Why is Pâtes fraîches champignons et mascarpone classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The pasta uses refined wheat flour, added sunflower oil, breadcrumb mixture and dairy cheeses, all of which undergo industrial processing; the only listed additive is citric acid (E330), which places it in NOVA group 4.

How does the saturated‑fat and sugar content in this pasta affect a diabetic or hypertensive diet?

With 7.1 g of saturated fat and 7.7 g of sugars per 100 g, the product can raise LDL cholesterol and blood glucose levels, so individuals managing diabetes or high blood pressure should consume it only in limited portions.

Is the mascarpone cheese in this pasta a concern for people with lactose intolerance or a milk allergy?

Yes, mascarpone is a dairy cheese containing lactose and milk proteins; the product is not suitable for those who are lactose intolerant or allergic to milk.

Casa morando • 250 g

Pâtes fraîches champignons et mascarpone

Cereals And Potatoes

Product Insights

Pâtes fraîches champignons et mascarpone is a fresh pasta dish stuffed with mushrooms and mascarpone, classified in the cereal‑based food group. It carries a Nutri‑Score of D and belongs to NOVA group 4, indicating an ultra‑processed product. While it delivers 278 kcal per 100 g, 10.4 g of fat (including 7.1 g of saturated fat) and 7.7 g of sugars, it is low in salt and provides modest protein (7.4 g) and fiber (3.6 g), showing both nutritional strengths and drawbacks.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

moderate

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal278 kcal

Fat10.4 g

Saturated Fat7.1 g

Carbohydrates38.4 g

Sugars7.7 g

Comparative Analysis

Compared with the average values for similar fresh stuffed pastas, this product contains less sugar (7.7 g vs 9 g) and far less salt (0.002 g vs 2.96 g), but higher total fat (10.4 g vs 6.94 g) and lower fiber (3.6 g vs 5.05 g).

Ingredients

Farine de blé tendre 21%, champignons de Paris 14,5% (Agaricus bisporus), chapelure (farine de blé tendre, eau, sel, levure), fromage mascarpone 11,1%, semoule de blé dur 9%, cèpes 8,7% (Boletus edulis et son groupe), ceufs 8,4%, sérum de lait en poudre, huile de tournesol, eau, ricotta (sérum de lait, lait, crème, sel, correcteur d'acidité: acide citrique), sel, persil, ail en poudre, poivre. Traces éventuelles de crustacés, poissons, fruits à coque, céleri et mollusques.

84%

35%

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