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Breaded Fried Ravioli - Trader Joe's

Breaded Fried Ravioli - Trader Joe's

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Barcode: 00661836

Brands: Trader Joe's

Categories: Meals, Pasta dishes, Stuffed pastas, Ravioli

Countries where sold: United States

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Health

Ingredients

95 ingredients

Vitamin Do Calci sium 110mg Value (DV) tells you how much a nutrient in Daily a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 0% 6% AY CONTAIN TRACES OF SOY. NTAINS MILK, EGG WHEAT. DIST. AND SOLD EXCLUSIVELY BY: RADER JOE'S, MONROVIA, CA 91016 6% 2% INGREDIENTS RAMOL (ENRICHED DURUM WHEAT FLOUR SEMOLINA NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], RICOTTA CHEESE [PASTEURIZED MILK PASTEURIZED WHEY, PASTEURIZED CREAM, VINEGAR STABILIZERS (XANTHAN GUMARUB BEAN GUM, QUA GUNDE WATER PASTEURIZED WHOLE EGGS, MONTEREY JACK CHE PASTEURIZED MILK, CHEESECHS SALT MICROBIAL ENZYMET OW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED MILK CHEESE CULTURES, SALT, MICROBIAL ENZYME), CORNSTARCH, ASIAGO CHEESE [PASTEURIZED MILK, CHEFOONTURES, SALT, MICROBIAL ENZYME], GARLIC, PARMESAN CHEESE (PASTEURIZED PARASKIM ONLK, CHEESE CULTURES, SALT, MICROBIAL ENZYMEJ. SALT, SPICE, BETA CAROTENE [COLOR]), PREDUST (WHEAT FLOUR, DEHYDRATED POTATO [POTATO, MONO - AND DIGLYCERIDES OF FATTY ACIDS, DEXTROSE), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, MICROBIAL ENZYME], SALT, PARMESAN CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, MICROBIAL ENZY SPICES, GARLIC PODER, DEHYDRATED GREEN OW CORN FLOUR, SUGAR, SUNFLOWER OIL, YEAST, DEHYDRATED PARSLEY COLOR ADDED [TURMERICIOLEOBESINE PARIKA OLEORESIN, AN EXTRACTI ASCORBIC ACID (TO PROSERVE], NATURAL FLAVOR), BREADING (WHEAT FLOUR, CHEDDAR CHIESE POWDER [CHEDDAR CHEESE (PASTEURIZED MICK, CHEESE CUTURES, SALT, MICROBIAL ENZYME, DISODIUM PHOSPHATE, SALT LACTIC ACID], SALT, YELLOW CORN FLOUR, SUNFLOWER COLOR ADDED [PAPRIKA OLEORESIN, TURMERIC OLEORESIN), LACTIC ACID), SUNFLOWER OIL, BATTER (WHEAT FLOUR, YELLOW FLOUR, MODIFIED CORNSTARCH, SALT CARLIC POWDER ROSE, ONION POWDER, SPICE), WATER.

Allergens: Milk

Traces: Gluten, Soybeans

Food processing

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

Additive: E160a - Carotene

Additive: E160c - Paprika extract

Additive: E471 - Mono- and diglycerides of fatty acids

Ingredient: Colour

Ingredient: Dextrose

Ingredient: Flavouring

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E160a - Carotene

Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
Source: Wikipedia

E160ai - Beta-carotene

Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
Source: Wikipedia

E160c - Paprika extract

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

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

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E471

Non-vegan
Non-vegan ingredients: Ricotta, Cream, Asiago, Pasteurised milk, Parmigiano reggiano, Cheddar, Pasteurised milk, Parmigiano reggiano, Pasteurised milk, Cheddar
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Vegetarian status unknown
Unrecognized ingredients: Vitamin-do-calci-sium-110mg-value, Dv, Tells-you-how-much-a-nutrient-in-daily-a-serving-of-food-contributes-to-a-daily-diet, 2-000-calories-a-day-is-used-for-general-nutrition-advice, Ntains-milk, Egg-wheat, Dist, And-sold-exclusively-by, Rader-joe-s, Monrovia, Ca-91016-6-2-ingredients-ramol, Enriched-durum-wheat-flour-semolina-niacin, Ferrous sulfate, Thiamin mononitrate, Folic acid, Pasteurized-milk-pasteurized-whey, Vinegar-stabilizers, Xanthan-gumarub-bean-gum, Qua-gunde-water-pasteurized-whole-eggs, Monterey-jack-che-pasteurized-milk, Cheesechs-salt-microbial-enzymet-ow-moisture-part-skim-mozzarella-cheese, Pasteurized-milk-cheese-cultures, Chefoontures, Pasteurized-paraskim-onlk, Microbial-enzymej, Predust, Microbial-enzy-spices, Garlic-poder, Dehydrated-green-ow-corn-flour, Dehydrated-parsley-color-added, Turmericioleobesine-parika-oleoresin, An-extracti-ascorbic-acid, To-proserve, Cheddar-chiese-powder, Pasteurized-mick, Cheese-cutures, E339ii, Salt-lactic-acid, Sunflower-color-added, Turmeric-oleoresin, Batter, Yellow-flour, Salt-carlic-powder-rose
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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!
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DV -> en:dv - percent_min: 2.5 - percent_max: 100

