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Velveta Cheese Value - Velveeta - 24 oz

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Velveta Cheese Value - Velveeta - 24 oz

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Barcode:
0021000653201(EAN / EAN-13) 021000653201 (UPC / UPC-A)

Quantity: 24 oz

Brands: Velveeta

Countries where sold: United States

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Health

Nutrition

  • icon

    Nutri-Score UNKNOWN

    Missing category
    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    Could you add the information needed to compute the Nutri-Score?
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      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).

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (112g)
    Energy 1,380 kj
    (330 kcal)     		1,548 kj
    (370 kcal)
    Fat 10.7 g 12 g
    Saturated fat 2.68 g 3 g
    Trans fat 0 g 0 g
    Cholesterol 13.4 mg 15 mg
    Carbohydrates 43.8 g 49 g
    Sugars 3.57 g 4 g
    Fiber 0.893 g 1 g
    Proteins 11.6 g 13 g
    Salt 1.92 g 2.15 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5 % 5 %
Serving size: 112g

Ingredients

  • icon

    37 ingredients

    enriched macaroni product (wheat flour, niacin, ferrous sulfate [iron], thiamin mononitraté [vitami̇n b1], riboflavin [viťamin b2], folic acid), cheese šauce (whey, canola oil, cheddar cheese [milk, cheese culture, salt, enzymes], whey protein concéntrate, milk, mi̇lk protein concentrate, sodium phosphate, contains less than 2% of salt, lactic acid, sodium alginate, sorbic acid as a préservative, oleoresin paprika [color], enzymes, cheese culture, annatto extract [color], milkfat, natural flavor). contains: wheat, milk. kraft heinz foods company, chicago, il 60601 kraftheinz this product is
    Allergens: Gluten, Milk

Food processing

Additives

  • 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

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Enriched-macaroni-product, Vitami̇n-b1, Viťamin-b2, Cheese-šauce, Whey-protein-concentrate, Mi̇lk-protein-concentrate, Contains-less-than-2-of-salt, Sorbic-acid-as-a-preservative, Kraft-heinz-foods-company, Chicago, Il-60601-kraftheinz-this-product-is

    Some ingredients could not be recognized.

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    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: Whey, Cheddar, Milk, Milk, Milkfat

    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

    Vegetarian status unknown

    Unrecognized ingredients: Enriched-macaroni-product, Ferrous sulfate, Iron, Vitami̇n-b1, Viťamin-b2, Cheese-šauce, Whey-protein-concentrate, Mi̇lk-protein-concentrate, Contains-less-than-2-of-salt, Sorbic-acid-as-a-preservative, Kraft-heinz-foods-company, Chicago, Il-60601-kraftheinz-this-product-is

    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: enriched macaroni product (wheat flour, niacin, ferrous sulfate (iron), thiamin mononitraté (vitami̇n b1), riboflavin (viťamin b2), folic acid), cheese šauce (whey, canola oil, cheddar cheese (milk, cheese culture, salt, enzymes), whey protein concéntrate, milk, mi̇lk protein concentrate, sodium phosphate, contains less than 2% of salt, lactic acid, sodium alginate, sorbic acid as a préservative, oleoresin paprika (color), enzymes, cheese culture, annatto (color), milkfat, natural flavor), kraft heinz foods company, chicago, il 60601 kraftheinz this product is
    1. enriched macaroni product -> en:enriched-macaroni-product - percent_min: 20 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.33333333333333 - percent_max: 100
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 33.3333333333333
        1. iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333
      4. thiamin mononitraté -> en:thiamin-mononitrate - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
        1. vitami̇n b1 -> en:vitami̇n-b1 - percent_min: 0 - percent_max: 25
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
        1. viťamin b2 -> en:viťamin-b2 - percent_min: 0 - percent_max: 20
      6. folic acid -> en:folic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    2. cheese šauce -> en:cheese-šauce - percent_min: 0 - percent_max: 50
      1. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 50
      2. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 25
      3. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 16.6666666666667
        1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 5.55555555555556
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
      4. whey protein concéntrate -> en:whey-protein-concentrate - percent_min: 0 - percent_max: 12.5
      5. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 10
      6. mi̇lk protein concentrate -> en:mi̇lk-protein-concentrate - percent_min: 0 - percent_max: 8.33333333333333
      7. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      8. contains less than 2% of salt -> en:contains-less-than-2-of-salt - percent_min: 0 - percent_max: 6.25
      9. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      10. sodium alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      11. sorbic acid as a préservative -> en:sorbic-acid-as-a-preservative - percent_min: 0 - percent_max: 4.54545454545455
      12. oleoresin paprika -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
        1. color -> en:colour - percent_min: 0 - percent_max: 4.16666666666667
      13. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
      14. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      15. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
        1. color -> en:colour - percent_min: 0 - percent_max: 3.33333333333333
      16. milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.125
      17. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.94117647058824
    3. kraft heinz foods company -> en:kraft-heinz-foods-company - percent_min: 0 - percent_max: 33.3333333333333
    4. chicago -> en:chicago - percent_min: 0 - percent_max: 25
    5. il 60601 kraftheinz this product is -> en:il-60601-kraftheinz-this-product-is - percent_min: 0 - percent_max: 20

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by .
Product page also edited by charlesnepote, ecoscore-impact-estimator, inf, roboto-app.

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