Declared allergens
This product declares Soy.
Declared on pack via Open Food Facts · updated 1 Apr 2026
Pasta z bakłażana z ciecierzycą, oliwkami zielonymi i kaparami
Greenveil's read: acceptable. Food health moderate.
- Moderate
Allergens
- Soy
Declared on pack via Open Food Facts · updated 1 Apr 2026
Ingredients
- Aubergine42%No flag
- Aubergine39.9%No flag
- Modified potato starch0.3%No flag
- Wine vinegar0.1%No flag
- Antioxidant<0.1%No flag
- Kwas askorbinowy · E300<0.1%No flag
- Kwas cytrynowy · E330<0.1%No flag
- Virgin olive oil1.7%No flag
- Wine vinegar1.6%No flag
- Acidity regulator0.7%No flag
- Kwas mlekowy · E2700.7%No flag
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.
Alerts
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
Chemical identity has not been assessed for these 12 ingredients yet.
Alternatives
No lower-concern alternatives are available for this product yet.
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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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