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Bean & cheese burritos - El Monterey

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Bean & cheese burritos - El Monterey

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Barcode: 0071007063589 (EAN / EAN-13) 071007063589 (UPC / UPC-A)

Brands: El Monterey

Countries where sold: Canada

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Health

Ingredients

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    76 ingredients

    water, enriched flour, beans (pinto, great northern), vegetable oil (soybean, canola and/or corn), cheese (cheddar cheese [milk, bacterial culture, salt, microbial enzyme, annatto], processed cheese enzyme modified cheddar cheese (milk, bacterial culture, salt, microbial enzyme), water, natural flavour, salt, vegetable colour]), salt, modified cornstarch, jalapeno peppers (salt, acetic acid, water, calcium chloride), flavour, spices, dough conditioners (yeast, wheat cluten, sugar, guar gum, modified cornstarch, sodium metabisulphite). contains: wheat and milk. ingrédients: eau, farine enrichie, haricots (p/ great northern), huile végétale (soya, canola ais), fromage (fromage cheddar [lait, c actérienne, sel, enzyme microbien, rocou], fro ndu [fromage cheddar transformé aux enz alt, culture bactérienne, sel, enzyme micro , saveur naturelle, sel, végétale colour)) de acétique, eau, chiorure se calcium), sa ces, conditionneur de pâte (levure, glute masucre, gomme de guar, amidon de mais mo etabisulfite de sodium). ontient : blé et lait.
    Allergens: Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E160b - Annatto
    • Additive: E412 - Guar gum
    • 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

  • 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

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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.

Ingredients analysis

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    Palm oil content unknown

    Unrecognized ingredients: Pinto, Great-northern, Bacterial-culture, Processed-cheese-enzyme-modified-cheddar-cheese, Bacterial-culture, Wheat-cluten, Ingredients, Eau, Farine-enrichie, Haricots, P, Great-northern, Huile-vegetale, Canola-ais, Fromage, Fromage-cheddar, Lait, C-acterienne, Sel, Enzyme-microbien, Rocou, Fro-ndu, Fromage-cheddar-transforme-aux-enz-alt, Culture-bacterienne, Sel, Enzyme-micro, Saveur-naturelle, Sel, Vegetale-colour, De-acetique, Eau, Chiorure-se-calcium, Sa-ces, Conditionneur-de-pate, Levure, Glute-masucre, Gomme-de-guar, Amidon-de-mais-mo-etabisulfite-de-sodium, Ontient, Ble-et-lait

    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: Cheese, Cheddar, Milk, 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: Pinto, Great-northern, Bacterial-culture, Processed-cheese-enzyme-modified-cheddar-cheese, Bacterial-culture, Vegetable pigment, Wheat-cluten, Ingredients, Eau, Farine-enrichie, Haricots, P, Great-northern, Huile-vegetale, Canola-ais, Fromage, Fromage-cheddar, Lait, C-acterienne, Sel, Enzyme-microbien, Rocou, Fro-ndu, Fromage-cheddar-transforme-aux-enz-alt, Culture-bacterienne, Sel, Enzyme-micro, Saveur-naturelle, Sel, Vegetale-colour, De-acetique, Eau, Chiorure-se-calcium, Sa-ces, Conditionneur-de-pate, Levure, Glute-masucre, Gomme-de-guar, Amidon-de-mais-mo-etabisulfite-de-sodium, Ontient, Ble-et-lait

    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!

