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Rice sides cheddar broccoli - Unilever

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Rice sides cheddar broccoli - Unilever

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Barcode: 0041000022784 (EAN / EAN-13) 041000022784 (UPC / UPC-A)

Brands: Unilever

Brand owner: Lipton

Categories: Meals, Rice dishes

Labels, certifications, awards: No artificial flavors

Countries where sold: United States

Matching with your preferences

Health

Ingredients

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    53 ingredients

    enriched parboiled long grain rice [rice, niacin, ferric orthophosphate (iron), thiamin mononitrate (vitamin b1), folic acid], enriched vermicelli [wheat and durum flour, niacin, ferrous sulfate (iron), thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], whey, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), maltodextrin, salt, broccoli*, onion*, corn starch, potassium chloride, natural flavor (milk), yeast extract, butter (cream, salt), high oleic sunflower oil, broccoli powder, parsley*, lactic acid, torula yeast, annatto extract (for color), disodium guanylate, disodium inosinate, cabbage powder, potato starch, sugar, calcium lactate, nonfat milk*, onion powder, soy lecithin
    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: E327 - Calcium lactate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Whey

    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

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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

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    Non-vegan

    Non-vegan ingredients: Whey, Cheddar, Pasteurised milk, Milk, Butter, Cream, Skimmed milk
  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Ferric orthophosphate, Iron, Thiamin mononitrate, Thiamin, Folic acid, Vermicelli, Ferrous sulfate, Iron, Thiamin mononitrate, Thiamin, Folic acid
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

    parboiled long grain rice (rice, niacin, ferric orthophosphate (iron), thiamin mononitrate (vitamin b1), folic acid), vermicelli (wheat, durum flour, niacin, ferrous sulfate (iron), thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid), whey, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), maltodextrin, salt, broccoli, onion, corn starch, potassium chloride, natural flavor (milk), yeast extract, butter (cream, salt), high oleic sunflower oil, broccoli, parsley, lactic acid, torula yeast, annatto (for color), disodium guanylate, disodium inosinate, cabbage, potato starch, sugar, calcium lactate, nonfat milk, onion, soy lecithin
    1. parboiled long grain rice -> en:long-grain-parboiled-rice - vegan: yes - vegetarian: yes - percent_min: 3.57142857142857 - percent_max: 100
      1. rice -> en:rice - vegan: yes - vegetarian: yes - percent_min: 0.714285714285714 - percent_max: 100
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. ferric orthophosphate -> en:ferric-orthophosphate - percent_min: 0 - percent_max: 33.3333333333333
        1. iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333
      4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
        1. vitamin b1 -> en:thiamin - percent_min: 0 - percent_max: 25
      5. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 20
    2. vermicelli -> en:vermicelli - percent_min: 0 - percent_max: 50
      1. wheat -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. durum flour -> en:durum-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      4. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 12.5
        1. iron -> en:iron - percent_min: 0 - percent_max: 12.5
      5. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10
        1. vitamin b1 -> en:thiamin - percent_min: 0 - percent_max: 10
      6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        1. vitamin b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714
    3. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
    5. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. broccoli -> en:broccoli - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
      1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      1. cream -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    14. high oleic sunflower oil -> en:high-oleic-sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 7.14285714285714
    15. broccoli -> en:broccoli - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. parsley -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. torula yeast -> en:torula-yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
      1. for color -> en:colour - percent_min: 0 - percent_max: 5.26315789473684
    20. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    21. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. cabbage -> en:cabbage - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857

Nutrition

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    Poor nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

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

    Positive points: 3

    • Proteins: 5 / 5 (value: 10.61, rounded value: 10.61)
    • Fiber: 3 / 5 (value: 3, rounded value: 3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 14

    • Energy: 4 / 10 (value: 1523, rounded value: 1523)
    • Sugars: 1 / 10 (value: 4.55, rounded value: 4.55)
    • Saturated fat: 0 / 10 (value: 0.76, rounded value: 0.8)
    • Sodium: 9 / 10 (value: 879, rounded value: 879)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 11 (14 - 3)

    Nutri-Score: D

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    Sugars in low quantity (4.55%)

    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.
  • icon

    Salt in high quantity (2.2%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1/2 cup (66 g))     		Compared to: Rice dishes
    Energy 1,523 kj
    (364 kcal)     		1,010 kj
    (240 kcal)     		+78%
    Fat 3.03 g 2 g -20%
    Saturated fat 0.76 g 0.502 g -32%
    Trans fat 0 g 0 g
    Cholesterol 8 mg 5.28 mg +2,080%
    Carbohydrates 74.24 g 49 g +120%
    Sugars 4.55 g 3 g +157%
    Fiber 3 g 1.98 g +54%
    Proteins 10.61 g 7 g +56%
    Salt 2.198 g 1.45 g +93%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 3.6 mg 2.38 mg -37%
    Vitamin B1 (Thiamin) 0 mg 0 mg -100%
    Vitamin B2 (Riboflavin) 0.155 mg 0.102 mg -11%
    Vitamin B3 (Niacin) 3.03 mg 2 mg -23%
    Vitamin B9 (Folic acid) 66 µg 43.6 µg -17%
    Calcium 61 mg 40.3 mg +36%
    Iron 2.73 mg 1.8 mg +5%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1/2 cup (66 g)

Environment

Packaging

Transportation

Data sources

Product added on by usda-ndb-import
Last edit of product page on by inf.
Product page also edited by openfoodfacts-contributors, org-database-usda, roboto-app.

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