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San luis bean & cheese burrito - 8 oz

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San luis bean & cheese burrito - 8 oz

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Barcode: 0041433029305 (EAN / EAN-13) 041433029305 (UPC / UPC-A)

Quantity: 8 oz

Brand owner: SAN LUIS

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

  • icon

    87 ingredients

    Filling [bean and cheese burrito filling (cooked pinto beans, water, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), soybean oil, modified food starch, onions, contains less than 2% of cheese sauce base (whey powder, modified food starch, coconut oil, corn syrup solids, cheese sauce dry blend (whey, cheddar cheese (cultured milk, salt, enzymes), reduced lactose whey, maltodextrin, canola oil, salt, disodium phosphate, blue cheese (cultured milk, salt, enzymes), nonfat dry milk, citric acid, natural and artificial flavors), salt, sodium caseinate, carrageenan, annatto extract, paprika extract, soy lecithin, maltodextrin, white distilled vinegar, dipotassium phosphate, mono - and diglycerides, lactic acid, yellow no. 5), salt, chili pepper sodium phosphates, chipotle chili pepper, spices, caramel color, dehydrated garlic, annatto extract), mild cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto (color), powdered cellulose (added to prevent caking)), corn starch], tortilla [unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, vegetable shortening (palm oil with monoglycerides), sugar salt, sodium bicarbonate, sodium aluminum phosphate, potassium sorbate (preservative), fumaric acid, mono & diglycerides, calcium propionate (preservative), dough conditioner (sodium metabisulfite)].
    Allergens: Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E150c - Ammonia caramel
    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E460 - Cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Maltodextrin
    • 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

  • 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.

  • E223 - Sodium metabisulphite

    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    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

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    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.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E339 - Sodium phosphates

    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

  • 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

  • E340 - Potassium phosphates

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia

  • E340ii - Dipotassium phosphate

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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

  • 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.

  • 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

  • icon

    Non-vegan

    Non-vegan ingredients: Cheddar, Pasteurised milk, Whey powder, Whey, Cheddar, Soured milk, Blue cheese, Soured milk, Skimmed milk powder, Sodium caseinate, Mild cheddar, 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

    Vegetarian status unknown

    Unrecognized ingredients: Bean-and-cheese-burrito-filling, Contains-less-than-2-of-cheese-sauce-base, Cheese-sauce-dry-blend, Reduced-lactose-whey, E339ii, Yellow-no, 5, Chili-pepper-sodium-phosphates, Tortilla, Reduced iron, Thiamin mononitrate, Folic acid, Palm-oil-with-monoglycerides, Sugar-salt

    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!

