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Lean cuisine chicken club panini - Nestle

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Lean cuisine chicken club panini - Nestle

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Barcode:
0013800170002(EAN / EAN-13) 013800170002 (UPC / UPC-A)

Brands: Nestle

Brand owner: Nestle Usa-Frozen Food Division

Categories: Frozen foods

Countries where sold: United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score C

    Average nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 7/55

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      Energy

      2/10 points (738kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      1/15 points (3.53g)

      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.

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      Salt

      3/20 points (0.78g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 4/17

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      Proteins

      4/7 points (10.6g)

      Foods that are rich in proteins are usually rich in calcium or iron which are essential minerals with numerous health benefits.

    • icon

      Fiber

      0/5 points (1.76g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

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

      Nutritional score: 3 (7 - 4)

      Nutri-Score: C

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1.0 package (170.0 g))     		Compared to: Frozen foods
    Energy 738 kj
    (176 kcal)     		1,255 kj
    (300 kcal)     		-2%
    Fat 4.12 g 7 g -46%
    Saturated fat 1.47 g 2.5 g -60%
    Monounsaturated fat 1.47 g 2.5 g -37%
    Polyunsaturated fat 1.18 g 2 g -32%
    Cholesterol 14.7 mg 25 mg -45%
    Carbohydrates 24.7 g 42 g +22%
    Sugars 3.53 g 6 g -68%
    Added sugars 1.76 g 3 g -79%
    Fiber 1.76 g 3 g +27%
    Proteins 10.6 g 18 g +94%
    Salt 0.779 g 1.325 g +72%
    Vitamin A 0 µg 0 µg -100%
    Vitamin D 0 µg 0 µg -100%
    Potassium 294 mg 500 mg +62%
    Calcium 135 mg 230 mg +119%
    Iron 1.35 mg 2.3 mg +86%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.223 % 0.223 %
Serving size: 1.0 package (170.0 g)

Ingredients

  • icon

    100 ingredients

    Filling: cooked white meat chicken (white meat chicken, water, isolated soy protein, modified rice starch, chicken flavor [dehydrated chicken broth, chicken powder, natural flavor], sodium phosphate, salt), light pasteurized process cheddar cheese (cultured milk and skim milk, water, potassium citrate, salt, sodium citrate, whey*, sorbic acid [preservative], cream, apocarotenal and beta carotene [color], enzymes, sodium phosphate, lactic acid, [*ingredient not in regular pasteurized process cheddar cheese]), tomatoes, water, cooked bacon (bacon cured with water, salt, sugar, dextrose, sodium erythorbate, sodium nitrite), seasoning (creamer [sunflower oil, corn syrup solids, sodium caseinate, mono & diglycerides, soy lecithin], buttermilk [buttermilk, whey, sodium caseinate, lactic acid], whey, modified cornstarch, skim milk, buttermilk flavor [maltodextrin, lactic acid, modified food starch, vinegar, buttermilk solids], dried garlic, corn syrup solids, sugar, potassium chloride, lactic acid, salt, xanthan gum, spice, parsley, less than 2% soybean oil added as anti-caking aid), white distilled vinegar. bread: bread (enriched flour [wheat flour, malted barley flour, reduced iron, niacin, thiamin mononitrate, riboflavin, folic acid], water, sugar, yeast, oat fiber, soybean oil, cultured wheat starch, grain vinegar, salt, wheat starch, acetic acid, soy lecithin, citric acid), seasoning (soybean oil, salt, lactic acid, natural flavor, turmeric and annatto color), natural flavors.
    Allergens: Gluten, Milk, Soybeans

Food processing

Additives

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Source: Wikipedia

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Chicken broth, Chicken, Soured milk, Skimmed milk, Whey, Cream, Bacon, Sodium caseinate, Buttermilk, Buttermilk, Whey, Sodium caseinate, Whey, Skimmed milk, Buttermilk solids

    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: Chicken broth, Chicken, Bacon

    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!

