Is CHICKEN BACON KALE RAVIOLI Nightshade Free?

No. This product is not nightshades free as it lists 1 ingredient that contains nightshades and 1 ingredient contain nightshades depending on the source.

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Why it's not nightshade free

red pepper
modified food starch

red pepper

Dietitian note

Most peppers, including jalapenos and chilis, are nightshades. However, black and white pepper are derived from peppercorns and thus are not nightshades.

Note by Team Spoonful, Clinical nutrition experts

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Ingredients

SEMOLINA (SEMOLINA, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHICKEN BREAST, KALE, BACON (WATER, SALT SODIUM PHOSPHATES, BROWN SUGAR, SODIUM ERYTHORBATE, SODIUM NITRITE), WATER, EGG (EGG, CITRIC ACID, WATER), MILK (ASCORBIC ACID (VITAMIN C) AND VITAMIN D2), FONTINA CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, CORN FLOUR/ CELLULOSE (ANTI-CAKING AGENT), MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES AND CELLULOSE (TO PREVENT CAKING)), ONION, BREAD (WHEAT FLOUR, NATURAL CANE SUGAR, YEAST, SEA SALT), 2% OR LESS OF CREAM, ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), CANOLA AND OLIVE OIL, ASIAGO CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES AND CORN FLOUR/CELLULOSE(ANTI-CAKING AGENT)), PARMESAN CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), WHITE WINE (WINE, SALT, SULFITES), GARLIC, BUTTER (PASTEURIZED CREAM, SALT), SALT, WHEY PROTEIN, MODIFIED FOOD STARCH, RICE STARCH, BALSAMIC VINEGAR (WINE VINEGAR, CONCENTRATED COOKED GRAPE MUST, CARAMEL COLOR), CARRAGEENAN, BROWN SUGAR, RED PEPPER, BLACK PEPPER.

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Often paired with Nightshade Free

Low FODMAPNo

No. This product is not low FODMAP as it lists 2 ingredients that are likely high FODMAP at 1 serving and 6 ingredients that could be moderate or high FODMAP depending on source or serving size.

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GERD FriendlyNo

No. This product is not GERD friendly free as it lists 11 ingredients that contain GERD friendly and 7 ingredients contain GERD friendly depending on the source.

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