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Gnocchi With Potato - Gia Russa

Gnocchi With Potato - Gia Russa

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Barcode:
0026825009592(EAN / EAN-13) 026825009592 (UPC / UPC-A)

Brands: Gia Russa

Brand owner: John Zidian Company Inc.

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Pastas, Gnocchi, Potato gnocchi

Countries where sold: United States

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Health

Nutrition

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    Nutri-Score UNKNOWN

    Missing nutrition facts
    ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

    Missing nutrition facts: Sugars

    Could you add the information needed to compute the Nutri-Score?
    • icon

      Discover the new Nutri-Score!


      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
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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).

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1 serving (120 g))
    Compared to: Potato gnocchi
    Energy 628 kj
    (150 kcal)
    753 kj
    (180 kcal)
    -9%
    Fat 0 g 0 g -100%
    Saturated fat ? ?
    Carbohydrates 33.3 g 40 g +1%
    Sugars ? ?
    Fiber 0.833 g 1 g -60%
    Proteins 3.33 g 4 g -19%
    Salt 0.542 g 0.65 g -52%
    Potassium 142 mg 170 mg +6%
    Calcium 16.7 mg 20 mg +5%
    Iron 0.333 mg 0.4 mg -27%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 serving (120 g)

Ingredients

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    17 ingredients


    Mashed potatoes 35% [water, dehydrated potato flakes (potatoes, emulsifier: mono and diglycerides of fatty acids, natural flavorings)], wheat flour, water, potato starch, rice flour, salt, spices, acidity regulator: lactic acid, preservative: potassium sorbate.
    Allergens: Gluten
    • Ingredient information


      • Mashed potato: 35.0%


      • — Water: 26.2% (estimate)


      • — Dehydrated potato flakes: 8.8% (estimate)


      • —— Potato: 4.4% (estimate)


      • —— Emulsifier: 2.2% (estimate)


      • ——— E471: 2.2% (estimate)


      • —— Natural flavouring: 2.2% (estimate)


      • Wheat flour: 21.6% (estimate)


      • Water: 18.8% (estimate)


      • Potato starch: 12.3% (estimate)


      • Rice flour: 6.2% (estimate)


      • Salt: 3.1% (estimate)


      • Spice: < 2% (estimate)


      • Acidity regulator: < 2% (estimate)


      • — E270: < 2% (estimate)


      • Preservative: < 2% (estimate)


      • — E202: < 2% (estimate)


Food processing

Additives

  • E202 - Potassium sorbate


    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • 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
  • 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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    Maybe vegan


    Ingredients that may not be vegan: E471, Natural flavouring
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients


    en: Mashed potatoes 35% (water, dehydrated potato flakes (potatoes, emulsifier (mono- and diglycerides of fatty acids), natural flavorings)), wheat flour, water, potato starch, rice flour, salt, spices, acidity regulator (lactic acid), preservative (potassium sorbate)
    1. Mashed potatoes -> en:mashed-potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 35 - percent: 35 - percent_max: 35
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 17.5 - percent_max: 35
      2. dehydrated potato flakes -> en:dehydrated-potato-flakes - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 17.5
        1. potatoes -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 17.5
        2. emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 8.75
          1. mono- and diglycerides of fatty acids -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.75
        3. natural flavorings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.83333333333333
    2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 8.125 - percent_max: 35
    3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.28571428571429 - percent_max: 33.3333333333333
    4. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 25
    5. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 18.9583333333333
    6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 14.21875
    7. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.375
    8. acidity regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 9.47916666666667
      1. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.47916666666667
    9. preservative -> en:preservative - percent_min: 0 - percent_max: 8.125
      1. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.125

Environment

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by macrofactor.
Product page also edited by clockwerx, org-database-usda.

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