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Pending enrichment
Pasta shapes in tomato sauce
Greenveil's read: consider avoiding.
- High
- Water53.6%—›
- Tomato puree23.2%—
- Water11.6%—›
- Tomato concentrate11.6%—
- Pasta11.6%—
- Durum wheat semolina5.8%—›
- E3752.9%—
- Reduced iron1.5%—›
- Thiamin mononitrate0.7%—›
- Thiamin0.7%—›
- E1010.4%—
- E1010.4%—
- Folic acid0.4%—›
- High fructose corn syrup5.8%—›
- Less than 2% of2.9%—
- Modified corn starch2.9%—›
- E5081.5%—
- Pasteurized processed cheese0.7%—
- Cheddar0.4%—
- Enzyme modified cheddar0.2%—
- Pasteurised milk<0.1%—
- Microbial culture<0.1%—
- Salt<0.1%—›
- Enzyme<0.1%—›
- Water<0.1%—›
- E339<0.1%—
- Milkfat<0.1%—›
- Salt<0.1%—›
- Apo-carotenal<0.1%—
- Colour<0.1%—
- Enzyme modified cheese0.4%—
- Cheddar cheese0.2%—
- Pasteurised milk<0.1%—
- Microbial culture<0.1%—
- Salt<0.1%—›
- Enzyme<0.1%—›
- Cream<0.1%—›
- Water<0.1%—›
- Salt<0.1%—›
- E339<0.1%—
- E415—
- Apo-carotenal—
- Colour—
- Sea salt0.2%—›
- Salt<0.1%—›
- Flavouring<0.1%—
- Onion<0.1%—›
- E330<0.1%—
- Soya oil<0.1%—›
Show original label text
Water, tomato puree (water, tomato paste), enriched pasta (durum wheat semolina, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), high fructose corn syrup, less than 2% of: modified corn starch, potassium chloride, pasteurized processed cheese (cheddar and enzyme modified cheddar [pasteurized milk, cultures, salt, enzymes], water, sodium phosphate, milkfat, salt, apo-carotenal [color]), enzyme modified cheese (cheddar cheese [pasteurized milk, cultures, salt, enzymes], cream, water, salt, sodium phosphate, xanthan gum, apo-carotenal [color]), sea salt, salt, flavoring, onion powder, citric acid, soybean oil.
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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How we assembled this record: source coverage, image cache state, review state, and the active product version.
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