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Three cheese pasta

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Barcode: 0043000077429 (EAN / EAN-13) 043000077429 (UPC / UPC-A)

Brand owner: O THAT'S GOOD!

Categories: Meals, Pasta dishes

Countries where sold: United States

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Health

Ingredients

55 ingredients

Cooked pasta (water, wheat semolina, whole durum wheat flour, egg white, niacin, ferrous sulfate [iron], thiamin mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), water, milk, squash, cheddar cheeses (pasteurized milk, cheese culture, salt, enzymes, annatto [color]), contains less than 2% of milkfat, whey, colby cheese (pasteurized milk, cheese culture, salt, enzymes, annatto [color], cellulose powder added to prevent caking), salt, skim milk, dried buttermilk, cultured dextrose, sodium phosphate, whey protein concentrate, spices, mustard seed, garlic powder, lactic acid, calcium phosphate, carrageenan, cheese culture, cellulose gum, nisin preparation, enzymes, oleoresin paprika (color), lactic acid, annatto extract (color), yeast extract.

Allergens: Eggs, Gluten, Milk

Food processing

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

Additive: E160b - Annatto

Additive: E407 - Carrageenan

Additive: E460 - Cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Ingredient: Colour

Ingredient: Milk proteins

Ingredient: Whey
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

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

E160b - Annatto

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

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

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Squash, Contains-less-than-2-of-milkfat, Cultured-dextrose, Nisin-preparation, Oleoresin-paprika
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Non-vegan
Non-vegan ingredients: Egg white, Milk, Cheddar, Pasteurised milk, Whey, Colby cheese, Pasteurised milk, Skimmed milk, Buttermilk, Whey protein
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Vegetarian status unknown
Unrecognized ingredients: Ferrous sulfate, Iron, Thiamin mononitrate, Thiamin, Folic acid, Squash, Contains-less-than-2-of-milkfat, Cultured-dextrose, Nisin-preparation, Oleoresin-paprika
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

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!
: Cooked pasta (water, wheat semolina, whole durum wheat, egg white, niacin, ferrous sulfate (iron), thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid), water, milk, squash, cheddar cheeses (pasteurized milk, cheese culture, salt, enzymes, annatto (color)), contains less than 2% of milkfat, whey, colby cheese (pasteurized milk, cheese culture, salt, enzymes, annatto (color), cellulose powder added to prevent caking), salt, skim milk, buttermilk, cultured dextrose, sodium phosphate, whey protein, spices, mustard seed, garlic, lactic acid, calcium phosphate, carrageenan, cheese culture, cellulose gum, nisin preparation, enzymes, oleoresin paprika (color), lactic acid, annatto (color), yeast extract
Cooked pasta -> en:cooked-pasta - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 3.57142857142857 - percent_max: 100

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0.396825396825397 - percent_max: 100

wheat semolina -> en:wheat-semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9610 - percent_min: 0 - percent_max: 50

whole durum wheat -> en:whole-grain-durum-wheat - vegan: yes - vegetarian: yes - ciqual_food_code: 9060 - percent_min: 0 - percent_max: 33.3333333333333

egg white -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 25

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 16.6666666666667

iron -> en:iron - percent_min: 0 - percent_max: 16.6666666666667

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 14.2857142857143

vitamin b1 -> en:thiamin - percent_min: 0 - percent_max: 14.2857142857143

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5

vitamin b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 11.1111111111111

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333

squash -> en:squash - percent_min: 0 - percent_max: 25

cheddar cheeses -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 20

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9875

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9875

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

color -> en:colour - percent_min: 0 - percent_max: 0.9875

contains less than 2% of milkfat -> en:contains-less-than-2-of-milkfat - percent_min: 0 - percent_max: 16.6666666666667

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

colby cheese -> en:colby-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 12.5

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9875

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9875

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

color -> en:colour - percent_min: 0 - percent_max: 0.9875

cellulose powder added to prevent caking -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9875

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.9875

buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 0.9875

cultured dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 0.9875

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

mustard seed -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 0.9875

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.9875

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

calcium phosphate -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

nisin preparation -> en:nisin-preparation - percent_min: 0 - percent_max: 0.9875

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9875

oleoresin paprika -> en:oleoresin-paprika - percent_min: 0 - percent_max: 0.9875

color -> en:colour - percent_min: 0 - percent_max: 0.9875

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

color -> en:colour - percent_min: 0 - percent_max: 0.9875

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

Nutrition

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 4 / 5 (value: 7.14, rounded value: 7.14)

Fiber: 1 / 5 (value: 1.4, rounded value: 1.4)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

Negative points: 8

Energy: 1 / 10 (value: 577, rounded value: 577)

Sugars: 0 / 10 (value: 2.38, rounded value: 2.38)

Saturated fat: 3 / 10 (value: 3.33, rounded value: 3.3)

Sodium: 4 / 10 (value: 395, rounded value: 395)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (8 - 5)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (5.71%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (3.33%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (2.38%)
  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.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (0.988%)
  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.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (7.5 ONZ (210 g))	Compared to: Pasta dishes
Energy	577 kj (138 kcal)	1,210 kj (290 kcal)	-34%
Fat	5.71 g	12 g	-8%
Saturated fat	3.33 g	6.99 g	+44%
Trans fat	0 g	0 g	-100%
Cholesterol	19 mg	39.9 mg	+90%
Carbohydrates	17.14 g	36 g	-38%
Sugars	2.38 g	5 g	-15%
Fiber	1.4 g	2.94 g	-27%
Proteins	7.14 g	15 g	-12%
Salt	0.988 g	2.07 g	-7%
Vitamin A	178.5 µg	375 µg	+168%
Vitamin C (ascorbic acid)	0.6 mg	1.26 mg	-32%
Calcium	167 mg	351 mg	+77%
Iron	0.86 mg	1.81 mg	-61%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 7.5 ONZ (210 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 5:35:37 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 5:35:37 PM CEST by org-database-usda.

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Three cheese pasta