    : water, flour, beans (pinto, great northern), vegetable oil (soybean, canola, corn), cheese (cheddar cheese (milk, bacterial culture, salt, microbial enzyme, annatto), processed cheese enzyme modified cheddar cheese (milk, bacterial culture, salt, microbial enzyme), water, natural flavour, salt, vegetable colour), salt, modified cornstarch, jalapeno peppers (salt, acetic acid, water, calcium chloride), flavour, spices, dough conditioners (yeast, wheat cluten, sugar, guar gum, modified cornstarch, sodium metabisulphite), ingrédients (eau), farine enrichie, haricots (p, great northern), huile végétale (soya, canola ais), fromage (fromage cheddar (lait, c actérienne, sel, enzyme microbien, rocou), fro ndu, fromage cheddar transformé aux enz alt, culture bactérienne, sel, enzyme micro, saveur naturelle, sel, végétale colour), de acétique, eau, chiorure se calcium, sa ces, conditionneur de pâte (levure, glute masucre, gomme de guar, amidon de mais mo etabisulfite de sodium), ontient (blé et lait)
    1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.54545454545455 - percent_max: 100
    2. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
    3. beans -> en:beans - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      1. pinto -> en:pinto - percent_min: 0 - percent_max: 33.3333333333333
      2. great northern -> en:great-northern - percent_min: 0 - percent_max: 16.6666666666667
    4. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
      1. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 25
      2. canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 8.33333333333333
    5. cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 20
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 20
        1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
        2. bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 10
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.55309734513275
        4. microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55309734513275
        5. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55309734513275
      2. processed cheese enzyme modified cheddar cheese -> en:processed-cheese-enzyme-modified-cheddar-cheese - percent_min: 0 - percent_max: 10
        1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 10
        2. bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 5
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.55309734513275
        4. microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55309734513275
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.66666666666667
      4. natural flavour -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.55309734513275
      6. vegetable colour -> en:vegetable-pigment - percent_min: 0 - percent_max: 0.55309734513275
    6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.55309734513275
    7. modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.55309734513275
    8. jalapeno peppers -> en:jalapeno-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0.55309734513275
      1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.55309734513275
      2. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.276548672566375
      3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.184365781710917
      4. calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.138274336283187
    9. flavour -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.55309734513275
    10. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55309734513275
    11. dough conditioners -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.55309734513275
      1. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55309734513275
      2. wheat cluten -> en:wheat-cluten - percent_min: 0 - percent_max: 0.276548672566375
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
      4. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      5. modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0
      6. sodium metabisulphite -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    12. ingrédients -> en:ingredients - percent_min: 0 - percent_max: 0.55309734513275
      1. eau -> en:eau - percent_min: 0 - percent_max: 0.55309734513275
    13. farine enrichie -> en:farine-enrichie - percent_min: 0 - percent_max: 0.55309734513275
    14. haricots -> en:haricots - percent_min: 0 - percent_max: 0.55309734513275
      1. p -> en:p - percent_min: 0 - percent_max: 0.55309734513275
      2. great northern -> en:great-northern - percent_min: 0 - percent_max: 0.276548672566375
    15. huile végétale -> en:huile-vegetale - percent_min: 0 - percent_max: 0.55309734513275
      1. soya -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.55309734513275
      2. canola ais -> en:canola-ais - percent_min: 0 - percent_max: 0.276548672566375
    16. fromage -> en:fromage - percent_min: 0 - percent_max: 0.55309734513275
      1. fromage cheddar -> en:fromage-cheddar - percent_min: 0 - percent_max: 0.55309734513275
        1. lait -> en:lait - percent_min: 0 - percent_max: 0.55309734513275
        2. c actérienne -> en:c-acterienne - percent_min: 0 - percent_max: 0.276548672566375
        3. sel -> en:sel - percent_min: 0 - percent_max: 0.184365781710917
        4. enzyme microbien -> en:enzyme-microbien - percent_min: 0 - percent_max: 0.138274336283187
        5. rocou -> en:rocou - percent_min: 0 - percent_max: 0.11061946902655
      2. fro ndu -> en:fro-ndu - percent_min: 0 - percent_max: 0.276548672566375
      3. fromage cheddar transformé aux enz alt -> en:fromage-cheddar-transforme-aux-enz-alt - percent_min: 0 - percent_max: 0.184365781710917
      4. culture bactérienne -> en:culture-bacterienne - percent_min: 0 - percent_max: 0.138274336283187
      5. sel -> en:sel - percent_min: 0 - percent_max: 0.11061946902655
      6. enzyme micro -> en:enzyme-micro - percent_min: 0 - percent_max: 0.11061946902655
      7. saveur naturelle -> en:saveur-naturelle - percent_min: 0 - percent_max: 0.11061946902655
      8. sel -> en:sel - percent_min: 0 - percent_max: 0.11061946902655
      9. végétale colour -> en:vegetale-colour - percent_min: 0 - percent_max: 0.11061946902655
    17. de acétique -> en:de-acetique - percent_min: 0 - percent_max: 0.55309734513275
    18. eau -> en:eau - percent_min: 0 - percent_max: 0.55309734513275
    19. chiorure se calcium -> en:chiorure-se-calcium - percent_min: 0 - percent_max: 0.55309734513275
    20. sa ces -> en:sa-ces - percent_min: 0 - percent_max: 0.55309734513275
    21. conditionneur de pâte -> en:conditionneur-de-pate - percent_min: 0 - percent_max: 0.55309734513275
      1. levure -> en:levure - percent_min: 0 - percent_max: 0.55309734513275
      2. glute masucre -> en:glute-masucre - percent_min: 0 - percent_max: 0.276548672566375
      3. gomme de guar -> en:gomme-de-guar - percent_min: 0 - percent_max: 0.184365781710917
      4. amidon de mais mo etabisulfite de sodium -> en:amidon-de-mais-mo-etabisulfite-de-sodium - percent_min: 0 - percent_max: 0.138274336283187
    22. ontient -> en:ontient - percent_min: 0 - percent_max: 0.55309734513275
      1. blé et lait -> en:ble-et-lait - percent_min: 0 - percent_max: 0.55309734513275

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 741 kj
    (176 kcal)
    Fat 3.54 g
    Saturated fat 0.885 g
    Carbohydrates 29.204 g
    Sugars 0 g
    Fiber ?
    Proteins 6.195 g
    Salt 0.553 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 16.683 %

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Product added on by kiliweb
Last edit of product page on by teolemon.
Product page also edited by inf, yuka.sY2b0xO6T85zoF3NwEKvlkNdTeb7gmjkDgbvkEi55c-tPLnJcfgv2YvBPas.

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