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  3. Tri-Color Cheese Tortellini
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Andrea·Plant Based Foods And Beverages · 0074665277862

Tri-Color Cheese Tortellini

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Ricotta cheese54.2%—
  • Pasteurised milk28.1%—
  • Whey13%—›
  • Vinegar6.5%—›
  • Salt6.5%—›
  • Cracker meal22.9%—
  • Wheat flour11.5%—›
  • E3755.7%—
  • Ferrous sulfate2.9%—›
  • Thiamin mononitrate1.4%—›
  • E1010.7%—
  • Folic acid0.7%—›
  • E503ii5.7%—
  • Raising agent5.7%—
  • Sodium acid2.9%—
  • E4501.4%⚠ Low
  • E500ii0.7%—
  • E341i0.7%—
  • Water11.5%—›
  • Vegetable oil5.7%—›
  • Natural romano cheese flavor2.9%—
  • Salt0.6%—›
  • Potato flakes0.6%—
  • Potatoes0.3%—›
  • E4710.2%—
  • E300<0.1%—
  • E330<0.1%—
  • Yeast extract0.6%—›
  • Garlic0.5%—›
  • Nutmeg0.3%—›
  • Pepper0.1%—›
  • Parsley0.1%—›
  • Calcium phosphates (E341)⚠ Low
Show original label text

ricotta cheese (pasteurized milk, whey, vinegar, salt), cracker meal (enriched bleached wheat flour (niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), ammonium bicarbonate, leavening (sodium acid, pyrophosphate, sodium bicarbonate, monocalcium phosphate)), water, vegetable oil, natural romano cheese flavor, salt, potato flakes (dehydrated potatoes, mono and diglycerides, ascorbic acid, citric acid), yeast extract, granulated garlic, nutmeg, pepper, parsley.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Calcium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
  • DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01AQUAHydrationNot assessed
  2. 02PROPYLENE GLYCOL DICAPRYLATE/DICAPRATECompoundNot assessed
  3. 03Castor oil, polymd., oxidizedCompoundNot assessed
  4. 04Vegetable oilsCompoundNot assessed
  5. 05Linseed oil, polymd., oxidizedCompoundNot assessed
  6. 06GreaseCompoundNot assessed
  7. 07Fats and Glyceridic oils, vegetable, polymd., oxidizedCompoundNot assessed
  8. 08SOYBEAN OILCompoundNot assessed
  9. 09Castor oil, oxidizedCompoundNot assessed
  10. 10SOAPCompoundNot assessed
  11. 11SALTCompoundNot assessed
  12. 12YEASTCompoundNot assessed
  13. 13GARLICCompoundNot assessed
  14. 14NUTMEGCompoundNot assessed
  15. 15BLACK PEPPERCompoundNot assessed
  16. 16PARSLEYCompoundNot assessed

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