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Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce – Knorr – 64 g

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Fettuccine in a Creamy Parmesan & Romano Flavored Cheese Sauce – Knorr – 64 g

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Barcode:
0041000022531(EAN / EAN-13) 041000022531 (UPC / UPC-A)

Common name: fettuccine in a creamy parmesan & romano cheese flavored sauce.

Quantity: 64 g

Brands: Knorr

Brand owner: Lipton

Categories: Plant-based foods and beverages, Plant-based foods, Pastas, Undefined

Labels, certifications, awards: No artificial flavors, No preservatives, Natural flavors, No added MSG, No artificial colors, No flavors

Origin of ingredients: United States

Manufacturing or processing places: Englewood Cliffs, New Jersey, Estados Unidos

Traceability code: 080503190029

Countries where sold: United States

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Health

Nutrition

  • icon

    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: Fat, Proteins, Saturated fat, Sodium, 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)
    • 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).

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Undefined
    Energy 776 kJ
    (185 kcal)     		1,217.599 kj (251 kcal) (-36%)
    Fat ? 13.198 g
    Saturated fat ? 5.021 g
    Carbohydrates ? 23.193 g
    Sugars ? 6.383 g
    Fiber ? 2.158 g
    Proteins ? 9.106 g
    Salt ? 0.608 g
    Iron 0.00161290322580645 g 0.923 mg (+75%)
    Fruits‚ vegetables‚ legumes ~ 0 % 15.23 % (-100%)

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold per serving (1 g) (packaging) As sold for 100 g (estimate)
      Energy 776 kJ
      (185 kcal)       		? kcal
      (185 kcal)       		? kcal
      (450 kcal)       		?
      Fat ? ? 3 g ?
      Saturated fat ? ? 1 g ?
      Carbohydrates ? ? 90 g ?
      Sugars ? ? 4 g ?
      Fiber ? ? 2 g ?
      Proteins ? ? 16 g ?
      Salt ? ? 1.575 g ?
      Iron 0.00161290322580645 g 1.61290322580645 mg 0.002 g ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ? ~ 0 %
Serving size: 1g

Ingredients

  • icon

    42 ingredients

    ENRICHED MACARONI PRODUCT [SEMOLINA AND DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], PARMESAN AND ROMANO CHEESES (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, CORN STARCH, MALTODEXTRIN, SALT, BUTTER (CREAM, SALT), CREAM CHEESE (PASTEURIZED MILK, CREAM, CHEESE CULTURES, SALT, CAROB BEAN GUM), NATURAL FLAVOR (SOY), SODIUM CITRATE, POTASSIUM CHLORIDE, ONION POWDER, DISODIUM GUANYLATE, DISODIUM INOSINATE, SUGAR, SODIUM CASEINATE, LACTIC ACID, ANNATTO EXTRACT (FOR COLOR).
    Allergens: Gluten, Milk, Soybeans
    Traces: Sulphur dioxide and sulphites

    • Ingredient information

      • Enriched-macaroni-product: 52.6% (estimate)

      • — Semolina: 26.7% (estimate)

      • — Durum wheat flour: 13.0% (estimate)

      • —— Wheat: 13.0% (estimate)

      • — E375: 6.5% (estimate)

      • — Ferrous sulfate: 3.2% (estimate)

      • —— Iron: 3.2% (estimate)

      • — Thiamin mononitrate: < 2% (estimate)

      • —— Thiamin: < 2% (estimate)

      • — E101: < 2% (estimate)

      • — Folic acid: < 2% (estimate)

      • Parmigiano reggiano: 23.7% (estimate)

      • Romano cheese: 11.8% (estimate)

      • — Milk: 5.9% (estimate)

      • — Lactic ferments: 3.0% (estimate)

      • — Salt: < 2% (estimate)

      • — Enzyme: 2.2% (estimate)

      • Whey: 5.9% (estimate)

      • Corn starch: 3.0% (estimate)

      • Maltodextrin: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Butter: < 2% (estimate)

      • — Cream: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • Cream cheese: < 2% (estimate)

      • — Cream cheese: < 2% (estimate)

      • — Cream: < 2% (estimate)

      • — Lactic ferments: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — E410: < 2% (estimate)

      • Natural flavouring: < 2% (estimate)

      • — Soya: < 2% (estimate)

      • Sodium citrate: < 2% (estimate)

      • E508: < 2% (estimate)

      • Onion: < 2% (estimate)

      • E627: < 2% (estimate)

      • E631: < 2% (estimate)

      • Sugar: < 2% (estimate)

      • Sodium caseinate: < 2% (estimate)

      • E270: < 2% (estimate)

      • E160b: < 2% (estimate)

      • — Colour: < 2% (estimate)

  • icon

    Contains added sugars (0%)

    Added sugars: Sugar
    Quantity of added sugars: 0%
    Search for products in the same category without added sugars: Pastas
    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.

