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Penne Primavera - Michelina's - 255g

Penne Primavera - Michelina's - 255g

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Barcode: 4787273215077 (EAN / EAN-13)

Quantity: 255g

Brands: Michelina's

Categories: Meals, Pasta dishes

Countries where sold: Canada

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Health

Ingredients

  • icon

    107 ingredients


    COOKED PASTA (WATER, WHEAT PASTA), WATER, HALF AND HALF (MILK, CREAM), BROCCOLI, PEAS, TOMATOES (TOMATOES, CALCIUM CHLORIDE), NEUFCHATEL CHEESE PRODUCT (MILK, CREAM, BACTERIAL AND MOLD CULTURES, SALT, CAROB BEAN GUM), MODIFIED CORN STARCH, WHEY, GRATED CHEESE BLEND (PARMESAN AND ASIAGO CHEESES [MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME], NATURAL FLAVOUR, CELLULOSE), SOYBEAN OIL MARGARINE, ROMANO CHEESE BLEND (ROMANO CHEESE [MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME], NATURAL FLAVOUR, CELLULOSE), SALT, CANOLA OIL, SPICES, CHEESE FLAVOUR (PARMESAN CHEESE, WATER, SALT, DISODIUM PHOSPHATE, SODIUM CITRATE), MALTODEXTRIN, YEAST EXTRACT, XANTHAN GUM, DEXTROSE, GRANULATED GARLIC. CONTAINS: MILK, SOY, WHEAT INGRÉDIENTS : PÂTES CUITES (EAU, PÂTES DE BLÉ), EAU, CRÈME MOITIÉ-MOITIÉ (LAIT, CRÈME), BROCOLI, POIS, TOMATES (TOMATES, CHLORURE DE CALCIUM), PRODUIT DE FROMAGE NEUFCHÂTEL (LAIT, CRÈME, CULTURE BACTÉRIENNE ET CULTURE DE MOISISSURE, SEL, GOMME DE CAROUBE), AMIDON DE MAÏS MODIFIÉ, LACTOSÉRUM, MÉLANGE DE FROMAGES RĂPÉS FROMAGES PARMESAN ET ASIAGO [LAIT, CULTURE BACTÉRIENNE, SEL, ENZYME MICROBIEN], "ARÔME NÄTUREL, CELLULOSE), MARGARINE D'HUILE DE SOYA, MÉLANGE DE FROMAGE ROMANO (FROMAGE ROMANO [LAIT, CULTURE BACTÉRIENNE, SEL, ENZYME MICROBIEN], ARÔME NATUREL, CELLULOSE), SEL, HUILE DE CANOLA, ÉPICES, ARÔME DE FROMAGE (FROMAGE PARMESAN, EAU, SEL, PHOSPHATE DISODIQUE, CITRATE DE SODIUM), MALTODEXTRINE, EXTRAIT DE LEVURE, GOMME XANTHANE, DEXTROSE, AIL GRANULÉ. CONTIENT : LAIT, SOYA, BLÉ J10
    Allergens: Milk, Soybeans
    Traces: Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E410 - Locust bean gum
    • Additive: E415 - Xanthan gum
    • Additive: E460 - Cellulose
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E339ii - Disodium phosphate


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia
  • E410 - Locust bean gum


    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E460 - Cellulose


    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: Wheat-pasta, Half-and-half, Neufchatel-cheese-product, Bacterial-and-mold-cultures, Bacterial-culture, Soybean-oil-margarine, Romano-cheese-blend, Bacterial-culture, Ingredients, Pates-cuites, Eau, Pates-de-ble, Eau, Creme-moitie-moitie, Lait, Creme, Brocoli, Pois, Tomates, Tomates, Chlorure-de-calcium, Produit-de-fromage-neufchatel, Lait, Creme, Culture-bacterienne-et-culture-de-moisissure, Sel, Gomme-de-caroube, Amidon-de-mais-modifie, Lactoserum, Melange-de-fromages-răpes-fromages-parmesan-et-asiago, Lait, Culture-bacterienne, Sel, Enzyme-microbien, Arome-naturel, Margarine-d-huile-de-soya, Melange-de-fromage-romano, Fromage-romano, Lait, Culture-bacterienne, Sel, Enzyme-microbien, Arome-naturel, Sel, Huile-de-canola, Epices, Arome-de-fromage, Fromage-parmesan, Eau, Sel, Phosphate-disodique, Citrate-de-sodium, Maltodextrine, Extrait-de-levure, Gomme-xanthane, Ail-granule, Contient, Lait, Ble-j10

