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Ravioli z ricottą i suszonymi pomidorami - Taverna fell ancora

Ravioli z ricottą i suszonymi pomidorami - Product - pl

Ravioli z ricottą i suszonymi pomidorami - Taverna fell ancora

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Barcode: 5900143010346 (EAN / EAN-13)

Brands: Taverna fell ancora

Categories: Plant-based foods and beverages, Plant-based foods, Meals, Pasta dishes, Pastas, Stuffed pastas, Ravioli

Countries where sold: Poland

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Health

Ingredients

33 ingredients

Polish: Ciasto: mąka z pszenicy durum (semolina), woda, jaja, barwnik: beta-karoten; farsz: ziemniaki, ser ricotta 30% (z mleka), bułka (mąka pszenna, drożdże, sól spożywcza), koncentrat pomidorowy, suszone pomidory 1,5%, sól spożywcza, przyprawy. Produkt może zawierać gorczycę, seler, soję, ryby, mięczaki, skorupiaki, siarczany. Zawartość farszu: minimum 35%. Należy spożyć do: data na brzegu opakowania. Termin przydatności do spożycia stanowi jednocześnie numer partii produkcyjnej. Sposób przygotowania do spożycia: ravioli wyjąć z opakowania i wrzucić do wrzącej, osolonej wody, gotować przez 5-10 minut. Najlepiej smakuje z ulubionym włoskim sosem, posypane pokruszonym serem parmezan (ser twardy typu podpuszczkowego). Produkt pasteryzo - wany

Allergens: Eggs, Gluten

Traces: Celery, Crustaceans, Fish, Molluscs, Soybeans

Food processing

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

Additive: E160a - Carotene

Ingredient: Colour
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

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E160ai

Non-vegan
Non-vegan ingredients: Egg, Ricotta, Milk
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Cake, Bread roll, Sulfates, pl:zawartość-farszu, pl:należy-spożyć-do, pl:data-na-brzegu-opakowania, pl:termin-przydatności-do-spożycia-stanowi-jednocześnie-numer-partii-produkcyjnej, pl:sposób-przygotowania-do-spożycia, pl:ravioli-wyjąć-z-opakowania-i-wrzucić-do-wrzącej, pl:osolonej-wody, pl:gotować-przez-5-10-minut, pl:najlepiej-smakuje-z-ulubionym-włoskim-sosem, pl:posypane-pokruszonym-serem-parmezan, pl:ser-twardy-typu-podpuszczkowego, pl:produkt-pasteryzo, pl:wany
Some ingredients could not be recognized.
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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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pl: Ciasto (mąka z pszenicy durum (semolina)), woda, jaja, barwnik (beta-karoten), farsz (ziemniaki), ser ricotta 30% (z mleka), bułka (mąka pszenna, drożdże, sól spożywcza), koncentrat pomidorowy, pomidory 1.5%, sól spożywcza, przyprawy, siarczany, Zawartość farszu 35% (Należy spożyć do), data na brzegu opakowania, Termin przydatności do spożycia stanowi jednocześnie numer partii produkcyjnej, Sposób przygotowania do spożycia (ravioli wyjąć z opakowania i wrzucić do wrzącej), osolonej wody, gotować przez 5-10 minut, Najlepiej smakuje z ulubionym włoskim sosem, posypane pokruszonym serem parmezan (ser twardy typu podpuszczkowego), Produkt pasteryzo, wany
Ciasto -> en:cake

mąka z pszenicy durum -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

semolina -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

woda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066

jaja -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000

barwnik -> en:colour

beta-karoten -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

farsz -> en:filling - vegan: maybe - vegetarian: maybe

ziemniaki -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003

ser ricotta -> en:ricotta - vegan: no - vegetarian: maybe - ciqual_food_code: 19585 - percent: 30

z mleka -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051

bułka -> en:bread-roll

mąka pszenna -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410

drożdże -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009

sól spożywcza -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

koncentrat pomidorowy -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068

pomidory -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent: 1.5

sól spożywcza -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058

przyprawy -> en:condiment - vegan: maybe - vegetarian: maybe

siarczany -> en:sulfates

Zawartość farszu -> pl:zawartość-farszu - percent: 35

Należy spożyć do -> pl:należy-spożyć-do

data na brzegu opakowania -> pl:data-na-brzegu-opakowania

Termin przydatności do spożycia stanowi jednocześnie numer partii produkcyjnej -> pl:termin-przydatności-do-spożycia-stanowi-jednocześnie-numer-partii-produkcyjnej

Sposób przygotowania do spożycia -> pl:sposób-przygotowania-do-spożycia

ravioli wyjąć z opakowania i wrzucić do wrzącej -> pl:ravioli-wyjąć-z-opakowania-i-wrzucić-do-wrzącej

osolonej wody -> pl:osolonej-wody

gotować przez 5-10 minut -> pl:gotować-przez-5-10-minut

Najlepiej smakuje z ulubionym włoskim sosem -> pl:najlepiej-smakuje-z-ulubionym-włoskim-sosem

posypane pokruszonym serem parmezan -> pl:posypane-pokruszonym-serem-parmezan

ser twardy typu podpuszczkowego -> pl:ser-twardy-typu-podpuszczkowego

Produkt pasteryzo -> pl:produkt-pasteryzo

wany -> pl:wany

Nutrition

Good nutritional quality
⚠ ️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 estimated from the list of ingredients: 1
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 9.9, rounded value: 9.9)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.5, rounded value: 1.5)

Negative points: 5

Energy: 3 / 10 (value: 1044, rounded value: 1044)

Sugars: 0 / 10 (value: 0.1, rounded value: 0.1)

Saturated fat: 0 / 10 (value: 0.6, rounded value: 0.6)

Sodium: 2 / 10 (value: 252, rounded value: 252)

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

Nutritional score: (5 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (1.9%)
  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
- Saturated fat in low quantity (0.6%)
  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 low quantity (0.1%)
  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 (0.63%)
  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	Compared to: Ravioli
Energy	1,044 kj (250 kcal)	+29%
Fat	1.9 g	-66%
Saturated fat	0.6 g	-71%
Carbohydrates	49.7 g	+90%
Sugars	0.1 g	-96%
Fiber	?
Proteins	9.9 g	+29%
Salt	0.63 g	-38%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.5 %

Serving size: 250

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Data sources

Product added on March 24, 2024, 11:14:35 AM CET by martolomela
Last edit of product page on April 17, 2024, 6:40:46 PM CEST by arc2.

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Ravioli z ricottą i suszonymi pomidorami - Taverna fell ancora