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

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Parmigiano reggiano, Romano cheese, Milk, Whey, Butter, Cream, Cream cheese, Cream cheese, Cream, Sodium caseinate
  • icon

    Maybe vegetarian

    Ingredients that may not be vegetarian: E375, Parmigiano reggiano, Enzyme, Whey, Cream cheese, E627, E631
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.

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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!

    en: ENRICHED MACARONI PRODUCT (SEMOLINA, DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN, FOLIC ACID), PARMESAN, ROMANO CHEESES (MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, CORN STARCH, MALTODEXTRIN, SALT, BUTTER (CREAM, SALT), CREAM CHEESE (MILK, CREAM, CHEESE CULTURES, SALT, CAROB BEAN GUM), NATURAL FLAVOR (SOY), SODIUM CITRATE, POTASSIUM CHLORIDE, ONION, DISODIUM GUANYLATE, DISODIUM INOSINATE, SUGAR, SODIUM CASEINATE, LACTIC ACID, ANNATTO (FOR COLOR)
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    ENRICHED MACARONI PRODUCTen:enriched-macaroni-product52.65.3100.0
    SEMOLINAen:semolinayesyes941026.70.8100.0
    DURUM FLOURen:durum-wheat-flouryesyes941013.00.050.0
    WHEATen:wheatyesyes941013.00.050.0
    NIACINen:e375maybemaybe6.50.033.3
    FERROUS SULFATEen:ferrous-sulfateyesyes3.20.025.0
    IRONen:ironyesyes3.20.025.0
    THIAMIN MONONITRATEen:thiamin-mononitratemaybemaybe1.60.020.0
    VITAMIN B1en:thiaminyesyes1.60.020.0
    RIBOFLAVINen:e101maybeyes0.80.016.7en:vitamin-b2-source
    FOLIC ACIDen:folic-acidyesyes0.80.014.3
    PARMESANen:parmigiano-reggianonomaybe1212023.70.050.0
    ROMANO CHEESESen:romano-cheesenomaybe1299911.80.033.3
    MILKen:milknoyes190515.90.033.3
    CHEESE CULTURESen:lactic-fermentsmaybeyes3.00.016.7
    SALTen:saltyesyes110580.80.01.6
    ENZYMESen:enzymemaybemaybe2.20.01.6
    WHEYen:wheynomaybe5.90.025.0
    CORN STARCHen:corn-starchyesyes95103.00.020.0
    MALTODEXTRINen:maltodextrinyesyes1.50.016.7
    SALTen:saltyesyes110580.70.01.6
    BUTTERen:butternoyes164000.40.01.6
    CREAMen:creamnoyes194020.20.01.6
    SALTen:saltyesyes110580.20.00.8
    CREAM CHEESEen:cream-cheesenomaybe129990.20.01.6
    MILKen:cream-cheesenomaybe129990.10.01.6
    CREAMen:creamnoyes194020.00.00.8
    CHEESE CULTURESen:lactic-fermentsmaybeyes0.00.00.5
    SALTen:saltyesyes110580.00.00.4
    CAROB BEAN GUMen:e410yesyes0.00.00.3
    NATURAL FLAVORen:natural-flavouringmaybemaybe0.10.01.6
    SOYen:soyayesyes0.10.01.6
    SODIUM CITRATEen:sodium-citrateyesyes0.00.01.6
    POTASSIUM CHLORIDEen:e508yesyes0.00.01.6
    ONIONen:onionyesyes200340.00.01.6
    DISODIUM GUANYLATEen:e627maybemaybe0.00.01.6
    DISODIUM INOSINATEen:e631maybemaybe0.00.01.6
    SUGARen:sugarmaybeyes310160.00.01.6
    SODIUM CASEINATEen:sodium-caseinatenoyes0.00.01.6
    LACTIC ACIDen:e270yesyes0.00.01.6
    ANNATTOen:e160byesyes0.00.01.6
    FOR COLORen:colour0.00.01.6

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Product added on by usda-ndb-import
Last edit of product page on by municorn-calorie-counter-app.
Product page also edited by 5m4u9, foodiq, foodvisor, inf, kiliweb, lexdem13, macrofactor, openfoodfacts-contributors, org-database-usda, prepperapp, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlktkWvPeoTvDNibulk-a1vaVAYXkMPcu-JbQK6s.

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