tells you how much a nutrient in Daily a serving of food contributes to a daily diet -> en:tells-you-how-much-a-nutrient-in-daily-a-serving-of-food-contributes-to-a-daily-diet - percent_min: 0 - percent_max: 50

2‚000 calories a day is used for general nutrition advice -> en:2-000-calories-a-day-is-used-for-general-nutrition-advice - percent_min: 0 - percent_max: 33.3333333333333

NTAINS MILK -> en:ntains-milk - percent_min: 0 - percent_max: 25

EGG WHEAT -> en:egg-wheat - percent_min: 0 - percent_max: 20

DIST -> en:dist - percent_min: 0 - percent_max: 16.6666666666667

and SOLD EXCLUSIVELY BY -> en:and-sold-exclusively-by - percent_min: 0 - percent_max: 14.2857142857143

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MONROVIA -> en:monrovia - percent_min: 0 - percent_max: 12.5

CA 91016 6% 2% INGREDIENTS RAMOL -> en:ca-91016-6-2-ingredients-ramol - percent_min: 0 - percent_max: 11.1111111111111

ENRICHED DURUM WHEAT FLOUR SEMOLINA NIACIN -> en:enriched-durum-wheat-flour-semolina-niacin - percent_min: 0 - percent_max: 10

FERROUS SULFATE -> en:ferrous-sulfate - percent_min: 0 - percent_max: 9.09090909090909

THIAMINE MONONITRATE -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 8.33333333333333

RIBOFLAVIN -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769

FOLIC ACID -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714

RICOTTA CHEESE -> en:ricotta - vegan: no - vegetarian: maybe - ciqual_food_code: 19585 - percent_min: 0 - percent_max: 6.66666666666667

PASTEURIZED MILK PASTEURIZED WHEY -> en:pasteurized-milk-pasteurized-whey - percent_min: 0 - percent_max: 6.66666666666667

CREAM -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 3.33333333333333

VINEGAR STABILIZERS -> en:vinegar-stabilizers - percent_min: 0 - percent_max: 2.22222222222222

XANTHAN GUMARUB BEAN GUM -> en:xanthan-gumarub-bean-gum - percent_min: 0 - percent_max: 1.66666666666667

QUA GUNDE WATER PASTEURIZED WHOLE EGGS -> en:qua-gunde-water-pasteurized-whole-eggs - percent_min: 0 - percent_max: 1.33333333333333

MONTEREY JACK CHE PASTEURIZED MILK -> en:monterey-jack-che-pasteurized-milk - percent_min: 0 - percent_max: 1.11111111111111

CHEESECHS SALT MICROBIAL ENZYMET OW MOISTURE PART SKIM MOZZARELLA CHEESE -> en:cheesechs-salt-microbial-enzymet-ow-moisture-part-skim-mozzarella-cheese - percent_min: 0 - percent_max: 0.952380952380952

PASTEURIZED MILK CHEESE CULTURES -> en:pasteurized-milk-cheese-cultures - percent_min: 0 - percent_max: 0.952380952380952

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.476190476190476

MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.317460317460317

CORNSTARCH -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.833333333333333

ASIAGO CHEESE -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.740740740740741

PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.666666666666667

CHEFOONTURES -> en:chefoontures - percent_min: 0 - percent_max: 0.606060606060606

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MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.512820512820513

GARLIC -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 6.25

PARMESAN CHEESE -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 5.88235294117647

PASTEURIZED PARASKIM ONLK -> en:pasteurized-paraskim-onlk - percent_min: 0 - percent_max: 5.88235294117647

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8529411764706

MICROBIAL ENZYMEJ -> en:microbial-enzymej - percent_min: 0 - percent_max: 1.47058823529412

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.17647058823529

SPICE -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.980392156862745

BETA CAROTENE -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.840336134453782

COLOR -> en:colour - percent_min: 0 - percent_max: 0.840336134453782

PREDUST -> en:predust - percent_min: 0 - percent_max: 5.55555555555556

WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5.55555555555556

POTATO -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 2.77777777777778

POTATO -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 1.85185185185185

mono- and DIGLYCERIDES OF FATTY ACIDS -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.38888888888889

DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.11111111111111

CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 5.26315789473684

PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8529411764706

MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8529411764706

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8529411764706

PARMESAN CHEESE -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.8529411764706

PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.8529411764706

CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.8529411764706

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8529411764706

MICROBIAL ENZY SPICES -> en:microbial-enzy-spices - percent_min: 0 - percent_max: 1.8529411764706

GARLIC PODER -> en:garlic-poder - percent_min: 0 - percent_max: 1.8529411764706

DEHYDRATED GREEN OW CORN FLOUR -> en:dehydrated-green-ow-corn-flour - percent_min: 0 - percent_max: 1.8529411764706

SUGAR -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.8529411764706

SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 1.8529411764706

YEAST -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8529411764706

DEHYDRATED PARSLEY COLOR ADDED -> en:dehydrated-parsley-color-added - percent_min: 0 - percent_max: 1.8529411764706

TURMERICIOLEOBESINE PARIKA OLEORESIN -> en:turmericioleobesine-parika-oleoresin - percent_min: 0 - percent_max: 1.8529411764706

AN EXTRACTI ASCORBIC ACID -> en:an-extracti-ascorbic-acid - percent_min: 0 - percent_max: 0.9264705882353

TO PROSERVE -> en:to-proserve - percent_min: 0 - percent_max: 0.617647058823533

NATURAL FLAVOR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8529411764706

BREADING -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 1.8529411764706

WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.8529411764706

CHEDDAR CHIESE POWDER -> en:cheddar-chiese-powder - percent_min: 0 - percent_max: 0.9264705882353

CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 0.9264705882353

PASTEURIZED MICK -> en:pasteurized-mick - percent_min: 0 - percent_max: 0.46323529411765

CHEESE CUTURES -> en:cheese-cutures - percent_min: 0 - percent_max: 0.308823529411767

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.231617647058825

MICROBIAL ENZYME -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.18529411764706

DISODIUM PHOSPHATE -> en:e339ii - percent_min: 0 - percent_max: 0.154411764705883

SALT LACTIC ACID -> en:salt-lactic-acid - percent_min: 0 - percent_max: 0.154411764705883

SALT -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.617647058823533

YELLOW CORN FLOUR -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 0.46323529411765

SUNFLOWER COLOR ADDED -> en:sunflower-color-added - percent_min: 0 - percent_max: 0.37058823529412

PAPRIKA OLEORESIN -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.308823529411767

TURMERIC OLEORESIN -> en:turmeric-oleoresin - percent_min: 0 - percent_max: 0.264705882352943

LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.264705882352943

SUNFLOWER OIL -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 1.8529411764706

BATTER -> en:batter - percent_min: 0 - percent_max: 1.8529411764706

WHEAT FLOUR -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.8529411764706

YELLOW FLOUR -> en:yellow-flour - percent_min: 0 - percent_max: 0.9264705882353

MODIFIED CORNSTARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.617647058823533

SALT CARLIC POWDER ROSE -> en:salt-carlic-powder-rose - percent_min: 0 - percent_max: 0.46323529411765

ONION -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.37058823529412

SPICE -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.308823529411767

WATER -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.8529411764706

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 2

Proteins: 5 / 5 (value: 8.2352941176471, rounded value: 8.24)

Fiber: 2 / 5 (value: 2.3529411764706, rounded value: 2.35)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.00148773193359375, rounded value: 0)

Negative points: 14

Energy: 3 / 10 (value: 1181, rounded value: 1181)

Sugars: 0 / 10 (value: 3.5294117647059, rounded value: 3.53)

Saturated fat: 3 / 10 (value: 3.5294117647059, rounded value: 3.5)

Sodium: 8 / 10 (value: 741.17647058824, rounded value: 741.2)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (14 - 2)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (11.8%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (3.53%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.53%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.85%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	Compared to: Ravioli
Energy	+61%
Fat	+143%
Saturated fat	+67%
Salt	+135%
Carbohydrates	+41%
Fiber	+34%
Sugars	+82%
Proteins	+14%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
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Data sources

Product added on May 15, 2021, 2:14:04 AM CEST by kiliweb
Last edit of product page on January 19, 2024, 1:24:47 AM CET by beckanhaf.
Product page also edited by kerdm, naruyoko, yuka.sY2b0xO6T85zoF3NwEKvlhV3c9PGhQPYNC7us2u6z_WUHrHlbIhJvpniEao, yuka.sY2b0xO6T85zoF3NwEKvlkp6c4PGjSjaGxbUvFfQytq3C73ObfZdzar_Kqs, yuka.sY2b0xO6T85zoF3NwEKvllB5bOaG_ReaNzfmpEOO5oiIAba1PIFX8prLHKs.

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Breaded Fried Ravioli - Trader Joe's