Why is Cappelletti Jambon Cru classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The product is labeled NOVA 4 because it combines refined wheat flour, added salt, cured meat, whey powder and natural flavourings, all of which are industrially produced ingredients; although no formal additives are listed, the natural flavourings and whey powder act as functional additives.

How does the salt content in this product affect a hypertensive diet?

With 1.9 g of salt per 100 g, the cappelletti contributes a significant amount of sodium, so people with high blood pressure should limit portion size and balance it with low‑salt foods throughout the day.

Is the wheat flour used in this cappelletti a problem for people with gluten intolerance?

Yes, the dough contains soft wheat flour, which provides gluten; therefore the product is not suitable for individuals with celiac disease or gluten sensitivity.

Giovanni Rana • 250 g

Cappelletti Jambon Cru

Cereals And Potatoes

Product Insights

Cappelletti Jambon Cru are refrigerated fresh pasta pillows stuffed with cured ham, egg‑enriched dough and a meat filling, placing them in the cereal and potato food group. The product carries a Nutri‑Score of D and belongs to NOVA group 4, delivering 13 g of protein per 100 g but also 7.6 g of fat, 3.1 g of saturated fat, 5.1 g of sugars and a high 1.9 g of salt. It contains the allergens eggs, wheat gluten and milk, includes pork ingredients, and is marketed as free from preservatives and palm oil.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

moderate

Sugars

moderate

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal296 kcal

Fat7.6 g

Saturated Fat3.1 g

Carbohydrates44 g

Sugars5.1 g

Comparative Analysis

Compared with the average values for similar pasta products, this cappelletti contains less sugar (5.1 g vs 9 g) and salt (1.9 g vs 2.96 g) and more protein (13 g vs 9.76 g), while its fat content is slightly higher than the category average.

Ingredients

Pâte 64% : farine de _blé_ tendre, _œufs_ 30 %, semoule de _blé_ dur. Farce 36% : viande de porc, chapelure (farine de _blé_ tendre, eau, sel, levure), jambon cru 16% (viande de porc, sel), sérum de _lait_ en poudre, arômes naturels (contiennent _lait_, _blé_ et _orge_), sel, noix de muscade, poivre noir.

84%

35%

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