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan


    Non-vegan ingredients: Milk, Cream, Milk, Cream, Whey, Mixed cheese, Parmigiano reggiano, Asiago, Milk, Romano cheese, Milk, Parmigiano reggiano

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: Wheat-pasta, Half-and-half, Neufchatel-cheese-product, Bacterial-and-mold-cultures, Bacterial-culture, Soybean-oil-margarine, Romano-cheese-blend, Bacterial-culture, E339ii, Sodium citrate, Ingredients, Pates-cuites, Eau, Pates-de-ble, Eau, Creme-moitie-moitie, Lait, Creme, Brocoli, Pois, Tomates, Tomates, Chlorure-de-calcium, Produit-de-fromage-neufchatel, Lait, Creme, Culture-bacterienne-et-culture-de-moisissure, Sel, Gomme-de-caroube, Amidon-de-mais-modifie, Lactoserum, Melange-de-fromages-răpes-fromages-parmesan-et-asiago, Lait, Culture-bacterienne, Sel, Enzyme-microbien, Arome-naturel, Margarine-d-huile-de-soya, Melange-de-fromage-romano, Fromage-romano, Lait, Culture-bacterienne, Sel, Enzyme-microbien, Arome-naturel, Sel, Huile-de-canola, Epices, Arome-de-fromage, Fromage-parmesan, Eau, Sel, Phosphate-disodique, Citrate-de-sodium, Maltodextrine, Extrait-de-levure, Gomme-xanthane, Ail-granule, Contient, Lait, Ble-j10

