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- Cooked pasta43.1%—
- Wheat flour30.3%—›
- Water6.8%—›
- Virgin olive oil0.9%—
- Salt0.5%—›
- Yeast4.6%—›
- Jambon cuit standard14.5%—
- Ham8.3%—
- Water3.1%—›
- Acid1.6%—›
- E3251.6%—
- Dextrose0.8%—›
- Blood proteins0.4%—
- Antioxidant0.2%—
- E3010.2%—
- Preservative0.2%—
- E2500.2%⚠ High
- Mozzarella12.8%—
- Purée de tomates mi-réduite11.7%—
- Water7.1%—›
- Billes de mozzarella décongelées5.3%—
- Emmental3.2%—
- Wheat flour1.2%—›
- Garlic puree0.6%—
- Salt0.3%—›
- Virgin olive oil<0.1%—
- Dried basil<0.1%—
- Dried oregano<0.1%—
- %3D %3D sel—
- Arômes stabilisants—
- E450⚠ Low
- E451⚠ Low
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Pâte cuite 43,1% (farine de blé - eau - huile d'olive vierge 0,9% - sel - levure) - jambon cuit standard 14,5% [jambon de porc (origine : UE) - eau - acidifiant : lactate de sodium - dextrose - protéines de sang - antioxydant : ascorbate de sodium - conservateur : nitrite de sodium] - mozzarella 12,8% - purée de tomates mi-réduite 11,7% - eau - billes de mozzarella décongelées 5,3% - emmental 3,2% - farine de blé - purée d'ail - sel - huile d'olive vierge 0,08% - basilic déshydraté 0,06% - origan déshydraté 0,06%. Traces de crustacés, œufs et poisson. Les informations en gras sont destinées aux personnes allergiques ou intolérantes. %3D %3D sel - arômes stabilisants : diphosphates, triphosphates
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.
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