_min: 0 - percent_max: 1.397

CONTIENT -> en:contient - percent_min: 0 - percent_max: 1.397

LAIT -> en:lait - percent_min: 0 - percent_max: 1.397

SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397

BLÉ J10 -> en:ble-j10 - percent_min: 0 - percent_max: 1.397

Nutrition

Missing data to compute the Nutri-Score
Missing nutrition facts

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Nutrient levels
- Fat in moderate quantity (7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in moderate quantity (5%)
  What you need to know
  
  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.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.4%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (255g)	Compared to: Pasta dishes
Fat	7 g	17.9 g	+12%
Saturated fat	?	?
Trans fat	0.2 g	0.51 g	+14,825%
Cholesterol	15,000 mg	38,200 mg	+150,050%
Carbohydrates	47 g	120 g	+69%
Sugars	5 g	12.8 g	+79%
Fiber	3 g	7.65 g	+55%
Proteins	10 g	25.5 g	+23%
Salt	1.397 g	3.56 g	+32%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	10.716 %	10.716 %

Serving size: 255g

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Product added on April 20, 2021, 11:23:23 PM CEST by laperlefays
Last edit of product page on April 20, 2021, 11:28:41 PM CEST by laperlefays.
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Penne Primavera - Michelina's - 255g