Pesto senza aglio by Esselunga, Venturino Bartolomeo · Greenveil
Saving recent analysis Products Condiments Pesto senza aglio Pesto senza aglio Pesto senza aglio by Esselunga, Venturino Bartolomeo (Condiments). Greenveil's read: consider avoiding (food-health band "high").
Verdict Consider avoiding
Ingredients· 12 Evidence· 0 Regulatory· 0 Alternatives· 0
Olive oil 39% — › Basilico Genovese D.O.P 22% — Cashew nuts 16.5% — Extra virgin olive oil 11% — Whey powder 5.5% — Salt
More from Esselunga, Venturino Bartolomeo View all Trust & sources
Where this product data comes from How we assembled this record: source coverage, image cache state, review state, and the active product version.
Image cache
Greenveil proxy cache
Asset write on fetch
Ingredient content
Normalized label parsed
12 items
1.7%
—
Grana Padano 1.7% — Milk 0.8% — Salt 0.4% — › Rennet 0.2% — Preservative 0.2% — Lysozyme from eggs 0.2% —
Fibra vegetale di bambù 1.3% —
Pecorino Romano 0.7% —
Pine nuts 0.3% —
Acidity regulator 0.2% — E330 0.2% —
Preservative 0.2% — E202 0.2% — Show original label text Olio di oliva, Basilico Genovese D.O.P. 22%, anacardi, olio extra vergine di oliva 11%, siero di latte in polvere, sale - Grana Padano DOP (latte, sale, caglio, conservante: lisozima da uovo), fibra vegetale di bambù, Pecorino Romano DOP, pinoli, correttore di acidità: acido citrico; conservante: sorbato di potassio.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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.
EV
Esselunga, Venturino Bartolomeo EV
Pesto con basilico genovese (senza aglio) Esselunga, Venturino Bartolomeo Food health High Same brand
Original O
Cream cheese Original Food health Low Shared ingredients
Heinz H
Tomato Ketchup BIO Heinz Food health Moderate Shared ingredients
oued souss OS
Huile d'olive oued souss Food health Minor Shared ingredients
