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boudin richards

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Barcode: 0013451425452 (EAN / EAN-13) 013451425452 (UPC / UPC-A)

Countries where sold: United States

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Health

Ingredients

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    44 ingredients

    pork, cooked rice, water, pork livers, applesauce (apples and water), salt, dehydrated chopped onion, flavorings, kitchen bouquet browning sauce (caramel color, water, vegetable base [water, carrots, celery, cabbage, onion, parsley, turnips, parsnips], less than 2% of spices, salt, sodium benzoate as a preservative), seasoning (sodium diacetate, nisin, rosemary extract, triglyceride [carrier], sodium chloride [carrier]), dehydrated parsley, paprika, dehydrated green onion tops granulated garlic, dehydrated green bell pepper, dehydrated celery. great on the grill nutrition cooking instructions: cook boudin in boiling water for 7 minutes or until internal temperature reaches 160° f. size servings per c amount per calories 70 tartoas 2009 u.s. inspected and passed by department of agriculture fot 40507 1009 total fat 1.5 saturated cholesterol sodium 210m total carbohy protein 7g vitamin a 15% iron 8% not a significant fat, dietary fiber, *percent daily va a 2,000 calorie d richard's caj church poi richardsca keep ref7
    Allergens: Apple, Celery, Pork

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E150c - Ammonia caramel
    • Additive: E160 - Carotenoids
    • Ingredient: Flavouring

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E234 - Nisin

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    Source: Wikipedia

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E262ii - Sodium diacetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Applesauce, Kitchen-bouquet-browning-sauce, Vegetable-base, Less-than-2-of-spices, Sodium-benzoate-as-a-preservative, Triglyceride, Dehydrated-green-onion-tops-granulated-garlic, Great-on-the-grill-nutrition-cooking-instructions, Cook-boudin-in-boiling-water-for-7-minutes-and-until-internal-temperature-reaches-160-f, Size-servings-per-c-amount-per-calories-70-tartoas-2009-u-s, Inspected-and-passed-by-department-of-agriculture-fot-40507-1009-total-fat-1-5-saturated-cholesterol-sodium-210m-total-carbohy-protein-7g-vitamin-a-15-iron-8-not-a-significant-fat, Dietary-fiber, Percent-daily-va-a-2-000-calorie-d-richard-s-caj-church-poi-richardsca-keep-ref7

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan

    Non-vegan ingredients: Pork, Pork liver

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: Pork, Pork liver

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : pork, cooked rice, water, pork livers, applesauce (apples, water), salt, onion, flavorings, kitchen bouquet browning sauce (caramel color, water, vegetable base (water, carrots, celery, cabbage, onion, parsley, turnips, parsnips), less than 2% of spices, salt, sodium benzoate as a preservative), seasoning (sodium diacetate, nisin, rosemary extract, triglyceride (carrier), sodium chloride (carrier)), parsley, paprika, dehydrated green onion tops granulated garlic, green bell pepper, celery, great on the grill nutrition cooking instructions (cook boudin in boiling water for 7 minutes and until internal temperature reaches 160° f, size servings per c amount per calories 70 tartoas 2009 u.s, inspected and passed by department of agriculture fot 40507 1009 total fat 1.5 saturated cholesterol sodium 210m total carbohy protein 7g vitamin a 15% iron 8% not a significant fat), dietary fiber, percent daily va a 2‚000 calorie d richard's caj church poi richardsca keep ref7
    1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 5.55555555555556 - percent_max: 100
    2. cooked rice -> en:cooked-rice - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9100 - percent_min: 0 - percent_max: 50
    3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
    4. pork livers -> en:pork-liver - vegan: no - vegetarian: no - ciqual_food_code: 40119 - percent_min: 0 - percent_max: 25
    5. applesauce -> en:applesauce - percent_min: 0 - percent_max: 20
      1. apples -> en:apple - vegan: yes - vegetarian: yes - ciqual_food_code: 13050 - percent_min: 0 - percent_max: 20
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10
    6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 16.6666666666667
    7. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 14.2857142857143
    8. flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    9. kitchen bouquet browning sauce -> en:kitchen-bouquet-browning-sauce - percent_min: 0 - percent_max: 5
      1. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.5
      3. vegetable base -> en:vegetable-base - percent_min: 0 - percent_max: 1.66666666666667
        1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.66666666666667
        2. carrots -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 0.833333333333333
        3. celery -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 0.555555555555556
        4. cabbage -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
        5. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.333333333333333
        6. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.277777777777778
        7. turnips -> en:turnip - vegan: yes - vegetarian: yes - ciqual_food_code: 20064 - percent_min: 0 - percent_max: 0.238095238095238
        8. parsnips -> en:parsnip - vegan: yes - vegetarian: yes - ciqual_food_code: 20181 - percent_min: 0 - percent_max: 0.238095238095238
      4. less than 2% of spices -> en:less-than-2-of-spices - percent_min: 0 - percent_max: 1.25
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1
      6. sodium benzoate as a preservative -> en:sodium-benzoate-as-a-preservative - percent_min: 0 - percent_max: 0.833333333333333
    10. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. nisin -> en:e234 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      3. rosemary extract -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      4. triglyceride -> en:triglyceride - percent_min: 0 - percent_max: 1.25
        1. carrier -> en:carrier - percent_min: 0 - percent_max: 1.25
      5. sodium chloride -> en:sodium-chloride - percent_min: 0 - percent_max: 1
        1. carrier -> en:carrier - percent_min: 0 - percent_max: 1
    11. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 5
    12. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 5
    13. dehydrated green onion tops granulated garlic -> en:dehydrated-green-onion-tops-granulated-garlic - percent_min: 0 - percent_max: 5
    14. green bell pepper -> en:green-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20085 - percent_min: 0 - percent_max: 5
    15. celery -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 5
    16. great on the grill nutrition cooking instructions -> en:great-on-the-grill-nutrition-cooking-instructions - percent_min: 0 - percent_max: 5
      1. cook boudin in boiling water for 7 minutes and until internal temperature reaches 160° f -> en:cook-boudin-in-boiling-water-for-7-minutes-and-until-internal-temperature-reaches-160-f - percent_min: 0 - percent_max: 5
      2. size servings per c amount per calories 70 tartoas 2009 u.s -> en:size-servings-per-c-amount-per-calories-70-tartoas-2009-u-s - percent_min: 0 - percent_max: 2.5
      3. inspected and passed by department of agriculture fot 40507 1009 total fat 1.5 saturated cholesterol sodium 210m total carbohy protein 7g vitamin a 15% iron 8% not a significant fat -> en:inspected-and-passed-by-department-of-agriculture-fot-40507-1009-total-fat-1-5-saturated-cholesterol-sodium-210m-total-carbohy-protein-7g-vitamin-a-15-iron-8-not-a-significant-fat - percent_min: 0 - percent_max: 1.66666666666667
    17. dietary fiber -> en:dietary-fiber - percent_min: 0 - percent_max: 5
    18. percent daily va a 2‚000 calorie d richard's caj church poi richardsca keep ref7 -> en:percent-daily-va-a-2-000-calorie-d-richard-s-caj-church-poi-richardsca-keep-ref7 - percent_min: 0 - percent_max: 5

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2.28 %

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