    en: Filling (cooked white meat chicken, white meat chicken), water, isolated soy protein, modified rice starch, chicken flavor (chicken broth, chicken, natural flavor), sodium phosphate, salt, light pasteurized process cheddar cheese (cultured milk, skim milk, water, potassium citrate, salt, sodium citrate, whey, sorbic acid (preservative), cream, apocarotenal, beta carotene (color), enzymes, sodium phosphate, lactic acid (ingredient not in regular pasteurized process cheddar cheese)), tomatoes, water, bacon (bacon cured with water, salt, sugar, dextrose, sodium erythorbate, sodium nitrite), seasoning (creamer (sunflower oil, corn syrup solids, sodium caseinate, mono- and diglycerides, soy lecithin), buttermilk (buttermilk, whey, sodium caseinate, lactic acid), whey, modified cornstarch, skim milk, buttermilk flavor (maltodextrin, lactic acid, modified food starch, vinegar, buttermilk solids), dried garlic, corn syrup solids, sugar, potassium chloride, lactic acid, salt, xanthan gum, spice, parsley, less than 2% soybean oil added as anti-caking aid), white distilled vinegar, bread (bread, flour, wheat flour), malted barley flour, reduced iron, niacin, thiamin mononitrate, riboflavin, folic acid, water, sugar, yeast, oat fiber, soybean oil, cultured wheat starch, grain vinegar, salt, wheat starch, acetic acid, soy lecithin, citric acid, seasoning (soybean oil, salt, lactic acid, natural flavor, turmeric and annatto color), natural flavors
    1. Filling -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 2.94117647058824 - percent_max: 100
      1. cooked white meat chicken -> en:cooked-white-meat-chicken - percent_min: 1.47058823529412 - percent_max: 100
      2. white meat chicken -> en:white-meat-chicken - percent_min: 0 - percent_max: 50
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. isolated soy protein -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 33.3333333333333
    4. modified rice starch -> en:modified-rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 25
    5. chicken flavor -> en:chicken-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. chicken broth -> en:chicken-broth - vegan: no - vegetarian: no - ciqual_food_code: 11174 - percent_min: 0 - percent_max: 5
      2. chicken -> en:chicken - vegan: no - vegetarian: no - ciqual_proxy_food_code: 36005 - percent_min: 0 - percent_max: 2.5
      3. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667
    6. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5
    8. light pasteurized process cheddar cheese -> en:light-pasteurized-process-cheddar-cheese - percent_min: 0 - percent_max: 5
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.5
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.66666666666667
      4. potassium citrate -> en:e332ii - vegan: yes - vegetarian: yes - 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 citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 0.833333333333333
      7. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.714285714285714
      8. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
        1. preservative -> en:preservative - percent_min: 0 - percent_max: 0.625
      9. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.555555555555556
      10. apocarotenal -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      11. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.454545454545455
        1. color -> en:colour - percent_min: 0 - percent_max: 0.454545454545455
      12. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.416666666666667
      13. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
      14. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
        1. ingredient not in regular pasteurized process cheddar cheese -> en:ingredient-not-in-regular-pasteurized-process-cheddar-cheese - percent_min: 0 - percent_max: 0.416666666666667
    9. tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 5
    10. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5
    11. bacon -> en:bacon - vegan: no - vegetarian: no - ciqual_food_code: 28858 - percent_min: 0 - percent_max: 5
      1. bacon cured with water -> en:bacon-cured-with-water - percent_min: 0 - percent_max: 5
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.5
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.66666666666667
      4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.25
      5. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      6. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
    12. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. creamer -> en:creaming-powder - percent_min: 0 - percent_max: 5
        1. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 5
        2. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 2.5
        3. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
        4. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.25
        5. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1
      2. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 2.5
        1. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 2.5
        2. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
        3. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
        4. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      3. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667
      4. modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.25
      5. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1
      6. buttermilk flavor -> en:buttermilk-flavor - percent_min: 0 - percent_max: 0.833333333333333
        1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
        2. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
        3. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.277777777777778
        4. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 0.208333333333333
        5. buttermilk solids -> en:buttermilk-solids - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 0.166666666666667
      7. dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11023 - percent_min: 0 - percent_max: 0.714285714285714
      8. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 0.625
      9. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.555555555555556
      10. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      11. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.454545454545455
      12. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.416666666666667
      13. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
      14. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
      15. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.333333333333333
      16. less than 2% soybean oil added as anti-caking aid -> en:less-than-2-soybean-oil-added-as-anti-caking-aid - percent_min: 0 - percent_max: 0.3125
    13. white distilled vinegar -> en:white-distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 5
    14. bread -> en:bread - percent_min: 0 - percent_max: 5
      1. bread -> en:bread - percent_min: 0 - percent_max: 5
      2. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.5
      3. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.66666666666667
    15. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 5
    16. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 5
    17. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    18. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 5
    19. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5
    20. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 5
    21. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4.76190476190476
    22. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.54545454545455
    23. yeast -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 4.34782608695652
    24. oat fiber -> en:oat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 4
    26. cultured wheat starch -> en:cultured-wheat-starch - percent_min: 0 - percent_max: 3.84615384615385
    27. grain vinegar -> en:grain-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 3.7037037037037
    28. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 3.57142857142857
    29. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 3.44827586206897
    30. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 3.2258064516129
    32. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.03030303030303
      1. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 3.03030303030303
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.51515151515152
      3. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.01010101010101
      4. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.757575757575758
      5. turmeric and annatto color -> en:turmeric-and-annatto-color - percent_min: 0 - percent_max: 0.606060606060606
    34. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.94117647058824

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Last edit of product page on by macrofactor.
Product page also edited by org-database-usda.

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