At a glance
Summary
The four cheese ravioli contains high-quality ingredients such as ricotta, mozzarella, Parmigiano Reggiano, and Asiago cheeses, which provide beneficial nutrients like protein and calcium. However, the presence of refined sugar and enriched flour in the breadcrumbs introduces some processed elements. While the product is processed, it avoids major harmful additives, allowing it to maintain a moderate score.
Key ingredients 31
Ricotta CheeseGood
A wholesome dairy ingredient that provides a good source of protein and calcium.
Pasteurized MilkGood
Provides essential nutrients like calcium and high-quality protein for bone and muscle health.
See more about Pasteurized Milk →Low Moisture Mozzarella CheeseGood
A natural cheese that offers good amounts of protein and calcium.
Parmigiano ReggianoGood
An authentic, aged hard cheese offering rich flavor, protein, and calcium with minimal processing.
RennetGood
Beneficial ingredient — whole-food or functional value in this product class.
See more about Rennet →Asiago CheeseGood
A flavorful aged cheese that provides quality protein and calcium.
Part-Skim MilkGood
A dairy base with reduced fat content while retaining essential protein and minerals.
NiacinGood
Beneficial ingredient — whole-food or functional value in this product class.
See more about Niacin →RiboflavinGood
Essential B vitamin — beneficial micronutrient.
See more about Riboflavin →EggsGood
A whole food providing high-quality protein, healthy fats, and essential micronutrients.
See more about Eggs →Pasteurized WheyNeutral
A dairy byproduct commonly used in cheese making, providing additional protein.
VinegarNeutral
Used naturally for flavoring and preservation.
See more about Vinegar →SaltNeutral
Standard culinary salt used for flavor enhancement and preservation.
See more about Salt →Cheese CulturesNeutral
Beneficial live bacteria used to ferment milk and create cheese flavor and texture.
See more about Cheese Cultures →EnzymesNeutral
Natural agents used to curdle milk during the cheese-making process.
See more about Enzymes →BreadcrumbsNeutral
A common bakery product used for texture and binding.
Enriched FlourNeutral
Standard milled wheat flour fortified with added vitamins and minerals.
See more about Enriched Flour →Malted Barley FlourNeutral
Used in small amounts to improve yeast activity and dough browning.
See more about Malted Barley Flour →Reduced IronNeutral
Mineral nutrient added to fortify flour products.
See more about Reduced Iron →Thiamin MononitrateNeutral
Vitamin B1 added as part of flour enrichment.
See more about Thiamin Mononitrate →Folic AcidNeutral
A synthetic B-vitamin commonly used for food fortification.
See more about Folic Acid →Instant Dry YeastNeutral
A leavening agent used in baking.
Potato FlakesNeutral
Dehydrated potato used for texture and binding in the filling.
Potato StarchNeutral
Starch extracted from potatoes, used as a thickener and binder.
See more about Potato Starch →Dried Citrus PulpNeutral
A natural plant fiber used for texture and moisture retention.
Durum Wheat SemolinaNeutral
Standard formulation ingredient — neither beneficial nor harmful at typical use.
See more about Durum Wheat Semolina →WaterNeutral
Essential for hydrating the dough.
See more about Water →Beta Carotene ColorNeutral
A natural plant-derived pigment used to enhance the color of the pasta.
See more about Beta Carotene Color →Wheat FlourBad
Refined grain flour stripped of bran and germ.
See more about Wheat Flour →SugarBad
Refined added sugar.
See more about Sugar →Sunflower OilVery Bad
A processed seed oil high in omega-6 fatty acids, which can promote inflammation when consumed in excess.
See more about Sunflower Oil →Processing
Processed Foods
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