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Selects lasagna with meat sauce - On-Cor - 28 oz

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Selects lasagna with meat sauce - On-Cor - 28 oz

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Barcode: 0070575040220 (EAN / EAN-13) 070575040220 (UPC / UPC-A)

Quantity: 28 oz

Brands: On-Cor

Brand owner: Osi Industries, LLC

Categories: Frozen foods

Countries where sold: United States

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Health

Ingredients

  • icon

    50 ingredients

    Meat sauce: tomato puree, water, ground beef, cottage cheese (grade a skim milk, cream, contains less than 2% of the following: salt, guar gum, calcium sulfate, locust bean gum, carrageenan, mono and diglycerides, sodium and monopotassium phosphate, dextrose, water, citric acid, lactic acid, phosphoric acid, natural flavoring, calcium chloride, cultures, enzymes), seasoning (salt, sugar, onion powder, spices, garlic powder), food starch-modified, textured vegetable protein concentrate (soy protein concentrate, caramel color). cooked enriched lasagna pasta: water, semolina enriched flour (niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid). mozzarella cheese: low moisture part skim mozzarella cheese (pasteurized part skim-milk, cheese cultures, salt, enzymes, powdered cellulose added to prevent caking).
    Allergens: Milk

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: E407 - Carrageenan
    • Additive: E410 - Locust bean gum
    • Additive: E412 - Guar gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • 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.

  • E338 - Phosphoric acid

    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    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

  • E340i - Monopotassium 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.

  • E410 - Locust bean gum

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

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Minced beef, Cottage cheese, Cream, Mozzarella, Low moisture part skim mozzarella, Pasteurized semi-skimmed 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: Minced beef

    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!

    : Meat sauce (tomato puree), water, ground beef, cottage cheese (grade a skim milk, cream, contains less than 2% of the following (salt), guar gum, calcium sulfate, locust bean gum, carrageenan, mono- and diglycerides, sodium, monopotassium phosphate, dextrose, water, citric acid, lactic acid, phosphoric acid, natural flavoring, calcium chloride, cultures, enzymes), seasoning (salt, sugar, onion, spices, garlic), food starch-modified, textured vegetable protein (soy protein, caramel color), lasagna pasta (water), semolina (niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), mozzarella cheese (low moisture part skim mozzarella cheese, pasteurized part skim-milk), cheese cultures, salt, enzymes, powdered cellulose added to prevent caking
    1. Meat sauce -> en:meat-sauce - percent_min: 7.14285714285714 - percent_max: 100
      1. tomato puree -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 7.14285714285714 - percent_max: 100
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. ground beef -> en:minced-beef - vegan: no - vegetarian: no - ciqual_proxy_food_code: 6101 - percent_min: 0 - percent_max: 33.3333333333333
    4. cottage cheese -> en:cottage-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 25
      1. grade a skim milk -> en:grade-a-skim-milk - percent_min: 0 - percent_max: 25
      2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 12.5
      3. contains less than 2% of the following -> en:contains-less-than-2-of-the-following - percent_min: 0 - percent_max: 1.0639
        1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0639
      4. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      5. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      6. locust bean gum -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      7. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      8. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0639
      9. sodium -> en:sodium - percent_min: 0 - percent_max: 1.0639
      10. monopotassium phosphate -> en:e340i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      11. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.0639
      12. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.0639
      13. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      14. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      15. phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      16. natural flavoring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0639
      17. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      18. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0639
      19. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0639
    5. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.3195
      1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0639
      2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.0639
      3. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.0639
      4. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0639
      5. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.0639
    6. food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 5.3195
    7. textured vegetable protein -> en:textured-plant-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.3195
      1. soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 5.3195
      2. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.65975
    8. lasagna pasta -> en:lasagne - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 9810 - percent_min: 0 - percent_max: 5.3195
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.3195
    9. semolina -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5.3195
      1. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.3195
      2. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 2.65975
      3. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 1.77316666666667
      4. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.329875
      5. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 1.0639
    10. mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 5.3195
      1. low moisture part skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 5.3195
      2. pasteurized part skim-milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 2.65975
    11. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.3195
    12. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0639
    13. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0639
    14. powdered cellulose added to prevent caking -> en:powdered-cellulose-added-to-prevent-caking - percent_min: 0 - percent_max: 1.0639

Nutrition

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    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: 53

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

    Positive points: 3

    • Proteins: 2 / 5 (value: 4.71, rounded value: 4.71)
    • Fiber: 0 / 5 (value: 0.52, rounded value: 0.52)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 1 / 5 (value: 53.5714285714286, rounded value: 53.6)

    Negative points: 7

    • Energy: 1 / 10 (value: 482, rounded value: 482)
    • Sugars: 0 / 10 (value: 3.14, rounded value: 3.14)
    • Saturated fat: 2 / 10 (value: 2.09, rounded value: 2.1)
    • Sodium: 4 / 10 (value: 425.56, rounded value: 425.6)

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

    Nutritional score: (7 - 3)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 cup (191 g))     		Compared to: Frozen foods
    Energy 482 kj
    (115 kcal)     		921 kj
    (220 kcal)     		-36%
    Fat 4.71 g 9 g -38%
    Saturated fat 2.09 g 3.99 g -42%
    Trans fat 0.26 g 0.497 g +53,288%
    Cholesterol 8 mg 15.3 mg -70%
    Carbohydrates 13.61 g 26 g -32%
    Sugars 3.14 g 6 g -71%
    Fiber 0.52 g 0.993 g -62%
    Proteins 4.71 g 9 g -15%
    Salt 1.064 g 2.03 g +133%
    Vitamin A 62.7 µg 120 µg -17%
    Vitamin C (ascorbic acid) 0.6 mg 1.15 mg -76%
    Calcium 42 mg 80.2 mg -32%
    Iron 0.75 mg 1.43 mg +4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 53.571 % 53.571 %
Serving size: 1 cup (191 g)

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Product added on by usda-ndb-import
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvlmgYcevnmwzUOz_fuXKM-faedcTJS_1R0tX3I6g.

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