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Lemon Basil Pesto Tortellini Salad
Greenveil's read: consider avoiding.
- High
- Tortellini53.6%—
- Pasta27.2%—
- Durum wheat semolina13.7%—›
- Water6.8%—›
- Egg white3.4%—›
- Liquid whole egg3.4%—
- Filling13.2%—
- Ricotta cheese6.6%—
- Whey3.3%—›
- Milk1.6%—›
- Bacterial culture0.8%—
- E3300.4%—
- Salt0.4%—›
- Wheat3.3%—›
- Wheat flour1.6%—›
- Sugar0.4%—›
- Yeast0.4%—›
- Salt0.9%—›
- Parmigiano reggiano1.6%—
- Romano cheese0.8%—
- Cow's milk0.4%—
- Salt0.2%—›
- E5090.1%—
- E1104<0.1%—
- Microbial coagulating enzyme<0.1%—
- Bacterial culture<0.1%—
- E460<0.1%—
- Salt0.4%—›
- Parsley0.4%—›
- Pesto23.2%—
- Basil11.6%—›
- Canola oil11.6%—›
- Parmigiano reggiano11.6%—
- Milk5.8%—›
- Salt0.7%—›
- E11040.7%—
- Microbial coagulating enzyme0.7%—
- Bacterial culture0.7%—
- E4603.2%—
- Water5.8%—›
- Canola oil2.9%—›
- White wine vinegar1.5%—
- White vinegar0.7%—
- Basil0.4%—›
- Garlic0.2%—›
- Sea salt<0.1%—›
- Concentrated lemon juice<0.1%—
- E330<0.1%—
- Lemon extract<0.1%—›
- E1510—
- Natural flavouring—
- Spice<0.1%—›
Show original label text
Tortellini (pasta [durum semolina, water, egg white, liquid whole egg], filling [ricotta cheese {whey, milk, bacterial culture, citric acid, salt}, toasted wheat crumbs {wheat flour, sugar, yeast, salt}, parmesan and romano cheese {cow's milk, salt, calcium chloride, lipase, microbial enzymes, bacterial culture, cellulose}, salt, parsley), pesto (basil, canola oil), parmesan cheese (milk, salt, lipase, microbial enzymes, bacterial culture, cellulose), water, canola oil, white wine vinegar, white vinegar, basil, garlic, sea salt, lemon juice concentrate, citric acid, lemon extract (ethyl alcohol, natural flavor), spices.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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Ingredient content
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