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Al Forno Caronara Rigatoni by CommunityCo · Greenveil

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Al Forno Caronara Rigatoni

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CommunityCo·9310246052963

Al Forno Caronara Rigatoni

Greenveil's read: consider avoiding.

Food health: Critical
Chemical concern: Not assessed

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Water38.5%—›
Cooked Rigatoni Pasta31%—
Durum Wheat23.3%—
Water7.8%—›

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Cream

10%

—

Cream10%—›

Bacon8%—

Pork4.4%—

Water1.8%—›

Salt0.9%—›

Dextrose0.5%—

Mineral Salts0.2%—

4510.1%—

4520.1%—

Sugar0.1%—

Antioxidant<0.1%—

316<0.1%—

E251<0.1%⚠ Moderate

250<0.1%—

Hydrolised Vegetable Protein<0.1%—

Yeast Extract<0.1%—

Mushroom5%—›

Mozzarella Cheese2.5%—

Onion2.5%—›

Tasty Cheese1.3%—

Thickener0.6%—

14220.6%—

Flavouring0.3%—

Flavour Enhancer0.3%—

6350.3%—

Parmigiano reggiano0.2%—

Garlic<0.1%—›

Salt<0.1%—›

Ginger Powder<0.1%—›

Oregano—›

Parsley—›

E330—

Preservative—

234—

Sodium nitrite (E250)⚠ High

Disodium 5'-ribonucleotides (E635)⚠ Low

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Water, Cooked Rigatoni Pasta (31%) (Durum Wheat, Water), Cream (10%) (Pasteurised Cream (Contains Milk)), Bacon (8%) (Pork, Water, Salt, Dextrose, Mineral Salts (451, 452), Sugar, Antioxidant (316), Sodium Nitrate (250), Hydrolised Vegetable Protein, Yeast Extract), Mushroom (5%), Mozzarella Cheese (Contains Milk), Onion, Tasty Cheese (Contains Milk), Thickener (1422), Flavours (Flavour Enhancer (635)), Parmesan Cheese (Contains Milk), Garlic, Salt, Ginger Powder, Oregano (0.01%), Parsley, Citric acid, Preservative (234).

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern

Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
Disodium 5'-ribonucleotidesRibonucleotide flavour enhancer typically used together with monosodium glutamate (E621); may contribute to symptoms reported by glutamate-sensitive individuals.

Per-ingredient concern · chemical identity, not food safety

Aqua
Cream
Cultivated mushroom
Onion
Garlic
Salt
Ginger
Oregano
Parsley

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