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PASTA SAUCE FOUR CHEESE ALFREDO
Greenveil's read: consider avoiding.
- High
- Ingredientes Agua52.5%—
- Cream23.8%—›
- Yema de huevo modificada enzimáticamente11.9%—
- Queso tipo parmesano5.9%—
- Leche con cultivos lácticos parcialmente descremados3%—
- Salt0.5%—›
- Enzyme2.5%—›
- Modified corn starch3%—›
- Queso tipo romano1.5%—
- Cow S milk0.7%—
- Lactic ferments0.4%—
- Salt0.2%—›
- Enzyme0.2%—›
- Butter0.7%—›
- Queso tipo provolone0.4%—
- Milk0.2%—›
- Vinegar<0.1%—›
- Salt<0.1%—›
- Salt0.2%—›
- Sugar<0.1%—›
- Milk<0.1%—›
- Saborizante natural de queso tipo romano<0.1%—
- Tipo romano<0.1%—
- Leche parcialmente descremada con cultivos lácticos<0.1%—
- Salt—›
- Enzyme—›
- E415<0.1%—
- Garlic—›
- Butter—›
- Pepper—›
- Natural flavouring—
- Natural onion flavouring—
- Sólidos de jarabe de maiz alta en maltosa—
- E339—
- Soya oil—›
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Ingredientes Agua, crema, yema de huevo modificada enzimáticamente, queso tipo parmesano (leche con cultivos lácticos parcialmente descremados, sal, enzimas), almidón de maíz modificado, queso tipo romano (leche de vaca, cultivos lácticos, sal, enzimas), mantequilla, queso tipo provolone (leche, vinagre, sal), sal, azúcar, sólidos de la leche, saborizante natural de queso tipo romano (contiene queso tipo romano (leche parcialmente descremada con cultivos lácticos, sal, enzimas)), goma xantana, ajo, sólidos de mantequilla, pimienta, saborizantes naturales (contiene cebolla)), sólidos de jarabe de maiz alta en maltosa, fosfato de sodio, aceite de soya.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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