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Pasta z bakłażana z ciecierzycą, oliwkami zielonymi i kaparami
Greenveil's read: acceptable.
- Moderate
- Aubergine42%—
- Aubergine39.9%—
- Salt0.9%—›
- Sugar0.7%—›
- Modified potato starch0.3%—
- Wine vinegar0.1%—
- Antioxidant<0.1%—
- E300<0.1%—
- Acid<0.1%—›
- E330<0.1%—
- Chickpea36%—›
- Green olive9%—›
- Capers2.5%—›
- Virgin olive oil1.7%—
- Soya oil1.7%—›
- Wine vinegar1.6%—
- Sugar1%—›
- Salt0.8%—›
- Lemon juice0.7%—›
- Onion0.7%—›
- Acidity regulator0.7%—
- E2700.7%—
- Oregano0.7%—›
- Black pepper0.5%—›
- Garlic0.5%—›
Show original label text
Puree z bakłażana 42 % (bakłażan 95%, sól, cukier, modyfikowana skrobia ziemniaczana, ocet winny, przeciwutleniacz: kwas askorbinowy,kwas: kwas cytrynowy), ciecierzyca 36 %, oliwki zielone 9%, kapary 2,5 %, oliwa z oliwek z pierwszego tłoczenia, olej sojowy, ocet winny, cukier, sól, sok z cytryny, cebula, regulator kwasowości: kwas mlekowy, oregano, pieprz czarny, czosnek.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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