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Fried buffalo style mac & cheese pasta in a creamy cheese sauce with chicken breast fritters bowl, fried chicken buffalo style mac & cheese bowl

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Barcode: 0021131905569 (EAN / EAN-13) 021131905569 (UPC / UPC-A)

Brand owner: Marie Callender's Retail Foods

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

88 ingredients

Cheese sauce (water, cheddar club cheese [pasteurized cultured milk, salt, enzymes, annatto], cayenne pepper sauce [aged cayenne red peppers, distilled vinegar, water, salt, garlic powder], maltodextrin, soybean oil, butter [cream, salt], enzyme modified cheese [cheddar and colby cheese {pasteurized milk, cheese cultures, salt, enzymes}, water, lactic acid, yeast extract, sodium citrate, sodium phosphate, salt, enzymes], whey, nonfat dry milk, modified corn starch, salt, disodium phosphate, xanthan gum, annatto, guar gum, citric acid), cooked enriched pasta (water, enriched pasta [durum wheat semolina, niacin, iron {ferrous sulfate}, thiamin mononitrate, riboflavin, folic acid]), chicken breast fritter (chicken breast, water, modified food starch, salt, potassium chloride, potassium phosphate. battered with [water, bleached wheat flour, yellow corn flour, leavening {sodium bicarbonate, sodium aluminum phosphate}, whey, salt, egg, guar gum], predusted with [enriched wheat flour {enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic, acid}, soybean oil, salt, natural flavor], fried in vegetable oil), part skim mozzarella cheese (pasteurized part skim milk, skim milk, salt, cultures, enzymes), parsley.

Allergens: Eggs, Milk

Food processing

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

Additive: E160b - Annatto

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Ingredient: Flavouring

Ingredient: Maltodextrin

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E160b - Annatto

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 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.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
Source: Wikipedia

E339ii - Disodium phosphate

Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
Source: Wikipedia

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

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.

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

E541 - Sodium aluminium phosphate

Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Cheddar-club-cheese, Cayenne-pepper-sauce, Aged-cayenne-red-peppers, Enzyme-modified-cheese, Chicken-breast-fritter, Battered-with, Predusted-with, Folic, Fried-in-vegetable-oil
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Non-vegan
Non-vegan ingredients: Soured milk, Butter, Cream, Cheddar, Colby cheese, Pasteurised milk, Whey, Skimmed milk powder, Chicken breast, Whey, Egg, Part skim mozzarella, Pasteurized semi-skimmed milk, Skimmed milk
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Non-vegetarian
Non-vegetarian ingredients: Chicken breast
Some ingredients could not be recognized.
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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.

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!
: Cheese sauce (water, cheddar club cheese (cultured milk, salt, enzymes, annatto), cayenne pepper sauce (aged cayenne red peppers, distilled vinegar, water, salt, garlic), maltodextrin, soybean oil, butter (cream, salt), enzyme modified cheese (cheddar, colby cheese (pasteurized milk, cheese cultures, salt, enzymes), water, lactic acid, yeast extract, sodium citrate, sodium phosphate, salt, enzymes), whey, nonfat dry milk, modified corn starch, salt, disodium phosphate, xanthan gum, annatto, guar gum, citric acid), pasta (water, pasta (durum wheat semolina, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin, folic acid)), chicken breast fritter (chicken breast, water, modified food starch, salt, potassium chloride, potassium phosphate, battered with (water, wheat flour, yellow corn flour, leavening (sodium bicarbonate), sodium aluminum phosphate, whey, salt, egg, guar gum), predusted with (enriched wheat flour (with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic, acid), soybean oil, salt, natural flavor), fried in vegetable oil), part skim mozzarella cheese (pasteurized part skim milk, skim milk, salt, cultures, enzymes), parsley
Cheese sauce -> en:cheese-sauce - vegan: maybe - vegetarian: maybe - percent_min: 20 - percent_max: 100

