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Meatball Parmesan Grinder - Stew Leonard's - 8 oz (227 g)

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Meatball Parmesan Grinder - Stew Leonard's - 8 oz (227 g)

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Barcode: 0071962210189 (EAN / EAN-13) 071962210189 (UPC / UPC-A)

Quantity: 8 oz (227 g)

Packaging: Film

Brands: Stew Leonard's

Categories: Prepared-foods

Countries where sold: United States

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Health

Ingredients

  • icon

    69 ingredients

    MEATBALLS (beef, garlic juice, salt,sodium phosphate, hydrolyzed corn protein, drief beed stock, MSG, Carrot powder, flavorings, water, bread crumbs (wheat flour, hydrogenated soybean and/or cottonseed oils, ammonium chloride, and calcium propionate), eggs, soy protein concentrate, caramel color, Roman cheese (Pasteurized Sheep's milk, Cheese cultures, Salt, and Rennet), Parmesan cheese (pasteurized cow's milk, cheese culture, salt and enzymes), red and green bell peppers, onions, milk protein hydrolysate, spicer, Parsley, Brown sugar, Disodium Inosinate, Disodium Guanylate, NHA, B?T Citric acid, and soy lecithin), GRINDER ROLL (Enriched wheat flour (Wheat Flour, Malted barley flour, Niacin, Reduced iron, Thiamine Mono ??????, Riboflavin and Folic acidà, Vital wheat glutn, and US500 (DATEM, Dextrose, Postassium Bromate, and ADA)), MARINARA SAUCE (Peeled potatoes, Tomato P???, Oil blend (soy and olive), Romano cheese, basil, and black pepper), MOZZARELLA CHEESE (Pasteurized Skim milk, Cheese cultures and Enzymes), and OREGANO
    Allergens: Beef, Eggs, 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: E150c - Ammonia caramel
    • Additive: E322 - Lecithins
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • 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

  • 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.

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Meatball, Beef, Egg, Sheeps milk, Parmigiano reggiano, Pasteurised cow's milk, Romano cheese, Mozzarella, Pasteurized 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: Meatball, 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!

    : MEATBALLS (beef, garlic, salt, sodium phosphate, hydrolyzed corn protein, drief beed stock, MSG, Carrot powder, flavorings, water, bread crumbs (wheat flour, soybean, cottonseed oils, ammonium chloride, and calcium propionate), eggs, soy protein, caramel color, Roman cheese (Sheep's milk, Cheese cultures, Salt, and Rennet), Parmesan cheese (pasteurized cow's milk, cheese culture, salt, enzymes), red and green bell peppers, onions, milk protein hydrolysate, spicer, Parsley, Brown sugar, Disodium Inosinate, Disodium Guanylate, NHA, B?T Citric acid, and soy lecithin), GRINDER ROLL, Enriched wheat flour (Wheat Flour, Malted barley flour, Niacin, Reduced iron, Thiamine mono- ??????, Riboflavin and Folic acidà, Vital wheat glutn, and US500 (DATEM, Dextrose, Postassium Bromate, and ADA)), MARINARA SAUCE (potatoes, Tomato P???, Oil blend (soy, olive), Romano cheese, basil, and black pepper), MOZZARELLA CHEESE (Pasteurized Skim milk, Cheese cultures, Enzymes), and OREGANO
    1. MEATBALLS -> en:meatball - vegan: no - vegetarian: no - percent_min: 16.6666666666667 - percent_max: 100
      1. beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0.617283950617284 - percent_max: 100
      2. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 50
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 33.3333333333333
      4. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      5. hydrolyzed corn protein -> en:hydrolysed-corn-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. drief beed stock -> en:drief-beed-stock - percent_min: 0 - percent_max: 16.6666666666667
      7. MSG -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. Carrot powder -> en:carrot-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 0 - percent_max: 12.5
      9. flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      10. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5
      11. bread crumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 5
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 5
        2. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 2.5
        3. cottonseed oils -> en:cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17170 - percent_min: 0 - percent_max: 1.66666666666667
        4. ammonium chloride -> en:e510 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
        5. and calcium propionate -> en:and-calcium-propionate - percent_min: 0 - percent_max: 1
      12. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 5
      13. soy protein -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 5
      14. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      15. Roman cheese -> en:roman-cheese - percent_min: 0 - percent_max: 5
        1. Sheep's milk -> en:sheeps-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
        2. Cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.66666666666667
        4. and Rennet -> en:and-rennet - percent_min: 0 - percent_max: 1.25
      16. Parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 5
        1. pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.66666666666667
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
      17. red and green bell peppers -> en:red-and-green-bell-peppers - vegan: yes - vegetarian: yes - ciqual_food_code: 20085 - percent_min: 0 - percent_max: 5
      18. onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 5
      19. milk protein hydrolysate -> en:milk-protein-hydrolysate - percent_min: 0 - percent_max: 5
      20. spicer -> en:spicer - percent_min: 0 - percent_max: 5
      21. Parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 4.76190476190476
      22. Brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017 - percent_min: 0 - percent_max: 4.54545454545455
      23. Disodium Inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.34782608695652
      24. Disodium Guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
      25. NHA -> en:nha - percent_min: 0 - percent_max: 4
      26. B?T Citric acid -> en:b-t-citric-acid - percent_min: 0 - percent_max: 3.84615384615385
      27. and soy lecithin -> en:and-soy-lecithin - percent_min: 0 - percent_max: 3.7037037037037
    2. GRINDER ROLL -> en:grinder-roll - percent_min: 0 - percent_max: 50
    3. Enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      2. Malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 16.6666666666667
      3. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
      4. Reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 8.33333333333333
      5. Thiamine mono- ?????? -> en:thiamine-mono - percent_min: 0 - percent_max: 6.66666666666667
      6. Riboflavin and Folic acidà -> en:riboflavin-and-folic-acida - percent_min: 0 - percent_max: 5.55555555555556
      7. Vital wheat glutn -> en:vital-wheat-glutn - percent_min: 0 - percent_max: 4.76190476190476
      8. and US500 -> en:and-us500 - percent_min: 0 - percent_max: 4.16666666666667
        1. DATEM -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
        2. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.08333333333333
        3. Postassium Bromate -> en:postassium-bromate - percent_min: 0 - percent_max: 1.38888888888889
        4. and ADA -> en:and-ada - percent_min: 0 - percent_max: 1.04166666666667
    4. MARINARA SAUCE -> en:marinara-sauce - percent_min: 0 - percent_max: 25
      1. potatoes -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003 - percent_min: 0 - percent_max: 25
      2. Tomato P??? -> en:tomato-p - percent_min: 0 - percent_max: 12.5
      3. Oil blend -> en:oil-blend - percent_min: 0 - percent_max: 8.33333333333333
        1. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        2. olive -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184 - percent_min: 0 - percent_max: 4.16666666666667
      4. Romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 6.25
      5. basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 5
      6. and black pepper -> en:and-black-pepper - percent_min: 0 - percent_max: 4.16666666666667
    5. MOZZARELLA CHEESE -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 20
      1. Pasteurized Skim milk -> en:pasteurized-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19051 - percent_min: 0 - percent_max: 20
      2. Cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.66666666666667
    6. and OREGANO -> en:and-oregano - percent_min: 0 - percent_max: 16.6666666666667

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14.988 %

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Data sources

Product added on by bdwyer
Last edit of product page on by packbot.
Product page also edited by teolemon.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.
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