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Favorites frozen spaghetti with meatballs

Favorites frozen spaghetti with meatballs

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Barcode: 0013800103901 (EAN / EAN-13) 013800103901 (UPC / UPC-A)

Brand owner: Nestle Usa-Frozen Food Division

Categories: Frozen foods

Countries where sold: United States

Matching with your preferences

Health

Ingredients

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    59 ingredients


    Blanched spaghetti (water, semolina), water, cooked beef and pork, tomatoes, tomato paste, tomato juice, 2% or less of modified food starch, onions, rolled oats, soy protein concentrate, bleached wheat flour, sugar, salt, soybean oil, dried onions, spices, cooked beef, dehydrated soy sauce (soybeans, salt, wheat), dried egg whites, maltodextrin, cheddar cheese (milk, cheese culture, salt, enzymes), dried garlic, natural flavors with hydrolyzed beef protein, palm oil, tapioca dextrin, autolyzed yeast extract, beef stock, caramel color, cultured whey, citric acid, calcium chloride, potassium chloride, rendered beef fat, flavor, arabic gum, natural flavors, enzymes, cultures, phosphoric acid, xanthan gum, barley extractive, beef extract, calcium lactate, corn syrup solids, lactic acid, sesame oil, succinic acid, canola oil, sunflower oil.
    Allergens: Gluten, Milk, Soybeans

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: E1400 - Dextrin
    • Additive: E150c - Ammonia caramel
    • Additive: E415 - Xanthan gum
    • 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

  • E1400 - Dextrin


    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia
  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E338 - Phosphoric acid


    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    Source: Wikipedia
  • E363 - Succinic acid


    Succinic acid: Succinic acid -- is a dicarboxylic acid with the chemical formula -CH2-2-CO2H-2. The name derives from Latin succinum, meaning amber. In living organisms, succinic acid takes the form of an anion, succinate, which has multiple biological roles as a metabolic intermediate being converted into fumarate by the enzyme succinate dehydrogenase in complex 2 of the electron transport chain which is involved in making ATP, and as a signaling molecule reflecting the cellular metabolic state. Succinate is generated in mitochondria via the tricarboxylic acid cycle -TCA-, an energy-yielding process shared by all organisms. Succinate can exit the mitochondrial matrix and function in the cytoplasm as well as the extracellular space, changing gene expression patterns, modulating epigenetic landscape or demonstrating hormone-like signaling. As such, succinate links cellular metabolism, especially ATP formation, to the regulation of cellular function. Dysregulation of succinate synthesis, and therefore ATP synthesis, happens in some genetic mitochondrial diseases, such as Leigh syndrome, and Melas syndrome, and degradation can lead to pathological conditions, such as malignant transformation, inflammation and tissue injury.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
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    Non-vegan


    Non-vegan ingredients: Cooked beef meat, Pork, Cooked beef meat, Egg white, Cheddar, Milk, Beef broth, Beef extract

    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: Cooked beef meat, Pork, Cooked beef meat, Beef broth, Beef extract

    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!