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : COOKED PASTA (WATER, WHEAT PASTA), WATER, HALF and HALF (MILK, CREAM), BROCCOLI, PEAS, TOMATOES (TOMATOES, CALCIUM CHLORIDE), NEUFCHATEL CHEESE PRODUCT (MILK, CREAM, BACTERIAL and MOLD CULTURES, SALT, CAROB BEAN GUM), MODIFIED CORN STARCH, WHEY, CHEESE BLEND (PARMESAN, ASIAGO CHEESES (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), NATURAL FLAVOUR, CELLULOSE), SOYBEAN OIL MARGARINE, ROMANO CHEESE BLEND (ROMANO CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), NATURAL FLAVOUR, CELLULOSE), SALT, CANOLA OIL, SPICES, CHEESE FLAVOUR (PARMESAN CHEESE, WATER, SALT, DISODIUM PHOSPHATE, SODIUM CITRATE), MALTODEXTRIN, YEAST EXTRACT, XANTHAN GUM, DEXTROSE, GARLIC, INGRÉDIENTS (PÂTES CUITES, EAU), PÂTES DE BLÉ, EAU, CRÈME MOITIÉ-MOITIÉ (LAIT, CRÈME), BROCOLI, POIS, TOMATES (TOMATES, CHLORURE DE CALCIUM), PRODUIT DE FROMAGE NEUFCHÂTEL (LAIT, CRÈME, CULTURE BACTÉRIENNE ET CULTURE DE MOISISSURE, SEL, GOMME DE CAROUBE), AMIDON DE MAÏS MODIFIÉ, LACTOSÉRUM, MÉLANGE DE FROMAGES RĂPÉS FROMAGES PARMESAN ET ASIAGO (LAIT, CULTURE BACTÉRIENNE, SEL, ENZYME MICROBIEN), "ARÔME NÄTUREL, CELLULOSE, MARGARINE D'HUILE DE SOYA, MÉLANGE DE FROMAGE ROMANO (FROMAGE ROMANO (LAIT, CULTURE BACTÉRIENNE, SEL, ENZYME MICROBIEN), ARÔME NATUREL, CELLULOSE), SEL, HUILE DE CANOLA, ÉPICES, ARÔME DE FROMAGE (FROMAGE PARMESAN, EAU, SEL, PHOSPHATE DISODIQUE, CITRATE DE SODIUM), MALTODEXTRINE, EXTRAIT DE LEVURE, GOMME XANTHANE, DEXTROSE, AIL GRANULÉ, CONTIENT (LAIT), SOYA, BLÉ J10
    1. COOKED PASTA -> en:cooked-pasta - vegan: maybe - vegetarian: maybe - percent_min: 2.08333333333333 - percent_max: 100
      1. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.04166666666667 - percent_max: 100
      2. WHEAT PASTA -> en:wheat-pasta - percent_min: 0 - percent_max: 50
    2. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. HALF and HALF -> en:half-and-half - percent_min: 0 - percent_max: 33.3333333333333
      1. MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. CREAM -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    4. BROCCOLI -> en:broccoli - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. PEAS -> en:pea - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. TOMATOES -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      1. TOMATOES -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      2. CALCIUM CHLORIDE -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    7. NEUFCHATEL CHEESE PRODUCT -> en:neufchatel-cheese-product - percent_min: 0 - percent_max: 14.2857142857143
      1. MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. CREAM -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      3. BACTERIAL and MOLD CULTURES -> en:bacterial-and-mold-cultures - percent_min: 0 - percent_max: 4.76190476190476
      4. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
      5. CAROB BEAN GUM -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    8. MODIFIED CORN STARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. CHEESE BLEND -> en:mixed-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10
      1. PARMESAN -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10
      2. ASIAGO CHEESES -> en:asiago - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5
        1. MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
        2. BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 2.5
        3. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
        4. MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. NATURAL FLAVOUR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
      4. CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    11. SOYBEAN OIL MARGARINE -> en:soybean-oil-margarine - percent_min: 0 - percent_max: 9.09090909090909
    12. ROMANO CHEESE BLEND -> en:romano-cheese-blend - percent_min: 0 - percent_max: 8.33333333333333
      1. ROMANO CHEESE -> en:romano-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
        1. MILK -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        2. BACTERIAL CULTURE -> en:bacterial-culture - percent_min: 0 - percent_max: 4.16666666666667
        3. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
        4. MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
      2. NATURAL FLAVOUR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
      3. CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    13. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    14. CANOLA OIL -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.397
    15. SPICES -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    16. CHEESE FLAVOUR -> en:cheese-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.397
      1. PARMESAN CHEESE -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.397
      2. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6985
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.465666666666667
      4. DISODIUM PHOSPHATE -> en:e339ii - percent_min: 0 - percent_max: 0.34925
      5. SODIUM CITRATE -> en:sodium-citrate - percent_min: 0 - percent_max: 0.2794
    17. MALTODEXTRIN -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    18. YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    19. XANTHAN GUM -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    20. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    21. GARLIC -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    22. INGRÉDIENTS -> en:ingredients - percent_min: 0 - percent_max: 1.397
