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- Cooked pasta42.7%—
- Wheat flour29.8%—›
- Colza oil6.5%—›
- Salt0.8%—›
- Yeast0.8%—›
- Raising agent5%—
- E500ii5%—
- Purée de tomates mi-réduite24.1%—
- Jambon cuit standard14.9%—
- Ham8.1%—
- Water3.4%—›
- Acid1.7%—›
- E3251.7%—
- Dextrose0.8%—›
- Salt0.4%—›
- Blood proteins0.2%—
- Flavouring0.1%—
- Stabiliser<0.1%—
- E451<0.1%⚠ Low
- E450<0.1%⚠ Low
- Antioxidant<0.1%—
- E301<0.1%—
- Preservative<0.1%—
- E250<0.1%⚠ High
- Grated emmental cheese8.8%—
- Emmental6.6%—
- Potato starch2.2%—›
- Gouda6.6%—
- Wheat flour1.5%—›
- Basil0.1%—›
- Oregano<0.1%—›
- Extra virgin olive oil<0.1%—
- Garlic paste1.2%—
Show original label text
Pâte cuite 42,7% (farine de blé - huile de colza - sel - levure - poudre à lever : E500ii) - purée de tomates mi-réduite - jambon cuit standard 14,9% (jambon de porc - eau - acidifiant : E325 - dextrose - sel - protéines de sang - arômes - stabilisants : E451, E450, anti-oxydant : E301 - conservateur : E250) - emmental râpé 8,8% (emmental - fécule de pomme de terre) - gouda 6,6% - farine de blé - basilic 0,1% - origan - huile d'olive vierge extra - pulpe d'ail.
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.
- DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- TriphosphatesInorganic 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
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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