Les artisans du bio
Ravioli cèpes & champignons, ail & persil BIO 250g
250 g
BARCODE:3760098453948
COMMON NAME:Ravioli cèpes & champignons, ail & persil BIO 250g
CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Meals, Pasta Dishes, Pastas, Stuffed Pastas, Fresh Pasta, Pasta Stuffed With Vegetables, Ravioli, Pasta With Mushrooms, Ravioli With Vegetables, Mushroom Ravioli, Ravioli With Porcini Mushrooms, Ravioli Frais Au Champignon
LABELS:Organic, Certified By Ecocert, Eu Organic, Fr Bio 01, Ab Agriculture Biologique
ORIGIN:France
MANUFACTURING:Provence,France
COUNTRIES:France
Health
Nutrition
Nutri-Score
Very good nutritional qualityNutrient levels
Fat in moderate quantity (7%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in moderate quantity (4.1%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in low quantity (1.9%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in moderate quantity (1.1%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition facts
| Nutrition facts | Prepared for 100 g / 100 ml |
|---|---|
| Energy | 1058 kJ (251 kcal) |
| Fat | 7 g |
| Saturated fat | 4.1 g |
| Carbohydrates | 38 g |
| Sugars | 1.9 g |
| Dietary fiber | 2.5 g |
| Proteins | 7.1 g |
| Salt | 1.1 g |
| Sodium | 0.44 g |
| Fruits, vegetables and legumes | ? |
Nutrition facts (Detailed data)
| Nutrition facts | Prepared for 100 g / 100 ml | Prepared Per 100 g (packaging) | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|---|
| Energy | 1058 kJ (251 kcal) | 1058 kJ (251 kcal) | 1050 kJ (249 kcal) | ? |
| Fat | 7 g | 7 g | 7.2 g | ? |
| Saturated fat | 4.1 g | 4.1 g | 3.9 g | ? |
| Carbohydrates | 38 g | 38 g | 38 g | ? |
| Sugars | 1.9 g | 1.9 g | 1.6 g | ? |
| Dietary fiber | 2.5 g | 2.5 g | 2.4 g | ? |
| Proteins | 7.1 g | 7.1 g | 7.1 g | ? |
| Salt | 1.1 g | 1.1 g | 1.1 g | ? |
| Sodium | 0.44 g | 0.44 g | 0.44 g | ? |
| Fruits, vegetables and legumes | ? | ? | ? | ~ 9.9 % |
Ingredients
Ingredients image
Ingredients list
Pâte 57% : semoule de BLE </span>dur*, eau, OEUFS*. Farce 43% : CREME </span>fraîche*, oignons*, flocons de pomme de terre*, cèpes* 4,6%, chapelure* (dont GLUTEN*), champignons de Paris* 3%, persil* 2,1%, eau, sel, huile de tournesol*, extrait de levure*, ail* 0,2%, huile d'olive vierge extra*, muscade*, jus de citron*, poivre*.
Ingredient information
Dough
57.0%
Durum Wheat Semolina Pasta
57% (estimate)
Water
21.5% (estimate)
Egg
10.75% (estimate)
Filling
43.0%
Fresh Cream
10.75% (estimate)
Cep
4.6%
Cultivated Mushroom
3.0%
Parsley
2.1%
Garlic
0.2%
Allergens
EggsGlutenMilk
Traces
CeleryFishSoybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
Unknown
Vegetarian status unknown
Food Processing
NOVA group
Processed foodsElements that indicate the product is in NOVA group 3
Categories
Meals
Ingredients
Salt
Ingredients
Vegetable Oil
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
No additives detected or data is missing.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very low environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Ravioli filled with vegetables, in tomato sauce, canned • Score: 77/100Life-cycle reference
Category: Ravioli filled with vegetables, in tomato sauce, canned
PEF environmental score: 0.30
Climate change impact: 2.48 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Ravioli filled with vegetables, in tomato sauce, canned. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Ravioli filled with vegetables, in tomato sauce, canned. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 45.8 % |
| Processing | 8.0 % |
| Packaging | 38.0 % |
| Transportation | 5.2 % |
| Distribution | 1.5 % |
| Consumption | 1.4 % |
Bonuses and maluses
Production system
Bonus: +15
This bonus comes from environmental labels recognized by Open Food Facts.
Origins of ingredients
Declared origins: France
Origins malus: 0
Transportation (Worldwide): 0
Environmental policy adjustment: 0
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Green-Score for this product
Green-Score for this product
Final score: 82/100Final score breakdown
Life cycle analysis score: 77
Sum of bonuses and maluses: +5
Final score: 82/100
Carbon footprint
Carbon footprint
Equivalent to driving 1.3 km in a petrol car.
248 g CO2e per 100g of product.
Reference category: Ravioli filled with vegetables, in tomato sauce, canned.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ravioli filled with vegetables, in tomato sauce, canned. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Ravioli filled with vegetables, in tomato sauce, canned. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 44.4 % |
| Processing | 10.0 % |
| Packaging | 36.4 % |
| Transportation | 8.0 % |
| Distribution | 0.7 % |
| Consumption | 0.5 % |
Packaging
Packaging impact
Packaging with a medium impact
Malus: -10
Packaging score: 0
Packaging materials
| Material | % | Packaging weight | Packaging weight per 100 g of product |
|---|---|---|---|
| Plastic | 100 % | 8.2 g | 3.28 g |
| Total | 100 % | 8.2 g | 3.28 g |
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| 1 BAG | Plastic | Recycle IN Sorting BIN | High |
Transportation
Manufacturing locations
Provence,France
Origins of ingredients
Declared origins: France
Origins malus: 0
Transportation (Worldwide): 0
Environmental policy adjustment: 0
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| France | 100 % | High |
Forest footprint
Forest footprint
Total forest footprint: 0.00 m2 per kg of food
This estimate highlights ingredients that depend on soy-linked animal feed and deforestation risk.
Ingredients linked to forest pressure
| Ingredient | Type | Percent in product | Forest footprint |
|---|---|---|---|
| EGG | Oeufs Bio | 10.75 % | 0.00 |
Additional information
- Preparation
- cuisson 4 min dans un grand volume d'eau frémissante salée
- Conservation conditions
- CONSERVATION ENTRE 0 ET 4°C A CONSOMMER DANS LES 2J APRES OUVERTURE
- Customer service
- ATELIERS BIO DE PROVENCE, 541 Allée Bellecour
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on August 16, 2018 at 12:02:17 PM UTC by kiliweb .
Last edit on March 17, 2026 at 2:59:18 PM UTC by new-nutrition-bot .
Product page also edited by kiliweb, laura-chaud, new-nutrition-bot, openfoodfacts-contributors, org-ateliers-bio-de-provence, roboto-app, segundo, yuka.WVk4a003d3dsK1VCdDh3ZjFEYlB5c0o2Mk0rUVFVV1JNdGRBSUE9PQ.
Source List
- ateliers-bio-de-provence