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  3. Pasta Sauce Carbonara
Pasta Sauce Carbonara
San Fabio, San Fabio (Penny)·Plant Based Foods And Beverages · 20071240

Pasta Sauce Carbonara

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Water46.7%—›
  • Sunflower oil23.6%—›
  • Hinterschinken9%—
  • Pork meat5.5%—
  • Salt0.7%—›
  • Sugar0.4%—›
  • Glucose syrup0.4%—›
  • Flavouring0.4%—
  • Stabiliser0.4%—
  • E340ii0.2%—
  • Pentanatriumphosphat0.2%—
  • Antioxidant0.4%—
  • E3010.4%—
  • Acidity regulator0.4%—
  • E262ii0.4%—
  • Preservative0.4%—
  • E2500.4%⚠ High
  • Cream6%—›
  • Modified starch4%—›
  • Moltodextrin4%—
  • Rauchfleisch2%—
  • Pork meat1.1%—
  • Salt0.4%—›
  • Spice extract0.2%—›
  • Sugar0.1%—›
  • Antioxidant<0.1%—
  • E301<0.1%—
  • Preservative<0.1%—
  • E250<0.1%⚠ High
  • E251<0.1%⚠ Moderate
  • Smoke<0.1%—
  • Wheat flour1.3%—›
  • Iodised salt1%—
  • Cheese0.6%—›
  • Glucose syrup0.5%—›
  • Egg yolk powder0.5%—
  • Onion0.3%—›
  • Natural flavouring0.2%—
  • Spice0.2%—›
  • Thickener0.1%—
  • E4150.1%—
  • Antioxidant0.2%—
  • E3000.2%—
  • Potassium phosphates (E340)⚠ Low
Show original label text

Wasser, Sonnenblumenöl, Hinterschinken 9% (Schweinefleisch, Salz, Zucker, Glukosesirup, Aromen, Stabilisator (Dikaliumphosphat, Pentanatriumphosphat), Antioxidationsmittel Natriumascorbat, Säureregulator Natriumdiacetat, Konservierungsstoff Natriumnitrit), _Sahne_ 6%, modifizierte Stärke, Moltodextrin, Rauchfleisch 2% (Schweinefleisch, Speisesalz, Gewürzextrakte, Zucker, Antioxidationsmittel Natriumascorbat, Konservierungsstoff (Natriumnitrit, Natriumnitrat), Rauch), _Weizenmehl_, Speisesalz jodiert, _Käsepulver_ 0,6%, Glukosesirup, _Eigelbpulver_, Zwiebeln 0,3%, natürliches Aroma, Gewürze, Verdickungsmittel Xanthan, Antioxidationsmittel Ascorbinsäure

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.
  • Sodium nitrateReducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
  • Potassium phosphatesInorganic 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

  1. 01AQUAHydrationNot assessed
  2. 02SUNFLOWER OILCompoundNot assessed
  3. 03CREAMCompoundNot assessed
  4. 04Starch, 2-hydroxy-3-(trimethylammonio)propyl ether, chlorideCompoundNot assessed
  5. 05WHEATCompoundNot assessed
  6. 06Cheese, Cheddar, ext.CompoundNot assessed
  7. 07CORN SYRUPCompoundNot assessed
  8. 08ONIONCompoundNot assessed
  9. 09SPICECompoundNot assessed

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