      1. PÂTES CUITES -> en:pates-cuites - percent_min: 0 - percent_max: 1.397
      2. EAU -> en:eau - percent_min: 0 - percent_max: 0.6985
    23. PÂTES DE BLÉ -> en:pates-de-ble - percent_min: 0 - percent_max: 1.397
    24. EAU -> en:eau - percent_min: 0 - percent_max: 1.397
    25. CRÈME MOITIÉ-MOITIÉ -> en:creme-moitie-moitie - percent_min: 0 - percent_max: 1.397
      1. LAIT -> en:lait - percent_min: 0 - percent_max: 1.397
      2. CRÈME -> en:creme - percent_min: 0 - percent_max: 0.6985
    26. BROCOLI -> en:brocoli - percent_min: 0 - percent_max: 1.397
    27. POIS -> en:pois - percent_min: 0 - percent_max: 1.397
    28. TOMATES -> en:tomates - percent_min: 0 - percent_max: 1.397
      1. TOMATES -> en:tomates - percent_min: 0 - percent_max: 1.397
      2. CHLORURE DE CALCIUM -> en:chlorure-de-calcium - percent_min: 0 - percent_max: 0.6985
    29. PRODUIT DE FROMAGE NEUFCHÂTEL -> en:produit-de-fromage-neufchatel - percent_min: 0 - percent_max: 1.397
      1. LAIT -> en:lait - percent_min: 0 - percent_max: 1.397
      2. CRÈME -> en:creme - percent_min: 0 - percent_max: 0.6985
      3. CULTURE BACTÉRIENNE ET CULTURE DE MOISISSURE -> en:culture-bacterienne-et-culture-de-moisissure - percent_min: 0 - percent_max: 0.465666666666667
      4. SEL -> en:sel - percent_min: 0 - percent_max: 0.34925
      5. GOMME DE CAROUBE -> en:gomme-de-caroube - percent_min: 0 - percent_max: 0.2794
    30. AMIDON DE MAÏS MODIFIÉ -> en:amidon-de-mais-modifie - percent_min: 0 - percent_max: 1.397
    31. LACTOSÉRUM -> en:lactoserum - percent_min: 0 - percent_max: 1.397
    32. MÉLANGE DE FROMAGES RĂPÉS FROMAGES PARMESAN ET ASIAGO -> en:melange-de-fromages-răpes-fromages-parmesan-et-asiago - percent_min: 0 - percent_max: 1.397
      1. LAIT -> en:lait - percent_min: 0 - percent_max: 1.397
      2. CULTURE BACTÉRIENNE -> en:culture-bacterienne - percent_min: 0 - percent_max: 0.6985
      3. SEL -> en:sel - percent_min: 0 - percent_max: 0.465666666666667
      4. ENZYME MICROBIEN -> en:enzyme-microbien - percent_min: 0 - percent_max: 0.34925
    33. "ARÔME NÄTUREL -> en:arome-naturel - percent_min: 0 - percent_max: 1.397
    34. CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    35. MARGARINE D'HUILE DE SOYA -> en:margarine-d-huile-de-soya - percent_min: 0 - percent_max: 1.397
    36. MÉLANGE DE FROMAGE ROMANO -> en:melange-de-fromage-romano - percent_min: 0 - percent_max: 1.397
      1. FROMAGE ROMANO -> en:fromage-romano - percent_min: 0 - percent_max: 1.397
        1. LAIT -> en:lait - percent_min: 0 - percent_max: 1.397
        2. CULTURE BACTÉRIENNE -> en:culture-bacterienne - percent_min: 0 - percent_max: 0.6985
        3. SEL -> en:sel - percent_min: 0 - percent_max: 0.465666666666667
        4. ENZYME MICROBIEN -> en:enzyme-microbien - percent_min: 0 - percent_max: 0.34925
      2. ARÔME NATUREL -> en:arome-naturel - percent_min: 0 - percent_max: 0.6985
      3. CELLULOSE -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.465666666666667
    37. SEL -> en:sel - percent_min: 0 - percent_max: 1.397
    38. HUILE DE CANOLA -> en:huile-de-canola - percent_min: 0 - percent_max: 1.397
    39. ÉPICES -> en:epices - percent_min: 0 - percent_max: 1.397
    40. ARÔME DE FROMAGE -> en:arome-de-fromage - percent_min: 0 - percent_max: 1.397
      1. FROMAGE PARMESAN -> en:fromage-parmesan - percent_min: 0 - percent_max: 1.397
      2. EAU -> en:eau - percent_min: 0 - percent_max: 0.6985
      3. SEL -> en:sel - percent_min: 0 - percent_max: 0.465666666666667
      4. PHOSPHATE DISODIQUE -> en:phosphate-disodique - percent_min: 0 - percent_max: 0.34925
      5. CITRATE DE SODIUM -> en:citrate-de-sodium - percent_min: 0 - percent_max: 0.2794
    41. MALTODEXTRINE -> en:maltodextrine - percent_min: 0 - percent_max: 1.397
    42. EXTRAIT DE LEVURE -> en:extrait-de-levure - percent_min: 0 - percent_max: 1.397
    43. GOMME XANTHANE -> en:gomme-xanthane - percent_min: 0 - percent_max: 1.397
    44. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    45. AIL GRANULÉ -> en:ail-granule - percent_min: 0 - percent_max: 1.397
    46. CONTIENT -> en:contient - percent_min: 0 - percent_max: 1.397
      1. LAIT -> en:lait - percent_min: 0 - percent_max: 1.397
    47. SOYA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.397
    48. BLÉ J10 -> en:ble-j10 - percent_min: 0 - percent_max: 1.397

Nutrition

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    Nutrient levels


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      Sugars in moderate quantity (5%)


      What you need to know
      • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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      Salt in moderate quantity (1.4%)


      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (255g)
    Compared to: Pasta dishes
    Fat 7 g 17.9 g +40%
    Trans fat 0.2 g 0.51 g +192%
    Cholesterol 15,000 mg 38,200 mg +104,795%
    Carbohydrates 47 g 120 g +41%
    Fiber 3 g 7.65 g +46%
    Sugars 5 g 12.8 g +61%
    Proteins 10 g 25.5 g +14%
    Salt 1.397 g 3.56 g +41%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 10.716 % 10.716 %
Serving size: 255g

Environment

Packaging

Transportation

Data sources

Product added on by laperlefays
Last edit of product page on by laperlefays.
Product page also edited by openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.