    : Filling (bean and cheese burrito filling, pinto beans, water, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), soybean oil, modified food starch, onions, contains less than 2% of cheese sauce base, whey powder, modified food starch, coconut oil, corn syrup solids, cheese sauce dry blend (whey, cheddar cheese (cultured milk, salt, enzymes), reduced lactose whey, maltodextrin, canola oil, salt, disodium phosphate, blue cheese (cultured milk, salt, enzymes), nonfat dry milk, citric acid, natural and artificial flavors), salt, sodium caseinate, carrageenan, annatto, paprika extract, soy lecithin, maltodextrin, white distilled vinegar, dipotassium phosphate, mono- and diglycerides, lactic acid, yellow no, 5, salt, chili pepper sodium phosphates, chipotle chili pepper, spices, caramel color, garlic, annatto, mild cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto (color), powdered cellulose (added to prevent caking)), corn starch), tortilla (flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, vegetable shortening (palm oil with monoglycerides), sugar salt, sodium bicarbonate, sodium aluminum phosphate, potassium sorbate (preservative), fumaric acid, mono- and diglycerides, calcium propionate (preservative), dough conditioner (sodium metabisulfite))
    1. Filling -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 50 - percent_max: 100
      1. bean and cheese burrito filling -> en:bean-and-cheese-burrito-filling - percent_min: 1.42857142857143 - percent_max: 100
      2. pinto beans -> en:pinto-beans - vegan: yes - vegetarian: yes - 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. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - 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. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3436123348017
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3436123348017
      5. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 20
      6. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 16.6666666666667
      7. onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 14.2857142857143
      8. contains less than 2% of cheese sauce base -> en:contains-less-than-2-of-cheese-sauce-base - percent_min: 0 - percent_max: 12.5
      9. whey powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
      10. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10
      11. coconut oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 16040 - percent_min: 0 - percent_max: 9.09090909090909
      12. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 8.33333333333333
      13. cheese sauce dry blend -> en:cheese-sauce-dry-blend - percent_min: 0 - percent_max: 7.69230769230769
        1. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
        2. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 3.84615384615385
          1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
          2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3436123348017
          3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3436123348017
        3. reduced lactose whey -> en:reduced-lactose-whey - percent_min: 0 - percent_max: 2.56410256410256
        4. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
        5. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.53846153846154
        6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3436123348017
        7. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 1.0989010989011
        8. blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.961538461538462
          1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
          2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.480769230769231
          3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.320512820512821
        9. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.854700854700855
        10. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.769230769230769
        11. natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.699300699300699
      14. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3436123348017
      15. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      16. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      17. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      18. paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      19. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.3436123348017
      20. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      21. white distilled vinegar -> en:white-distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.3436123348017
      22. dipotassium phosphate -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      23. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.3436123348017
      24. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      25. yellow no -> en:yellow-no - percent_min: 0 - percent_max: 1.3436123348017
      26. 5 -> en:5 - percent_min: 0 - percent_max: 1.3436123348017
      27. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3436123348017
      28. chili pepper sodium phosphates -> en:chili-pepper-sodium-phosphates - percent_min: 0 - percent_max: 1.3436123348017
      29. chipotle chili pepper -> en:chipotle - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 1.3436123348017
      30. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      31. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      32. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.3436123348017
      33. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3436123348017
      34. mild cheddar cheese -> en:mild-cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.3436123348017
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.3436123348017
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.67180616740085
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.447870778267233
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.335903083700425
        5. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.26872246696034
          1. color -> en:colour - percent_min: 0 - percent_max: 0.26872246696034
        6. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.223935389133617
          1. added to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.223935389133617
      35. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.3436123348017
    2. tortilla -> en:tortilla - percent_min: 0 - percent_max: 50
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
        2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
        3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 16.6666666666667
        4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 12.5
        5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
        6. folic acid -> en:folic-acid - 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. vegetable shortening -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
        1. palm oil with monoglycerides -> en:palm-oil-with-monoglycerides - percent_min: 0 - percent_max: 16.6666666666667
      4. sugar salt -> en:sugar-salt - percent_min: 0 - percent_max: 12.5
      5. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
        1. preservative -> en:preservative - percent_min: 0 - percent_max: 7.14285714285714
      8. fumaric acid -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      9. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.55555555555556
      10. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        1. preservative -> en:preservative - percent_min: 0 - percent_max: 5
      11. dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 4.54545454545455
        1. sodium metabisulfite -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 18

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

    Positive points: 1

    • Proteins: 4 / 5 (value: 7.0484581497797, rounded value: 7.05)
    • Fiber: 1 / 5 (value: 1.7621145374449, rounded value: 1.76)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 18.967914735466, rounded value: 19)

    Negative points: 11

    • Energy: 3 / 10 (value: 1014, rounded value: 1014)
    • Sugars: 0 / 10 (value: 2.2026431718062, rounded value: 2.2)
    • Saturated fat: 3 / 10 (value: 3.5242290748899, rounded value: 3.5)
    • Sodium: 5 / 10 (value: 537.44493392068, rounded value: 537.4)

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

    Nutritional score: (11 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 BURRITO (227 g))     		Compared to: Frozen foods
    Energy 1,014 kj
    (242 kcal)     		2,300 kj
    (550 kcal)     		+36%
    Fat 8.811 g 20 g +17%
    Saturated fat 3.524 g 8 g -2%
    Trans fat 0 g 0 g -100%
    Cholesterol 7 mg 15.9 mg -74%
    Carbohydrates 34.361 g 78 g +72%
    Sugars 2.203 g 5 g -79%
    Fiber 1.762 g 4 g +29%
    Proteins 7.048 g 16 g +27%
    Salt 1.344 g 3.05 g +194%
    Potassium 73 mg 166 mg -60%
    Calcium 99 mg 225 mg +61%
    Iron 2.2 mg 4.99 mg +206%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 18.968 % 18.968 %
Serving size: 1 BURRITO (227 g)

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Data sources

Product added on by org-database-usda
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlkMYDPOOmBjrODrnwnTQ7d6MM5e4Pohj4ZjWb6s.

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