Declared allergens
This product declares Dairy, Egg, Gluten.
Declared on pack via Open Food Facts · updated 20 Mar 2026
Ravioli au Jambon
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Dairy
- Egg
- Gluten
Declared on pack via Open Food Facts · updated 20 Mar 2026
Why it's rated this way
3 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
CarrageenanMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
DiphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Dough60%No flag
- Semoule de BLÉ dur de qualité supérieure46.5%No flag
- Fresh egg6.5%No flag
- Cooked ham12.8%No flag
- Ham10.8%No flag
- Preservative0.4%No flag
- Chlorure de potassium · E5080.2%No flag
- Nitrite de sodium · E2500.2%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Wheat dextrose0.4%No flag
- Flavouring0.4%No flag
- Antioxidant0.4%No flag
- Érythorbate de sodium · E3160.4%No flag
- Flocons de pomme de terrer déshydratés8.4%No flag
- Emulsifier1.8%No flag
- Mono- et diglycérides d'acides gras · E4711.8%No flag
- Stabiliser1.8%No flag
- Diphosphates · E4501.8%Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Ricotta2.5%No flag
- Acide citrique · E3300.5%No flag
- Stabiliser1%No flag
- Carraghénanes · E4071%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Smoked lardoons1.5%No flag
- Pork breast0.8%No flag
- Wheat dextrose0.2%No flag
- Antioxidant<0.1%No flag
- Ascorbate de sodium · E301<0.1%No flag
- Preservative<0.1%No flag
- Nitrite de sodium · E250<0.1%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Soft white cheese1.3%No flag
- Flavouring0.4%No flag
Show original label text
Pâte 60% (semoule de BLÉ dur de qualité supérieure 46.5% - eau - OEUFS frais 6.5% [soit 140g d'OEUFS par kg de semoule)] - jambon cuit 12.8% (jambon de porc - sel - conservateurs : chlorure de potassium et nitrite de sodium - dextrose de BLÉ - arômes - antioxydant : érythorbate de sodium) - flocons de pomme de terrer déshydratés (pomme de terre - émulsifiant : mono et diglycérides d'acides gras - stabilisant : diphosphates) - semoule de BLÉ 4% - ricotta (sérum de LAIT - LAIT - acidifiant : acide citrique) - eau - CRÈME (CRÈME de LAIT - stabilisant : carraghénanes) - huile de tournesol - lardons fumés (poitrine de porc - sel - dextrose de BLÉ - antioxydant : ascorbate de sodium - conservateur : nitrite de sodium) - FROMAGE frais - sel - arôme (contient du LAIT) - poivre. Porc origine : UE/
Alerts
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.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- 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
What drives this
- WaterLow concern
- Sunflower OilLow concern
- SaltLow concern
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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Ingredient content
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