At a glance
Summary
This tortellini product contains a variety of cheeses and durum wheat semolina, which contribute beneficial nutrients such as protein and calcium. However, it is a processed food with added ingredients like breadcrumbs and potato flakes, which increase its processing level. The presence of beta carotene as a colorant is not harmful but indicates additional processing. Overall, while the ingredients are generally of good quality, the processing level limits its score.
Key ingredients 17
EggsGood
Eggs are a high-quality protein source and provide essential vitamins and minerals. They enhance the nutritional profile of pasta by adding protein and richness. Eggs also improve the texture and color of pasta.
Risks
Potential allergen for some individuals and may contain cholesterol.
Benefits
Excellent source of protein and essential nutrients like vitamin B12 and choline, supporting muscle and brain health.
Ricotta cheeseGood
Ricotta cheese is a fresh cheese that provides protein and calcium. It is made from whey, a byproduct of cheese production, and is lower in fat compared to other cheeses. It adds creaminess and flavor to pasta dishes.
Risks
Contains lactose, which may cause issues for lactose-intolerant individuals.
Benefits
Good source of protein and calcium, supporting bone health and muscle function.
Low moisture mozzarella cheeseGood
Low moisture mozzarella cheese is a semi-soft cheese with a mild flavor. It is lower in moisture, which extends its shelf life and makes it suitable for cooking. It provides protein and calcium.
Risks
Contains lactose and may be high in sodium.
Benefits
Rich in protein and calcium, contributing to bone health and muscle maintenance.
Romano cheeseGood
Romano cheese is a hard, salty cheese that adds flavor to dishes. It is rich in protein and calcium. Its strong flavor means it can be used sparingly to enhance dishes.
Risks
High in sodium and contains lactose.
Benefits
Provides protein and calcium, supporting bone health and muscle function.
Asiago cheeseGood
Asiago cheese is a semi-hard cheese with a nutty flavor. It is rich in protein and calcium, contributing to the nutritional value of dishes. It is often used grated over pasta.
Risks
Contains lactose and may be high in sodium.
Benefits
Good source of protein and calcium, supporting bone health and muscle maintenance.
Parmesan cheeseGood
Parmesan cheese is a hard, aged cheese known for its strong flavor. It is high in protein and calcium, enhancing the nutritional profile of dishes. Its intense flavor allows for use in small amounts.
Risks
High in sodium and contains lactose.
Benefits
Rich in protein and calcium, supporting bone health and muscle function.
Black pepperGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
May aid digestion and enhance nutrient absorption due to piperine content.
Durum wheat semolinaNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
Risks
Contains gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Rich in protein and provides a good source of energy, contributing to the pasta's nutritional value.
WaterNeutral
Water is a basic ingredient used to hydrate and bind the dough. It is essential for the formation of gluten networks in pasta. Water itself does not contribute any nutritional value.
See more about Water →SaltNeutral
Salt is used to enhance flavor and preserve food. It is a common ingredient in processed foods. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to high blood pressure and cardiovascular disease.
Benefits
Enhances flavor and acts as a preservative in food products.
Beta carotene colorNeutral
Beta carotene is a natural pigment used to add color to foods. It is a precursor to vitamin A and is generally considered safe. It is often used in processed foods to improve visual appeal.
Benefits
Provides a source of vitamin A precursor, which is beneficial for vision and immune function.
BreadcrumbsNeutral
Breadcrumbs are used as a filler or coating in various dishes. They are made from dried bread and provide texture. They do not significantly contribute to the nutritional profile.
Risks
May contain gluten, which can be problematic for those with celiac disease or gluten sensitivity.
Benefits
Adds texture and bulk to dishes, enhancing the eating experience.
Potato flakesNeutral
Potato flakes are dehydrated potatoes used as a thickener or filler. They provide carbohydrates and are often used in processed foods. They are a convenient alternative to fresh potatoes.
Benefits
Provides carbohydrates, contributing to energy intake.
Potato starchNeutral
Potato starch is used as a thickener and stabilizer in foods. It is a refined carbohydrate with no significant nutritional value. It is often used in processed foods for texture.
Benefits
Provides texture and stability to food products.
Dried citrus pulpNeutral
Dried citrus pulp is used as a flavoring or filler in foods. It is a byproduct of citrus juice production and contains fiber. It adds a subtle citrus flavor to dishes.
Benefits
Contains some fiber, which can aid in digestion.
NutmegNeutral
Nutmeg is a spice used for its warm, aromatic flavor. It is used in small amounts and does not significantly impact nutritional value. It is often used in savory and sweet dishes.
Risks
Excessive consumption can lead to toxicity, but this is unlikely in typical culinary use.
Benefits
Adds flavor and aroma to dishes, enhancing the culinary experience.
Wheat flourBad
Refined grain flour stripped of bran and germ.
Risks
May cause allergic reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides energy through carbohydrates and contains some protein, contributing to the overall nutritional profile of the product.
Processing
Processed Foods
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