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Chicken Fettuccine Alfredo - Meal Simple - 12 oz

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Chicken Fettuccine Alfredo - Meal Simple - 12 oz

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Barcode: 0041220719501 (EAN / EAN-13) 041220719501 (UPC / UPC-A)

Quantity: 12 oz

Brands: Meal Simple

Countries where sold: United States

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Health

Ingredients

  • icon

    75 ingredients

    Cooked Fettuccine Pasta (Fettuccine Pasta [Durum Wheat Semolina, Niacin, Iron {Ferrous Sulfate}, Thiamine Mononitrate, Riboflavin, Folic Acid], Canola Oil), Alfredo Sauce (Skim Milk [Milk, Vitamin A, Vitamin D], Cream [Whole Milk], Water, Unsalted Butter [Pasteurized Cream, Natural Flavorings], Romano Cheese Powder [Romano Cheese {Pasteurized Milk, Salt, Cheese Culture, Enzymes}, Lactic Acid, Silicon Dioxide, Disodium Phosphate], Pecorino Romano Cheese [Pasteurized Sheep's Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose, Natamycin], Parmesan Cheese Powder [Parmesan Cheese {Pasteurized Milk, Salt, Cheese Culture, Enzymes}, Disodium Phosphate, Lactic Acid, Silicon Dioxide], Parmesan Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Corn Starch, Cultured Dextrose, Rice Starch, Salt, Spices), Grilled Chicken Breast (Chicken Breast [Chicken Breast, Water, Salt, Sodium Phosphate], Canola Oil, Water, Italian Style Seasoning [Spices, Garlic, Onion]), Parmesan Cheese (Pasteurized Milk, Cheese Culture, Enzymes, Salt, Cellulose Powder).
    Allergens: Gluten, Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E460 - Cellulose
    • Ingredient: Flavouring

    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

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    Source: Wikipedia

  • 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

  • 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

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460ii - Powdered cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: Cooked-fettuccine-pasta, Fettuccine-pasta, Alfredo-sauce, Cultured-dextrose, Italian-style-seasoning

    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

    Non-vegan

    Non-vegan ingredients: Skimmed milk, Milk, Cream, Whole milk, Unsalted butter, Cream, Romano cheese, Romano cheese, Pasteurised milk, Pecorino romano, Sheeps milk, Parmigiano reggiano, Parmigiano reggiano, Pasteurised milk, Parmigiano reggiano, Pasteurised milk, Chicken breast, Chicken breast, Chicken breast, Parmigiano reggiano, Pasteurised 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

    Non-vegetarian

    Non-vegetarian ingredients: Chicken breast, Chicken breast, Chicken breast

    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!

