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Asparagus & peppercorn ravioli by Wicked kitchen · Greenveil

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Asparagus & peppercorn ravioli

Asparagus & peppercorn ravioli

Wicked kitchen·5057753906207

Asparagus & peppercorn ravioli

Greenveil's read: consider avoiding.

Fresh Pasta43%—
Corn flour22.6%—›
Water10.2%—›
Corn Starch5.1%—

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Food health

High

Chemical concern

Not assessed

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Sunflower Oil

2.5%

—

Pea Protein1.3%—

Rice Starch0.6%—

Thickeners0.3%—

E4150.2%—

E4120.2%—

Psyllium Fibre0.3%—

Asparagus18%—›

Starch7%—›

Coconut Oil Alternative to Cheese7%—

Water3.9%—›

Modified Starch1.6%—

Potato0.8%—›

Corn0.4%—

Tapioca0.2%—

Sago0.2%—

Coconut Oil0.8%—›

Salt0.3%—›

Acidity Regulator0.3%—

E3300.3%—

E170i0.1%—

Flavouring<0.1%—

Stabiliser<0.1%—

E417<0.1%—

Colour<0.1%—

E160a<0.1%—

Vitamin B12<0.1%—

Water3.5%—›

Potato3.5%—›

Sunflower Oil3.5%—›

Coconut Oil3.5%—›

Chicory Fibre3.5%—

Pea fiber3.5%—›

Corn flour2%—›

Salt0.3%—›

Garlic0.3%—›

Pink Peppercorns0.3%—

Onion0.3%—›

Black Pepper0.3%—›

Nutmeg0.8%—›

Show original label text

Fresh Pasta (Cornflour, Water, Corn Starch, Sunflower Oil, Pea Protein, Rice Starch, Thickeners (Xanthan Gum, Guar Gum), Psyllium Fibre), Asparagus 18%, Starch and Coconut Oil Alternative to Cheese 7% (Water, Modified Starch (Potato, Maize, Tapioca, Sago), Coconut Oil, Salt, Acidity Regulator (Citric Acid), Calcium Carbonate, Flavouring, Stabiliser (Tara Gum), Colour (Mixed Carotenes), Vitamin B12), Water, Dried Potato, Sunflower Oil, Coconut Oil, Chicory Fibre, Pea Fibre, Cornflour, Salt, Garlic, Pink Peppercorns, Onion, Black Pepper, Nutmeg.

Food health

Nutrition profile and additives of concern

Per-ingredient concern · chemical identity, not food safety

Asparagus
Starch 1551
Starch, acid-hydrolyzed
Amylodextrin
Soap
Aqua
Potato
Sunflower oil
Coconut oil
Pea fiber
Corn flour
Corn grain
Salt
Garlic
Onion
Black pepper
Nutmeg

No evidence records are attached to this product yet.

No regulatory documentation is attached to this product yet.

No lower-concern alternatives are available for this product yet.

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