Why is Ravioles Basilic de Provence classified as ultra-processed (NOVA 4) and what specific additives does it contain?

Because it combines refined wheat flour, added sunflower and rapeseed oils, processed cheeses, modified potato starch and flavorings, the product meets the criteria for ultra‑processed foods; the listed additives are the natural flavoring and the colourant E100 (turmeric extract) together with an unspecified E14xx additive.

How does the sugar and salt content in this product affect a diabetic or hypertensive diet?

The sugar level is low at 3.2 g per 100 g, which is generally acceptable for diabetic meal planning, but the salt amount of 1.7 g per 100 g is relatively high and can contribute to increased blood pressure, so hypertensive individuals should limit portion size.

Is the presence of fresh eggs in this product a concern for people with egg allergies?

Yes, the formulation includes fresh eggs (4.7 % of the product) and therefore it must be avoided by anyone with an egg allergy, as eggs are listed as a major allergen on the label.

Saint jean • 300 g

Ravioles Basilic de Provence

Cereals And Potatoes

Product Insights

Ravioles Basilic de Provence are fresh stuffed pasta made from soft wheat flour, water, eggs and a cheese‑based filling, placing them in the PNNS groups “Cereals and potatoes” and “Cereals”. The product carries a Nutri‑Score of D and is classified in the ultra‑processed NOVA 4 category, reflecting the presence of refined flour, multiple added oils, processed cheeses, modified starch and the food additives E100 and E14xx. Nutritionally it provides 254 kcal, 8.2 g fat (including 4.9 g saturated fat), 9.3 g protein and 1.5 g fiber per 100 g, with low sugars but a relatively high salt level (1.7 g), and it contains the allergens eggs, gluten and milk.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal254 kcal

Fat8.2 g

Saturated Fat4.9 g

Carbohydrates35 g

Sugars3.2 g

Comparative Analysis

Compared with average values for pasta dishes, this product contains less sugar (3.2 g vs 9 g) and less salt (1.7 g vs 2.96 g) but a higher fat content (8.2 g vs 6.94 g), while its saturated fat is far below the category average.

Ingredients

Pate 50%: Farine de BLE tendre, eau, OEUFS frais 4,7%, contient huile de tournesol et/ou huile de colza. Farce 50 % : FROMAGE blanc frais, FROMAGE fondu (FROMAGE, amidon transformé de pommes de terre, LACTOSERUM, sel, arôme naturel), ricotta, basilic (de Provence) 7,5 %, EMMENTAL, flocons de pomme de terre (pommes de terre déshydratées, extrait de curcuma), sel, BEURRE. (Pourcentages exprimés sur l'ensemble du produit)

84%

35%

Unlock What Your Food Doesn't Tell You

Scan this and millions of other food products to discover hidden positive & negative points, scores percentage, additives, allergens, and deeper product insights with the free NutrScan app.