    en: Cooked Fettuccine Pasta (Fettuccine Pasta (Durum Wheat Semolina, Niacin, Iron (Ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid), Canola Oil), Alfredo Sauce (Skim Milk (Milk, vitamins, vitamin A, Vitamin D, Cream, Whole Milk), Water, Unsalted Butter (Cream, Natural Flavorings), Romano Cheese (Romano Cheese (Pasteurized Milk, Salt, Cheese Culture, Enzymes), Lactic Acid, Silicon Dioxide, Disodium Phosphate), Pecorino Romano Cheese (Sheep's Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose, Natamycin), Parmesan Cheese (Parmesan Cheese (Pasteurized Milk, Salt, Cheese Culture, Enzymes), Disodium Phosphate, Lactic Acid, Silicon Dioxide), Parmesan Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Corn Starch, Cultured Dextrose, Rice Starch, Salt, Spices), Chicken Breast (Chicken Breast (Chicken Breast, Water, Salt, Sodium Phosphate), Canola Oil, Water, Italian Style Seasoning (Spices, Garlic, Onion)), Parmesan Cheese (Pasteurized Milk, Cheese Culture, Enzymes, Salt, Cellulose)
    1. Cooked Fettuccine Pasta -> en:cooked-fettuccine-pasta - percent_min: 25 - percent_max: 100
      1. Fettuccine Pasta -> en:fettuccine-pasta - percent_min: 12.5 - percent_max: 100
        1. Durum Wheat Semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 2.08333333333333 - percent_max: 100
        2. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
        3. Iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333
          1. Ferrous Sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 33.3333333333333
        4. Thiamine Mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
        5. Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
        6. Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
      2. Canola Oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
    2. Alfredo Sauce -> en:alfredo-sauce - percent_min: 0 - percent_max: 50
      1. Skim Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50
        1. Milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50
        2. vitamins -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
        3. vitamin A -> en:vitamin-a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        4. Vitamin D -> en:vitamin-d - percent_min: 0 - percent_max: 12.5
        5. Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 10
        6. Whole Milk -> en:whole-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19023 - percent_min: 0 - percent_max: 8.33333333333333
      2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
      3. Unsalted Butter -> en:unsalted-butter - vegan: no - vegetarian: yes - ciqual_food_code: 16400 - percent_min: 0 - percent_max: 16.6666666666667
        1. Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667
        2. Natural Flavorings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      4. Romano Cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 12.5
        1. Romano Cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 12.5
          1. Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5
          2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.72058823529413
          3. Cheese Culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.72058823529413
          4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.72058823529413
        2. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
        3. Silicon Dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
        4. Disodium Phosphate -> en:e339ii - percent_min: 0 - percent_max: 3.125
      5. Pecorino Romano Cheese -> en:pecorino-romano - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 10
        1. Sheep's Milk -> en:sheeps-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 10
        2. Cheese Cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.72058823529413
        4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.72058823529413
        5. Powdered Cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72058823529413
        6. Natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72058823529413
      6. Parmesan Cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 8.33333333333333
        1. Parmesan Cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 8.33333333333333
          1. Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.33333333333333
          2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.72058823529413
          3. Cheese Culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.72058823529413
          4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.72058823529413
        2. Disodium Phosphate -> en:e339ii - percent_min: 0 - percent_max: 4.16666666666667
        3. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
        4. Silicon Dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
      7. Parmesan Cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 7.14285714285714
        1. Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 7.14285714285714
        2. Cheese Culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.72058823529413
        4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.72058823529413
      8. Corn Starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 6.25
      9. Cultured Dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 5.55555555555556
      10. Rice Starch -> en:rice-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5
      11. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.72058823529413
      12. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72058823529413
    3. Chicken Breast -> en:chicken-breast - vegan: no - vegetarian: no - ciqual_food_code: 36018 - percent_min: 0 - percent_max: 33.3333333333333
      1. Chicken Breast -> en:chicken-breast - vegan: no - vegetarian: no - ciqual_food_code: 36018 - percent_min: 0 - percent_max: 33.3333333333333
        1. Chicken Breast -> en:chicken-breast - vegan: no - vegetarian: no - ciqual_food_code: 36018 - percent_min: 0 - percent_max: 33.3333333333333
        2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.72058823529413
        4. Sodium Phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72058823529413
      2. Canola Oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - 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. Italian Style Seasoning -> en:italian-style-seasoning - percent_min: 0 - percent_max: 8.33333333333333
        1. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        2. Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 4.16666666666667
        3. Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 2.77777777777778
    4. Parmesan Cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 25
      1. Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
      2. Cheese Culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.72058823529413
      5. Cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72058823529413

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 861 kj
    (205 kcal)
    Fat 8.235 g
    Saturated fat 3.824 g
    Carbohydrates 20.294 g
    Sugars 1.471 g
    Fiber 0.882 g
    Proteins 12.059 g
    Salt 0.721 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 27.93 %

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Product added on by kiliweb
Last edit of product page on by .
Product page also edited by halal-app-chakib, openfoodfacts-contributors, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlmFgc4b9gDvHGkz4lkSC9PeTPL_LbfN2-9HjDqs.

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