    spaghetti (water, semolina), water, cooked beef, pork, tomatoes, tomato paste, tomato juice, and less of modified food starch 2%, onions, rolled oats, soy protein, wheat flour, sugar, salt, soybean oil, dried onions, spices, cooked beef, soy sauce (soybeans, salt, wheat), egg whites, maltodextrin, cheddar cheese (milk, cheese culture, salt, enzymes), dried garlic, natural flavors with hydrolyzed beef protein, palm oil, tapioca dextrin, autolyzed yeast extract, beef stock, caramel color, cultured whey, citric acid, calcium chloride, potassium chloride, rendered beef fat, flavor, arabic gum, natural flavors, enzymes, cultures, phosphoric acid, xanthan gum, barley, beef extract, calcium lactate, corn syrup solids, lactic acid, sesame oil, succinic acid, canola oil, sunflower oil
    1. spaghetti -> en:spaghetti - percent_min: 2 - percent_max: 86
      1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 1 - percent_max: 86
      2. semolina -> en:semolina - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 43
    2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 44
    3. cooked beef -> en:cooked-beef-meat - vegan: no - vegetarian: no - percent_min: 2 - percent_max: 30
    4. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 2 - percent_max: 23
    5. tomatoes -> en:tomato - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 18.8
    6. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 16
    7. tomato juice -> en:tomato-juice - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 14
    8. and less of modified food starch -> en:and-less-of-modified-food-starch - percent_min: 2 - percent: 2 - percent_max: 2
    9. onions -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. rolled oats -> en:oat-flakes - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    12. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    15. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2
    16. dried onions -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    17. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    18. cooked beef -> en:cooked-beef-meat - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2
    19. soy sauce -> en:soy-sauce - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 2
      1. soybeans -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. wheat -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
    20. egg whites -> en:egg-white - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
    21. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    22. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.666666666666667
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
    23. dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    24. natural flavors with hydrolyzed beef protein -> en:natural-flavors-with-hydrolyzed-beef-protein - percent_min: 0 - percent_max: 2
    25. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2
    26. tapioca dextrin -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    27. autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    28. beef stock -> en:beef-broth - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2
    29. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    30. cultured whey -> en:cultured-whey - percent_min: 0 - percent_max: 2
    31. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    32. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    33. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    34. rendered beef fat -> en:rendered-beef-fat - percent_min: 0 - percent_max: 2
    35. flavor -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    36. arabic gum -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    37. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    38. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    39. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    40. phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    41. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    42. barley -> en:barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    43. beef extract -> en:beef-extract - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2
    44. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    45. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    46. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    47. sesame oil -> en:sesame-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2
    48. succinic acid -> en:e363 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8695652173913
    49. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.82978723404255
    50. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.82978723404255

Nutrition

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    Very good nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 4

    • Proteins: 3 / 5 (value: 6.3197026022305, rounded value: 6.32)
    • Fiber: 1 / 5 (value: 1.1152416356877, rounded value: 1.12)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6, rounded value: 6)

    Negative points: 3

    • Energy: 1 / 10 (value: 436, rounded value: 436)
    • Sugars: 0 / 10 (value: 1.8587360594796, rounded value: 1.86)
    • Saturated fat: 0 / 10 (value: 0.55762081784387, rounded value: 0.6)
    • Sodium: 2 / 10 (value: 249.07063197026, rounded value: 249.1)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: -1 (3 - 4)

    Nutri-Score: A

  • icon

    Sugars in low quantity (1.86%)


    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.
  • icon

    Salt in moderate quantity (0.623%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1 PACKAGE (269 g))
    Compared to: Frozen foods
    Energy 436 kj
    (104 kcal)
    1,170 kj
    (280 kcal)
    -41%
    Fat 1.673 g 4.5 g -78%
    Saturated fat 0.558 g 1.5 g -84%
    Monounsaturated fat 0.56 g 1.51 g -76%
    Polyunsaturated fat 0.56 g 1.51 g -68%
    Trans fat 0 g 0 g
    Cholesterol 9 mg 24.2 mg -66%
    Carbohydrates 15.985 g 43 g -19%
    Sugars 1.859 g 5 g -82%
    Fiber 1.115 g 3 g -17%
    Proteins 6.32 g 17 g +11%
    Salt 0.623 g 1.67 g +32%
    Vitamin A 55.8 µg 150 µg -26%
    Vitamin C (ascorbic acid) 2.2 mg 5.92 mg -9%
    Potassium 193 mg 519 mg +6%
    Calcium 22 mg 59.2 mg -64%
    Iron 0.67 mg 1.8 mg -6%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6 % 6 %
Serving size: 1 PACKAGE (269 g)

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by org-database-usda
Last edit of product page on by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlkVqeYCGnwzfHBvgm2nWydafc6LDYetr_oj2DKs.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.