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  3. Beef Ravioli In Tomato Sauce
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Clear Value·Undefined · 0036800179288

Beef Ravioli In Tomato Sauce

Greenveil's read: consider avoiding.

Food health
High
Chemical concern
Not assessed
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  • Tomato puree47.9%—
  • Water25.4%—›
  • Tomato concentrate22.5%—
  • Water24%—›
  • Flour15%—›
  • Wheat flour7.7%—›
  • Barley malt flour3.7%—›
  • E3751.8%—
  • Ferrous sulfate0.9%—›
  • Thiamin mononitrate0.5%—›
  • E1010.2%—
  • Folic acid0.2%—›
  • Crackermeal7.5%—
  • Wheat flour enriched with niacin4%—
  • Ferrous sulfate1.8%—›
  • Thiamin mononitrate0.9%—›
  • E1010.4%—
  • Folic acid0.4%—›
  • Beef3.8%—›
  • Contains less than1.8%—
  • High fructose corn syrup1.8%—›
  • Food starch-modified—›
  • Salt—›
  • Carrots—›
  • Textured plant protein—
  • Soya flour—›
  • E150a—
  • E508—
  • Natural flavouring—
  • Dehydrated onion—
  • E330—
  • E150a—
  • Enzyme modified cheddar cheese—
  • Cheddar cheese—
  • Pasteurised milk—
  • Lactic ferments—
  • Salt—›
  • Enzyme—›
  • Water—›
  • E339ii—
  • Sodium citrate—›
  • Spice extract—›
  • Ammonia caramel (E150C)⚠ Moderate
  • Sodium phosphates (E339)⚠ Low
Show original label text

TOMATO PUREE (WATER, TOMATO PASTE), WATER, ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CRACKERMEAL (WHEAT FLOUR ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF, CONTAINS LESS THAN 2%: HIGH FRUCTOSE CORN SYRUP, FOOD STARCH-MODIFIED, SALT, CARROTS, TEXTURED VEGETABLE PROTEIN (SOY FLOUR, CARAMEL COLOR), POTASSIUM CHLORIDE, NATURAL FLAVOR, DEHYDRATED ONION, CITRIC ACID, CARAMEL COLOR, ENZYME MODIFIED CHEDDAR CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], WATER, DISODIUM PHOSPHATE, SODIUM CITRATE), SPICE EXTRACT.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Ammonia caramelCaramel colour class III; may contain 4-methylimidazole (4-MEI), an animal carcinogen.
  • Sodium phosphatesInorganic 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. 02SOAPCompoundNot assessed
  3. 03BEEFCompoundNot assessed
  4. 04Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06CARROTCompoundNot assessed
  7. 07spice extractCompoundNot assessed

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