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  3. Ravioli au Fromage de Chèvre et Miel
Ravioli au Fromage de Chèvre et Miel
Robert Esposito·Plant Based Foods And Beverages · 3308090003497

Ravioli au Fromage de Chèvre et Miel

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Superior quality durum wheat semolina50%—
  • Water25%—›
  • Soft wheat flour12.5%—
  • Egg6.3%—›
  • Ricotta6.3%—
  • Lactosérum français3.1%—
  • Lait entier français1.6%—
  • Salt0.8%—›
  • E3300.8%—
  • Goat cheese—
  • Pasteurised goat milk—
  • Salt—›
  • Lactic ferments—
  • Fongiques—
  • Coagulant—
  • Flower honey—
  • Potato flakes—
  • Emulsifier—
  • E471—
  • E471—
  • Stabiliser—
  • E450i—
  • Disphosphate disodique—
  • Spice extract—›
  • Turmeric—›
  • Preservative—
  • Disulfite de sodium e223⚠ Moderate
  • Acid—›
  • E330—
  • Antioxidant—
  • BHA e320⚠ Moderate
  • E220⚠ Moderate
  • Sulftes—
  • Salt—›
  • Pepper—›
  • Diphosphates (E450)⚠ Low
Show original label text

Semoule de _blé_ dur de qualité supérieure (_gluten_), eau, farine de _blé_ tendre, _œuf_, 29 % _ricotta_ (_lactosérum_ français, _lait_ entier français, sel, acide citrique), 9 % Fromage de chèvre (_lait_ de chèvre pasteurisé, sel, ferment lactiques et fongiques, coagulant) 1 % miel de fleurs, flocons de pomme de terre (émulsifiant: E471 (Mono et diglycérides d'acides gras), stabilisant : E450i (disphosphate disodique), extrait d'épice (curcuma), conservateur : _disulfite_ de sodium E223, Acidifiant: E330, Antioxydant: BHA E320, _anhydrides sulfureux et sulftes_), sel, poivre.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sulphur dioxideSulphite preservative; can trigger asthma/allergic-type reactions, especially in asthmatics.
  • Sodium metabisulphiteSulphite; asthma/allergic-type reactions.
  • Butylated hydroxyanisole (BHA)Antioxidant; classified as possibly carcinogenic to humans (animal forestomach tumours).
  • 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. 02EGGCompoundNot assessed
  3. 03SALTCompoundNot assessed
  4. 04BLACK PEPPERCompoundNot assessed

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