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 1.25 - percent_max: 100

cheddar club cheese -> en:cheddar-club-cheese - percent_min: 0 - percent_max: 50

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7675

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7675

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7675

cayenne pepper sauce -> en:cayenne-pepper-sauce - percent_min: 0 - percent_max: 33.3333333333333

aged cayenne red peppers -> en:aged-cayenne-red-peppers - percent_min: 0 - percent_max: 33.3333333333333

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 16.6666666666667

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7675

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.7675

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 20

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 16.6666666666667

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7675

enzyme modified cheese -> en:enzyme-modified-cheese - percent_min: 0 - percent_max: 14.2857142857143

cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 14.2857142857143

colby cheese -> en:colby-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 7.14285714285714

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 7.14285714285714

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7675

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7675

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 4.76190476190476

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 2.38095238095238

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7675

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7675

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 11.1111111111111

modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 10

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7675

disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 0.7675

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7675

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7675

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7675

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7675

pasta -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 0 - percent_max: 50

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

pasta -> en:pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 0 - percent_max: 25

durum wheat semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 0 - percent_max: 25

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5

iron -> en:iron - percent_min: 0 - percent_max: 8.33333333333333

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 8.33333333333333

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 6.25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 4.16666666666667

chicken breast fritter -> en:chicken-breast-fritter - percent_min: 0 - percent_max: 33.3333333333333

chicken breast -> en:chicken-breast - vegan: no - vegetarian: no - ciqual_food_code: 36018 - percent_min: 0 - percent_max: 33.3333333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7675

potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7675

potassium phosphate -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.7675

battered with -> en:battered-with - percent_min: 0 - percent_max: 0.7675

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.7675

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.38375

yellow corn flour -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 0.255833333333333

leavening -> en:raising-agent - percent_min: 0 - percent_max: 0.191875

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.191875

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1535

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.127916666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.127916666666667

egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 0.127916666666667

guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.127916666666667

predusted with -> en:predusted-with - percent_min: 0 - percent_max: 0.7675

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.7675

with niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7675

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 0.38375

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.255833333333333

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.191875

folic -> en:folic - percent_min: 0 - percent_max: 0.1535

acid -> en:acid - percent_min: 0 - percent_max: 0.127916666666667

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.38375

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.255833333333333

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.191875

fried in vegetable oil -> en:fried-in-vegetable-oil - percent_min: 0 - percent_max: 0.7675

part skim mozzarella cheese -> en:part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 25

pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 25

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.7675

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7675

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.7675

parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 20

Nutrition

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: 5
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 4 / 5 (value: 7.67, rounded value: 7.67)

Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5, rounded value: 5)

Negative points: 8

Energy: 2 / 10 (value: 695, rounded value: 695)

Sugars: 0 / 10 (value: 2.45, rounded value: 2.45)

Saturated fat: 3 / 10 (value: 3.07, rounded value: 3.1)

Sodium: 3 / 10 (value: 307, rounded value: 307)

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

Nutritional score: (8 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (7.67%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (3.07%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (2.45%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.767%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (1 MEAL (326 g))	Compared to: Frozen foods
Energy	695 kj (166 kcal)	2,270 kj (541 kcal)	-7%
Fat	7.67 g	25 g	+2%
Saturated fat	3.07 g	10 g	-14%
Trans fat	0 g	0 g	-100%
Cholesterol	25 mg	81.5 mg	-6%
Carbohydrates	16.26 g	53 g	-19%
Sugars	2.45 g	7.99 g	-77%
Fiber	1.5 g	4.89 g	+9%
Proteins	7.67 g	25 g	+39%
Salt	0.768 g	2.5 g	+68%
Potassium	138 mg	450 mg	-23%
Calcium	89 mg	290 mg	+45%
Iron	0.52 mg	1.7 mg	-28%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	5 %	5 %

Serving size: 1 MEAL (326 g)

Environment

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Origins of ingredients
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Product added on April 23, 2020, 7:22:03 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 7:22:04 PM CEST by org-database-usda.

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Fried buffalo style mac & cheese pasta in a creamy cheese sauce with chicken breast fritters bowl, fried chicken buffalo style mac & cheese bowl