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BERTOLLI Chicken Parmigianino And Penne Dinner, 24 OZ

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BERTOLLI Chicken Parmigianino And Penne Dinner, 24 OZ

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Barcode: 0031000650117 (EAN / EAN-13) 031000650117 (UPC / UPC-A)

Brands: Bertolli

Brand owner: Conagra Brands

Countries where sold: United States

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Health

Ingredients

  • icon

    60 ingredients

    Sauce (Diced Tomatoes, Tomato Puree, Water, Soybean Oil, Salt, Spices), Cooked Pasta (Water, Durum Wheat Semolina, Soybean Oil), Breaded White Meat Chicken (Chicken Breast With Rib Meat, Wheat Flour, Water, Less Than 2% Of: Salt, Parmesan Cheese [Cultured, Pasteurized Part-Skim Milk, Salt, Enzymes], Parmesan and Romano Cheeses [Pasteurized Part Skim Cow's Milk, Cultures, Enzymes, Salt], Modified Corn Starch, Natural Flavor, Yellow Corn Flour, Soy Protein Concentrate, Parmesan and Cheddar Cheeses [Pasteurized Milk, Cultures, Enzymes, Salt], Sodium Tripolyphosphate, Sugar, Yeast, Yeast Extract, Palm Oil, Maltodextrin, Unsalted Butter [Pasteurized Cream, Natural Flavor], Leavening [Sodium Aluminum Phosphate, Sodium Bicarbonate], Lactic Acid, Soy Lecithin. Fried In Vegetable Oil), Tomatoes, Mozzarella Cheese (Pasteurized Milk, Nonfat Milk, Cultures, Salt, Enzymes). CONTAINS: MILK, SOY, WHEAT.
    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: E322 - Lecithins
    • Additive: E452 - Polyphosphates
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin

    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

  • 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

  • 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.

  • 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

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Parmigiano reggiano, Pasteurized semi-skimmed milk, Parmigiano reggiano, Romano cheese, Parmigiano reggiano, Cheddar, Pasteurised milk, Unsalted butter, Cream, Mozzarella, Pasteurised milk, Skimmed milk

    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: Breaded-white-meat-chicken, Chicken-breast-with-rib-meat, Less-than-2-of, Cultured, Pasteurized-part-skim-cow-s-milk, Fried-in-vegetable-oil

    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!

    : Sauce (Tomatoes, Tomato Puree, Water, Soybean Oil, Salt, Spices), Cooked Pasta (Water, Durum Wheat Semolina, Soybean Oil), Breaded White Meat Chicken (Chicken Breast With Rib Meat, Wheat Flour, Water, Less Than 2% Of (Salt), Parmesan Cheese (Cultured, Pasteurized Part-Skim Milk, Salt, Enzymes), Parmesan, Romano Cheeses (Pasteurized Part Skim Cow's Milk, Cultures, Enzymes, Salt), Modified Corn Starch, Natural Flavor, Yellow Corn Flour, Soy Protein, Parmesan, Cheddar Cheeses (Pasteurized Milk, Cultures, Enzymes, Salt), Sodium Tripolyphosphate, Sugar, Yeast, Yeast Extract, Palm Oil, Maltodextrin, Unsalted Butter (Cream, Natural Flavor), Leavening (Sodium Aluminum Phosphate), Sodium Bicarbonate, Lactic Acid, Soy Lecithin, Fried In Vegetable Oil), Tomatoes, Mozzarella Cheese (Pasteurized Milk, Nonfat Milk, Cultures, Salt, Enzymes)
    1. Sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 20 - percent_max: 100
      1. Tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 3.33333333333333 - percent_max: 100
      2. Tomato Puree -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 50
      3. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
      4. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25
      5. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.905
      6. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.905
    2. Cooked Pasta -> en:cooked-pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 0 - percent_max: 50
      1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      2. Durum Wheat Semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 0 - percent_max: 25
      3. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 16.6666666666667
    3. Breaded White Meat Chicken -> en:breaded-white-meat-chicken - percent_min: 0 - percent_max: 33.3333333333333
      1. Chicken Breast With Rib Meat -> en:chicken-breast-with-rib-meat - percent_min: 0 - percent_max: 33.3333333333333
      2. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667
      3. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111
      4. Less Than 2% Of -> en:less-than-2-of - percent_min: 0 - percent_max: 0.905
        1. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.905
      5. Parmesan Cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.905
        1. Cultured -> en:cultured - percent_min: 0 - percent_max: 0.905
        2. Pasteurized Part-Skim Milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 0.4525
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.301666666666667
        4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.22625
      6. Parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.905
      7. Romano Cheeses -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.905
        1. Pasteurized Part Skim Cow's Milk -> en:pasteurized-part-skim-cow-s-milk - percent_min: 0 - percent_max: 0.905
        2. Cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4525
        3. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.301666666666667
        4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.22625
      8. Modified Corn Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.905
      9. Natural Flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.905
      10. Yellow Corn Flour -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 0.905
      11. Soy Protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 0.905
      12. Parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.905
      13. Cheddar Cheeses -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 0.905
        1. Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.905
        2. Cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4525
        3. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.301666666666667
        4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.22625
      14. Sodium Tripolyphosphate -> en:e452vi - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.905
      15. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.905
      16. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.905
      17. Yeast Extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.905
      18. Palm Oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 0.905
      19. Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.905
      20. Unsalted Butter -> en:unsalted-butter - vegan: no - vegetarian: yes - ciqual_food_code: 16400 - percent_min: 0 - percent_max: 0.905
        1. Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.905
        2. Natural Flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4525
      21. Leavening -> en:raising-agent - percent_min: 0 - percent_max: 0.905
        1. Sodium Aluminum Phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.905
      22. Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.905
      23. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.905
      24. Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.905
      25. Fried In Vegetable Oil -> en:fried-in-vegetable-oil - percent_min: 0 - percent_max: 0.905
    4. Tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 25
    5. Mozzarella Cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 20
      1. Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
      2. Nonfat Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 10
      3. Cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.905
      5. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.905

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1/2 Package (340 g) (340 g))
    Energy 602 kj
    (144 kcal)     		2,050 kj
    (490 kcal)
    Fat 5.88 g 20 g
    Saturated fat 1.76 g 5.98 g
    Monounsaturated fat 1.47 g 5 g
    Polyunsaturated fat 2.35 g 7.99 g
    Trans fat 0 g 0 g
    Cholesterol 13 mg 44.2 mg
    Carbohydrates 15.88 g 54 g
    Sugars 1.76 g 5.98 g
    Fiber 1.8 g 6.12 g
    Proteins 7.06 g 24 g
    Salt 0.905 g 3.08 g
    Vitamin A 17.7 µg 60.2 µg
    Vitamin C (ascorbic acid) 1.8 mg 6.12 mg
    Potassium 159 mg 541 mg
    Calcium 44 mg 150 mg
    Iron 0.42 mg 1.43 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 50.833 % 50.833 %
Serving size: 1/2 Package (340 g) (340 g)

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