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- Cooked pasta45.2%—
- Wheat flour22.6%—›
- Water11.3%—›
- Raising agent5.6%—
- E5005.6%—
- Colza oil2.8%—›
- Salt1.4%—›
- Baker S yeast1.4%—
- Sauce tomate cuite27.9%—
- Purée de tomate mi réduite14%—
- Water7%—›
- Wheat flour3.5%—›
- Virgin olive oil1.7%—
- Garlic puree0.9%—
- Origan en poudre basilic en poudre0.9%—
- Jambon cuit standard14.6%—
- Ham6.2%—
- Water3.1%—›
- Acid1.5%—›
- E3251.5%—
- Dextrose0.8%—›
- Salt0.4%—›
- Blood proteins0.2%—
- Flavouring<0.1%—
- Emulsifier<0.1%—
- E451<0.1%⚠ Low
- E450<0.1%⚠ Low
- Antioxidant<0.1%—
- E301<0.1%—
- Preservative—
- E250⚠ High
- Mezarella—
- Emmental—
- Potato starch—›
- Oregano—›
- Basil—›
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Pâte cuite 45,2% (farine de blé, eau, poudre à lever : E500, huile de colza, sel, levure boulangère), sauce tomate cuite 27,9% (purée de tomate mi réduite, eau, farine de blé, huile d'olive vierge, purée d'ail, origan en poudre basilic en poudre), jambon cuit standard 14,6% [jambon de porc (origine : UE) , eau, acidifiant : E325, dextrose, sel, protéine de sang, arôme, émulsifiant : E451 et E450, antioxydant :E 301, conservateur : E250, mezarella 5,9%, emmental 5,9%, fécule de pomme de terre, origan, basilic
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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